Man

Jéssica Carolina López Pasten

Profesor Asociado

PONTIFICIA UNIVERSIDAD CATÓLICA DE VALPARAÍSO

Valparaiso, Chile

Líneas de Investigación


dryig process; food quality; extraction of bioactive compounds

Educación

  •  Licenciatura en Ciencias de Los Alimentos, UNIVERSIDAD DE LA SERENA. Chile, 2009
  •  Doctorado en Ciencia y Tecnología de los Alimentos, UNIVERSIDAD DE SANTIAGO DE CHILE. Chile, 2015
  •  Food Engineer, UNIVERSIDAD DE LA SERENA. Chile, 2009

Experiencia Académica

  •   Investigador Asociado Other

    UNIVERSIDAD DE LA SERENA

    Ingeniería

    La Serena, Chile

    2014 - 2017

  •   Profesor Asociado Full Time

    PONTIFICIA UNIVERSIDAD CATOLICA DE VALPARAISO

    Valparaíso, Chile

    2018 - A la fecha

Experiencia Profesional

  •   Investigador Asociado Other

    Universidad de La Serena

    Chile

    2014 - A la fecha

Formación de Capital Humano


Co-Dirección de tesis:

Nombre Tesista: Amelia Morales
Título Tesis: Aplicación de distintos métodos de secado a murta (Ugni molinae Turcs): Efecto sobre parámetros físico-químicos, compuestos bioactivos y capacidad antioxidante
Título/Grado y año de obtención: Ingeniero en Alimentos y Licenciado en Ciencias de los Alimentos, Universidad de La Serena, 2015.

Nombre Tesista: Romina Díaz
Título Tesis: Estudio comparativo de métodos de secado y su efecto sobre el potencial antioxidante y la actividad anti-inflamatoria de las bayas de murta (Ugni molinae Turcz)
Título/Grado y año de obtención: Magister en Alimentos mención Ingeniería en Alimentos, Diciembre de 2015.

Nombre Tesista: Ángela Rodríguez
Título Tesis: Evaluación de parámetros de calidad y características microbiológicas de la pulpa de uchuva (Physalis peruviana L.) sometida a tratamiento de alta presión hidrostática
Título/Grado y año de obtención: Magister en Alimentos mención Ingeniería en Alimentos, Diciembre de 2015.



 

Article (41)

