Man

Mario Osvaldo Perez Won

Profesor Titular

Universidad del Bío-Bío

Chillan, Chile

Líneas de Investigación


Physical Properties of Food; High pressure processing; Food rheology; Process Engineering in Seafood products; Development of Food Process Engineering; Biotechnology and Functional Properties of Proteins

Educación

  •  Ph.D. in Agriculture, KYUSHU UNIVERSITY. Japón, 1984
  •  MSc. in Fisherie Sciences, UNIVERSITY OF KAGOSHIMA. Japón, 1981
  •  Ingeniero en Alimentos, UNIVERSIDAD DE ANTOFAGASTA. Chile, 1986
  •  Tecnologo en Alimentos, UNIVERSIDAD DE CHILE. Chile, 1971

Experiencia Académica

  •   Profesor Titular Full Time

    UNIVERSIDAD DE LA SERENA

    Facutad de Ingeniería

    La Serena, Chile

    1984 - At present

  •   Profesor Full Time

    UNIVERSIDAD DE SANTIAGO DE CHILE

    Facutad de Ingeniería

    Santiago, Chile

    1974 - 1978

  •   Profesor Titular Full Time

    UNIVERSIDAD DEL BIO-BIO

    Ciencias de la Salud y Alimentos

    Chillan, Chile

    2018 - At present


 

Article (52)

Improving the Composition and Bioactivity of Cocoa (<i>Theobroma cacao </i>L.) Bean Shell Extract by Choline Chloride-Lactic Acid Natural Deep Eutectic Solvent Extraction Assisted by Pulsed Electric Field Pre-Treatment
Influence of starch-protein interactions on the digestibility and chemical properties of a 3D-printed food matrix based on salmon by-product proteins
Liposomes Loaded with Green Tea Polyphenols-Optimization, Characterization, and Release Kinetics Under Conventional Heating and Pulsed Electric Fields
Vacuum microwave drying of PEF-pretreated Chilean abalone (<i>Concholepas Concholepas</i>) slices: drying features, sustainability parameters, and protein quality properties
Vacuum microwave drying of PEF-pretreated Chilean abalone (Concholepas Concholepas) slices: drying features, sustainability parameters, and protein quality properties
Development of bean-based emulgels for 3D printing applications: Feasibility for dysphagia diets
Effect of <i>Rigor</i> Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice
Evaluation of physicochemical properties of starch-protein gels: Printability and postprocessing
Polyphenol Extraction of Green Tea Through Pulsed Electric Field: Yield Improvement and Environmental Assessment
Pulsed Electric Fields as Pretreatment for Different Drying Methods in Chilean Abalone (<i>Concholepas concholepas</i>) Mollusk: Effects on Product Physical Properties and Drying Methods Sustainability
Three-Dimensional Printing Parameter Optimization for Salmon Gelatin Gels Using Artificial Neural Networks and Response Surface Methodology: Influence on Physicochemical and Digestibility Properties
An Overview Focusing on Food Liposomes and Their Stability to Electric Fields
Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone "Loco" (Concholepas concholepas) Mollusk
High pressure impregnation-assisted drying of abalone (<i>Haliotis rufescens</i>) slices: Changes in protein conformation, thermal properties, and microstructure
Promising perspectives on novel protein food sources combining artificial intelligence and 3D food printing for food industry
Valorization of salmon industry by-products: Evaluation of salmon skin gelatin as a biomaterial suitable for 3D food printing
Inhibition of lipid damage in refrigerated salmon (<i>Oncorhynchus</i> <i>kisutch</i>) by a combined treatment of CO<sub>2</sub> packaging and high-pressure processing
Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life
Effects of high hydrostatic pressure (HHP) on protein structure and digestibility of red abalone (Haliotis rufescens) muscle.
Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas)  
Quality properties and mathematical modeling of vinasse films obtained under different conditions
Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions
Convective drying of osmo-treated abalone (Haliotis rufescens) slices=> Diffusion, modeling and quality features.
Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage.
Effects of High Pressure Treatment on Physicochemical Quality of Pre- and Post-Rigor Palm Ruff (Seriolella Violacea) Fillets
Development of a mathematical protocol to graphically analyze irreversible changes induced by high pressure treatment in fish muscle proteins
Effect of drying process assisted by high-pressure impregnation on protein quality and digestibility in red abalone (Haliotis rufescens)
Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing
Assessment of quality parameters and microbial characteristics of Cape gooseberry pulp (Physalis peruviana L.) subjected to high hydrostatic pressure treatment
Modelling of red abalone (Haliotis rufescens) slices drying process=> Effect of osmotic dehydration under high pressure as a pretreatment
Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf-life of chilled Chilean jack mackerel (Trachurus murphyi)
IMPACT OF HIGH HYDROSTATIC PRESSURE ON PHYSICOCHEMICAL CHARACTERISTICS, NUTRITIONAL CONTENT AND FUNCTIONAL PROPERTIES OF CAPE GOOSEBERRY PULP (PHYSALIS PERUVIANA L.)
KINETIC MODELING AND MASS DIFFUSIVITIES DURING OSMOTIC TREATMENT OF RED ABALONE (HALIOTIS RUFESCENS) SLICES
Protein Changes Caused by High Hydrostatic Pressure (HHP)=> A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy
Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)
Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine
Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller).
Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing
Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (Trachurus murphyi)
Osmotic dehydration under high hydrostatic pressure=> Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)
Sensory and Physical Changes in Chilled Farmed Coho Salmon (Oncorhynchus kisutch)=> Effect of Previous Optimized Hydrostatic High-Pressure Conditions
Application of high hydrostatic pressure to aloe vera (Aloe barbadensis Miller) gel=> Microbial inactivation and evaluation of quality parameters
Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice
Effect of high hydrostatic pressure processing on microbial inactivation and physicochemical properties of pomegranate arils
Effect of high pressure on the interactions of myofibrillar proteins from abalone (Haliotis rufencens) containing several food additives
Effect of high pressure on the interactions of myofibrillar proteins from abalone (Haliotis rufencens) containing several food additives
Effects of high hydrostatic pressure (HHP) on the rheological properties of Aloe vera suspensions (Aloe barbadensis Miller)
Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time
Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller)
Microbiological stabilization of Aloe vera (Aloe barbadensis Miller) gel by high hydrostatic pressure treatment
Microbiological stabilization of Aloe vera (Aloe barbadensis Miller) gel by high hydrostatic pressure treatment.
Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (Haliotis discus hannai) feeding

