المؤلفون: Briones-Labarca, V., Perez-Won, M., Zamarca, M., Aguilera-Radic, Jose Miguel, Tabilo-Munizaga, G.

جغرافية الموضوع: AMSTERDAM

Relation: instname: Conicyt; reponame: Repositorio Digital RI2.0; info:eu-repo/grantAgreement/Fondecyt/11075104; info:eu-repo/semantics/dataset/hdl.handle.net/10533/93477; https://doi.org/10.1016/j.ifset.2011.09.002; WOS:000302197700005; https://hdl.handle.net/10533/129881

الاتاحة: https://hdl.handle.net/10533/129881

المؤلفون: Briones Labarca, V., Perez Won, M., Zamarca, M., Aguilera Radic, J. M., Tabilo Munizaga, G.

مصطلحات موضوعية: High hydrostatic pressure, Abalone, Colour, pH, TVB-N, TMA, Microstructure, SHELF-LIFE EXTENSION, QUALITY, FISH, OYSTER, COD, TRIMETHYLAMINE, ULTRASTRUCTURE, PRESERVATION, AGGREGATION, NITROGEN

وصف الملف: 9 páginas; application/pdf

Relation: https://doi.org/10.1016/j.ifset.2011.09.002; https://repositorio.uc.cl/handle/11534/77071; WOS:000302197700005

الاتاحة: https://repositorio.uc.cl/handle/11534/77071
https://doi.org/10.1016/j.ifset.2011.09.002

المؤلفون: Pizarro-Oteiza, S, Briones-Labarca, V, Perez-Won, M, Uribe, E, Lemus-Mondaca, R, Canas-Sarazua, R, Tabilo-Munizaga, G

المصدر: Innovative Food Science and Emerging Technologies

وصف الملف: application/pdf

Relation: https://repositorio.uchile.cl/handle/2250/190846

الاتاحة: https://doi.org/10.1016/j.ifset.2020.102451
https://repositorio.uchile.cl/handle/2250/190846

المؤلفون: Rodriguez, A., Ortea, I., Trigo, M., Sierra, Y., Gallardo, J. M., Tabilo-Munizaga, G., Perez-Won, M., Aubourg, S. P.

جغرافية الموضوع: PRAGUE

Relation: instname: Conicyt; reponame: Repositorio Digital RI2.0; info:eu-repo/grantAgreement/Fondecyt/1080626; info:eu-repo/semantics/dataset/hdl.handle.net/10533/93477; https://doi.org/10.17221/630-CJFS; 1080626; WOS:000269005600007; https://hdl.handle.net/10533/140913

الاتاحة: https://hdl.handle.net/10533/140913

المؤلفون: Maluenda, D., Roco, T., Tabilo-Munizaga, G., Perez-Won, M., Aubourg, S. P.

جغرافية الموضوع: SEVILLE

Relation: instname: Conicyt; reponame: Repositorio Digital RI2.0; info:eu-repo/grantAgreement/Fondecyt/1110782; info:eu-repo/semantics/dataset/hdl.handle.net/10533/93477; https://doi.org/10.3989/gya.010913; 1110782; WOS:000326955100002; https://hdl.handle.net/10533/137630

الاتاحة: https://hdl.handle.net/10533/137630

المؤلفون: Maluenda, D., Roco, T., Tabilo-Munizaga, G., Pérez-Won, M., Aubourg, S. P.

المصدر: Grasas y Aceites; Vol. 64 No. 5 (2013); 472-481 ; Grasas y Aceites; Vol. 64 Núm. 5 (2013); 472-481 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2013.v64.i5

مصطلحات موضوعية: Chilling, High pressure, Lipid hydrolysis, Lipid oxidation, Rigor mortis, Trachurus murphyi, Altas presiones, Hidrólisis lipídica, Oxidación lipídica, Refrigeración

