Man

Liliana Karen Zura Bravo

Personal Apoyo Proyecto FONDECYT 358639

Universidad de Chile

Santiago, Chile

Líneas de Investigación


Ciencia y Tecnología de los Alimentos; Bioquímica de Alimentos; Deshidratación de Alimentos; Microbiología de Alimentos

Educación

  •  Licenciado en Ciencias de los Alimentos, UNIVERSIDAD DE LA SERENA. Chile, 2009
  •  Magister en Ciencias mención Ingeniería en Alimentos, UNIVERSIDAD DE LA SERENA. Chile, 2015
  •  Doctorado en Ingeniería en Alimentos y Bioprocesos, UNIVERSIDAD DE LA SERENA. Chile, 2019
  •  Ingeniero en Alimentos, UNIVERSIDAD DE LA SERENA. Chile, 2009
  •  Diplomado en Alimentos Funcionales y Nutracéuticos, Instituto de Nutrición y Tecnología de los Alimentos - Universidad de Chile. Chile, 2013

Experiencia Académica

  •   Asistente de Investigación Full Time

    UNIVERSIDAD DE LA SERENA

    Facultad de Ingeniería

    La Serena, Chile

    2011 - 2016

  •   Asistente de Investigación Full Time

    UNIVERSIDAD CENTRAL DE CHILE

    Facultad de Ingeniería y Arquitectura

    Santiago de Chile, Chile

    2018 - 2019

  •   Profesora Invitada Other

    UNIVERSIDAD DE CHILE

    Facultad de Ciencias Químicas y Farmacéuticas

    Santiago, Chile

    2019 - 2020

Experiencia Profesional

  •   Asistente de Investigación Full Time

    Universidad de La Serena

    La Serena, Chile

    2011 - 2016

  •   Asistente de Investigación Full Time

    Universidad Central de Chile

    Santiago, Chile

    2018 - 2019

  •   Personal Apoyo Proyecto FONDECYT 358639 Part Time

    Universidad de Chile

    Santiago, Chile

    2020 - A la fecha

Premios y Distinciones

  •   Beca Doctorado Nacional CONICYT

    UNIVERSIDAD DE LA SERENA

    Chile, 2016

    Beca Doctorado Nacional CONICYT convocatoria 2016


 

Article (16)

Effects of infrared-assisted refractance window™ drying on the drying kinetics, microstructure, and color of Physalis fruit purée
Drying kinetics of probiotic-impregnated murta (Ugni molinae T.) berries
Evaluation of the physical changes of different soluble fibres produced during an in vitro digestion
Nutritional and organoleptic properties of murta (Ugni molinae Turcz) berries impregnated with Lactobacillus casei var. rhamnosus and dehydrated by different methods
ASSESSMENT OF DIETARY FIBER, ISOFLAVONES AND PHENOLIC COMPOUNDS WITH ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF QUINOA (Chenopodium quinoa Willd.)
Effect of high hydrostatic pressure on rheological and thermophysical properties of murtilla (Ugni molinae Turcz) berries
Extraction Techniques for Bioactive Compounds and Antioxidant Capacity Determination of Chilean Papaya (Vasconcellea pubescens) Fruit
Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)
Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)
Evaluation of different starch sources in extruded feed for Atlantic salmon
EFFECT OF REHYDRATION TEMPERATURE ON FUNCTIONAL PROPERTIES, ANTIOXIDANT CAPACITY AND STRUCTURAL CHARACTERISTICS OF APPLE (GRANNY SMITH) SLICES IN RELATION TO MASS TRANSFER KINETICS
Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. Hungarian (Capsicum annuum, L.).
Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets
Rehydration capacity of Chilean papaya (Vasconcellea pubescens)=> Effects of process temperature on kinetic parameters and functional properties.
Stevia rebaudiana Bertoni, source of a high-potency natural sweetener=> A comprehensive review on the biochemical, nutritional and functional aspects
Mathematical modelling of mass transfer during rehydration process of Aloe vera (Aloe barbadensis Miller)

ConferencePaper (1)

A Comparative Study of the Physical Changes of Two Soluble Fibers during In Vitro Digestion

ConferencePoster (1)

Development of probiotic-enriched dried murta berry by vacuum impregnation and effects of different drying methods on bioactive compounds, antioxidant activity and viability of probiotic bacteria

Proyecto (10)

Pulsed electric fields previous for freeze-drying and boiled-drying processes in abalone (Haliotis) and loco (Concholepas) species: Effect on physicochemical and structural properties, protein conformational changes vs digestibility and molecular modeling
Desarrollo de ingredientes funcionales a partir de semillas de Chía, Albahaca y Viborera producidas en Chile
Desarrollo de ingredientes funcionales y aditivos especializados para la valorización de la pequeña y medina agricultura de secano
Effect of refractance window technique drying conditions on general quality, health-related compounds, and energetic issues of thin layer drying process of physalis peruviana pulp
Application of different drying methods to Stevia rebaudiana Bertoni leaves: Effect on biochemical characteristics, thermophysical properties and modeling of heat and mass transfer
Application of diverse drying methods to murta (Ugni molinae Turcz): Effect on physicochemical properties, antiproliferative and antimicrobial activity, bioactive compounds and antioxidant capacity
Characterization of functional and physicochemical properties of three varieties of olive cake, an agro-industrial by-product=> Application of convective drying process as a preservation technology
Effect of high hydrostatic pressure on nutritional and functional properties, antioxidant activity and mineral content of Cape gooseberry (Physalis peruviana L.)
Capacitación integral para pequeños agricultores de la provincia del Choapa, producción primaria, tecnologías de manejo, procesamiento de alimentos y herramientas contables.
Environmental and genetic interactions on nutritional, physicochemical and antioxidant properties of six ecotypes of Chilean quinoa (Chenopodium quinoa Willd.)
17
Liliana Zura

Personal Apoyo Proyecto FONDECYT 358639

Ciencia de los Alimentos

Universidad de Chile

Santiago, Chile

3
Antonio Vega

Full Professor

Department of Food Engineering

UNIVERSIDAD DE LA SERENA

La Serena, Chile

2
Karina Stucken

Assistant Professor

Food Engineering

Universidad de La Serena

La Serena, Chile

2
Roberto Lemus

Assistant Professor

Food Science and Chemical Technology

Universidad de Chile

Santiago, Chile

2
Kong Ah-Hen

Académico

ICYTAL, FACULTAD CIENCIAS AGRARIAS, UNIVERSIDAD AUSTRAL DE CHILE

Valdivia, Chile

2
Luis Puente

Academico

Ciencias de los Alimentos y Tecnologia Quimica

UNIVERSIDAD DE CHILE, FACULTAD DE CIENCIAS QUÍMICAS Y FARMACÉUTICAS

Santiago, Chile

2
Issis Quispe

investigacion

Ingeniería en Alimentos

universidad de La Serena

La Serena, Chile

1
Loreto Muñoz

Profesora titular

Escuela de Ingenieria

Universidad Central de Chile

Santiago, Chile, Chile

1
Claudia Giovagnoli

Dra. Ingeniería en Alimentos y Bioprocesos

.

Santiago, Chile

1
Diego Nocetti

Académico

Tecnología Médica

Universidad de Tarapacá

Arica, Chile