BookSection (1)

Pressure Effects on Sea Foods

JournalWhole (33)

Assessment of quality parameters and microbial characteristics of Cape gooseberry pulp (Physalis peruviana L.) subjected to high hydrostatic pressure treatment
Modelling of red abalone (Haliotis rufescens) slices drying process: Effect of osmotic dehydration under high pressure as a pretreatment
Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf-life of chilled Chilean jack mackerel (Trachurus murphyi)
Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (Physalis peruviana L.)
Kinetic modeling and mass diffusivities during osmotic treatment of red abalone (Haliotis rufescens) slices
Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy
Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine
Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller)
Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (Trachurus murphyi)
Effect of osmotic dehydration under high hydrostatic pressure on microstructure, functional properties, and bioactive compounds of strawberry (Fragaria vesca)
Extraction of β-carotene, vitamin c and antioxidant compounds from physalis peruviana (Cape gooseberry) assisted by high hydrostatic pressure
Sensory and physical changes in chilled farmed coho salmon (Oncorhynchus kisutch): Effect of previous optimizad hydrostatic highpressure conditions
Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice Reference
Effect of high hydrostatic pressure on microstructure, texture colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time
Effect of high hydrostatic pressure processing on microbial inactivation and physicochemical properties of pomegranate arils
Effect of high pressure on the interaction of myofibrillar proteins from abalone (Haliotis rufencens) with some food additives
Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe Vera (Aloe Barbadensis Miller) gel.
Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure condition
Structural and physical modifications of Corn biscuits during baking process
Effect of high pressure treatment on microbial activity and lipid oxidation in chilled salmon (Oncorhynchus kisutch)
Effect of hydrostatic highpressure treatment on proteins lipids and nucleotides in chilled farmed salmon (Oncorhynchus kisutch) muscle
Microbial shelf-life extension of chilled Coho salmon (Oncorhynchus kisutch) and Abalone (Haliotis rufescens) by high hydrostatic pressure treatment
Chemical changes in chilled farmed salmon (Oncorhynchus kisutch): Effect of previous high pressure treatment.
Effect of air-drying temperature on physic chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)
Effect of air-drying temperature on physic chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian).
Kinetics study of dehydration and desorption isotherms of red alga gracilaria
Spinning of protein fibres from blue squat lobster (Cervimunida jhoni) industry by-products.
Textural characteristics of frozen blue squat lobster (cervimunida johni) tails as measured by instrumental and sensory methods
Effects of ultra high pressure on bay scallop (Aequipecten irradians) adductor muscles
Recovery of fish protein from jack mackerel (Trachurus murphyi) through spinning process.
A circular dichroism study of the effect of some solvents on the actomyosin of sardine (Srdinops melanosticta)
Spinning of sardine meat protein.
Emulsifying processing of sardine with chicken-egg