وصف الملف: application/pdf

Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1453/1459; Alizadeh E, Chapleau N, de Lamballerie M, Le Bail A. 2007. Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets. Innov. Food Sci. Emerg. Technol. 8, 493-499. http://dx.doi.org/10.1016/j.ifset.2006.12.003; Amanatidou A, Schlu.ter O, Lemkau K, Gorris L, Smid E, Knorr D. 2000. Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon. Innov. Food Sci. Emerg. Technol. 1, 87-98. http://dx.doi.org/10.1016/S1466-8564(00)00007-2; Angsupanich K, Ledward D. 1998. High pressure treatment effects on cod (Gadus morhua) muscle. Food Chem. 63, 39-50. http://dx.doi.org/10.1016/S0308-8146(97)00234-3; Antipova N, Smirnova G. 1982. Changes in the composition of lipids in stellate sturgeon in relation to its post mortem condition. Rybnoe Khozyaistvo 3, 70-71.; Aranda M, Mendoza N, Villegas R. 2006. Lipid damage during frozen storage of whole jack mackerel (Trachurus symmetricus murphyi). J. Food Lipids 13, 155-166. http://dx.doi.org/10.1111/j.1745-4522.2006.00041.x; Aubourg S, Pérez-Martín R. 1996. Fluorescent compound formation during sardine (Sardina pilchardus) chilling: Comparison with lipid damage indexes. Grasas Aceites 47, 307-312. http://dx.doi.org/10.3989/gya.1996.v47.i5.872; Aubourg S, Tabilo-Munizaga G, Reyes J, Rodríguez A, Pérez-Won M. 2010. Effect of high-pressure treatment on microbial activity and lipid oxidation in chilled Coho salmon. Eur. J. Lipid Sci. Technol. 112, 362-372.; Aubourg S. 1999. Effect of lipid damages on processed fish quality. Grasas Aceites 50, 218-224.; Birkeland S, Akse L. 2010. Study of the quality characteristics in cold-smoked salmon (Salmo salar) originating from pre- or post-rigor raw material. J. Food Sci. 75, E580-E587. http://dx.doi.org/10.1111/j.1750-3841.2010.01836.x PMid:21535592; Bligh E, Dyer W. 1959. A rapid method of total extraction and purification. Can. J. Biochem. Physiol. 37, 911-917. http://dx.doi.org/10.1139/o59-099 PMid:13671378; Bórquez R, González C. 1994. Influence of acetic acid preservation of Chilean mackerel (Trachurus murphyi) on fish meal production. J. Sci. Food Agric. 66, 187-192. http://dx.doi.org/10.1002/jsfa.2740660212; Chaouqy N, Gallardo J, El Marrakchi A, Aubourg S. 2008. Lipid damage development in anchovy (Engraulis encrasicholus) muscle during storage under refrigerated conditions. Grasas Aceites 59, 309-315.; Chapman R, McKay J. 1949. The estimation of peroxides by the ferric thiocyanate method. J. Amer. Oil Chem. Soc. 26, 360-363. http://dx.doi.org/10.1007/BF02651444; Chevalier D, Le Bail A, Ghoul M. 2001. Effects of high pressure treatment (100-200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle. Food Res. Int. 34, 425-429. http://dx.doi.org/10.1016/S0963-9969(00)00187-3; Duran A, Erdemli U, Karakaya M, Yilmaz M. 2008. Effect of slaughter methods on physical, biochemical and microbiological quality of rainbow trout Oncorhynchus mykiss and mirror carp Cyprinus carpio filleted in preor post-rigor periods. Fisher. Sci. 74, 1146-1155. http://dx.doi.org/10.1111/j.1444-2906.2008.01634.x; Erkan N, Üretener G, Alpas H, Selçuk A, Özden Ö, Buzrul S. 2011. Effect of high hydrostatic pressure (HHP) treatment on physicochemical properties of horse mackerel (Trachurus trachurus). Food Bioprocess Technol. 4, 1322-1329. http://dx.doi.org/10.1007/s11947-010-0415-4; Erkan N, Üretener G, Alpas H. 2010. Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus). Innov. Food Sci. Emerg. Technol. 11, 259-264. http://dx.doi.org/10.1016/j.ifset.2010.01.001; FAO. 2007. Fishery statistics. Capture Production. In Food and Agriculture Organization of the United Nations, Yearbook 2005, Vol 100/1, p. 79, Rome, Italy.; Gómez-Estaca J, Montero P, Jiménez B, Gómez-Guillén MC. 2007. Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus). Food Chem. 105, 511-520. http://dx.doi.org/10.1016/j.foodchem.2007.04.006; He H, Adams R, Farkas D, Morrisey MT. 2002. Use of high-pressure processing for oyster shucking and shelf-life extension. J. Food Sci. 67, 640-645. http://dx.doi.org/10.1111/j.1365-2621.2002.tb10652.x; Hurtado J, Montero P, Borderías AJ. 2001. Chilled storage of pressurized octopus (Octopus vulgaris) muscle. J. Food Sci. 66, 400-406. http://dx.doi.org/10.1111/j.1365-2621.2001.tb16117.x; Lakshmanan R, Parkinson J, Piggott J. 2007. Highpressure processing and water-holding capacity of fresh and cold-smoked salmon (Salmo salar). Food Sci. Technol. 40, 544-551.; Lowry R, Tinsley I. 1976. Rapid colorimetric determination of free fatty acids. J. Amer. Oil Chem. Soc. 53, 470-472. http://dx.doi.org/10.1007/BF02636814 PMid:956589; Montero P, Pérez-Mateos M, Borderías AJ. 1998. Chilled storage of high pressure and heat-induced gels of blue whiting (Micromesistius poutassou) muscle. Z. Lebensm. Unters. Forsch. 207, 146-153. http://dx.doi.org/10.1007/s002170050309; Norton T, Sun DW. 2008. Recent advances in the use of high pressure as an effective processing technique in the food industry. Food Bioprocess Technol. 