Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Anibal A. Concha-Meyer"'
Autor:
Anibal A. Concha-Meyer, Alexandra González-Esparza, Patrick J. Cullen, Felipe Veloso, Mario Favre, Julio C. Valenzuela, Lorena Toloza, Brendan A. Niemira
Publikováno v:
Foods, Vol 13, Iss 6, p 822 (2024)
Fresh blueberries are delicate, hand-picked, packaged, and refrigerated fruits vulnerable to spoilage and contamination. Cold atmospheric plasma (CAP) is a promising antimicrobial technology; therefore, this study evaluated the CAP treatment effect o
Externí odkaz:
https://doaj.org/article/ce116fffb9224e968aeeb2de5b248041
Autor:
Andrea Plaza, Lyanne Rodríguez, Anibal A. Concha-Meyer, René Cabezas, Elsie Zurob, Gastón Merlet, Iván Palomo, Eduardo Fuentes
Publikováno v:
Plants, Vol 12, Iss 5, p 1188 (2023)
Aqueous and ethanolic extracts of tomato pomace were examined with the aim of optimizing the extraction process of compounds with cardioprotective activity. Once the results of the ORAC response variables, total polyphenols, °Brix, and antiplatelet
Externí odkaz:
https://doaj.org/article/fb62a8aa061742848068a764d2990f1b
Publikováno v:
Foods, Vol 11, Iss 23, p 3880 (2022)
Background: Wine antioxidants are linked to cardiovascular disease prevention, thus are highly valued by the healthy food market. The dehydration process removes alcohol and water from wine and allows it to extend its shelf life, while encapsulation
Externí odkaz:
https://doaj.org/article/8f652ef550a04bf098f7aa0d43c88ea5
Publikováno v:
Journal of the science of food and agriculture. 99(5)
Fruit and vegetable processing can often alter and damage antioxidants. Phenolic compounds, which are major antioxidants in these products, can suffer dissociation and changes in their concentration. Quince is an excellent source of antioxidants, wit
Autor:
Concha-Meyer A; Institute of Food Science and Technology (ICYTAL), Austral University of Chile, Valdivia, Chile.; Centro de Estudios en Alimentos Procesados, Talca, Chile., Toro M; Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park, MD, United States.; Institute of Nutrition and Food Technology, University of Chile, Santiago, Santiago Metropolitan Region (RM), Chile., Eifert JD; Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States.
Publikováno v:
Frontiers in public health [Front Public Health] 2023 Jun 09; Vol. 11, pp. 1221763. Date of Electronic Publication: 2023 Jun 09 (Print Publication: 2023).
Autor:
Concha-Meyer A; Facultad de Ciencias Agrarias, Universidad de Talca, Talca 3460000, Chile.; Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Gore Maule, R09I2001, Talca 3460000, Chile., Palomo I; Thrombosis Research Center, Medical Technology School, Department of Clinical Biochemistry and Immunohaematology, Faculty of Health Sciences, Universidad de Talca, Talca 3460000, Chile., Plaza A; Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Gore Maule, R09I2001, Talca 3460000, Chile., Gadioli Tarone A; LANUM (Laboratory of Nutrition and Metabolism), FEA (School of Food Engineering), UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil., Maróstica Junior MR; LANUM (Laboratory of Nutrition and Metabolism), FEA (School of Food Engineering), UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil., Sáyago-Ayerdi SG; Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic, Av Tecnológico 2595, Col Lagos del Country, Tepic 63175, Nayarit Mexico, Mexico., Fuentes E; Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Gore Maule, R09I2001, Talca 3460000, Chile.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2020 Oct 28; Vol. 9 (11). Date of Electronic Publication: 2020 Oct 28.
Autor:
Concha-Meyer A; Centro de Estudios en Alimentos Procesados (CEAP), Av. Lircay s/n, Talca 3480137, Chile; Facultad de Ciencias Agrarias, Universidad de Talca, Av. Lircay s/n, Talca 3480137, Chile., Grandon S; Centro de Pomáceas, Universidad de Talca, Av. Lircay s/n, Talca 3480137, Chile., Sepúlveda G; Centro de Pomáceas, Universidad de Talca, Av. Lircay s/n, Talca 3480137, Chile., Diaz R; Centro de Estudios en Alimentos Procesados (CEAP), Av. Lircay s/n, Talca 3480137, Chile., Yuri JA; Centro de Pomáceas, Universidad de Talca, Av. Lircay s/n, Talca 3480137, Chile., Torres C; Facultad de Ciencias Agrarias, Universidad de Talca, Av. Lircay s/n, Talca 3480137, Chile; Department of Horticulture, Tree Fruit Research and Extension Center, Washington State University, 1100 N. Western Ave., Wenatchee, WA 98801, USA. Electronic address: ctorres@wsu.edu.