Effect of different drying methods on phytochemical content and amino acid and fatty acid profiles of the green seaweed, Ulva spp.
Evaluation of physicochemical composition and bioactivity of a red seaweed (Pyropia orbicularis) as affected by different drying technologies
Relationship between antimicrobial activity, phenolic profile and antioxidant capacity of murta (Ugni molinae Turcz) extracts prepared by different drying methods
Effects of high hydrostatic pressure processing and supercritical fluid extraction on bioactive compounds and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.).
Murta (Ugni molinae turcz.)=> a review on chemical composition, functional components and biological activities of leaves and fruits.
Influence of vacuum drying temperature on: Physico-chemical composition and antioxidant properties of murta berries
Vacuum drying of Chilean murta (Ugni molinae Turcz) berries: Effect of temperature on kinetic parameters and assessment of energy consumption
Assessment of quality parameters and microbial characteristics of Cape gooseberry pulp (Physalis peruviana L.) subjected to high hydrostatic pressure treatment
Effects of drying methods on quality attributes of murta (Ugni molinae turcz) berries: bioactivity, nutritional aspects, texture profile, microstructure and functional properties.
Impact of high hydrostatic pressure on microbial characteristics and quality parameters of Cape gooseberry pulp (Physalis peruviana L.).
Vacuum drying of Chilean murta (Ugni molinae Turcz) berries: Effect of temperature on kinetic parameters and assessment of energy consumption
Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (Physalis peruviana L.).
Changes of bioactive compounds and antioxidant activity during convective drying of murta (Ugni molinae T.) berries.
Changes of bioactive compounds and antioxidant activity during convective drying of murta (Ugni molinae T.) berries.
High hydrostatic pressure effects on physic-chemical, colour, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L)
High hydrostatic pressure effects on physic-chemical, colour, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L).
Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry
Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry
Thermodynamic Properties, Sorption Isotherms and Glass Transition Temperature of Cape Gooseberry (Physalis peruviana L.)
Thermodynamic Properties, Sorption Isotherms and Glass Transition Temperature of Cape Gooseberry (Physalis peruviana L.).
Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of cape gooseberry (Physalis Peruviana L.)
Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of cape gooseberry (Physalis Peruviana L.).
Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)
Influence of contrasting environments on seed composition of two quinoa genotypes: nutritional and functional properties
Influence of contrasting environments on seed composition of two quinoa genotypes: nutritional and functional properties
Quality characterization of olive-waste cake during hot air drying: Nutritional aspects and antioxidant activity
Quality characterization of olive-waste cake during hot air drying: Nutritional aspects and antioxidant activity
Genetic diversity and comparison of physicochemical and nutritional characteristics of six quinoa (Chenopodium quinoa willd.) genotypes cultivated in Chile.
Genetic diversity and comparison of physicochemical and nutritional characteristics of six quinoa (Chenopodium quinoa willd.) genotypes cultivated in Chile.
Modelling the Water Sorption Isotherms of Quinoa Seeds (Chenopodium quinoa Willd.) and Determination of Sorption Heats
Modelling the Water Sorption Isotherms of Quinoa Seeds (Chenopodium quinoa Willd.) and Determination of Sorption Heats.
Influence of hot-air temperature on drying kinetics, functional properties, colour, phycobiliproteins, antioxidant capacity, texture and agar yield of alga Gracilaria chilensis
Influence of hot-air temperature on drying kinetics, functional properties, colour, phycobiliproteins, antioxidant capacity, texture and agar yield of alga Gracilaria chilensis
Study of convective drying process of quinoa-supplemented feed for laboratory rats: Mathematical Modeling
Effect of Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety OA ' Neil
Impact of air-drying temperature on nutritional properties, total phenolics content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.).
Impact of air-drying temperature on nutritional properties, total phenolics content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.).
Effects of air-drying temperature on physico-chemical properties, antioxidant capacity and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)
Effects of air-drying temperature on physico-chemical properties, antioxidant capacity and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian).
Mathematical modelling of moisture sorption isotherms and determination of isosteric heat of blueberry variety O’Neil
Mathematical modelling of moisture sorption isotherms and determination of isosteric heat of blueberry variety O’Neil.

ConferencePoster (31)