1, 2-34. http://dx.doi.org/10.1007/s11947-007-0007-0; Ohshima T, Nakagawa T, Koizumi C. 1992. Effect of high hydrostatic pressure on the enzymatic degradation of phospholipids in fish muscle during storage, in Bligh E (Ed.) Seafood Science and Technology. Fishing News Books, Oxford, UK, pp. 64-75.; Ohshima T, Ushio H, Koizumi C. 1993. High-pressure processing of fish and fish products. Trends Food Sci. Technol. 4, 370-375. http://dx.doi.org/10.1016/0924-2244(93)90019-7; Ortea I, Rodríguez A, Tabilo-Munizaga G, Pérez-Won M, Aubourg S. 2010. Effect of hydrostatic high-pressure treatment on proteins, lipids and nucleotides in chilled farmed salmon (Oncorhynchus kisutch) muscle. Eur. Food Res. Technol. 230, 925-934. http://dx.doi.org/10.1007/s00217-010-1239-1; Ortiz J, Aguilera JM. 2004. Effect of kappa-carrageenan on the gelation of horse mackerel (Trachurus murphyi) raw paste surimi-type. Food Sci. Technol. Intern. 10, 223-232. http://dx.doi.org/10.1177/1082013204045884; Quitral V, Donoso MªL, Ortiz J, Herrera MªV, Araya H, Aubourg S. 2009. Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant extract-icing system. Food Sci. Technol. 42, 1450-1454.; Ramírez R, Saraiva J, Pérez Lamela C, Torres JA. 2009. Reaction kinetics analysis of chemical changes in pressure-assisted thermal processing. Food Eng. Rev. 1, 16-30. http://dx.doi.org/10.1007/s12393-009-9002-8; Ramírez-Suárez J, Morrisey M. 2006. Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle. Innov. Food Sci. Emerg. Technol. 7, 19-27. http://dx.doi.org/10.1016/j.ifset.2005.08.004; Refsgaard H, Brockhoff P, Jensen B. 2000. Free polyunsaturated fatty acids cause taste deterioration of salmon during frozen storage. J. Agric. Food Chem. 48, 1136-1140. http://dx.doi.org/10.1021/jf000021c; Roth B, Slinde E, Arildsen J. 2006. Pre and post mortem muscle activity in Atlantic salmon (Salmo salar). The effect on rigor mortis and the physical properties of flesh. Aquaculture 257, 504-510. http://dx.doi.org/10.1016/j.aquaculture.2005.10.021; Rouillé J, Le Bail A, Ramaswamy H, Leclerc L. 2002. High pressure thawing of fish and shellfish. J. Food Engin. 53, 83-88. http://dx.doi.org/10.1016/S0260-8774(01)00143-1; Sánchez J, De Miguel C, Ramírez R, Delgado J, Franco M, Martín D. 2012. Effect of high hydrostatic pressure versus thermal pasteurization on the microbiological, sensory aspects and oxidative stability of olive pate. Grasas Aceites 63, 100-108. http://dx.doi.org/10.3989/gya.071211; Schoebitz R, Tamayo R, Davis M. 1985. Microbiological quality of the fish species Trachurus murphyi, sold at the retail level in the town of Valdivia, Chile. Food Microb. 2, 243-247. http://dx.doi.org/10.1016/0740-0020(85)90004-8; Sequeira-Mu-oz A, Chevalier D, Le Bail A, Ramaswamy H, Simpson J. 2006. Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature. Innov. Food Sci. Emerg. Technol. 7, 13-18. http://dx.doi.org/10.1016/j.ifset.2005.06.006; Sikorski Z, Kolakowska A. 1994. Changes in protein in frozen stored fish, in Sikorski Z, Sun Pan B, Shahidi F (Eds.) Seafood proteins. Chapman and Hall, New York, USA, pp. 99-112. http://dx.doi.org/10.1007/978-1-4615-7828-4_8; Simpson R, Almonacid S, Mitchell M. 2004. Mathematical model development, experimental validation and process optimisation: retortable pouches packed with seafood in cone frustum shape. J. Food Eng. 63, 153-162. http://dx.doi.org/10.1016/S0260-8774(03)00294-2; Tanaka M, Xueyi Z, Nagashima Y, Taguchi T. 1991. Effect of high pressure on the lipid oxidation in sardine meat. Nippon Suisan Gakkaishi 57, 957-963. http://dx.doi.org/10.2331/suisan.57.957; Tironi V, Tomás M, A-ón MªC. 2002. Structural and functional changes in myofibrillar proteins of sea salmon (Pseudopercis semifasciata) by interaction with malondialdehyde (RI). J. Food Sci. 67, 930-935. http://dx.doi.org/10.1111/j.1365-2621.2002.tb09430.x; Torres JA, Velázquez G. 2005. Commercial opportunities and research challenges in the high pressure processing of foods. J. Food Eng. 67, 95-112. http://dx.doi.org/10.1016/j.jfoodeng.2004.05.066; Vázquez M, Torres JA, Gallardo JM, Saraiva JA. Aubourg S. 2013. Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment. Innov. Food Sci. Emerg. Technol. 18, 24-30. http://dx.doi.org/10.1016/j.ifset.2012.12.005; Vyncke W. 1970. Direct determination of the thiobarbituric acid value in trichloroacetic acid extracts of fish as a measure of oxidative rancidity. Fette, Seifen, Anstrichm. 72, 1084-1087. http://dx.doi.org/10.1002/lipi.19700721218; Whittle K, Hardy R, Hobbs G. 1990. Chilled fish and fishery products, in Gormley T (Ed.) Chilled foods: the state of the art. Elsevier Applied Science, New York, USA, pp. 87-116.; Yagiz Y, Kristinsson H, Balaban M, Marshall M. 2007. Effect of high pressure treatment on the quality of rainbow trout (Oncorhynchus mykiss) and mahi mahi (Coryphaena hippurus). J. Food Sci. 72, C509-C515. http://dx.doi.org/10.1111/j.1750-3841.2007.00560.x PMid:18034712; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1453

