Browsing by Author "fba05c0e-49f8-47b8-9a41-9c303a32dcb1"
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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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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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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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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 ...