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Loreto Andrea Muñoz Hernandez

Full Professor

Universidad Central de Chile

Santiago, Chile, Chile

Extraction and microstructural, physicochemical and functional characterization of food materials of plant origin (seeds, grains and legumes) and study of digestibility, bioaccessibility and effect on human health.

Food Process Engineer, UNIVERSIDAD DE SANTIAGO DE CHILE. Chile, 1994
Master of Food Science, UNIVERSIDAD DE CHILE. Chile, 2008
PhD Science and Food Engineer, Universidad de Santiago de Compostela. España, 2012
Advanced Studies Diploma, Universidad de Santiago de Compostela. España, 2009
PhD Engineering Science, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2012

Academica Part Time

Universidad Tecnologica Metropolitana

Facultad de Cs. Naturales, Matematicas y del Medio Ambiente

Santiago, Chile

1998 - 2000
Academica Part Time

Universidad Tecnologica Metropilitana

Facultad de Cs. Naturales, Matematicas y del Medio Ambiente

Santiago, Chile

2006 - 2008
Academica Part Time

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Facultad de Ingenieria

Santiago, Chile

2012 - 2016
Full Professor Full Time

UNIVERSIDAD CENTRAL DE CHILE

Faculty of Medicine and Heath Sciences

Santiago, Chile

2016 - A la fecha

Technical Manager Full Time

Rhone-Poulanc

Santiago, Chile

1997 - 2000

Premio Bimbo Panamericano en Nutrición, Ciencia y Tecnología de Alimentos

BIMBO Internacional

Chile, 2013

Iniciativa que incentiva y reconoce los mejores trabajos de investigación; así como contribuye a reafirmar la trayectoria de investigadores destacados en las áreas de Nutrición y Tecnología de Alimentos
Premio de Excelencia en Tesis Doctoral

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Chile, 2012

Este premio tiene por objetivo reconocer y estimular la investigación desarrollada por los alumnos de los distintos Programas de Doctorado de la Pontificia Universidad Católica de Chile, cuyas tesis doctorales representen un aporte a la proyección de las ciencias, humanidades, artes y tecnologías de nuestro país.
Premio Académica Innovadora 2024

UNIVERSIDAD CENTRAL DE CHILE

Chile, 2024

Este reconocimiento busca potenciar el compromiso de la comunidad académica con el desarrollo de soluciones a problemas complejos de interés público. El objetivo es fomentar la investigación aplicada, el desarrollo, la transferencia tecnológica y la innovación con impacto.


