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ResearcherID: B-2793-2016
Scopus Author ID: 56523398400

Keywords

Food Science, Science and Cooking, Alimentación

Countries

Colombia

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Employment (1)

Universidad de La Sabana: Chia, Cundinamarca, CO

2001-10-01 to present | Jefe de Departamento (Ciencia y Cultura de la Alimentación)
Employment
Source: Self-asserted source
Luz Indira Sotelo Diaz

Education and qualifications (1)

Parque Científico de la Universidad Politécnica de Valencia: Valencia, ES

Education
Source: Self-asserted source
Luz Indira Sotelo Diaz

Funding (2)

Diseño de Productos V Gama a partir de desarrollos Gastronómicos con carne de cerdo para su inclusión en raciones de campaña

2016-08 to 2018-12 | Grant
Departamento Administrativo de Ciencia, Tecnología e Innovación (Bogotá, Cundinamarca, CO)
GRANT_NUMBER: 713
Source: Self-asserted source
Luz Indira Sotelo Diaz

APLICACIONES GASTRONÓMICAS A PARTIR DE SURIMI DE PEZ LEÓN (Pterois volitans) OBTENIDO CON ULTRASONIDO

2016-01 to 2018-07 | Grant
Departamento Administrativo de Ciencia, Tecnología e Innovación (Bogotá, Cundinamarca, CO)
GRANT_NUMBER: 761
Source: Self-asserted source
Luz Indira Sotelo Diaz

Works (20)

A systematic review of the nutritional implications of military rations

Nutrition and Health
2019 | Journal article
DOI: 10.1177/0260106018820980
EID:

2-s2.0-85059887180
Contributors: Sotelo-Díaz, I.; Blanco-Lizarazo, C.M.
Source: Self-asserted source
Luz Indira Sotelo Diaz via Scopus - Elsevier

Effectiveness of High Power Ultrasound for Surimi-Based Preparation of Lionfish (Pterois volitans) Patties by Textural, Sensory and Shape Preference

Journal of Culinary Science and Technology
2019 | Journal article
DOI: 10.1080/15428052.2017.1404538
EID:

2-s2.0-85036572067
Contributors: Jiménez Muñoz, L.M.; Sotelo Díaz, I.; Salgado Rohner, C.; Cáez Ramirez, G.; Filomena Ambrosio, A.
Source: Self-asserted source
Luz Indira Sotelo Diaz via Scopus - Elsevier

Ohmic cooking: Application of a novel technology in pork and influences on water holding capacity, cooking loss and colour

International Journal of Gastronomy and Food Science
2019-10 | Journal article
DOI: 10.1016/j.ijgfs.2019.100164
Part of ISSN: 1878-450X
Source: Self-asserted source
Luz Indira Sotelo Diaz

Predictive model of microorganism mesophiles in processed meat products during storage under fluctuating temperatures1

DYNA
2019-01-01 | Journal article
DOI: 10.15446/dyna.v86n208.66777
Part of ISSN: 2346-2183
Part of ISSN: 0012-7353
Source: Self-asserted source
Luz Indira Sotelo Diaz

Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

International Journal of Food Science
2018 | Journal article
DOI: 10.1155/2018/5934305
EID:

2-s2.0-85055417279
Contributors: Blanco-Lizarazo, C.M.; Sotelo-Díaz, I.; Arjona-Roman, J.L.; Adriana Llorente-Bousquets; Miranda-Ruvalcaba, R.
Source: Self-asserted source
Luz Indira Sotelo Diaz via Scopus - Elsevier

Stability of low-fat oil in water emulsions obtained by ultra turrax, rotor-stator and ultrasound homogenization methods

International Journal of Gastronomy and Food Science
2018-10 | Journal article
DOI: 10.1016/j.ijgfs.2018.06.002
Part of ISSN: 1878-450X
Source: Self-asserted source
Luz Indira Sotelo Diaz

Changes in Myofibrillar and Sarcoplasmic Proteins in Salami Processing Added with Lactobacillus Sakei/Staphylococcus Carnosus According to Modulated Differential Scanning Calorimetry and the Color Profile

Journal of Food Process Engineering
2017 | Journal article
DOI: 10.1111/jfpe.12330
EID:

2-s2.0-84952836627
Contributors: Blanco-Lizarazo, C.M.; Arjona-Roman, J.; Llorente-Bousquets, A.; Sotelo-Díaz, I.
Source: Self-asserted source
Luz Indira Sotelo Diaz via Scopus - Elsevier

Efecto de la Encapsulación en Secado por Atomización de Biocomponentes de Pitahaya Amarilla con Interés Funcional

Información tecnológica
2017 | Journal article
DOI: 10.4067/s0718-07642017000600004
Part of ISSN: 0718-0764
Source: Self-asserted source
Luz Indira Sotelo Diaz

Listeria monocytogenes behaviour and quality attributes during sausage storage affected by sodium nitrite, sodium lactate and thyme essential oil

Food Science and Technology International
2017 | Journal article
DOI: 10.1177/1082013216686464
EID:

2-s2.0-85018313603
Contributors: Blanco-Lizarazo, C.M.; Betancourt-Cortés, R.; Lombana, A.; Carrillo-Castro, K.; Sotelo-Díaz, I.
Source: Self-asserted source
Luz Indira Sotelo Diaz via Scopus - Elsevier

