Browsing by Author "Vega Gálvez, Antonio"
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Lemus Mondaca, Roberto; Vega Gálvez, Antonio; Rojas, Pilar; Stucken, Karina; Delporte, Carla; Valenzuela Barra, Gabriela; Jagus, Rosa J.; Agüero, María Victoria; Pasten, Alexis (Elsevier GmbH, 2018)© 2018 Elsevier GmbH To evaluate the effect of drying methods on Stevia rebaudiana Bertoni quality, the content of bioactive compounds, antioxidant capacity, antimicrobial and anti-inflammatory activity of Stevia leaves ...
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Vega Gálvez, Antonio; Díaz, Romina; López, Jéssica; Galotto, María José; Reyes, Juan Esteban; Pérez Won, Mario; Puente Díaz, Luis (Elsevier, 2015)The aim of this investigation was to determine the effect of high hydrostatic pressure(HHP) on dietary fiber, total phenolic (TPC), vitamin B and E contents, antioxidant capacity(AC) and microbiological characteristics of ...
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Vega Gálvez, Antonio; López, Jéssica; Torres Ossandón, María José; Galotto, María José; Puente Díaz, Luis; Quispe Fuentes, Issis; Di Scala, Karina (Elsevier, 2014)The aim of this study was to evaluate the effects of high hydrostatic pressure (HHP) at 300, 400 and 500 MPa/1, 3 and 5 min on nutritional and antioxidant properties of Cape gooseberry pulp after immediate application ...
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Ortiz, Jaime; Lemus Mondaca, Roberto; Vega Gálvez, Antonio; Ah-Hen, Kong; Puente Díaz, Luis; Zura-Bravo, Liliana; Aubourg, Santiago (2013)In this work the drying kinetics of Atlantic salmon (Salmo salar L.) fillets and the influence of air drying temperature on colour, firmness and biochemical characteristics were studied. Experiments were conducted at 40, ...
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Vega Gálvez, Antonio; Zura Bravo, Liliana; Lemus Mondaca, Roberto; Martínez Monzó, Javier; Quispe Fuentes, Issis; Puente, Luis; Di Scala, Karina (Springer India, 2015)The effects of air drying temperature on dietary fibre, texture and microstructure of the Cape gooseberry fruits during convective dehydration in the range of 50-90 degrees C were investigated. The ratio of insoluble dietary ...
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Vega Gálvez, Antonio; Puente Díaz, Luis; Lemus Mondaca, Roberto; Miranda, Margarita; Torres, María José (Wiley, 2014)Drying kinetics of Cape gooseberry was studied and modeled during processing at four temperatures (60, 70, 80 and 90C). Desorption isotherm was obtained at 40C giving a monolayer moisture content of 0.086 g water/g d.m. ...