الاتاحة: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1453
https://doi.org/10.3989/gya.010913

المؤلفون: Pérez-Won, M., Tabilo-Munizaga, G., Barbosa-Cánovas, G. V.

المصدر: Food Science and Technology International ; volume 11, issue 6, page 477-484 ; ISSN 1082-0132 1532-1738

الاتاحة: https://doi.org/10.1177/1082013205060761
https://journals.sagepub.com/doi/pdf/10.1177/1082013205060761

المؤلفون: Tabilo-Munizaga, G., Barbosa-Cánovas, G. V.

المصدر: Food Science and Technology International ; volume 10, issue 4, page 207-222 ; ISSN 1082-0132 1532-1738

الاتاحة: https://doi.org/10.1177/1082013204045687
https://journals.sagepub.com/doi/pdf/10.1177/1082013204045687

المؤلفون: Guzmán-Meza, M., Segura-Ponce, L., Tabilo-Munizaga, G., Perez-Won, M.

المساهمون: INNOVA-CORFO Chile, CONICYT FONDECYT

المصدر: Journal of Food Engineering ; volume 215, page 134-146 ; ISSN 0260-8774

الاتاحة: http://dx.doi.org/10.1016/j.jfoodeng.2017.07.023
https://api.elsevier.com/content/article/PII:S0260877417303060?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0260877417303060?httpAccept=text/plain

المؤلفون: Maluenda, D., Roco, T., Tabilo-Munizaga, G., Perez-Won, M., Aubourg, S. P.

المصدر: Grasas y Aceites, Vol 64, Iss 5, Pp 472-481 (2013)
Grasas y Aceites; Vol. 64 No. 5 (2013); 472-481
Grasas y Aceites; Vol. 64 Núm. 5 (2013); 472-481
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
instname
GRASAS Y ACEITES
Artículos CONICYT
CONICYT Chile
instacron:CONICYT

مصطلحات موضوعية: Refrigeración, Nutrition. Foods and food supply, Trachurus murphyi, lipid hydrolysis, lcsh:TX341-641, trachurus murphyi, Hidrólisis lipídica, Altas presiones, Lipid oxidation, High pressure, high pressure, lipid oxidation, rigor mortis, chilling, Lipid hydrolysis, TX341-641, Rigor mortis, Oxidación lipídica, lcsh:Nutrition. Foods and food supply, Chilling

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a24bb3ddd5781355694c9ba59b04530e
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1453

المؤلفون: Vega-Galvez, A., Miranda, M., Nunez-Mancilla, Y., García Segovia, Purificación, Ah-Hen, Kong Shun, Tabilo-Munizaga, G., Perez-Won, M.

