A5089638668- Microencapsulation and Drying Processes
- Nanocomposite Films for Food Packaging
- Proteins in Food Systems
- Meat and Animal Product Quality
- Food composition and properties
- Postharvest Quality and Shelf Life Management
- Essential Oils and Antimicrobial Activity
- Botanical Research and Applications
- Spectroscopy and Chemometric Analyses
- Polysaccharides Composition and Applications
- Advanced Glycation End Products research
- Collagen: Extraction and Characterization
- Phytochemicals and Antioxidant Activities
- Seed and Plant Biochemistry
- Diet, Metabolism, and Disease
- Food Chemistry and Fat Analysis
- Plant Surface Properties and Treatments
- Dye analysis and toxicity
- Edible Oils Quality and Analysis
- Advanced Chemical Sensor Technologies
- Business, Innovation, and Economy
- Virus-based gene therapy research
- Food Drying and Modeling
- Fermentation and Sensory Analysis
- Pickering emulsions and particle stabilization
Universidad de Santiago de Chile
2015-2024
Latin American and Caribbean Society of Medical Oncology
2020
Planta
2020
Universidad Bernardo O'Higgins
2015
Fundación Ciencias Exactas y Naturales
2005-2013
University of Buenos Aires
2005-2013
Consejo Nacional de Investigaciones Científicas y Técnicas
2008-2013
Carboxymethyl cellulose (CMC) is a hydrocolloid with surface activity that could act as emulsifiers in oil-in-water emulsions; however the principal role it acts structuring, thickening, or gelling agent aqueous phase. This study aims to evaluate application of CMC thickener into nanoemulsions based on olive oil and their influence particle characteristics, flow behavior, color. Four different (5% 15% w/w oil) (0.5% 0.75% w/w) concentration two control samples without added were prepared...
Encapsulated fat-soluble powders containing vitamin A (VA) and E (VE) were prepared as a feasible additive for extruded feed products. The effect of the encapsulating agents (Capsul-CAP®, sodium caseinate-SC) in combination with Tween 80 (TW) an emulsifier maltodextrin (MD) wall material on physicochemical properties emulsions was evaluated. First, nanoemulsions MD:CAP:TW:VA/VE MD:SC:TW:VA/VE characterized. Then, obtained by means spray-drying analyzed terms product yield, encapsulation...
Edible film coatings (EFC) represent a viable preservation technology, they often constitute water vapor barrier that delays deterioration and maintain the product structural integrity. EFC is food covering which can be eaten as part of food. Hydroxy propyl methyl cellulose (HPMC), derivative used in pharmaceutical industries, was employed basic formulation component to coat fresh blueberries. Addition carrageenan, plasticizer carnauba wax emulsion add value structure functionality. The...
Abstract BACKGROUND: A state diagram presents different physical states of a biomaterial as function solid content and temperature. Despite their technological interest, little information is available on protein systems such gelatin/water mixtures. The objective this work was to develop diagrams salmon gelatin (SG) bovine (BG) in order determine maximal freeze concentration parameters ( T ′ g , m X s′ ) relate possible differences biochemical characteristics. RESULTS: Biochemical...
Chickpeas are the third most abundant legume crop worldwide, having a high protein content (14.9-24.6%) with interesting technological properties, thus representing sustainable alternative to animal proteins. In this study, surface and structural properties of total (TE) sequential (ALB, GLO, GLU) fractions isolated from defatted chickpea flour were evaluated compared an protein, ovalbumin (OVO). Differences in their physicochemical evidenced when comparing TE ALB, GLU fractions. addition,...
Background . Blueberries are considered an important source of health benefits. This work studied six blueberry cultivars: “Duke,” “Brigitta”, “Elliott”, “Centurion”, “Star,” and “Jewel”, measuring quality parameters such as °Brix, pH, moisture content using standard techniques shape, color, fungal presence obtained by computer vision. The storage conditions were time (0–21 days), temperature (4 15°C), relative humidity (75 90%). Results Significant differences (<mml:math...
Walnut green husk (WGH) is a waste generated by the walnut (Juglans regia L.) harvest industry. It represents natural source of polyphenols, compounds with antioxidant and antimicrobial activities, but their activity could be dependent on ripeness stage raw material. In this study, effect different stages—open (OH) closed (CH) husks—on properties WGH extracts were analyzed, emphasizing influence in inhibiting Escherichia coli growth. The significantly affected extracts. This was attributed...