Member Profile
Membership type: full
Priscilla Vásquez
Country of origin: Colombia Currently in: Argentina, Morón General field of specialization: Agricultural Sciences-
Degrees
2021 Doctorate Agricultural Sciences2016 Master Agricultural Sciences2007 Undergraduate Engineering sciences -
Current Research Activities
Agricultural Sciences
Protein hydrolysates from fish by-products with bioactive and functional properties
Publications resulting from Research:
1. Chamorro, V., Vásquez, P., Pérez, C., Montenegro, L., Hennig, H., Pazos, A. Capacidad antioxidante y actividad antihipertensiva en carne de pacú (Pyaractus mesopotamicus). Revista Argentina de Producción Animal Vol. 40 Supl. 1 (2020).
2. Vásquez, P., & Zapata, J. E. (2018). Optimization of Enzymatic Hydrolysis of Viscera Proteins of Rainbow Trout (Oncorhynchus mykiss). Advance Journal of Food Science and Technology, 16, 292 - 300. doi:10.19026/ajfst.16.5970
3. Sierra Lopera, L. M., Sepúlveda Rincón, C. T., Vásquez Mazo, P., Figueroa Moreno, O. A., & Zapata Montoya, J. E. (2018). Byproducts of Aquaculture Processes: Development and Prospective Uses. Review. Vitae, 25(3), 128-140. doi:10.17533/udea.vitae.v25n3a03
Workshop and Conference Attended
2020 Virtual III Ibero-American Symposium on Food and Culinary Sciences - Food Day2017 Valparaíso, Chile XI Ibero-American Congress of Food Engineering (CIBIA)2017 Barranquilla, Colombia • V International Agricultural Food Symposium (SIAL)Presentation given
2020Antioxidant capacity and antihypertensive activity in pacú (Pyaractus mesopotamicus) meat.VirtualEvent: 43rd Argentine Congress of Animal Production2018Antioxidant activity of rainbow trout viscera and their protein hydrolysates subjected to in vitro gastrointestinal digestionCórdoba, ArgentinaEvent: VII International Congress of Food Science and Technology (CICYTAC)2017Protein hydrolysates from rainbow trout (Oncorhynchus mykiss) visceraValparaíso, ChileEvent: XI Ibero-American Congress of Food Engineering (CIBIA)2015Processing milk for making yogurt with ultraviolet light in a combined strategyMontevideo, UruguayEvent: X Ibero-American Congress of Food Engineering (CIBIA X) + VII International Symposium on Food Innovation and Development2015Impact on Physical, Rheological and Sensory Properties of Yogurt Made from Thermally Vacuum Assisted Ultraviolet Light (TV-UVC) Treated MilkChicago, United StateEvent: Institute of Food Technologists Annual Meeting. IFT 15
