Beatriz Cancino Madariaga

Papers 6

NANOFILTRATION MEMBRANES PROCESS TO CONCENTRATE BETALAIN PIGMENT FROM CACTUS PEAR JUICE
Food Engineering

Beatriz Cancino Madariaga ¹ ; Carmen Sáenz ² ; Carolina Contreras ; Paz Robert ³ ; Andrés Ramírez Salvo ⁴

¹ School of Food Engineering/Pontificia Universidad Catolica de Valparaiso ;

² Depto. Agroindustria y Enología. Fac. Ciencias Agronomicas, Universidad de Chile ;

³ Ciencia de los Alimentos y Tecnología Química / Universidad de Chile ;

⁴ Pontificia Universidad Catolica de Valparaíso (PUCV) / Escuela de Alimentos

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42138
CERAMIC MEMBRANES FRACTIONATION TO OBTAIN BETALAIN PIGMENT FROM CACTUS PEAR JUICE
Food Engineering

Carmen Sáenz ¹ ; Beatriz Cancino Madariaga ² ; Cristina Vergara ³ ; Andrés Ramírez Salvo ⁴ ; Paz Robert ⁵

¹ Depto. Agroindustria y Enología. Fac. Ciencias Agronomicas, Universidad de Chile ;

² School of Food Engineering/Pontificia Universidad Catolica de Valparaiso ;

³ Facultad de Ciencias Quimicas y Farmaceuticas, Universidad de Chile ;

⁴ Pontificia Universidad Catolica de Valparaíso (PUCV) / Escuela de Alimentos ;

⁵ Ciencia de los Alimentos y Tecnología Química / Universidad de Chile

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42136
USE OF CAPSUL AND K4484 AS ENCAPSULATING AGENTS TO PREPARE MICROPARTICLES OF PURPLE CACTUS PEAR PULP (Opuntia ficus-indica)
Bioactive Compounds and Functional Foods

Cristina Vergara ¹ ; Carmen Sáenz ² ; Beatriz Cancino Madariaga ³ ; Jorge Saavedra Torrico ⁴ ; Paz Robert ⁵

¹ Facultad de Ciencias Quimicas y Farmaceuticas, Universidad de Chile ;

² Depto. Agroindustria y Enología. Fac. Ciencias Agronomicas, Universidad de Chile ;

³ School of Food Engineering/Pontificia Universidad Catolica de Valparaiso ;

⁴ Escuela de Ing. de Alimentos, Pontificia Universidad Católica de Valparaiso, Chile ;

⁵ Ciencia de los Alimentos y Tecnología Química / Universidad de Chile

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42134
FREE PHENOLIC COMPOUNDS, ANTIOXIDANT CAPACITY AND COLOR DETERMINATION OF THIRTY-THREE ACCESSIONS OF CHILEAN NATIVE MAIZE (Zea mays L.)
Bioactive Compounds and Functional Foods

Beatriz Cancino-Madariaga ; Jorge Saavedra Torrico ¹ ; Marcia Paredes-Gaona ; Nicole Herrera-Videla ; ANA QUESILLE-VILLALOBOS ² ; ADRIAN GONZÁLEZ-MUÑOZ ² ; LENA GALVEZ RANILLA ²

¹ Escuela de Ing. de Alimentos, Pontificia Universidad Católica de Valparaiso, Chile ;

² School of Food Engineering, Pontificia Universidad Católica de Valparaíso, Av. Waddington 716, Playa Ancha, Valparaíso, Chile.

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42116
ROTATING CERAMIC MEMBRANE DISCS IN THE SEPARATION OF BETALAINS FROM BEET ROOT AS A CLARIFICATION STEP
Food Engineering

Andrés Ramírez Salvo ¹ ; Beatriz Cancino Madariaga ²

¹ Pontificia Universidad Catolica de Valparaíso (PUCV) / Escuela de Alimentos ;

² School of Food Engineering/Pontificia Universidad Catolica de Valparaiso

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41847

XVI World Congress of Food Science and Technology - IUFoST

NANOFILTRATION MEMBRANES PROCESS TO CONCENTRATE BETALAIN PIGMENT FROM CACTUS PEAR JUICE

CERAMIC MEMBRANES FRACTIONATION TO OBTAIN BETALAIN PIGMENT FROM CACTUS PEAR JUICE

USE OF CAPSUL AND K4484 AS ENCAPSULATING AGENTS TO PREPARE MICROPARTICLES OF PURPLE CACTUS PEAR PULP (Opuntia ficus-indica)

FREE PHENOLIC COMPOUNDS, ANTIOXIDANT CAPACITY AND COLOR DETERMINATION OF THIRTY-THREE ACCESSIONS OF CHILEAN NATIVE MAIZE (Zea mays L.)

ROTATING CERAMIC MEMBRANE DISCS IN THE SEPARATION OF BETALAINS FROM BEET ROOT AS A CLARIFICATION STEP

Co-authors (12)

Paz Robert

Jorge Saavedra Torrico

Carmen Sáenz

LENA GALVEZ RANILLA

Andrés Ramírez Salvo

ANA QUESILLE-VILLALOBOS

Cristina Vergara

Paula Pinto Villegas

Marcia Paredes-Gaona

Nicole Herrera-Videla

ADRIAN GONZÁLEZ-MUÑOZ

Carolina Contreras