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MARLENE JEANNETTE PINTO FERNÁNDEZ

Scientific assitance

UNIVERSIDAD TÉCNICA FEDERICO SANTA MARÍA

Valparaíso, Chile

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

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

Scientific assistance Full Time

UNIVERSIDAD TECNICA FEDERICO SANTA MARIA

Valparaiso, Chile

2007 - At present

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

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Mathematical modeling to estimate furan formation in thermally processed foods: A preliminary analysis considering carrots as a model food Article JOURNAL OF FOOD ENGINEERING (2022)
Assessing the Enzymatic Hydrolysis of Salmon Frame Proteins through Different By-Product/Water Ratios and pH Regimes Article FOODS (2021)
Water-holding capacity of enzymatic protein hydrolysates: A study on the synergistic effects of peptide fractions Article LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Assessment and outlook of variable retort temperature profiles for the thermal processing of packaged foods: Plant productivity, product quality, and energy consumption SIMPSON, RICARDO; Vega-Castro, Oscar Article ISI SCOPUS (2020)
Bovine skin gelatin hydrolysates as potential substitutes for polyphosphates: The role of degree of hydrolysis and pH on water-holding capacity Article ISI JOURNAL OF FOOD SCIENCE (2020)
CO2 laser drilling coupled with moderate electric fields for enhancement of the mass transfer phenomenon in a tomato (Lycopersicon esculentum) peeling process AvendaÃ±o-MuÃ±oz N. Article ISI SCOPUS (2020)
Effect of Refractance Window on dehydration of osmotically pretreated apple slices: Color and texture evaluation Article ISI SCOPUS JOURNAL OF FOOD PROCESS ENGINEERING (2020)
Freeze-Drying of Blueberries: Effects of Carbon Dioxide (CO2) Laser Perforation as Skin Pretreatment to Improve Mass Transfer, Primary Drying Time, and Quality Munzenmayer P. Article ISI SCOPUS FOODS (2020)
Dehydration of salmon (Atlantic salmon), beef, and apple (Granny Smith) using Refractance window™=> Effect on diffusion behavior, texture, and color changes Franco S., Jaques A.; Pinto M., Fardella M.; Valencia P., NÃºÃ±ez H.; RamÃrez C., Simpson R. Article Innovative Food Science and Emerging Technologies (2019)
Proteolytic susceptibility of food by-product proteins=> An evaluation by means of a quantitative index Valencia, PL; Solis, T; Rojas, P; Ibanez, F; Astudillo-Castro, C; Pinto, M; Almonacid, S Article Process Biochemistry (2019)
Analysis of the operational strategies for the enzymatic hydrolysis of food proteins in batch reactor Valencia P.L.; Flores, S.A.; Almonacid S.F. Article SCOPUS Journal of Food Engineering (2016)
Effects of spray drying conditions and the addition of surfactants on the foaming properties of a whey protein concentrate Osorio J.; Monjes, J.; Pinto, M; Ramírez C.; Simpson, R; Vega O. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Identification of the key mechanisms involved in the hydrolysis of fish protein by Alcalase Valencia, Pedro; Pinto, marlene; Almonacid, Sergio Article ISI PROCESS BIOCHEMISTRY (2014)
Commercially Sterilized Mussel Meats (Mytilus chilensis): A Study on Process Yield Almonacid, S; Bustamante, J.; Simpson, R; Urtubia, A.; Pinto, M; Teixeira A. Article ISI SCOPUS Journal of Food Science (2012)
TIME-TEMPERATURE INDICATOR TO MONITOR COLD CHAIN DISTRIBUTION OF FRESH SALMON (SALMO SALAR) Simpson, R; Almonacid, S; Núñez H; Pinto, M; Abakarov A.; Teixeira A. Article ISI SCOPUS Journal of Food Process Engineering (2012)
MODELING OF SQUID PROTEIN HYDROLYSIS: ARTIFICIAL NEURAL NETWORK APPROACH Abakarov A.; Teixeira A.; Simpson, R; Pinto, M; Almonacid, S Article ISI SCOPUS Journal of Food Process Engineering (2011)
Development of frozen sushi: Optimization and shelf life simulation Simpson, R; Carevic E.; Pinto, M; Cortes C. Article ISI SCOPUS JOURNAL OF FOOD PROCESSING AND PRESERVATION (2008)
Variable Retort Temperature Profiles (VRTPs) and Retortable Pouches as Tools to Minimize Furan Formation in Thermally Processed Food Simpson, Jaime Roberto Article journal foods

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Application of MPCA and MPLS on industrial batch bioprocesses Urtubia, A.; Emparan, M; Almonacid, S; Pinto, M; Valdenegro, M Abstract ISI JOURNAL OF BIOTECHNOLOGY (2010)
Enzymatic hydrolysis of fish protein by-products: Kinetic analysis Almonacid, S; Castillo, C.; Pinto, M; Abakarov A.; Simpson, R Abstract ISI JOURNAL OF BIOTECHNOLOGY (2008)


Shellfish (Mussel) Processing and Components Almonacid, Sergio; Bustamante, Joselyn; SIMPSON, RICARDO; Pinto, marlene; Preedy, Victor BookSection (2015)


Carbon Footprint and Alternative Food Packaging Almonacid, S; Simpson, R; Lancellotti, F; Pinto, M; Teixeira A. EditorialMaterial FOOD TECHNOLOGY (2011)

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MINIMIZATION OF FURAN FORMATION IN THERMALLY PROCESSED BABY FOODS THROUGH DIFFERENT OPTIMIZATION TECHNIQUES=> CONSTANT AND VARIABLE RETORT TEMPERATURE AND PACKAGE DESIGN FONDECYT (1191280) Proyecto 2019-2021 Coinvestigador(a)