Luis Bastarrachea

Assistant Professor

Utah State University

United States

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About

Luis Bastarrachea is an Assistant Professor at Utah State University, USA. His research focuses on food science, particularly the dehydration processes of various fruits and meats using innovative methods such as UV-A light and atmospheric water harvesting. He has published recent articles exploring the physicochemical properties and antimicrobial effects of bioderived composites and the impact of dehydration methods on food characteristics.

Articles (16)

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2025

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2025

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2025

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2024

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2024

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2024

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2022

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2021

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2020

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2020

Collaborators (4)

David Britt

Professor

Utah State University

UNITED STATES

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Ali Demirci

Faculty/Professor

Pennsylvania State University

UNITED STATES

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Robert Ward

Associate Professor

Utah State University

UNITED STATES

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Marie Walsh

Professor

Utah State University

UNITED STATES

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Luis Bastarrachea

Research Interests

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Articles (16)

Impact of UV-A Light Dehydration on the Physicochemical Characteristics of Beef Jerky

Dehydration of Mango and Apple through Atmospheric Water Harvesting under Vacuum

Bioderived Poly(lactic acid) Composite with Chitosan: Physical Properties and Antimicrobial Effect in Combination with Mild Heat and UV-A Light

Conventionally cooked and UV-A light dehydrated beef jerky: Effects on physicochemical properties

Poly(Lactic Acid) Composite with Chitosan: Synergistic Effects of Physical Hurdles and Kinetics of Bacterial Inactivation

Allulose‐crystallized fruits: Effect of non‐thermal air‐drying and UV‐A light dehydration of osmotic solutions

UV‐A Light Dehydration: Kinetics of Microbial Inactivation Against Gram‐Positive and Gram‐Negative Bacteria

UV-A Light Dehydration of Mango and Apple

Effects of High-Intensity Ultrasound Pretreatment on the Exopolysaccharide Concentration and Biomass Increase in Cheese Whey Kefir

Ultraviolet-A Light Dehydration of Purple Potatoes

Development of bioactive solid support for immobilized Lactobacillus casei biofilms and the production of lactic acid

Development of Bioactive Solid Support for Immobilized Lactococcus lactis Biofilms in Bioreactors for the Production of Nisin

Synergistic effect of high‐intensity ultrasound, UV‐A light, and natural preservatives on microbial inactivation in milk

Microbial Inactivation on a Processed Cheese Surface by UV-A Light

Antimicrobial Light-Activated Polypropylene Modified with Chitosan: Characterization and Reusability

Zein-modified antimicrobial polypropylene: Characterization and reusability upon UV-A light exposure

Collaborators (4)

David Britt

Ali Demirci

Robert Ward

Marie Walsh

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