A5058260189- Food Drying and Modeling
- Microencapsulation and Drying Processes
- Meat and Animal Product Quality
- Postharvest Quality and Shelf Life Management
- Freezing and Crystallization Processes
- Phytochemicals and Antioxidant Activities
- Microbial Inactivation Methods
- Polysaccharides Composition and Applications
- Protein Hydrolysis and Bioactive Peptides
- Food Industry and Aquatic Biology
- Edible Oils Quality and Analysis
- Aquaculture Nutrition and Growth
- Biochemical Analysis and Sensing Techniques
- Botanical Research and Applications
- Agricultural and Food Production Studies
- Proteins in Food Systems
- Rheology and Fluid Dynamics Studies
- Additive Manufacturing and 3D Printing Technologies
- Heat Transfer and Optimization
- Nanofluid Flow and Heat Transfer
- Nanocomposite Films for Food Packaging
- Plant and soil sciences
- Bee Products Chemical Analysis
- Essential Oils and Antimicrobial Activity
- Microbial Metabolites in Food Biotechnology
University of Chile
2017-2025
Universidad de Santiago de Chile
2009-2022
University of La Serena
2008-2018
Instituto de Agroquímica y Tecnología de Alimentos
2017
Austral University of Chile
2017
National University of Mar del Plata
2017
Universidad Católica de Manizales
2017
Centro Científico Tecnológico - San Juan
2017
Kyushu University
2014-2016
Universidad Bernardo O'Higgins
2011
Abstract Murta (Ugni molinae Turcz) berries were dried under convective and combined convective-infrared conditions at 40, 50 60°C 400–800 W in order to determine the drying characteristics compare product's quality. To model kinetics, seven mathematical equations fitted experimental data. According statistical tests performed, Midilli-Kuçuk best data was closely followed by logarithmic model. Effective moisture diffusivity also showed dependency on varied between 7.59 × 10−10 44.18 m2/s...
A strategy for effective utilization of food wastes is a key challenge nowadays. In this study 3D printing technology was used to develop suitable material based on salmon industry by-products. The objective work evaluate the printability skin gelatin gels (SGGs) at different concentrations (2%, 5%, 8%, 11%, and 14%) by studying their physical properties (rheological, textural, printability) analyzing dimensional stability. Static dynamic tests provided rheological characterization extracted...
The impact of physicochemical properties and printing parameters on starch-protein gel printability was evaluated to achieve stable 3D-printed gels suitable for individuals with special nutritional needs. effect postprocessing (oven/freeze-drying) physical printed assessed. Corn starch (CS, 10%–15%) salmon protein isolate (SPI, 2%–4%) were used obtain gels; rheological thermal determined. texture profile dimensional stability the studied determine optimal parameters. postprocessed analyzed...
Colored potatoes (Solanum tuberosum L.) provide a natural source of phytochemicals that help reduce the risk diseases.However, there is lack information on degree variation antioxidant activity and polyphenolic contents these native potatoes.Thus, (AA) total phenolic content (TPC) Chilean were determined.Twelve potato landrace clones collected from established cultivations Chiloe Island Valdivia selected.Total AA compared with two commercial varieties, Shepody Desirée.Total was determined by...
Summary Quality assessment of pepino fruit preserved through convective dehydration was investigated in this work. The effect process temperature (50, 60, 70, 80 and 90 °C) on physicochemical properties, colour, non‐enzymatic browning, vitamin C, total phenolic content, antioxidant activity firmness the were considered. When comparing fresh with corresponding dehydrated samples, it shown that drying conditions resulted important reductions proteins crude fibres. Discoloration noticeable for...