Browsing by Author "94282cc8-7141-4f6d-aaa1-5090030636a7"
Now showing items 1-12 of 12
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Ah Hen, Kong; Costa, Marcia; Poo, Susan; Lemus Mondaca, Roberto (Hindawi Ltda., 2017)The aim of this work was to evaluate the retention of anthocyanin during a nanofiltration process of cranberry juice. Nanofiltration membranes, HC-50P DDS with an effective area of 0.36 m(2) in a plate/frame nanofilter ...
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Ah Hen, Kong S.; Mathias Rettig, Karen; Gómez Pérez, Luis; Riquelme Asenjo, Gabriela; Lemus Mondaca, Roberto; Muñoz Fariña, Ociel (2018)The aim of the study was to characterize the bioactivity and storability of a steam juicer extract from murta (Ugni molinae T.) berries, comparing with the bioactive quality of the fresh fruit. An extraction assay was ...
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Pérez Won, Mario; Lemus Mondaca, Roberto; Herrera Lavados, Carolina; Reyes, Juan E.; Roco, Teresa; Palma Acevedo, Anais; Tabilo Munizaga, Gipsy; Aubourg, Santiago P. (MDPI, 2020)This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO2) processing conditions on refrigerated (4 degrees C, 25 days) farmed coho salmon (Oncorhynchus kisutch) to inactivate endogenous ...
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Lemus Mondaca, Roberto; Pizarro Oteíza, Sebastián; Pérez Won, Mario; Tabilo Munizaga, Gipsy (Wiley, 2018)The focus of this research was based on the application of an osmotic pretreatment (15% NaCl) for drying abalone slices, and it evaluates the influence of hot-air drying temperature (40-80 degrees C) on the product quality. ...
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Puente Díaz, Luis; Spolmann, Oliver; Nocetti, Diego; Zura Bravo, Liliana; Lemus Mondaca, Roberto (MDPI, 2020)The objective of this work was to study the influence of the drying temperature, infrared (IR) radiation assistance, and the Mylar (TM) film thickness during Physalis fruit puree drying by the Refractance Window (TM) (RW ...
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Cepero Betancourt, Yamira; Oliva Moresco, Patricio; Pasten Contreras, Alexis; Tabilo Munizaga, Gipsy; Pérez Won, Mario; Moreno Osorio, Luis; Lemus Mondaca, Roberto (Springer, 2017)Abalone (Haliotis spp.) is an exotic seafood product recognized as a protein source of high biological value. Traditional methods used to preserve foods such as drying technology can affect their nutritional quality (protein ...
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Lemus Mondaca, Roberto; Leiva Portilla, Diana; Pérez Won, Mario; Tabilo Munizaga, Gipsy; Aubourg, Santiago (Taylor & Francis, 2018)Fish and fish products are characterized for having a short shelf life. Nonthermal processing techniques such as high hydrostatic pressure (HHP) have increasingly been employed to extend shelf life of food products. The ...
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Zambra, Carlos; Hernández, Diógenes; Reyes, Hugo; Riveros, Nicole; Lemus Mondaca, Roberto (Frontiers Media, 2021)In this study, Kageneckia oblonga leaves were dried under different drying conditions and techniques [oven drying (NC), vacuum drying (VNC), convective drying (FC), and microwave-assisted convective drying (MWFC)]. Thus, ...
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Lemus Mondaca, Roberto; Zambra, Carlos; Marín, Fernanda; Pérez Won, Mario; Tabilo Munizaga, Gipsy (Springer, 2018-08)Jumbo squid is an important marine resource commercialized in Chile as well as American countries such as PerA, Mexico, and USA. In order to find the best conditions for prevention of squid meat degradation, this study ...
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Vasco, Diego A.; Salinas, Carlos; Moraga, Nelson; Lemus Mondaca, Roberto (Edizioni ETS, 2018)Numerical prediction of heat transfer by natural convection of a Herschel-Bulkley non-Newtonian fluid inside a square cavity has been computationally analyzed. Unsteady 2D fluid mechanics and heat transfer were described ...
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Cortés, Lionel; Pérez Won, Mario; Lemus Mondaca, Roberto; Giovagnoli Vicuña, Claudia; Uribe, Elsa (Wiley, 2020)Vinasse (pisco distillation waste) is a promising feedstock for developing new high value-added bioproducts because it is supporting sustainable production as an agroindustrial by-product. The aims of this study were to ...
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Romero González, Jorge; Ah-Hen, Kong Shun; Lemus Mondaca, Roberto; Muñoz Fariña, Ociel (Elsevier, 2020)The effect of different polysaccharides combinations on the stability of maqui extract was studied in order to design functional foods, dietary supplements or natural colorants. Encapsulation by freeze-drying using ...