Response to nitrogen fertilization and irrigation management of common bean cultivars in central Chile Schwember A.R.; Muñoz, LA; Gepts, P; Amigo R.; Méndez-Espinoza, AM; Tapia G.; Carrasco B.; Arriagada O.; Cabeza R.A. Article ISI SCOPUS Scientia Agricola (2025)
Evaluating Biocompounds in Discarded Beetroot (Beta vulgaris) Leaves and Stems for Sustainable Food Processing Solutions Rojas, Natalia; Calderon-Bravo, Hector Article ISI SCOPUS Foods (2024)
High-fiber basil seed flour reduces insulin resistance and hepatic steatosis in high-fat diet mice Caicedo, Angie; Mercado, Lorena; Calderon, Hector; Videla, L. A. Article ISI SCOPUS npj Science of Food (2024)
Impact of dietary fiber fraction of chia seed supplementation on hepatic steatosis and other metabolic disturbances in a high-fat diet model Alejandra, Espinoza Article ISI SCOPUS Journal of Functional Foods (2024)
Physico-Chemical and Nutritional Properties of Chia Seeds from Latin American Countries Vera-Cespedes, Natalia Article ISI SCOPUS Foods (2023)
Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review Calderon Bravo, Hector; Vera Cespedes, Natalia Article ISI SCOPUS Foods (2021)
Physicochemical and functional properties of soluble fiber extracted from two phenotypes of chia (Salvia hispanica L.) seeds Vera, C. Natalia; Haros, Claudia M. Article ISI SCOPUS Journal of Food Composition and Analysis (2021)
Intake of soluble fibre from chia seed reduces bioaccessibility of lipids, cholesterol and glucose in the dynamic gastrointestinal model simgiÂ® Tamargo A.; Martin D.; Navarro del Hierro J.; Moreno-Arribas M.V.; MuÃƒÂ±oz L.A. Article SCOPUS Food Research International (2020)
Evaluation of the physical changes of different soluble fibres produced during an in vitro digestion Vera C. N.; Laguna L.; Puente L. Article ISI SCOPUS Journal of Functional Foods (2019)
Evaluation of protective effect of different dietary fibers on polyphenolic profile stability of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion Ballester-Costa, Carmen Article ISI SCOPUS FOOD & FUNCTION (2018)
Total Liver Fat Quantification Using Three-Dimensional Respiratory Self-Navigated MRI Sequence Arboleda, Carolina; Aguirre-Reyes, Daniel; Garc?a, Mar?a Paz; Mu?oz, Loreto Article ISI SCOPUS MAGNETIC RESONANCE IN MEDICINE (2016)
Effect of starch gelatinization and vacuum frying conditions on structure development and associated quality attributes of cassava-gluten based snack Oginni O.C.; Sobukola O.P.; Henshaw F.O.; Afolabi W.A.O.; Munoz L. Article SCOPUS Food Structure (2015)
Loss of birefringence and swelling behavior in native starch granules: Microstructural and thermal properties Muñoz, LA; Pedreschi F.; Leiva A.; Aguilera J.M. Article ISI SCOPUS Journal of Food Engineering (2015)
Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chips Esan, TA; Sanni, LO; Bakare, HA; Munoz L. Article ISI SCOPUS Food and Bioproducts Processing (2015)
Water relationships in Haematoccoccus pluvialis and their effect in high-pressure agglomeration for supercritical CO2 extraction Hansen A. Article ISI SCOPUS Journal of Food Engineering (2015)
Optimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology (RSM) Akinpelu, OR; Idowu, MA; Henshaw, F; Sanni, SA; Bodunde, G; Agbonlahor, M; Munoz L. Article ISI SCOPUS Food Science and Biotechnology (2014)
Comparison of vacuum and atmospheric deep-fat frying of wheat starch and gluten based snacks Dueik V.; Munoz L.; Bouchon P. Article ISI SCOPUS Food Science and Biotechnology (2013)
Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate Muñoz, LA; Aguilera J.M.; Rodriguez-Turienzo L.; Cobos, A; Diaz O. Article ISI SCOPUS Journal of Food Engineering (2012)
Experimental and Mathematical Description of Sorption Isotherms and Thermodynamic Properties of Salted and Dried African Catfish (Clarias gariepinus) Sobukola, O; Popoola I.; Munoz L. Article ISI SCOPUS INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2012)
Modulation of Helicobacter pylori colonization with cranberry juice and Lactobacillus johnsonii La1 in children Gotteland M.; Andrews M.; Toledo M.; Munoz L.; Cáceres, P; Anziani A.; Wittig, E; Speisky H.; Salazar G. Article ISI SCOPUS NUTRITION (2008)


Food Uses of Selected Ancient Grains Maria Reguera BookSection (2023)
New Approaches about Nutraceutical Aspects of Dietary Fiber From Chia Seeds as a Functional Ingredient Repo-Carrasco Ritva BookSection (2022)


Influence of Substitution of Wheat and Broad Bean Flour for Hydrolyzed Quinoa Flour on Cookie Properties Gremasqui, I.; Giménez, M.A; Lobo, M.O ConferencePaper (2023)
A Comparative Study of the Physical Changes of Two Soluble Fibers during In Vitro Digestion Natalia Vera ConferencePaper (2020)
Frying conditions affects structure development and some quality attributes of fabricated matrices from wheat starch and vital gluten Sobukola, O ConferencePaper (2018)
In vitro glycaemic index and microstructure analysis of bakery products with chia ConferencePaper (2018)
In situ starch microstructure during gelatinization ConferencePaper (2013)
Development and characterization of composite edible films from mucilage of Salvia hispanica and whey protein concentrate Cobos, A; International Congress of Engineering and Food ConferencePaper (2011)


Development of new Pickering stabilizers through enzymatic treatment of agri-food byproducts for the stabilization of O/W emulsions with controlled lipid digestibility Proyecto (2023)
Transferencia Programa de desarrollo en la cadena de valor de leguminosas, desde la Región del Maule a Chile Kianyon Tay Proyecto (2023)
Alimentación saludable y sostenible en América Latina y el Caribe. Oportunidades y desafíos Proyecto (2022)
Effect of dietary fiber-rich fractions on in-vitro/in-vivo prebiotic activity, reduced atherosclerosis damage and increased survival in a murine model of lethal ischemic heart disease Proyecto (2022)
New sources of dietary fibre and its contribution on the reduction of risks associated to metabolic syndrome Valenzuela, Rodrigo Wladimir Proyecto (2020)


Basil: Chemical composition and health benefits Camila Cisternas; Gladys Morales; Rodrigo Valenzuela Review ISI SCIELO SCOPUS Revista Chilena de Nutricion (2022)
Chemical composition, nutritional characteristics and benefits associated with the consumption of Chia (Salvia hispanica L.) Camila Cisternas; Gladys Morales; Rodrigo Valenzuela Review ISI SCIELO SCOPUS Revista Chilena de Nutricion (2022)
Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food Cobos, A; Diaz O. Review ISI SCOPUS FOOD REVIEWS INTERNATIONAL (2013)