Instituto de Ciencia y Tecnología de los Alimentos

Publicaciones del año 2012

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Autores Título Revista Tipo
Ah-Hen, K., Fuenzalida, C., Hess, S., Contreras, A., Vega-Gálvez, A., Lemus-Mondaca, R. Antioxidant capacity and total phenolic compounds of twelve selected potato landrace clones grown in Southern Chile Chilean Journal of Agricultural Research 72(1): 3-9
Costa, M., Torres, M., Reyes, A. Characterization of Aspergillus ficuum hydrolytic enzymes produced in solid state fermentation of cold-pressed canola cake Rev. Colomb. Biotecnol. 14(1): 208-215
Di Scala, K., Vega-Galvez, A., Ah-Hen, K., Nuñez-Mancilla, Y., Tabilo-Munizaga, G., Perez-Won, M., Giovagnoli, C. Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing Cienc. Tecnol. Aliment., Campinas, 32(4): 1-8
Santos, J., Saus, E., Smalley, S., Cataldo, L., Alberti, G., Parada, J., Gratacos, M., Estivill, X. Copy Number Polymorphism of the Salivary Amylase Gene: Implications in Human Nutrition Research J Nutrigenet Nutrigenomics (5): 117-131
Parada, J., Aguilera, J. Effect of native crystalline structure of isolated potato starch on gelatinization behavior and consequently on glycemic response Food Research International 45: 238–243
Vega-Gálvez, A., Ah-Hen, K., Chacana, M., Vergara, J., Martínez-Monzó, J., García-Segovia, P. Lemus-Mondaca, R., Di Scala, K. Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices Food Chemistry 132: 51–59
Zura-Bravo, L., Vega-Gálvez, A., Lemus-Mondaca, R., Ah-Hen, K., Di Scala, K. Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. Hungarian (Capsicum annuum l.) Journal of Food Processing and Preservation
Kong S. Ah-Hen, Antonio Vega-Gálvez, Nelson O. Moraga, and Roberto Lemus-Mondaca Modelling of Rheological Behaviour of Pulps and Purées from Fresh and Frozen-Thawed Murta (Ugni molinae Turcz) Berries International Journal of Food Engineering.
Ah-Hen, K., Zambra, C. E., Aguëro, J. E., Vega-Gálvez, A., Lemus-Mondaca, R. Moisture Diffusivity Coefficient and Convective Drying Modelling of Murta (Ugni molinae Turcz): Influence of Temperature and Vacuum on Drying Kinetics Food and Bioprocess Technology: An International Journal
Lemus-Mondaca, R., Vega-Gálvez, A., Zura-Bravo, L., Ah-Hen, K. Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects Food Chemistry 132: 1121–1132
Brito C., Navarrete C., Schöbitz R., Horzella M. Viabilidad y efectos del probiótico Lactobacillus paracasei ssp paracasei en queso gauda semidescremado chileno Archivos Latinoamericanos de Nutrición 61(4): 414-422. Salió el 2012

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