A5042828687- Meat and Animal Product Quality
- Microbial Inactivation Methods
- Protein Hydrolysis and Bioactive Peptides
- Microencapsulation and Drying Processes
- Food Drying and Modeling
- Proteins in Food Systems
- Aquaculture Nutrition and Growth
- Polysaccharides Composition and Applications
- Phytochemistry and biological activity of medicinal plants
- Food Industry and Aquatic Biology
- Bee Products Chemical Analysis
- Advanced Chemical Sensor Technologies
- Freezing and Crystallization Processes
- Food composition and properties
- Postharvest Quality and Shelf Life Management
- Nanocomposite Films for Food Packaging
- Insect Utilization and Effects
- Additive Manufacturing and 3D Printing Technologies
- Polysaccharides and Plant Cell Walls
- Magnetic and Electromagnetic Effects
- Food Chemistry and Fat Analysis
- Radiation Effects and Dosimetry
- Fermentation and Sensory Analysis
- Pomegranate: compositions and health benefits
- Agricultural and Food Sciences
University of Bío-Bío
2016-2025
University of La Serena
2013
Instituto de Investigacións Mariñas
2009
Washington State University
2004-2008
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...
Starch-based hydrogels have received considerable interest due to their safe nature, biodegradability and biocompatibility. The aim of this study was verify the possibility producing natural based on potato starch by high hydrostatic pressure (HHP), identifying suitable processing conditions allowing obtain stable hydrogels, as well characterize structural mechanical properties these products. Sieved (small size granules medium granules) unsieved samples were used prepare aqueous suspensions...
The quickly expanding field of plant-based food, generally uses protein concentrates or isolates as source. It is however not clear to what extent the intensive processing these raw materials affects their digestibility. We here report on in vitro gastric digestibility structures present unheated and heated dispersions spray-dried soybean yellow pea. Unheated consist primarily insoluble individual particles, agglomerates only a small fraction soluble protein. Pepsin activity was followed...