Browsing by Author "Cortés, Pablo"
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- ItemA Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying(2017) Mariotti Celis, Maria S.; Zúñiga, Rommy N.; Cortés, Pablo; Pedreschi Plasencia, Franco
- ItemApplication of Vacuum Frying as a Furan and Acrylamide Mitigation Technology in Potato Chips(2017) Mariotti Celis, María Salomé; Cortés, Pablo; Dueik González, Verónica Paula; Bouchon Aguirre, Pedro Alejandro; Pedreschi Plasencia, Franco
- ItemDiagnóstico precoz de cáncer gástrico. Propuesta de detección y seguimiento de lesiones premalignas gástricas : protocolo ACHED(2014) Rollán, Antonio; Cortés, Pablo; Calvo, Oscar; Araya, Raúl; Bufadel, María Ester; González Donoso, Robinson; Heredia, Carolina; Muñoz Schuffenegger, Pablo; Squella, Fredy; Parra-Blanco, A.
- ItemFried and Dehydrated Potato Products(Elsevier, 2016) Pedreschi Plasencia, Franco Wilfredo; Mariottis, María Salomé; Cortés, Pablo; Jaspreet Singh & Lovedeep KaurPotato processing is highly industrialized, technologically advanced, and very market-driven. However, the quality of its products and the economic success of this industry highly depend on available raw materials: namely, the potatoes. Deep fat frying is a complex unit operation that induces significant microstructural changes in potato tissue; in fact, most desirable characteristics of fried foods are derived from the formation of a composite structure: (1) a dry, porous, crispy, and oily outer layer or crust; and (2) a moist cooked interior or core whose microstructures have formed during the process. On the other hand, when potatoes are cooked immersed in hot water (temperature ≤ 100 °C), no crust is formed and principally microstructural changes in potato tissue such as starch gelatinization and lamella media solubilization occur and end with a final microstructure similar to that present in the core of a french fry (moist cooked interior).
- ItemHeat toxicant contaminant mitigation in potato chips(2015) Mariotti Celis, María Salomé; Cortés, Pablo; Fromberg, Arvid; Bysted, Anette; Pedreschi Plasencia, Franco; Granby, Kit
- ItemManagement of Helicobacter pylori infection in Latin America : A Delphi technique-based consensus(2014) Rollan, Antonio; Arab Verdugo, Juan Pablo; Camargo, M. Constanza; Candia Balboa, Roberto; Harris D., Paul R.; Ferreccio Readi, Catterina; Rabkin, Charles S.; Gana Ansaldo, Juan Cristóbal; Cortés, Pablo; Herrero, Rolando; Durán, Luisa; García, Apolinaria; Toledo, Claudio; Espino Espino, Alberto Antonio; Lustig, Nicole; Sarfatis Feige, Alberto; Figueroa, Catalina; Torres, Javier; Riquelme Pérez, Arnoldo
- ItemMitochondrial phenotype during torpor : Modulation of mitochondrial electron transport system in the Chilean mouse - opossum Thylamys elegans(2018) Cortés, Pablo; Bozinovic Kuscevic, Francisco; Blier, Pierre U.
- ItemThe 1 April 2014 Pisagua tsunami : observations and modeling(2015) Catalán, Patricio A.; Aránguiz, Rafael; González, Gabriel; Tomita, Takashi; Cienfuegos Carrasco, Rodrigo Alberto; González, Juan; Shrivastava, Mahesh N.; Kumagai, Kentaro; Mokrani, Cyril; Cortés, Pablo; Gubler, Alejandra
- ItemThe effect of different porous media on moisture loss and oil absorption profiles during frying using glass micromodels(2016) Cortés, Pablo; Badillo, Guillermo; Segura, Luis; Bouchon Aguirre, Pedro Alejandro
- ItemThe effect of gravity on moisture loss and oil absorption profiles during a simulated frying process using glass micromodels(2015) Cortés, Pablo; Segura, Luis; Kawaji, Masahiro; Bouchon Aguirre, Pedro Alejandro