Browsing by Author "Robert Canales, Paz"

Now showing items 1-7 of 7

    • Acrilamida en patatas fritas: revisión actualizada. 
      Masson Salaué, Lilia; Muñoz, José Reinaldo; Romero, Nalda; Camilo Manríquez, Conrado; Encina Acosta, Cristián; Hernández Moreno, Luis; Castro Saavedra, Julia del Pilar; Robert Canales, Paz (Instituto de la Grasa y sus Derivados, 2007)
      Con posterioridad al anuncio efectuado por investigadores suecos en Abril del año 2001 sobre la detección de acrilamida en un amplio grupo de alimentos, se han originado decenas de trabajos de investigación en diferentes ...
    • Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and ... 
      Ortiz Viedma, Jaime; Romero, Nalda; Robert Canales, Paz; Araya, Juan Carlos; López Hernández, J.; Bozzo, C.; Navarrete, E.; Osorio, A.; Ríos, A. (ELSEVIER, 2006)
      The nutritional composition of the edible seaweeds Durvillaea antaretica (frond and stem) and dried Ulva lactuca was determined, including the soluble (SDF), insoluble (IDF) and total (TDF) dietary fiber content, amino ...
    • Effect of adding curcumin on the properties of linseed oil organogels used as fat replacers in pâtés 
      Ramírez Carrasco, Patricia; Paredes Toledo, Javier; Romero Hasler, Patricio; Soto Bustamante, Eduardo; Díaz Calderón, Paulo; Robert Canales, Paz; Giménez, Begoña (MDPI, 2020)
      Beeswax-based organogels were formulated with linseed oil and curcumin according to a statistical design to increase the oxidative stability of spreadable meat products (pate) where these organogels (OGCur) were incorporated ...
    • Fritura industrial de patatas crisps. Influencia del grado de insaturación de la grasa de fritura sobre la ... 
      Robert Canales, Paz; Masson Salaué, Lilia; Romero, Nalda; Dobarganes, M. C.; Izaurieta, Macarena; Ortiz Viedma, Jaime; Wittig Rovira, Emma (2001)
      Fritura industrial de patatas crisps. Influencia del grado de insaturación de la grasa de fritura sobre la estabilidad oxidativa durante el almacenamiento. Se estudia la estabilidad oxidativa de patatas crisps elaboradas ...
    • Functional and nutritional value of the Chilean seaweeds Codium fragile, Gracilaria chilensis and Macrocystis ... 
      Ortiz Viedma, Jaime; Uquiche, Edgar; Robert Canales, Paz; Romero, Nalda; Quitral Robles, Vilma; Llantén, Catherine (2008)
      The nutritional composition of the edible seaweeds Codium fragile, Gracilaria chilensis and Macrocystis pyrifera was determined, including amino acid and fatty acid contents along with tocol and carotenoid contents. The ...
    • Stability of potato chips fried in vegetable oils with different degree of unsaturation. Effect of ascorbyl ... 
      Masson Salaué, Lilia; Robert Canales, Paz; Dobarganes, Carmen; Urra, Carlos; Romero, Nalda; Ortiz Viedma, Jaime; Goicoechea, E.; Pérez, P.; Salamé, M.; Torres, R. (Consejo Superior de Investigaciones Científicas, Instituto de la Grasa y sus Derivados, 2002)
      Four vegetable oils with different polyunsaturated/saturated fatty acid ratio(P/S):5.2 for sunflower oil, 3.4 for canola rapeseed oil, o.4 for a blend of palm olein and canola rapeseed oil (80:20),and 0.3 for palm olein ...
    • The microencapsulation of maqui (Aristotelia chilensis (mol.) stuntz) juice by spray-drying and freeze-drying ... 
      Fredes, Carolina; Becerra, Camila; Parada, Javier; Robert Canales, Paz (MDPI, 2018)
      The microencapsulation of maqui juice by spray-drying and freeze-drying was studied as a strategy to protect anthocyanins in new food formulations in order to improve the anthocyanin retention before consumption and the ...