Man

MARLENE JEANNETTE PINTO FERNÁNDEZ

Scientific assitance

UNIVERSIDAD TÉCNICA FEDERICO SANTA MARÍA

Valparaíso, Chile

Líneas de Investigación


MODELING, SIMULATION AND PROCESS OPTIMIZATION FOR THE FOOD INDUSTRY; NOVEL PROCESSES FOR FOOD PRESERVATION; EDIBLE FILMS WITH ANTIOXIDANT COMPOUNDS; FOOD MICROSTRUCTURE; ENZYMATIC HYDROLYSIS APPLIED TO WASTE PRODUCT FROM THE FOOD INDUSTRY

Educación

  •  Food Engineering, UNIVERSIDAD TECNICA FEDERICO SANTA MARIA. Chile, 2006

Experiencia Académica

  •   Scientific assistance Full Time

    UNIVERSIDAD TECNICA FEDERICO SANTA MARIA

    Valparaiso, Chile

    2007 - At present

Formación de Capital Humano


Co-guided thesis
Students: Marco Bravo
Title: “Estudio de factibilidad de reemplazo de tripolifosfato de sodio por proteína hidrolizada, en la formulación de embutidos: efecto en la retención de agua” (preparation)
Grade: Undergraduate thesis

Student:Francisco Lambert
Title: "Modelación del Perfil de presión en el espacio de cabeza durante el proceso térmico de salmón" (preparation)
Grade: Undergraduate thesis



 

Article (18)

Mathematical modeling to estimate furan formation in thermally processed foods: A preliminary analysis considering carrots as a model food
Assessing the Enzymatic Hydrolysis of Salmon Frame Proteins through Different By-Product/Water Ratios and pH Regimes
Water-holding capacity of enzymatic protein hydrolysates: A study on the synergistic effects of peptide fractions
Assessment and outlook of variable retort temperature profiles for the thermal processing of packaged foods: Plant productivity, product quality, and energy consumption
Bovine skin gelatin hydrolysates as potential substitutes for polyphosphates: The role of degree of hydrolysis and pH on water-holding capacity
CO2 laser drilling coupled with moderate electric fields for enhancement of the mass transfer phenomenon in a tomato (Lycopersicon esculentum) peeling process
Effect of Refractance Window on dehydration of osmotically pretreated apple slices: Color and texture evaluation
Freeze-Drying of Blueberries: Effects of Carbon Dioxide (CO2) Laser Perforation as Skin Pretreatment to Improve Mass Transfer, Primary Drying Time, and Quality
Dehydration of salmon (Atlantic salmon), beef, and apple (Granny Smith) using Refractance window™=> Effect on diffusion behavior, texture, and color changes
Proteolytic susceptibility of food by-product proteins=> An evaluation by means of a quantitative index
Analysis of the operational strategies for the enzymatic hydrolysis of food proteins in batch reactor
Effects of spray drying conditions and the addition of surfactants on the foaming properties of a whey protein concentrate
Identification of the key mechanisms involved in the hydrolysis of fish protein by Alcalase
Commercially Sterilized Mussel Meats (Mytilus chilensis): A Study on Process Yield
TIME-TEMPERATURE INDICATOR TO MONITOR COLD CHAIN DISTRIBUTION OF FRESH SALMON (SALMO SALAR)
MODELING OF SQUID PROTEIN HYDROLYSIS: ARTIFICIAL NEURAL NETWORK APPROACH
Development of frozen sushi: Optimization and shelf life simulation
Variable Retort Temperature Profiles (VRTPs) and Retortable Pouches as Tools to Minimize Furan Formation in Thermally Processed Food

Abstract (2)

Application of MPCA and MPLS on industrial batch bioprocesses
Enzymatic hydrolysis of fish protein by-products: Kinetic analysis

BookSection (1)

Shellfish (Mussel) Processing and Components

EditorialMaterial (1)

Carbon Footprint and Alternative Food Packaging

Proyecto (1)

MINIMIZATION OF FURAN FORMATION IN THERMALLY PROCESSED BABY FOODS THROUGH DIFFERENT OPTIMIZATION TECHNIQUES=> CONSTANT AND VARIABLE RETORT TEMPERATURE AND PACKAGE DESIGN
20
MARLENE PINTO

Scientific assitance

Chemical and Environmental Department

UNIVERSIDAD TÉCNICA FEDERICO SANTA MARÍA

Valparaíso, Chile

9
Ricardo Simpson

Professor

Chemical and Environmental Engineering Department

UNIVERSIDAD TÉCNICA FEDERICO SANTA MARÍA

VALPARAISO, Chile

6
Sergio Almonacid

Profesor Titular

Departament of Chemical and Environmental Engineering

UNIVERSIDAD TÉCNICA FEDERICO SANTA MARÍA

Valparaíso, Chile

5
Cristian Ramírez

Associated researcher

Chemical and Environmental Engineering Department

UNIVERSIDAD TECNICA FEDERICO SANTA MARIA

Valparaiso, Chile

4
Helena Nuñez

Research Assistant

Chemical and Environmental Engineering Department

UNIVERSIDAD TÉCNICA FEDERICO SANTA MARÍA

Valparaíso, Chile

4
Pedro Valencia

Research Associate

Chemical Engineering

UNIVERSIDAD TÉCNICA FEDERICO SANTA MARÍA

Valparaíso, Chile

2
Alejandra Urtubia

Associate Professor

Chemical and Environmental Engineering

Universidad Técnica Federico Santa María

Valaparaiso, Chile

2
Lida Fuentes

Researcher

Centro Regional de Estudios en Alimentos Saludables

Valparaiso, Chile

1
Monika Valdenegro

Full professor

Faculty of Agri-Food Sciences,

Pontificia Universidad Católica de Valparaíso

Valparaíso, Chile

1
JORGE MORENO

Dean of Faculty - Professor

Food Engineering

UNIVERSIDAD DEL BIOBIO

CHILLAN, Chile

1
Alejandro Angulo

Académico

Ingeniería Eléctrica

UNIVERSIDAD TECNICA FEDERICO SANTA MARIA

Valparaiso, Chile

1
Fanny Guzman

Investigador Senior

Núcleo de Biotecnología Curauma

Pontificia Universidad Católica de Valparaiso

Valparaiso, Chile

1
Suleivys Nuñez

Investigador en Proyecto Anillo

Departamento de Ingeniería Química y Ambiental

Universidad Técnica Federico Santa María

Valparaíso, Chile

1
Wladimir Silva

Académico

Biotecnología

Universidad Tecnológica Metropolitana

Santiago, Chile