Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Luis Moreno-Osorio"'
Autor:
Nailín Carvajal-Mena, Gipsy Tabilo-Munizaga, Marleny D. A. Saldaña, Mario Pérez-Won, Carolina Herrera-Lavados, Roberto Lemus-Mondaca, Luis Moreno-Osorio
Publikováno v:
Gels, Vol 9, Iss 9, p 766 (2023)
This study aimed to optimize the 3D printing parameters of salmon gelatin gels (SGG) using artificial neural networks with the genetic algorithm (ANN-GA) and response surface methodology (RSM). In addition, the influence of the optimal parameters obt
Externí odkaz:
https://doaj.org/article/f7669a9d784642069dc5f96146d077a8
Autor:
Yamira Cepero‐Betancourt, Gipsy Tabilo‐Munizaga, Roberto Lemus‐Mondaca, Mario Pérez‐Won, Ricardo Villalobos‐Carvajal, Luis Moreno‐Osorio
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::480a252f287f100be5fe91f404ebaa15
https://doi.org/10.1111/jfpp.16924
https://doi.org/10.1111/jfpp.16924
Autor:
Marcela Jarpa-Parra, Carolina Herrera-Lavados, Mario Pérez-Won, Ricardo Villalobos-Carvajal, Luis Moreno-Osorio, Gipsy Tabilo-Munizaga
Publikováno v:
LWT. 101:590-598
The emulsifying properties of pulse proteins offer the possibility to provide functionality to colloidal food systems like nanoemulsions. The objective was to obtain stable lentil nanoemulsions through High-Pressure Homogenization (HPH) (50–300 MPa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afe823ba33ae68aed8ea7269ceba423f
https://doi.org/10.1016/j.lwt.2018.11.070
https://doi.org/10.1016/j.lwt.2018.11.070
Autor:
Carlos Javier Ossa Cornejo, Christian Miranda Jaña, Maritza Palma Luengo, Luis Moreno Osorio, Hernan Ahumada Gutiérrez
Publikováno v:
Revista de estudios y experiencias en educación v.20 n.42 2021
SciELO Chile
CONICYT Chile
instacron:CONICYT
SciELO Chile
CONICYT Chile
instacron:CONICYT
Existe una necesidad urgente a nivel mundial, de contar con una herramienta de evaluacion del pensamiento critico actualizada e integral de nivel universitario. Este documento informa sobre la adaptacion y validacion de un instrumento de evaluacion d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51e90da04afe044fe133d9e6425437b1
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-51622021000100199
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-51622021000100199
Publikováno v:
LWT. 138:110674
Cryoconcentrate blueberry juice (CBJ) at different concentrations was incorporated into gelatin gel and the effects on rheological and textural properties, total bioactive compounds (TBC) and antioxidant activity (AA) were evaluated. Specifically, CB
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::703625b31ca83266cc689a0702973fe3
https://doi.org/10.1016/j.lwt.2020.110674
https://doi.org/10.1016/j.lwt.2020.110674
Autor:
Luis Moreno-Osorio, Gipsy Tabilo-Munizaga, Dominique Larrea-Wachtendorff, Ricardo Villalobos-Carvajal, Mario Pérez-Won
Publikováno v:
Food Engineering Reviews. 7:222-230
The aim of this study was to evaluate the effect of HHP and rigor state on palm ruff (Seriolella violacea) muscle proteins. HHP treatments were performed at 450–550 MPa for 3 and 4 min at 15 °C. Protein secondary structure was evaluated by using F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d30c97620a2fdd7501b5433b7517b92
https://doi.org/10.1007/s12393-015-9107-1
https://doi.org/10.1007/s12393-015-9107-1
Autor:
Yamira, Cepero-Betancourt, Patricio, Oliva-Moresco, Alexis, Pasten-Contreras, Gipsy, Tabilo-Munizaga, Mario, Pérez-Won, Luis, Moreno-Osorio, Roberto, Lemus-Mondaca
Publikováno v:
Journal of food science and technology. 54(11)
Abalone (Haliotis spp.) is an exotic seafood product recognized as a protein source of high biological value. Traditional methods used to preserve foods such as drying technology can affect their nutritional quality (protein quality and digestibility
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::bd620e2d44924a589009aeb89bdbeba4
https://pubmed.ncbi.nlm.nih.gov/29051671
https://pubmed.ncbi.nlm.nih.gov/29051671
Autor:
Fernando N. Salazar, Trudy Ann Gordon, Gipsy Tabilo-Munizaga, Ricardo Villalobos-Carvajal, Sergio M. Acuña, Luis Moreno-Osorio, Mario Pérez-Won
Publikováno v:
Food Chemistry. 155:214-220
Protein haze development in bottled white wines is attributed to the slow denaturation of unstable proteins, which results in their aggregation and flocculation. These protein fractions can be removed by using bentonite; however, a disadvantage of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9314e61ba4b84e330e044a154f669d2
https://doi.org/10.1016/j.foodchem.2014.01.051
https://doi.org/10.1016/j.foodchem.2014.01.051
Autor:
Luis Moreno Osorio
Dirigido a estudiantes de las carreras de ingeniería, sirve también como libro de consulta a los estudiantes de las carreras de Matemáticas y Estadística. Entre los temas que trata se encuentran: estudio de los criterios de decisión, tablas de p
Publikováno v:
Magnetic resonance in chemistry : MRC. 45(11)
Two naturally occurring 11-nordrimanes were synthesized, and their 1H and 13C NMR spectra were unambiguously assigned in full for the first time. Copyright © 2007 John Wiley & Sons, Ltd.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5dfa7235c6ba4ad1c9079ebf48ed5ef9
https://pubmed.ncbi.nlm.nih.gov/17876856
https://pubmed.ncbi.nlm.nih.gov/17876856