Franklin Bonilla Torres

Graduate Research and Teaching Assistant

Louisiana State University

United States

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About

Franklin Bonilla Torres is a Graduate Research and Teaching Assistant at Louisiana State University, USA. His research areas focus on the quality and preservation of seafood, specifically oysters, through various freezing technologies and modified atmosphere packaging. Recent publications include studies on the inactivation of Vibrio species in oyster meat and the nutritional stability of seafood during storage. He also explores the application of bacteriocin-containing powders and probiotic delivery systems in food safety and quality enhancement.

Articles (8)

Year:

2024

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Year:

2020

Collaborators (2)

Kriza Faye Calumba

University of Tennessee

UNITED STATES

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Alvaro Gustavo Garcia Lira

Louisiana State University

UNITED STATES

View details

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Franklin Bonilla Torres

Research Interests

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Articles (8)

Decimal reduction time and inactivation rate of Vibrio vulnificus and Vibrio parahaemolyticus in oyster meat by cryogenic freezing (CF) and air-blast freezing (AB) and their impact on oyster meat quality and microstructure

Inactivation of Vibrio vulnificus and Vibrio parahaemolyticus in cryogenically frozen oyster meat using steam venting technology

Functional and morphological characterization of undersized crawfish minced meat hydrolysate powders produced with alkaline protease and bacterial protease

Modified Atmosphere Packaging (MAP) on Nutritional Stability and Quality Retention of Oyster Meat (Crassostrea virginica) During Frozen Storage

Modified Atmosphere Packaging (MAP) on Nutritional Stability and Quality Retention of Oyster Meat (Crassostrea virginica) During Frozen Storage

Antilisterial activity of freeze-dried bacteriocin-containing powders produced by lactic acid bacteria against Listeria innocua NRRL B-33016 on cantaloupe (Cucumis melo) surface

Ale beer containing free and immobilized Lactobacillus brevis, a potential delivery system for probiotics

Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage

Collaborators (2)

Kriza Faye Calumba

Alvaro Gustavo Garcia Lira

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