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PABLO ANDRES CORTES SEGOVIA

Investigador posdoctorando

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

Metodos innovativos para el estudio de los alimentos; Fenomenos de transportes en procesado de alimentos; Relacion microestructura de alimentos y fenomenos de transporte

Magister en Ciencias de la Ingenieria, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2014
Doctor en Ciencias de la Ingenieria, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2014
Ingeniería en Alimentos, UNIVERSIDAD DE LA SERENA. Chile, 2005

Academico Part Time

UNIVERSIDAD FINIS TERRAE

Medicina

Santiago, Chile

2018 - At present

Jefe de Planta Full Time

Pesquera Bracpesca S.A

Coquimbo, Chile

2007 - 2008


Development of alginate microspheres containing thyme essential oil using ionic gelation Benavides S.; Cortes P.; Parada, J; Franco, W Article ISI SCOPUS FOOD CHEMISTRY (2016)
The effect of different porous media on moisture loss and oil absorption profiles during frying using glass micromodels Cortes P.; Badillo G.; Segura, L; Bouchon, P Article ISI SCOPUS AICHE JOURNAL (2016)
Heat toxicant contaminant mitigation in potato chips Mariotti M.; Cortes P.; Fromberg, A; Bysted A.; Pedreschi, F.; Granby K. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
The effect of gravity on moisture loss and oil absorption profiles during a simulated frying process using glass micromodels Cortes P.; Segura, L; Kawaji, M; Bouchon, P Article ISI SCOPUS Food and Bioproducts Processing (2015)
Experimental evidence of water loss and oil uptake during simulated deep-fat frying using glass micromodels Cortes P.; Badillo G.; Segura, L; Bouchon, P Article ISI SCOPUS JOURNAL OF FOOD ENGINEERING (2014)
Understanding microstructural changes of starch during atmospheric and vacuum heating in water and oil through online in situ vacuum hot-stage microscopy Ovalle, N; Cortes P.; Bouchon, P Article ISI SCOPUS Innovative Food Science & Emerging Technologies (2013)
Structural and physical modifications of corn biscuits during baking process Lara, E; Cortes P.; Briones V.; Perez M. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Spinning of protein fibres from blue squat lobster (Cervimunida jhoni) industry by-products Perez-Won, M; Madrid, D; Briones V.; Cortes C.; Oliva, M.; Cortes P.; Cifuentes, A. Article ISI SCOPUS INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2007)
Textural characteristics of frozen blue squat lobster (Cervimunida johni) tails as measured by instrumental and sensory methods Perez-Won, M; Barraza M.; Cortés F.; Madrid, D; Cortes P.; Roco T.; Osorio, F; Tabilo-Munizaga, G Article ISI SCOPUS JOURNAL OF FOOD PROCESS ENGINEERING (2006)


Potato Crisps and Snack Foods Pedreschi, Franco; Cortés, Pablo; Mariotti, Maria BookSection (2018)


Fried and Dehydrated Potato Products Pedreschi, F.; Mariotti M.S.; Cortes P. BookWhole SCOPUS Extreme Hydrology and Climate Variability: Monitoring, Modelling, Adaptation and Mitigation (2016)


Minimización de la Formación de Acrilamida en Alimentos Amiláceos de Consumo Masivo en Chile FONDEF (D10I1109) Proyecto 2014-2014 Coinvestigador(a)
Healthy Food Matrix Design Conicyt (ACT1105/12) Proyecto 2013-2015 Tesista
Structuring gluten and starch matrices to understand the relationship between oil absorption and product microstructure during atmospheric and vacuum frying FONDECYT (1100581) Proyecto 2010-2013 Tesista
Capacidad de I+D de Nivel Mundial para la Producción Acuícola=> Alimentos Balanceados para Especies Exportables FONDECYT (AQ04I1081) Proyecto 2004-2006 Personal técnico y/o de apoyo
Desarrollo e innovación tecnológica para el procesamiento de alimentos en chile, basado en la aplicación de altas presiones hidrostáticas (APH) FONDEF (D04I1051) Proyecto 2004-2006 Personal técnico y/o de apoyo