In vitro modelling of simultaneous interactions of Listeria monocytogenes, Lactobacillus sakei, and Staphylococcus carnosus

Food Science and Biotechnology
2016 | Journal article
DOI: 10.1007/s10068-016-0048-0
WOSUID:

WOS:000370349900048
Contributors: Blanco-Lizarazo, Carla Maria; Sotelo-Diaz, Indira; Llorente-Bousquets, Adriana
Source: Self-asserted source
Luz Indira Sotelo Diaz via ResearcherID
grade
Preferred source (of 2)‎

Effect of amplitude and pulse in low frequency ultrasound on oil/water emulsions

DYNA
2016-10-01 | Journal article
DOI: 10.15446/dyna.v83n199.56192
Part of ISSN: 2346-2183
Part of ISSN: 0012-7353
Source: Self-asserted source
Luz Indira Sotelo Diaz

Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods

Food Science and Technology International
2016-01 | Journal article
DOI: 10.1177/1082013214568876
Part of ISSN: 1082-0132
Part of ISSN: 1532-1738
Source: Self-asserted source
Luz Indira Sotelo Diaz
grade
Preferred source (of 3)‎

COLORIMETRIC IMAGE ANALYSIS AS A FACTOR IN ASSESSING THE QUALITY OF PORK HAM SLICES DURING STORAGE

Revista Mexicana De Ingenieria Quimica
2015 | Journal article
WOSUID:

WOS:000359036100002
Contributors: Porras-Barrientos, L. D.; Gonzalez-Hurtado, M. I.; Ochoa-Gonzalez, O. A.; Sotelo-Diaz, L. I.; Camelo-Mendez, G. A.; Quintanilla-Carvajal, M. X.
Source: Self-asserted source
Luz Indira Sotelo Diaz via ResearcherID

Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper

Innovative Food Science & Emerging Technologies
2015 | Journal article
DOI: 10.1016/j.ifset.2014.10.011
WOSUID:

WOS:000349736500008
Contributors: Hernandez-Carrion, M.; Hernando, I.; Sotelo-Diaz, I.; Quintanilla-Carvajal, M. X.; Quiles, A.
Source: Self-asserted source
Luz Indira Sotelo Diaz via ResearcherID
grade
Preferred source (of 2)‎

Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract

Journal of Food Engineering
2015 | Journal article
DOI: 10.1016/j.jfoodeng.2015.05.018
WOSUID:

WOS:000359331700008
Contributors: Moreno, F. L.; Quintanilla-Carvajal, M. X.; Sotelo, L. I.; Osorio, C.; Raventos, M.; Hernandez, E.; Ruiz, Y.
Source: Self-asserted source
Luz Indira Sotelo Diaz via ResearcherID

MICRONUTRIENT ADDED FOODS ANALYSIS IN COLOMBIA: VOLUNTARY FORTIFICATION CONTEXT

Annals of Nutrition and Metabolism
2013 | Journal article
WOSUID:

WOS:000324548203318
Contributors: Carvajal, E.; Sotelo, I.; Obregon, M.
Source: Self-asserted source
Luz Indira Sotelo Diaz via ResearcherID

Effect of storage conditions on color, polyphenol content and antioxidant capacity of a Borojoa patinoi Cuatrecasas beverage

Boletin Latinoamericano Y Del Caribe De Plantas Medicinales Y Aromaticas
2012 | Journal article
WOSUID:

WOS:000304712600012
Contributors: Adolfo Camelo-Mendez, Gustavo; Sotelo Diaz, Luz Indira
Source: Self-asserted source
Luz Indira Sotelo Diaz via ResearcherID

BOROJO (Borojoa patinoi): SOURCE OF POLYPHENOLS WITH ANTIMICROBIAL ACTIVITY

Vitae-Revista De La Facultad De Quimica Farmaceutica
2010 | Journal article
WOSUID:

WOS:000284742200011
Contributors: Sotelo D, Indira; Casas F, Nidia; Camelo M, Gustavo
Source: Self-asserted source
Luz Indira Sotelo Diaz via ResearcherID

EVALUATION OF THE PROPERTIES OF THE RED-TAILED CATFISH (Phractocephalus hemiliopterus) AS A POTENTIAL SPECIES FOR OBTAINING SURIMI AND DERIVED PRODUCTS

Revista Mvz Cordoba
2009 | Journal article
WOSUID:

WOS:000271275700004
Contributors: Sotelo D, Indira; Filomena A, Annamaria; Rodriguez P, Jenny
Source: Self-asserted source
Luz Indira Sotelo Diaz via ResearcherID

Microstructural changes in rabbit meat wrapped with Pteridium aquilinum fern during postmortem storage

Meat Science
2004 | Journal article
DOI: 10.1016/j.meatsci.2003.08.014
WOSUID:

WOS:000189136300010
Contributors: Sotelo, I; Perez-Munuera, I; Quiles, A; Hernando, I; Larrea, V; Lluch, MA
Source: Self-asserted source
Luz Indira Sotelo Diaz via ResearcherID

Peer review (1 review for 1 publication/grant)

Review activity for International journal of gastronomy and food science. (1)
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