Browsing by Author "Lemus Mondaca, Roberto"
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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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Roco, Teresa; Torres, María José; Briones-Labarca, Vilbett; Reyes, Juan Esteban; Tabilo Munizaga, Gipsy; Stucken, Karina; Lemus Mondaca, Roberto; Pérez Won, Mario (Elsevier Ltd, 2018)© 2018 Elsevier Ltd To identify processing conditions that better maintain palm ruff quality attributes, high hydrostatic pressure (HHP) was applied to pre- and post-rigor fillets. Physical parameters as whiteness index ...
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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. ...