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Patricio Pedro Moyano Galdames

Asesor

Exacta Research

VITACURA, Chile

Economista, Universidad Mayor de San Marcos de Lima. Peru, 1988

Profesor Part Time

Universidad de San Marcos

Economia

Lima, Peru

1986 - 1989


The television audience measurement in the digital age [La medición de las audiencias de televisión en la era digital] Buzeta C.; Moyano, P. Article SCOPUS Cuadernos.info (2013)
Oil distribution in potato slices during frying Pedreschi F.; Cocio, C; Moyano, P.; Troncoso E. Article ISI SCOPUS Journal of Food Engineering (2008)
A comparative study of microwave-assisted air drying of potato slices Reyes, A; Ceron, S; Zuñiga, R; Moyano, P. Article ISI SCOPUS Biosystems Engineering (2007)
Color development and acrylamide content of pre-dried potato chips Pedreschi F.; León, J.; Mery D.; Moyano, P.; Pedreschi R.; Kaack, K; Granby K. Article ISI SCOPUS Journal of Food Engineering (2007)
Color kinetics and acrylamide formation in NaCl soaked potato chips Pedreschi F.; Bustos O.; Mery D.; Moyano, P.; Kaack, K; Granby K. Article ISI SCOPUS Journal of Food Engineering (2007)
Drying of potato slices in a pulsed fluidized bed Reyes, A; Moyano, P.; Paz, J Article ISI SCOPUS DRYING TECHNOLOGY (2007)
Oil partition in pre-treated potato slices during frying and cooling Duran M.; Pedreschi F.; Moyano, P.; Troncoso E. Article ISI SCOPUS Journal of Food Engineering (2007)
Physical properties of pre-treated potato chips Pedreschi F.; Moyano, P.; Santis, N.; Pedreschi R. Article ISI SCOPUS Journal of Food Engineering (2007)
Soaking in a NaCl solution produce paler potato chips Santis, N.; Mendoza F.; Moyano, P.; Pedreschi F.; Dejmek P. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Development of a computer vision system to measure the color of potato chips Pedreschi F.; León, J.; Mery D.; Moyano, P. Article ISI SCOPUS FOOD RESEARCH INTERNATIONAL (2006)
Color changes and acrylamide formation in fried potato slices Pedreschi F.; Moyano, P.; Kaack, K; Granby K. Article ISI SCOPUS FOOD RESEARCH INTERNATIONAL (2005)
Effect of pre-drying on texture and oil uptake of potato chips Pedreschi F.; Moyano, P. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2005)
Modeling water loss during frying of potato slices Pedreschi F.; Hernandez P.; Figueroa C.; Moyano, P. Article ISI SCOPUS INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2005)
Oil uptake and texture development in fried potato slices Pedreschi F.; Moyano, P. Article ISI SCOPUS Journal of Food Engineering (2005)
NaCl soaking treatment for improving the quality of french-fried potatoes Bunger A.; Moyano, P.; Rioseco, V Article ISI SCOPUS FOOD RESEARCH INTERNATIONAL (2003)
Study of texture and glass transition of French Fried potatoes pretreated with soaking solutions Kasahara I.; Osorio F; Moyano, P.; Pizarro, G; Beltran J. Article ISI SCOPUS JOURNAL OF FOOD PROCESSING AND PRESERVATION (2002)


Effect of Water Content on Physical Properties of Potato Chips Pedreschi F.; Moyano, P. BookWhole SCOPUS Sirenian Conservation: Issues and Strategies in Developing Countries (2010)

5

Alejandro Reyes

Full professor

Chemical Eng. Departament

UNIVERSIDAD DE SANTIAGO DE CHILE

Santiago, Chile

3

DOMINGO MERY

Profesor Titular

Computación

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

1

Andrea Bunger

Académico

Departamento de Ciencia de los Alimentos y Tecnología Química

UNIVERSIDAD DE CHILE

Santiago, Chile

1

FERNANDO OSORIO

ACADEMICO J/C

CIENCIA Y TECNOLOGIA DE ALIMENTOS

UNIVERSIDAD DE SANTIAGO DE CHILE

SANTIAGO, Chile

2

Elizabeth Troncoso

Profesora Asociada

Departamento de Química

Universidad Tecnológica Metropolitana

Santiago, Chile

1

Cristian Buzeta

Postdoctoral research assistant

Department of Marketing

UNIVERSITY OF ANTWERP

Antwerp, Bélgica

1

Rommy Zúñiga

Académico Jornada Completa

Biotecnología

Universidad Tecnológica Metropolitana

Santiago, Chile

2

Romina Pedreschi

Full Professor

Faculty of Agronomic and Food Sciences

Pontificia Universidad Católica de Valparaiso

Quillota, Chile

1

Ismael Kasahara

Docente

Escuela de Alimentos

Pontificia Universidad Católica de Valparaíso

Valparaíso, Chile

12

Franco Pedreschi

Profesor Titular

Departamento de Ingeniería Química y Bioprocesos

Pontificia Universidad Católica de Chile

Macul, Chile

17

Patricio Moyano

Asesor

Exacta Research

VITACURA, Chile