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Maria Angelica Angelica Fellenberg Plaza

profesor asociado

Pontificia Universidad Católica de Chile

Santiago, Chile

Inocuidad de productos agropecuarios Desarrollo de ingredientes funcionales y aditivos naturales Nutrición y obesidad

Ciencias Animales- Nutricion Humana, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2011
Nutrición, UNIVERSIDAD DE CHILE. Chile, 2004

Profesor asociado Full Time

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Agronomia e Ingenieria Forestal

Santiago, Chile

1995 - A la fecha

Profesor Asociado Full Time

Pontificia Universidad Católica de Chile

Chile

1995 - A la fecha


Manufacture of Whey Protein Hydrolysates Using Plant Enzymes: Effect of Processing Conditions and Simulated Gastrointestinal Digestion on Angiotensin-I-Converting Enzyme (ACE) Inhibitory Activity Fellenberg, Angelica; Jardin, Julien; Deglaire, Amelie Article ISI FOODS (2022)
Changes in the chemical and in-vitro antihypertensive properties of sweet whey obtained from miniature fresh, Chanco and Gouda-style model cheeses Godoy, Josemaria; Peslerbes, Marie; Vyhmeister, Stefanie Article ISI Journal of Dairy Research (2020)
Oxidative quality and color variation during refrigeration (4 degrees C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemary Carlos, Felix Article ISI AGRICULTURAL AND FOOD SCIENCE (2020)
Effect of dietary Quillay polyphenols on the oxidative quality of broiler meat Article ISI SCOPUS EUROPEAN POULTRY SCIENCE (2019)
Effect of dietary vitamin E supplementation on glutathione concentration and lipid and protein oxidation of refrigerated broiler meat Article ISI SCOPUS EUROPEAN POULTRY SCIENCE (2019)
Influence of milk pH on the chemical, physical and sensory properties of a milk-based alcoholic beverage Vyhmeisterl, Stefanie; Munoz, Maria F.; Brossard, Natalia; Osorio, Fernando; Salazar, Fernando N.; Angelica Fellenberg, Maria Article ISI SCOPUS Journal of Dairy Research (2019)
Influence of using different proportions of cow and goat milk on the chemical, textural and sensory properties of Chanco-style cheese with equal composition Vyhmeister S.; Medel-MarabolÃ M.; Vargas-Bello-PÃ©rez E.; IbÃ¡Ã±ez R.A. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Authentication of retail cheeses based on fatty acid composition and multivariate data analysis Gómez-Cortés, Pilar; Geldsetzer-Mendoza, Carolina; Toro-Mujica, Paula; Fellenberg, María Angélica Article ISI SCOPUS INTERNATIONAL DAIRY JOURNAL (2018)
Effect of olive oil in dairy cow diets on the fatty acid profile and sensory characteristics of cheese Geldsetzer-Mendoza, C.; Garnsworthy, P.C. Article ISI SCOPUS INTERNATIONAL DAIRY JOURNAL (2018)
Factors affecting consumption of retail milk in Chile Fellenberg, MA Article ISI SCOPUS MLJEKARSTVO (2018)
Short communication: Discrimination between retail bovine milks with different fat contents using chemometrics and fatty acid profiling Gómez-Cortés P. Article ISI SCOPUS JOURNAL OF DAIRY SCIENCE (2017)
Antioxidant and bacteriostatic effects of the addition of extract of quillay polyphenols (Quillaja saponaria) in the marinade of broiler chicken Espinoza A.; PeÃ±a I.; AlarcÃ³n J. Article ISI SCOPUS Revista Brasileira de Ciencia Avicola (2011)
Antioxidants: their effects on broiler oxidative stress and its meat oxidative stability Fellenberg, MA; Speisky, H Article ISI WORLDS POULTRY SCIENCE JOURNAL (2006)


Junaeb’s School Feeding Programs in Chile Adriana Fillol Mazo BookSection (2021)
Introduction Pedreschi, Franco BookSection (2013)
Polyphenols as Food Antioxidants Pedreschi, Franco BookSection (2013)


