Comparison of Microwave Short Time and Oven Heating Pretreatment on Crystallization of Raisins

por Alvarez, Lorena, Urrutia, Paulina, Olivares, Araceli, Flores, Agustín, Bhandari, Bhesh, Almonacid, Sergio
Publicado 2020

Freeze-Drying of Blueberries: Effects of Carbon Dioxide (CO(2)) Laser Perforation as Skin Pretreatment to Improve Mass Transfer, Primary Drying Time, and Quality

por Munzenmayer, Pablo, Ulloa, Jaime, Pinto, Marlene, Ramirez, Cristian, Valencia, Pedro, Simpson, Ricardo, Almonacid, Sergio
Publicado 2020

Effect of Adding Bovine Skin Gelatin Hydrolysates on Antioxidant Properties, Texture, and Color in Chicken Meat Processing

por Nuñez, Suleivys M., Cárdenas, Constanza, Valencia, Pedro, Pinto, Marlene, Silva, Javier, Pino-Cortés, Ernesto, Almonacid, Sergio
Publicado 2023

Variable Retort Temperature Profiles (VRTPs) and Retortable Pouches as Tools to Minimize Furan Formation in Thermally Processed Food

por Fardella, Matías, Ramírez, Cristian, Caballero, Eduardo, Sánchez, Elizabeth, Pinto, Marlene, Núñez, Helena, Valencia, Pedro, Almonacid, Sergio, Simpson, Ricardo
Publicado 2021

Assessing the Enzymatic Hydrolysis of Salmon Frame Proteins through Different By-Product/Water Ratios and pH Regimes

por Valencia, Pedro, Valdivia, Silvana, Nuñez, Suleivys, Ovissipour, Reza, Pinto, Marlene, Ramirez, Cristian, Perez, Alvaro, Ruz, Manuel, Garcia, Paula, Jimenez, Paula, Almonacid, Sergio
Publicado 2021