المساهمون: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments, Fondo Nacional de Desarrollo Científico y Tecnológico, Chile, Universidad de La Serena

مصطلحات موضوعية: Aloe vera, High hydrostatic pressure, Polysaccharides, Vitamin C, Firmness, Microstructure, Total dietary fibre, TECNOLOGIA DE ALIMENTOS

Relation: Journal of Food Science and Technology; info:eu-repo/grantAgreement/FONDECYT//1090228/CL/APPLICATION OF HIGH HYDROSTATIC PRESSURE FOR STABILIZATION OF ALOE VERA GEL (ALOE BARBADENSIS MILLER): EFFECT ON PHYSICOCHEMICAL, FUNCTIONAL PROPERTIES AND ANTIOXIDANT CAPACITY/; http://dx.doi.org/10.1007/s13197-012-0769-x; urn:issn:0022-1155; http://hdl.handle.net/10251/57969

الاتاحة: http://hdl.handle.net/10251/57969
https://doi.org/10.1007/s13197-012-0769-x

المؤلفون: PÉREZ‐WON, M., BARRAZA, M., CORTÉS, F., MADRID, D., CORTÉS, P., ROCO, T., OSORIO, F., TABILO‐MUNIZAGA, G.

المصدر: Journal of Food Process Engineering ; volume 29, issue 5, page 519-531 ; ISSN 0145-8876 1745-4530

الاتاحة: http://dx.doi.org/10.1111/j.1745-4530.2006.00077.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4530.2006.00077.x
https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4530.2006.00077.x

المؤلفون: MORENO, J., BUGUEÑO, G., VELASCO, V., PETZOLD, G., TABILO‐MUNIZAGA, G.

المصدر: Journal of Food Science ; volume 69, issue 3 ; ISSN 0022-1147 1750-3841

الاتاحة: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13361.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2004.tb13361.x
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb13361.x/fullpdf

المؤلفون: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments, Fondo Nacional de Desarrollo Científico y Tecnológico, Chile, Universidad de La Serena, Vega-Galvez, A., Miranda, M., Nunez-Mancilla, Y., García Segovia, Purificación, Ah-Hen, Kong Shun, Tabilo-Munizaga, G., Perez-Won, M.

مصطلحات الفهرس: Aloe vera, High hydrostatic pressure, Polysaccharides, Vitamin C, Firmness, Microstructure, Total dietary fibre, TECNOLOGIA DE ALIMENTOS, info:eu-repo/semantics/article

URL: http://hdl.handle.net/10251/57969

المؤلفون: Rodriguez, A., Ortea, I., Trigo, M., Sierra, Y., Gallardo, J. M., Tabilo-Munizaga, G., Perez-Won, M., Aubourg, S. P.

المصدر: JOURNAL OF FOOD SCIENCE

جغرافية الموضوع: usa, PRAGUE

Relation: instname: Conicyt; reponame: Repositorio Digital RI2.0; info:eu-repo/grantAgreement/Fondecyt/1080626; info:eu-repo/semantics/dataset/hdl.handle.net/10533/93477; http://hdl.handle.net/10533/140913; wos: WOS:000269005600007

الاتاحة: http://hdl.handle.net/10533/140913

المؤلفون: Tabilo-Munizaga, G.¹, Moyano, R.², Simpson, R.², Barbosa-Canovas, G. V.³ barbosa@mail.wsu.edu, Swanson, B. G.³

المصدر: Journal of Food Processing & Preservation. Jun2005, Vol. 29 Issue 3/4, p196-207. 12p. 1 Chart, 4 Graphs.

مصطلحات موضوعية: VISCOELASTICITY, CONTINUUM mechanics, AVOCADO, FRUIT juices, HYSTERESIS

المؤلفون: M. Pérez-Won, Tabilo-Munizaga, G., Barbosa-Cánovas, G. V.

المصدر: Food Science & Technology International; Dec2005, Vol. 11 Issue 6, p477-484, 8p, 3 Charts

مصطلحات موضوعية: BAY scallop, HIGH pressure (Technology), SCALLOPS, SCANNING electron microscopy, ELECTRON microscopy