Browsing by Author "201-0044067"
Now showing items 21-28 of 28
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Rivera Figueroa, Mónica Mireya (Universidad de ChilePrograma Cybertesis, 2006)El presente estudio tuvo por objetivo la obtención de un aislado proteico de quinua a partir de quinua orgánica proveniente de la VI Región.. El aislado se caracterizó desde el punto de vista químico, estructural y funcional. ...
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Silva Manzo, Jorge Andrés (Universidad de ChilePrograma Cybertesis, 2006)El presente trabajo tuvo por objetivo la obtención de un aislado proteico de quinua orgánica a pH 11, con materia prima proveniente de la VI Región. Se caracterizó desde el punto de vista químico, bioquímico y funcional. ...
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Valenzuela Rojas, Virginia Elizabeth (Universidad de Chile, 2006)Se procedió a desarrollar harina de nuez, como subproducto de la obtención de aceite. Por este motivo se estudió la optimización de la extracción de aceite mediante prensa de tornillo, para su posterior comparación con ...
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Ortega Baeza, María Francisca (Universidad de ChileCyberDocs, 2008)
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Valenzuela, Carolina; Abugoch James, Lilian; Tapia, Cristian (Elsevier, 2013)Quinoa protein extracts (Q) were prepared and alkalised at pH 8 and 12 (Q-8 and Q-12). Qs were mixed with chitosan (CH) to form Q/CH mixtures. The optimal proportion of the mixtures was determined by the formation of ...
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Abugoch James, Lilian; Tapia, Cristián; Plasencia, Dora; Pastor, Ana; Castro Mandujano, Olivio; López, Luis; Escalona Contreras, Víctor (Wiley-Blackwell, 2016)The aim of this study was to evaluate quinoa protein (Q), chitosan (CH) and sunflower oil (SO) as edible film material as well as the influence of this coating in extending the shelf-life of fresh blueberries stored at 4 ...
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Abugoch James, Lilian; Castro Montero, Eduardo; Tapia Villanueva, Cristián; Añon, María Cristina; Gajardo Repetto, Pilar Inés; Villarroel Véliz, Andrea Carolina (WILEY-BLACKWELL PUBLISHING, 2009-10)P>The amino acid composition and the physicochemical and functional properties of quinoa flour proteins (QFP) were evaluated during storage (at 20, 30 and 40 degrees C). Quinoa flour showed a protein content of 14.2 +/- ...
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Abugoch James, Lilian; Romero, Nalda; Tapia, Cristián A.; Silva, Jorge; Rivera, Mónica (AMER CHEMICAL SOC, 2008-06-25)The amino acid composition and the physicochemical and functional properties of quinoa protein isolates were evaluated. Protein isolates were prepared from quinoa seed by alkaline solubilization (at pH 9, called Q9, and ...