Patent (4)

Método de procesamiento para elaborar productos cárnicos marinados reducidos en sodio “listos para consumir”
Proceso para el ablandamiento de moluscos a través de enzimas proteolíticas impregnadas. homogéneamente por altas presiones hidrostáticas
Un proceso de vinificación que utiliza homogenización por alta presión que reduce y/o elimina el uso de SO2 y bentonita en vinos. Sauvignon blanc
. Procedimiento para la elaboración de snack natural deshidratado crocante a partir de frutas y vegetales que comprende una etapa de secado, con las siguientes condiciones: Velocidad de Aire contante, temperaturas de secado de 80-90 grados Celsius por 4-5 horas

Proyecto (12)

Desarrollo de bebidas proteicas en base a quinoa, frutas y hortalizas, enriquecidas en compuestos bioactivos, con mejorada digestibilidad y atributos sensoriales, utilizando tecnologías no térmicas.
Optimization of physical properties of fish by-products as a food matrix for 3D printing.
Pulsed electric fields previous for freeze-drying and boilied-drying processes in abalone (Haliotis) and loco (Concholepas) species: Effect on physicochemical and structural properties, protein conformational changes vs digestibility and molecular Mod.
Desarrollo de productos cárnicos listos para consumir reducidos en sodio mediante el uso combinado de tecnologías innovadoras: reformulación de ingredientes y altas presiones hidrostáticas
Effects of high hydrostatic pressure+CO2 and pulse electric field+CO2 on inactivation of endogenous enzymes and spoilage microorganisms of chilled farmed Coho salmon (Oncorhynchus kisutch) under pre- and postrigor mortis conditions
FIA: PYT-2015-0218
Improving food nanoemulsions functionality by high pressure homogenization: Emulsion stability and digestibility
On studying different high pressure impregnation (HPI) conditions to dried seafood products: Influence on biochemical characteristics, rheological and thermophysical properties, and mass transfer kinetics
Aplicación de altas presiones hidrostáticas para la estabilización microbiológica y proteica en vinos blancos como alternativa para reducir el uso de sulfuroso y bentonita en la industria del vino
Application of high hydrostatic pressure as extraction technology to recovery secondary metabolites from food by-products: effects on extraction yields, functional properties and bioaccessibility
Creation of high value added seafood and avocado based products for export based on innovative technologies giving a strong competitive edge to Chile
The effects of high pressure treatment on biochemical and physicochemical properties of pre and post rigor fatty fish muscle
72
Mario Perez

Profesor Titular

Departamento de Ingeniería en Almentos

Universidad del Bío-Bío

Chillan, Chile

14
Gipsy Tabilo

Dean of Department

Food Engineering

UNIVERSIDAD DEL BIO BIO

Chillan, Chile

1
Raúl Cañas

Asistente de investigación

Ingeniería en alimentos

Universidad de La Serena

la serena, Chile

1
Claudia Giovagnoli

Dra. Ingeniería en Alimentos y Bioprocesos

.

Santiago, Chile

1
Ricardo Villalobos

Profesor Titular

Ingeniería en Alimentos

Universidad del Bío-Bío

Chillán, Chile

1
José Bastías

Académico

UNIVERSIDAD DEL BIO BIO

Chillán, Chile