Zobrazeno 1 - 10
of 81
pro vyhledávání: '"Mario Pérez‐Won"'
Autor:
Mario Pérez-Won, Luis González-Cavieres, Anais Palma-Acevedo, Erick Jara-Quijada, Gipsy Tabilo-Munizaga, Roberto Lemus-Mondaca
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-14 (2024)
Abstract A pulsed electric field (PEF: 2.0 kV/cm) was applied before vacuum microwave drying (VMD: 120 W, 120/260 W, and 260 W at 40 kPa) on Chilean abalone mollusks. PEF and VMD effects on process features (drying kinetics, modeling, and sustainabil
Externí odkaz:
https://doaj.org/article/2f46af047f9042c38bab296b132e26d5
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:
Anais Palma-Acevedo, Mario Pérez-Won, Gipsy Tabilo-Munizaga, Jaime Ortiz-Viedma, Roberto Lemus-Mondaca
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
The purpose of this study was to apply different pulsed electric field (PEF) conditions as a pretreatment to the freeze-drying (FD) process of Chilean abalone and to assess its effects on protein quality, microstructure, and digestibility of the free
Externí odkaz:
https://doaj.org/article/d23ba00bdd3e4d53886c22823dcda0a0
Autor:
José M. Malga, Teresa Roco, Alfonso Silva, Gipsy Tabilo-Munizaga, Mario Pérez-Won, Santiago P. Aubourg
Publikováno v:
Foods, Vol 12, Iss 4, p 799 (2023)
The effect of the rigor stage (pre or post) and previous high-pressure processing (HPP; 450 and 550 MPa for 3 min) was checked during the storage on ice of farmed palm ruff (Seriolella violacea). Fish processed in pre-rigor conditions led to higher a
Externí odkaz:
https://doaj.org/article/2c97d0e99a574574974962062ca586f0
Autor:
Manuela Gallón Bedoya, Daniel Restrepo Montoya, Gipsy Tabilo-Munizaga, Mario Pérez-Won, Roberto Lemus-Mondaca
Publikováno v:
Trends in Food Science & Technology. 128:38-52
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::469e3306847ba83fb771ea80b84f5310
https://doi.org/10.1016/j.tifs.2022.05.013
https://doi.org/10.1016/j.tifs.2022.05.013
Autor:
Mario Pérez-Won, Luis González-Cavieres, Anais Palma-Acevedo, Gipsy Tabilo-Munizaga, Erick Jara-Quijada, Roberto Lemus-Mondaca
Publikováno v:
Food and Bioprocess Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f26006c1eb76093ee43287aba225d421
https://doi.org/10.1007/s11947-023-03102-4
https://doi.org/10.1007/s11947-023-03102-4
Autor:
Erick Jara-Quijada, Mario Pérez-Won, Gipsy Tabilo-Munizaga, Luis González-Cavieres, Roberto Lemus-Mondaca
Publikováno v:
Food Engineering Reviews. 14:292-306
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf4f0a1b7df5b18a0f2bb1b9034837ff
https://doi.org/10.1007/s12393-022-09306-2
https://doi.org/10.1007/s12393-022-09306-2
Autor:
Erick Jara-Quijada, Roberto Lemus-Mondaca, Rodrigo Emilio Díaz-Álvarez, Mario Pérez-Won, Gipsy Tabilo-Munizaga, Luis González-Cavieres
Publikováno v:
Trends in Food Science & Technology. 116:626-638
Background Drying is one of the oldest preservation techniques used in the food industry. This technology has evolved and different drying systems have been applied, such as convection, conduction, or radiation, and combinations thereof. Scope and ap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61f9e2101e55852247c82ab8191d6a71
https://doi.org/10.1016/j.tifs.2021.08.005
https://doi.org/10.1016/j.tifs.2021.08.005
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:
Anais, Palma-Acevedo, Mario, Pérez-Won, Gipsy, Tabilo-Munizaga, Jaime, Ortiz-Viedma, Roberto, Lemus-Mondaca
Publikováno v:
Frontiers in nutrition. 9
The purpose of this study was to apply different pulsed electric field (PEF) conditions as a pretreatment to the freeze-drying (FD) process of Chilean abalone and to assess its effects on protein quality, microstructure, and digestibility of the free
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f459cb7eeabce3ec3161a52dc5780d6a
https://pubmed.ncbi.nlm.nih.gov/35369077
https://pubmed.ncbi.nlm.nih.gov/35369077