A5107317774- Meat and Animal Product Quality
- Microbial Inactivation Methods
- Microencapsulation and Drying Processes
- Food Drying and Modeling
- Protein Hydrolysis and Bioactive Peptides
- Proteins in Food Systems
- Aquaculture Nutrition and Growth
- Bee Products Chemical Analysis
- Phytochemicals and Antioxidant Activities
- Phytochemistry and biological activity of medicinal plants
- Freezing and Crystallization Processes
- Postharvest Quality and Shelf Life Management
- Additive Manufacturing and 3D Printing Technologies
- Advanced Chemical Sensor Technologies
- Food Chemistry and Fat Analysis
- Magnetic and Electromagnetic Effects
- Polysaccharides Composition and Applications
- Food Industry and Aquatic Biology
- Insect Utilization and Effects
- Identification and Quantification in Food
- Essential Oils and Antimicrobial Activity
- Botanical Research and Applications
- Nanocomposite Films for Food Packaging
- Pomegranate: compositions and health benefits
- Marine Bivalve and Aquaculture Studies
University of Bío-Bío
2018-2025
University of La Serena
2009-2018
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...
Abstract This work studies the effect of a previous hydrostatic high‐pressure (HHP) treatment on chilled farmed coho salmon ( Oncorhynchus kisutch ). Three different HHP conditions were applied (135 MPa‐30 s, 170 and 200 s for treatments T‐1, T‐2, T‐3, respectively) compared to untreated (control) fish throughout 20‐day storage. Microbial activity lipid oxidation development analyzed. Assessment aerobe, psychrotroph, Shewanella spp. Pseudomonas counts trimethylamine formation showed marked...
The aim of this study was to evaluate the influence high hydrostatic pressure (150, 250, 350, 450, and 550 MPa), applied for 5 minutes, on antioxidant capacity, total phenolic content, color, firmness, rehydration ratio, water holding capacity aloe vera gel stored 60 days at 4 °C. analyzed properties pressurized showed significant changes after storage period. highest value content found MPa. However, a decrease in observed all samples when compared control sample (p < 0.05). smallest...