Marvin Moncada
Assistant Professor, Plant Food Processing
Department of Food, Bioprocessing and Nutrition Sciences
Bio
Dr. Marvin Moncada’s research interest is focused on a plant-based total utilization engineering program designed to create value-added products, starting with the processing of raw materials and food by-products and continuing through the development of novel food products or food ingredients. Additionally, his program will be involved in research related to the processing, characterization, and bioactivity of industrial hemp.
Education
PhD Louisiana State University
MS Louisiana State University
BS Zamorano University
Publications
- Chemopreventive and immunomodulatory effects of phenolic-rich extract of Commiphora leptophloeos against inflammatory bowel disease: Preclinical evidence , JOURNAL OF ETHNOPHARMACOLOGY (2024)
- Coconut-sourced MCT oil: its potential health benefits beyond traditional coconut oil , PHYTOCHEMISTRY REVIEWS (2024)
- Current Status and Economic Prospects of Alternative Protein Sources for the Food Industry , APPLIED SCIENCES-BASEL (2024)
- Optimizing processing parameters to produce a novel spray dried hydrolyzed rice-derived ingredient using response surface methodology , JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2024)
- Spray dried insect protein-polyphenol particles deliver health-relevant value-added food ingredients , FUTURE FOODS (2024)
- Spray dried protein concentrates from white button and oyster mushrooms produced by ultrasound-assisted alkaline extraction and isoelectric precipitation , JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2024)
- Valorization of Hibiscus Flower (Hibiscus sabdariffa L.) Anthocyanins to Produce Sustainable Spray-Dried Ingredients , SUSTAINABILITY (2024)
- Attributes of Lactobacillus acidophilus as Effected by Carao (Cassia grandis) Pulp Powder , FERMENTATION-BASEL (2023)
- Comparison of the Thermal and Rheological Properties of Frontiere Brown Rice Flour, Tapioca Starch, and Potato Starch and Mixture Effects on Pasting Properties in Aqueous Systems , STARCH-STARKE (2023)
- Cornelian Cherry (Cornus mas) Powder as a Functional Ingredient for the Formulation of Bread Loaves: Physical Properties, Nutritional Value, Phytochemical Composition, and Sensory Attributes , FOODS (2023)