Fernanda San Martin

Department of Food Sciences

Associate Professor Food Science

Phone

765.496.1140

Office

Nelson Hall of Food Science (NLSN) Room 3241

Address

745 Agriculture Mall Dr
West Lafayette, IN 47907

Email

fsanmartin@purdue.edu

Curriculum Vitae

Dr. San Martin's expertise is continuous microwave processing of fruit and vegetables purees. Nano and microencapsulation of bioactive compounds and natural antimicrobials based on high pressure homogenization. Dr. San Martin developed the Fermentation minor for undergraduate students that will be officially offered fall 2018 semester.

Teaching

FS 442 Food Processing II

FS 447 Food Processing II Lab

FS 491 Agriculture Food in Spain

FS 554 Food Processing and Packaging

FS 591 Emerging Technologies for Food Processing

Current Graduate Students and Research Lab Members

Ingrid Aragon Gallego

Simran Kaur

Patents

Phoon, P. Y., San Martin-Gonzalez, M. F., & Narsimhan, 0. Products containing partially hydrolyzed soy beta-conglycinin and related methods. U.S. Patent No. 65950.P1.US. Washington, D.C.: U.S. Patent and Trademark Office.

Narsimhan, G., San Martin-Gonzalez, M. F., & Phoon, 0. Products containing partially hydrolyzed soy beta-conglycinin and related methods. U.S. Patent No. PCT/US2012/059034. Washington, D.C.: U.S. Patent and Trademark Office.

Selected Publications

Scheffler, S. L., Wang, X., Huang, L., San Martin-Gonzalez, M., & Yao, Y. (2010). Phytoglycogen octenyl succinate, an amphiphilic carbohydrate nanoparticle, and epsilon-polylysine to improve lipid oxidative stability of emulsions. Journal of Agricultural and Food Chemistry, 58(1), 660–667.

San Martin-Gonzalez, M., Roach, A., & Harte, F. M. (2009). Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization. LWT Lebensmittel-Wissenschaft-und-Technologie, 42(1), 307-311.

Mauer, L. J., & San Martin-Gonzalez, M. (2016). The principles of Food Science as applied to cooking. In Applied Culinology. Research Chefs Association (RCA) / John Wiley and Sons.

Ho, K. K., Schroen, K., San Martin-Gonzalez, M., & Berton-Carabin, C. C. (in press). Physicochemical stability of lycopene-loaded emulsions stabilized by plant or dairy proteins. Food Structure.

San Martin-Gonzalez, M. (2015). 13 Solid lipid nanoparticles and applications. In Nano- and micro-scale vehicles for effective delivery of bioactive ingredients in functional foods (214-223). John Wiley & Sons.

Coronel-Aguilera, C. P., & San Martin-Gonzalez, M. (2015). Encapsulation of spray dried β-carotene emulsion by fluidized bed coating technology. LWT Lebensmittel-Wissenschaft-und-Technology, 62(1), 187–193.

Malaypally, S. P., Liceaga, A. M., Kim, K., Ferruzzi, M. G., San Martin-Gonzalez, M., & Goforth, R. (2015). Influence of molecular weight on intracellular antioxidant activity of invasive silver carp (Hypophthalmichthys molitrix) protein hydrolysates. Journal of Functional Foods, 18, 1158–1166.

Ho, K. K., Ferruzzi, M. G., Liceaga, A. M., & San Martin-Gonzalez, M. (2015). Microwave-assisted extraction of lycopene in tomato peels: Effect of extraction conditions on all-trans and cis-isomer yields. LWT Lebensmittel-Wissenschaft-und-Technologie, 62(1), 160–168.

Chandrasekar, V., San Martin-Gonzalez, M., Hirst, P. M., & Ballard, T. S. (2015). Optimizing Microwave-Assisted Extraction of Phenolic Antioxidants from Red Delicious and Jonathan Apple Pomace. Journal of Food Process Engineering, 38(6), 571–582.

Duarte-Gómez, E. E., Graham, D., Budzik, M., Paxon, B. N., Lazlo, C., Morgan, M. T., . . . San Martin-Gonzalez, M. (2014). High hydrostatic pressure effects on bacterial bioluminescence. LWT Lebensmittel-Wissenschaft-und-Technologie, 56(2), 484–493.