Instituto de Ciencia y Tecnología de los Alimentos

Publicaciones del año 2014

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Autores Título Revista Tipo
Renate Schöbitz, Carla González, Katherine Villarreal, Mariela Horzella, Yanina Nahuelquín, Ricardo Fuentes. A biocontroller to eliminate Listeria monocytogenes from the food processing environment Food Control 36: 217-223
Schöbitz, R., González, C., Villarreal, K., Horzella, M., Nahuelquín, Y., Fuentes, R. A biocontroller to eliminate Listeria monocytogenes from the food processing environment Food Control 36: 217-223
Claudia Fuentealba, Fernando Figuerola, Ana M. Estévez, José M. Bastías, Ociel Muñoz. Bioaccessibility of Lignans from Flaxseed (Linum usitatissimum L.) Determined by Single Batch in vitro Simulation of the Digestive Process Journal of the Science of Food and Agriculture. 2014, Doi:10.1002/jsfa.6482
Brito, C.; Cid, N.; Muñoz, O.; Báez, A.; Horzella, M. Biogenic amine content in Chilean Gauda cheese: physico-chemical and microbiological factors that may influence this content International Journal of Dairy Technology 10 JUL 2014, DOI: 10.1111/1471-0307.12148
BL Carrillo, C Pinargote, C Brito, J González, VH Moreira, A Báez Caracterización de sistemas productivos lecheros en el Sur de Chile con distintos sistemas de manejo y su relación con el recuento total bacteriano de la leche producida: un análisis multivariable
BL Carrillo, C Pinargote, C Brito, J González, VH Moreira, A Báez. Caracterización de sistemas productivos lecheros en el Sur de Chile con distintos sistemas de manejo y su relación con el recuento total bacteriano de la leche producida: un análisis multivariable. Archivos de Medicina Veterinaria. Vol 46. ISI
Katia Rodríguez, Kong Ah-Hen, Antonio Vega-Gálvez,Jessica López, Issis Quispe-Fuentes, Roberto Lemus-Mondaca & Lena Gálvez-Ranilla Changes of bioactive compounds and antioxidant activity during convective drying of murta (Ugni molinae T.) berries International Journal of Food Science and Technology 2014, 49, 990–1000
Zura-Bravo, L., Ah‑Hen, K., Vega-Gálvez, A., García-Segovia, P., Lemus-Mondaca, R. Effect of rehydration temperature on functional properties, antioxidant capacity, and structural characteristics of apple (Granny Smith) slices in relation to mass transfer kinetics Journal of Food Process Engineering doi:10.1111/jfpe.12018
K. Ah-Hen, G. Lehnebach, R. Lemus-Mondaca, L. ZuraBravo, P. Leyton, A. Vega-Gálvez, F. Figuerola Evaluation of different starch sources in extruded feed for Atlantic salmon Aquaculture Nutrition, 2014 (20) 183-191
Kong S. Ah-Hen*, Roberto Lemus-Mondaca, Karen A. Mathias-Rettig, Antonio Vega-Gálvez and Jessica López Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry International Journal of Food Engineering. doi 10.1515/ijfe-2014-0153
Antonio Vega-Gálvez, Jessica López, Kong Ah-Hen, María José Torres, Roberto Lemus-Mondaca Thermodynamic Properties, Sorption Isotherms and Glass Transition Temperature of Cape Gooseberry (Physalis peruviana L.) Food Technol. Biotechnol. 52(1) 83-92 (2014)
Vega-Gálvez, A., López, J., Ah-Hen, K., Torres, M.J., Lemus-Mondaca, R. Thermodynamic Properties, Sorption Isotherms and Glass Transition Temperature of Cape Gooseberry (Physalis peruviana L.) Food Technology and Biotechnology 52 (1) 83–92

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