Browsing by Author "Puente Díaz, Luis"
Now showing items 1-7 of 7
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Genskowsky, E.; Puente Díaz, Luis; Pérez Alvarez, J. A.; Fernández López, J.; Muñoz, L. A.; Viuda Martos, M. (Elsevier, 2015)The purpose of this work was to evaluate chitosan edible films (CH) incorporated with maqui berry extracts (MB) for (i) the inhibition growth of some bacterial strains (ii) their total phenolic (TPC) and total flavonoid ...
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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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Betoret, N.; Puente Díaz, Luis; Díaz, M. J.; Pagan, M. J.; García, M. J.; Gras, M. L.; Martínez-Monzo, J.; Fito, P. (ELSEVIER SCI LTD, 2003-02)In this study an attempt is made to combine the beneficial effects of probiotics with fruit and vegetables by applying the vacuum impregnation process. Apple cylinders were impregnated either with commercial apple juice ...
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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; 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. ...
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Puente Díaz, Luis; Pinto Muñoz, Claudia A.; Castro Montero, Eduardo; Cortés, Misael (Elsevier Ltd., 2011)The main objective of this work is to spread the physicochemical and nutritional characteristics of the Physalis peruviana L., fruit and the relation of their physiologically active components with beneficial effects on ...