Antiinflammatory activities of murta (Ungi molinae turcz) fruit as affected by different drying method
Drying of Murta (Ugni Molinae Turcz) Berries: Effects on Bioactive Components, Functional Properties, Structural Characteristics, and Microstructure
Extracción Supercrítica de polifenoles a partir de murta (Ugni molinae Turcz) deshidratada a través de diferentes métodos de secado y la determinación de la actividad antioxidante de los extractos.
Influencia del secado al vacío en el contenido de azúcar, de betacaroteno y la actividad antioxidante de frutos de murta
Different drying methods to Murta (Ugni molinae Turcz) fruit Berries: Changes in phenolic compounds and Antioxidant Activity
Efecto de diferentes métodos de secado en las propiedades funcionales y actividad antioxidante de bayas de murta (Ugni molinae Turcz)
Effect of HHP (High Hydrostatic Pressure) treatment on microbial behaviour and shelf-life of cape gooseberry pulp.
Impacto de diferentes métodos de secado sobre atributos de calidad de bayas de murta (Ugni molinae Turcz).
Secado a vacío de bayas de murta (Ugni molinae Turcz): Influencia de las condiciones de secado sobre los compuestos activos y capacidad antioxidante.
Efecto de la alta presión hidrostática en el contenido de tocoferoles, vitaminas B y fibra dietética de la pulpa de Uchuva (Physalis peruviana L.).
Efecto de la alta presión Hidrostática sobre el contenido de Betacaroteno, capacidad antioxidante y color de la pulpa de uchuva (Physalis peruviana L.).
Efecto de la temperatura de secado convectivo sobre los compuestos biactivos de la murta (Ugni molinae Turcz).
Efecto de la temperatura de secado en la estabilidad de compuestos fenólicos y capacidad antioxidante de murta (Ugni molinae Turcz).
Efecto de las altas presiones hidrostáticas sobre el contenido de minerales en pulpas de physalis peruviana refrigerada
Effect of high pressure hydrostatic processing on vitamin C, sugar contents and dietary fibre during refrigerated storage of the cape gooseberry (Physalis peruviana L.) pulp.
Aplication of High hydrostatic pressure on Physalis peruviana L. fruit.
Determination of phenolic acids by HPLC-DAD of Cape gooseberry pulp (Physalis peruviana L.)
Efecto de la Alta Presión Hidrostática en la pulpa de uchuva (Physalis peruviana L.): Evaluación de los cambios en la composición Proximal, Contenido de minerales y betacaroteno durante el almacenamiento
Effects of high hydrostatic pressure on total phenolic content and antioxidant capacity of cape gooseberry (Physalis peruviana L.)
Influence of High Hydrostatic pressure on color and bioactive compounds of Cape Gooseberry pulp (Physalis peruviana
Antioxidant and antimicrobial activity of quinoa seeds (Chenopodium quinoa Willd.) from three geographical zones of Chile
Efecto de la Alta Presión Hidrostática sobre las composición proximal, color y contenido de betacaroteno de la pulpa de uchuva (Physalis Peruviana L.).
Environmental effect on yield, nutritional and functional properties of two genotypes of quinoa (Chenopodium quinoa Willd.).
Capacidad antioxidante y contenido de vitaminas de seis ecotipos de vitaminas (Chenopodium quinoa Willd.)
Efecto de la deshidratación osmótica bajo las condiciones de altas presiones hidrostáticas sobre la capacidad antioxidante, contenido de vitamina c y color en frutillas (Fragaria vesca).
Effect of high hydrostatic pressure on total color variation, aloina content, firmness and total polysaccharides content of Aloe vera gel (Aloe barbadensis Miller)
Physico-chemical analysis, antioxidant capacity and vitamins of six ecotypes of Chilean Quinoa (Chenopodium quinoa Willd.).
Effect of high hydrostatic pressure on antioxidant activity, total phenolic and vitamin c content of Aloe vera gel (Aloe barbadensis Miller).
Effect of high hydrostatic pressure on kinetics drying and activity antioxidant of Aloe vera (Aloe barbadensis Miller)
Efecto de la temperatura de secado sobre la cinética de secado, vitamina C, actividad antioxidante, contenido de polifenoles totales, color y firmeza en Arándano (Vaccinium corymbosum L.) variedad O’Neil.
Mathematical simulation of the rehydration characteristics of Aloe vera (Aloe barbadensis Miller).

ConferenceProceedingWhole (1)

Physico-chemical analysis, antioxidant capacity and vitamins of six ecotypes of chilean quinoa (Chenopodium quinoa Willd)

Proyecto (2)

APPLICATION OF DIVERSE DRYING METHODS TO MURTA (UGNI MOLINAE TURCZ)=> EFFECT ON PHYSICOCHEMICAL PROPERTIES ANTIPROLIFERATIVE AND ANTIMICROBIAL ACTIVITY, BIOACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY
Effect of high hydrostatic pressure on nutritional and functional properties, antioxidant activity and mineral content of Cape gooseberry (Physalis peruviana L.
57
Jéssica López

Profesor Asociado

ESCUELA DE ALIMENTOS

PONTIFICIA UNIVERSIDAD CATÓLICA DE VALPARAÍSO

Valparaiso, Chile

4
Antonio Vega

Full Professor

Department of Food Engineering

UNIVERSIDAD DE LA SERENA

La Serena, Chile

1
Issis Quispe

investigacion

Ingeniería en Alimentos

universidad de La Serena

La Serena, Chile

1
Karina Stucken

Assistant Professor

Food Engineering

Universidad de La Serena

La Serena, Chile

1
Roberto Lemus

Assistant Professor

Food Science and Chemical Technology

Universidad de Chile

Santiago, Chile