ROSA ISELA CORONA GONZÁLEZ
Resumen curricular:
La Dra. Rosa Isela Corona González es profesora del Ingeniería Química del CUCEI. Es Químico Fármaco Biólogo, con Maestría y Doctorado en Cienc... Ver más
La Dra. Rosa Isela Corona González es profesora del Ingeniería Química del CUCEI. Es Químico Fármaco Biólogo, con Maestría y Doctorado en Ciencias en Procesos Biotecnológicos. Es miembro del Sistema Nacional de Investigadores del CONACYT, Nivel I, tiene un índice H de 12 y ha publicado cerca de 30 artículos en revistas internacionales incluidas en el JCR. Sus líneas de investigación se relacionan con la Ingeniería de bioprocesos, entre sus proyectos se encuentran la obtención de productos derivados de la fermentación: enzimas (fructanasas, celulasas, xilanas, y pectinasas), ácidos orgánicos (succínico, propiónico, láctico, acético, etc.), biocombustibles (hidrógeno y metano) plastico biodegradables (polihidroxibutirato) polisacaridos como el ácido hialurónico y bebidas fermentadas mediante el uso de microrganismos (bacterias, levaduras, hongos, algas, etc.) a partir de desechos de la industria tequilera como las hojas de agave, el bagazo y las vinazas tequileras son un importante problema de contaminación en la región de Jalisco y pueden ser utilizados como sustrato para la obtención de productos de fermentación de alto valor agregado como los mencionados, resiudos de pina, mango naranja, limón, etc. Estudia la influencia de nutrientes del medio de cultivo, el cultivo de organismos en diferentes configuraciones de reactor y el estudio cinético de la fermentación y aislamiento de nuevos microorganismos. Ver menos
Perfil de Investigador SNII:
Perfil PRODEP:
Bases de datos bibliográficas:
Scopus
ORCID
Publicaciones del académico:
- Influence of initial glucose and lactic acid concentration on hyaluronic acid production by Streptococcus zooepidemicus: Kinetic and modeling
- Evaluation of mango residues to produce hyaluronic acid by Streptococcus zooepidemicus
- Optimization of Extrusion Conditions for an Extruded Food Enriched with Mango By-Products (Mangifera indica var. Tommy Atkins) via Response Surface Methodology
- Separation of D-Limonene and Other Oxygenated Compounds from Orange Essential Oil by Molecular Distillation and Fractional Distillation with a Wiped Film Evaporator
- Evaluation of Agave tequilana by-products for microbial production of hyaluronic acid
- Nanohybrid of Thymol and 2D Simonkolleite Enhances Inhibition of Bacterial Growth, Biofilm Formation, and Free Radicals
- Optimization of 5-CQA Extraction Conditions from Green Coffee By-Product (Coffea arabica) Using a Response-Surface Design and the Study of Its Extraction Kinetics
- Active indole-3-acetic acid biosynthesis by the bacterium Azospirillum brasilense cultured under a biogas atmosphere enables its beneficial association with microalgae
- Supercritical CO<inf>2</inf>-ethanol extraction of oil from green coffee beans: optimization conditions and bioactive compound identification
- Production of extrudate food with mango by-products (Mangifera indica): Analysis of physical, chemical, and sensorial properties
- Validation of an analytical method for the simultaneous determination of hyaluronic acid concentration and molecular weight by size-exclusion chromatography
- Bored coffee beans for production of hyaluronic acid by streptococcus zooepidemicus
- Influence of supplemented nutrients in tequila vinasses for hydrogen and polyhydroxybutyrate production by photofermentation with Rhodopseudomonas pseudopalustris
- Enzymatic extraction of limonene, limonin and other relevant compounds from Citrus sinensis (orange) and Citrus aurantiifolia (lime) by-products
- Evaluation of the use of a coffiee industry by-product in a cereal-based extruded food product
- Study of frying process parameters on the physicochemical properties of a snack made from corn flours, whole pea and oat bran
- Hydrophobic agave fructans for sustained drug delivery to the human colon
- Characterization of modified agave fructans used as drug carriers to the colon by spectroscopy techniques
- Empirical model of the chlorogenic acid degradation kinetics during coffee roasting in a spouted bed
- Nutrient composition of culture media induces different patterns of CO<inf>2</inf> fixation from biogas and biomass production by the microalga Scenedesmus obliquus U169
- Production of hydrolytic enzymes by solid-state fermentation with new fungal strains using orange by-products
- Building Block Lactic Acid from Rice Husks and Agave Bagasse
- Diffusivity coefficient estimation during coffee roasting in a spouted bed using a fuzzy model
- Neuro-fuzzy model based on digital images for the monitoring of coffee bean color during roasting in a spouted bed
- Validation of analytical conditions for determination of polycyclic aromatic hydrocarbons in roasted coffee by gas chromatography-mass spectrometry
- Bagasse hydrolyzates from Agave tequilana as substrates for succinic acid production by Actinobacillus succinogenes in batch and repeated batch reactor
- Biogas production in an anaerobic sequencing batch reactor by using tequila vinasses: Effect of pH and temperature
- Single and two-stage anaerobic digestion for hydrogen and methane production from acid and enzymatic hydrolysates of Agave tequilana bagasse