Composición de extracto de quillay para la conservación de alimentos cárnicos, por medio de un efecto antioxidante, libre de solventes orgánicos y purificado para disminuir el contenido de saponinas que comprende polifenoles entre 1,4 y 12% y polisacáridos entre 3,5 y 35%, método para conservar carnes y su uso como antioxidante Patent (2010)
Proceso de produccion de peptidos bioactivos obtenidos desde lactosuero mediante la utilizacion de enzimas de origen vegetal Fellenberg, MA Patent


Foodborne bacteria in dairy products: Detection by molecular techniques Ibanez, RA Review ISI SCOPUS Ciencia e Investigacion Agraria (2017)

Maria Sol Morales

Académico

Fomento de la Producción Animal

FAC. CIENCIAS VETERINARIAS Y PECUARIAS, UNIVERSIDAD DE CHILE

Santiago, Chile

HERNAN SPEISKY

PROFESOR TITULAR

UNIVERSITY OF CHILE

SANTIAGO, Chile

Paula Toro

Associate professor

Instituto de Ciencias Agroalimentarias, Animales y Ambientales

Universidad de O'Higgins

San Fernando, Chile

Natalia Brossard

Profesor asistente

Fruticultura y Enología

Pontificia Universidad Católica de Chile

Santiago, Chile

Berta Schnettler

Académico

Departamento de Producción Agropecuaria

Universidad de La Frontera

Temuco, Chile

Daniel Enríquez

Profesor Asistente

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Chile

Maria Angelica Fellenberg

profesor asociado

Pontificia Universidad Católica de Chile

Santiago, Chile

Marie Peslerbes

Investigador principal

Facultad de Agronomía

Pontificia Universidad Católica de Chile

Santiago, Chile

Maria Angelica Angelica Fellenberg Plaza

Líneas de Investigación

Educación

Ciencias Animales- Nutricion Humana, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2011

Nutrición, UNIVERSIDAD DE CHILE. Chile, 2004

Experiencia Académica

Profesor asociado Full Time

Experiencia Profesional

Profesor Asociado Full Time

Article (13)

Manufacture of Whey Protein Hydrolysates Using Plant Enzymes: Effect of Processing Conditions and Simulated Gastrointestinal Digestion on Angiotensin-I-Converting Enzyme (ACE) Inhibitory Activity

Changes in the chemical and in-vitro antihypertensive properties of sweet whey obtained from miniature fresh, Chanco and Gouda-style model cheeses

Oxidative quality and color variation during refrigeration (4 degrees C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemary

Effect of dietary Quillay polyphenols on the oxidative quality of broiler meat

Effect of dietary vitamin E supplementation on glutathione concentration and lipid and protein oxidation of refrigerated broiler meat

Influence of milk pH on the chemical, physical and sensory properties of a milk-based alcoholic beverage

Influence of using different proportions of cow and goat milk on the chemical, textural and sensory properties of Chanco-style cheese with equal composition

Authentication of retail cheeses based on fatty acid composition and multivariate data analysis

Effect of olive oil in dairy cow diets on the fatty acid profile and sensory characteristics of cheese

Factors affecting consumption of retail milk in Chile

Short communication: Discrimination between retail bovine milks with different fat contents using chemometrics and fatty acid profiling

Antioxidant and bacteriostatic effects of the addition of extract of quillay polyphenols (Quillaja saponaria) in the marinade of broiler chicken

Antioxidants: their effects on broiler oxidative stress and its meat oxidative stability

BookSection (3)

Junaeb’s School Feeding Programs in Chile

Introduction

Polyphenols as Food Antioxidants

Patent (2)

Proceso de produccion de peptidos bioactivos obtenidos desde lactosuero mediante la utilizacion de enzimas de origen vegetal

Review (1)

Foodborne bacteria in dairy products: Detection by molecular techniques

Maria Sol Morales

HERNAN SPEISKY

Paula Toro

Natalia Brossard

Berta Schnettler

Daniel Enríquez

Maria Angelica Fellenberg

Marie Peslerbes