Publikováno v:
Food chemistry [Food Chem] 2019 Oct 15; Vol. 295, pp. 64-71. Date of Electronic Publication: 2019 May 16.
Autor:
Palomo I; Thematic Task Force on Healthy Aging, CUECH Research Network, Universidad de Talca, Talca 3460000, Chile. ipalomo@utalca.cl.; Interdisciplinary Center on Aging, Thrombosis Research Center, Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences, Universidad de Talca, Talca 3460000, Chile. ipalomo@utalca.cl.; Centro de Estudios en Alimentos Procesados (CEAP), CONCIYT, Gore Maule, Talca 3460000, Chile. ipalomo@utalca.cl., Concha-Meyer A; Centro de Estudios en Alimentos Procesados (CEAP), CONCIYT, Gore Maule, Talca 3460000, Chile. aconcha@ceap.cl.; Faculty of Agricultural Sciences, Universidad de Talca, Talca 3460000, Chile. aconcha@ceap.cl., Lutz M; Thematic Task Force on Healthy Aging, CUECH Research Network, Universidad de Talca, Talca 3460000, Chile. mariane.lutz@uv.cl.; Interdisciplinary Center for Health Studies, CIESAL, Faculty of Medicine, Universidad de Valparaíso, Angamos 655, Reñaca, Viña del Mar 2650000, Chile. mariane.lutz@uv.cl., Said M; Centro de Estudios en Alimentos Procesados (CEAP), CONCIYT, Gore Maule, Talca 3460000, Chile. macarenasaid@gmail.com., Sáez B; Centro de Estudios en Alimentos Procesados (CEAP), CONCIYT, Gore Maule, Talca 3460000, Chile. bsaez@ceap.cl., Vásquez A; Faculty of Health Sciences, School of Nursing, Universidad de Talca, Talca 3460000, Chile. advasquez@utalca.cl., Fuentes E; Thematic Task Force on Healthy Aging, CUECH Research Network, Universidad de Talca, Talca 3460000, Chile. edfuentes@utalca.cl.; Interdisciplinary Center on Aging, Thrombosis Research Center, Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences, Universidad de Talca, Talca 3460000, Chile. edfuentes@utalca.cl.; Centro de Estudios en Alimentos Procesados (CEAP), CONCIYT, Gore Maule, Talca 3460000, Chile. edfuentes@utalca.cl.
Publikováno v:
Nutrients [Nutrients] 2019 Feb 22; Vol. 11 (2). Date of Electronic Publication: 2019 Feb 22.
Autor:
Monsalve B; Faculty of Health Sciences, Interdisciplinary Excellence Research Program on Healthy Aging, Universidad de Talca, Talca, Chile., Concha-Meyer A; Centro de Estudios en Alimentos Procesados, CONICYT, Talca, Chile., Palomo I; Faculty of Health Sciences, Interdisciplinary Excellence Research Program on Healthy Aging, Universidad de Talca, Talca, Chile., Fuentes E; Faculty of Health Sciences, Interdisciplinary Excellence Research Program on Healthy Aging, Universidad de Talca, Talca, Chile.
Publikováno v:
Anais da Academia Brasileira de Ciencias [An Acad Bras Cienc] 2017 May; Vol. 89 (1 Suppl 0), pp. 615-633. Date of Electronic Publication: 2017 May 22.
Autor:
Concha-Meyer A; Food Science and Technology Department, Virginia Tech, 1230 Washington Street SW, Blacksburg, VA 24061, USA; Centro de Estudios en Alimentos Procesados (CEAP), Avenida San Miguel 3425, 3480137 Talca, Chile., Eifert JD; Food Science and Technology Department, Virginia Tech, 1230 Washington Street SW, Blacksburg, VA 24061, USA., Williams RC; Food Science and Technology Department, Virginia Tech, 1230 Washington Street SW, Blacksburg, VA 24061, USA., Marcy JE; Food Science and Technology Department, Virginia Tech, 1230 Washington Street SW, Blacksburg, VA 24061, USA., Welbaum GE; Horticulture Department, Virginia Tech, 1880 Pratt Drive, Research Building XV, Blacksburg, VA 24061, USA.
Publikováno v:
International journal of food science [Int J Food Sci] 2015; Vol. 2015, pp. 164143. Date of Electronic Publication: 2015 Jan 15.