Sergio Almonacid

Papers 7

STUDY TO INVESTIGATE THE BEHAVIOR OF SALMON UNDER THE PROCESS OF OSMOTIC DEHYDRATION THROUGH OHMIC HEATING
Food Processing

Helena Nuñez ; Alejandra Urtubia ; Pía Rivadeneira ; Sergio Almonacid ¹ ; Arlette Soto ; Cristian Ramirez ² ; Ricardo Simpson

¹ Universidad Técnica Federico Santa María ;

² Dpto de Ingenieria Quimica y Ambiental/ Universidad Tecnica Federico Santa Maria

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43794
FRACTIONAL CALCULUS AS A MATHEMATICAL TOOL TO IMPROVE THE MODELING OF MASS TRANSFER PHENOMENA IN FOOD PROCESSING.
Food Engineering

Helena Nuñez ; Jorge Moreno ¹ ; Sergio Almonacid ² ; Alonso Jaques ; Cristian Ramirez ³ ; Ricardo Simpson

¹ Ingeniería en Alimentos/ Universidad del Bio-Bio ;

² Universidad Técnica Federico Santa María ;

³ Dpto de Ingenieria Quimica y Ambiental/ Universidad Tecnica Federico Santa Maria

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43790
Shelf Life Estimation of seafood packed in retortable oxygen permeable films: Mathematical Model devlopment.
Food Processing

Sergio Almonacid ¹ ; Ricardo Simpson ; Alejandra Urtubia ; Marlene Pinto ¹ ; Alonso Jaques

¹ Universidad Técnica Federico Santa María

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43262
Product and process development: strawberries (Fragaria ananassa Duch) pasteurized in flexible transparent packaging
Food Processing

Sergio Almonacid ¹ ; Ricardo Simpson ; Wendy Franco ; Marlene Pinto ¹ ; Claudio Bollinger

¹ Universidad Técnica Federico Santa María

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43259
EFFECT OF EDIBLE COATING ON ORGANOLEPTIC AND FUNCTIONAL QUALITY OF MINIMALLY PROCESSED PRICKLY PEAR (Opuntia sp)
Food Processing

Sergio Almonacid ¹ ; Ricardo Simpson ; Cristian Ramirez ² ; Wendy Franco ; Mónika Valdenegro Espinoza ³

¹ Universidad Técnica Federico Santa María ;

² Dpto de Ingenieria Quimica y Ambiental/ Universidad Tecnica Federico Santa Maria ;

³ Centro Regional de Estudios en Alimentación y Salud CREAS

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42700

XVI World Congress of Food Science and Technology - IUFoST

STUDY TO INVESTIGATE THE BEHAVIOR OF SALMON UNDER THE PROCESS OF OSMOTIC DEHYDRATION THROUGH OHMIC HEATING

FRACTIONAL CALCULUS AS A MATHEMATICAL TOOL TO IMPROVE THE MODELING OF MASS TRANSFER PHENOMENA IN FOOD PROCESSING.

Shelf Life Estimation of seafood packed in retortable oxygen permeable films: Mathematical Model devlopment.

Product and process development: strawberries (Fragaria ananassa Duch) pasteurized in flexible transparent packaging

EFFECT OF EDIBLE COATING ON ORGANOLEPTIC AND FUNCTIONAL QUALITY OF MINIMALLY PROCESSED PRICKLY PEAR (Opuntia sp)

Co-authors (17)

Ricardo Simpson

Cristian Ramirez

Marlene Pinto

Helena Nuñez

Mónika Valdenegro Espinoza

Wendy Franco

Alejandra Urtubia

Alonso Jaques

Pedro Valencia

Juan Pablo Martínez Castillo

Darcy Rios

Carlos Figueroa Lamas

Lida Fuentes Viveros

Claudio Bollinger

Jorge Moreno

Pía Rivadeneira

Arlette Soto

Publications in other proceedings