Browsing by Author "Castro Montero, Eduardo"

Now showing items 1-6 of 6

    • Characterization of caramel jam using back extrusion technique 
      Castro Montero, Eduardo; Silva, C.; Osorio, Fernando; Miranda, M. (PLAPIQUI(UNS-CONICET, 2000-07)
      Back extrusion technique was applied to characterize caramel jam samples taken from Chilean market. Determinations were made at room temperature, working with a Lloyd Universal material testing machine model LR 5K with a ...
    • Characterizing the texture of frankfurters 
      Castro Montero, Eduardo; Rojo S., Oscar; Arancibia, Eric; Jowitt, Ronald; Osorio, Fernando (CLATCAMA, 1996)
      The squeezing flow of frankfurte material was studied, using lubrication, at constant compression rate (lmm/s) and area, on three formulation variants containing, respectively, high, medium and low protein contents,(relatively). ...
    • Desarrollo de una formulación de tortilla para tacos libre de gluten para celíacos utilizando harina de ... 
      Silva Flores, Dharma Luz (Universidad de Chile, 2016)
      En los últimos años ha aumentado la patología gastrointestinal crónica llamada enfermedad celiaca y la demanda de alimentos saludables, es por esto que ha aumentado el interés por elaborar alimentos que ejerzan efectos ...
    • Desarrollo y caracterización de un alimento en base a quinua (Chenopodium quinoa Willd.), símil de yogur 
      Gárate Vargas, Camila Paz (Universidad de Chile, 2015)
      En el siguiente trabajo se desarrolló una metodología para la elaboración de un símil de yogur en base a quinua. Fermentando leche de quinua mediante el uso de bacterias lácticas (Lactobacillus bulgaricus y Streptococcus ...
    • Development and optimization of cultured goat cream butter 
      Rodríguez Melis, Alicia; Bunger Timmermann, Andrea; Castro Montero, Eduardo; Sousa, I.; Empis, J. (AMER OIL CHEMISTS SOC A O C S PRESS, 2003-10)
      A central composite design 2(2) + star based on response surface methodology was used for development and optimization of a cultured goat cream butter formulation (cultured). The goat milk cream was inoculated with ...
    • QUALITY KINETICS GRAPESEED OIL MODEL / MODELO CINETICO DE LA CALIDAD DE ACEITE DE PEPITA DE UVA 
      Castro Montero, Eduardo; Masson Salaué, Lilia; Valenzuela Lozano, Fernando (INST GRASA SUS DERIVADOS, 1990-07)
      The accelerated test of Schaal was applied to chilean commercial grapeseed oil, in order to know the deterioration of its quality. The aged samples were analized for sensory evaluation in scale 1 to 10, considering together ...