Man

Franco Wilfredo Pedreschi Plasencia

Director

Pontificia Universidad Católica de Chile

Macul, Chile

Líneas de Investigación


Food Safety Food microstucture Physical properties of food

Educación

  •  Ingeniería Civil en Agroindustrias, Universidad Nacional Agraria La Molina. Peru, 1993
  •  Magister en Ciencias de la Ingeniería , PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 1996
  •  Doctor en Ciencias de la Ingeniería , PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2000
  •  Ingeniería de Alimentos, Lund University. Suecia, 2001

Experiencia Académica

  •   Director Full Time

    PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

    Ingeniería

    Santiago, Chile

    2006 - A la fecha

  •   Profesor titular Full Time

    PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

    Ingeniería

    Santiago, Chile

    2016 - A la fecha

  •   Profesor asociado Full Time

    PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

    Ingeniería

    Santiago, Chile

    2009 - 2016

  •   Vice decano Full Time

    UNIVERSIDAD DE SANTIAGO DE CHILE

    Tecnológica

    Santiago, Chile

    2008 - 2009

  •   Profesor asistente Full Time

    UNIVERSIDAD DE SANTIAGO DE CHILE

    Ingeniería

    Santiago, Chile

    2001 - 2007

Experiencia Profesional

  •   Director del departamento de Ingeniería Química y Bioporcesos Full Time

    Pontificia Universidad Católica de Chile

    Santiago, Chile

    2006 - A la fecha

  •   Profesor titular Full Time

    Pontificia Universidad Católica de Chile

    Santiago, Chile

    2016 - A la fecha

  •   Profesor asociado Full Time

    Pontificia Universidad Católica de Chile

    Santiago, Chile

    2009 - 2016

  •   Profesor Asistente Full Time

    Universidad de Santiago de Chile

    Santiago, Chile

    2001 - 2007

  •   Vice Decano Full Time

    Universidad de Santiago de Chile

    Santiago, Chile

    2008 - 2009

Formación de Capital Humano


Post-docs
1. Silvia Matiacevich. Study of tortilla chips frying using ultimate generation techniques. USACH 2008
2. Rommy Zuñiga. Study of formulation of films based on hydrocolloids and lipid emulsions. Pontificia Universidad Católica de Chile, 2010.
3. Loreto Muñoz. Starch granules as desiccants in food. Pontificia Universidad Católica de Chile 2011-2012 (CONICYT).
4. Javiera Rubilar. “Design of biodegradable bio-nano-composites with tailored anti-microbial properties”. PUC Chile 2012-2015 (PUC+CONICYT).
5. Gabriel Leiva. “Modeling of the effect of the microstructure and processing conditions in the prediction of the formation of unwanted compounds of the Maillard Reaction in starchy foods using computer visionl”. PUC Chile PUC 2012-2015 (CONICYT).
6. Pablo Cortés. “Effect of Laser Heating on Model and Real Foods: Possible Applications in Food Technology”. PUC Chile 2015.

Postgraduate Students
1. Macarena Fredes. Study of the effect of water activity on the formation of furane in glucosaserine model systems subject to high temperature. Master in Engineering Science. Pontificia Universidad Católica de Chile. 2020.
2. Josefina Barrera. Development and application of a video-microscopy method to characterize lactose crystallization in model solutions in situ. Master in Engineering Science. Pontificia Universidad Católica de Chile. 2020.
3.Miriam Riera. Effect of the partial or total substitution of sugar for a non-caloric sweetener on the formation of neo-contaminants in sweet cookies. Master in Food Science. Pontificia Universidad Católica de Chile. 2019.
4. Andrea Crespo. Effect of sodium chloride and the use of asparaginase on the formation of neo-contaminants in marraqueta bread and its influence on sensory attributes. Master in Food management, quality and safety mention. Pontificia Universidad Católica de Chile. 2018.
5. Jessami Marín. Extraction of tara (Caesalpinia spinosa) by High Hydrostatic Pressures: characterization and application in a baked product in order to mitigate the content of neo-contaminants while maintaining its sensory quality. Master in Food Science. Pontificia Universidad Católica de Chile. 2018.
6. Robinson Aylas. Development of a powdered food mix, with balanced protein value and gluten-free, based on cereals and legumes. Master in Food management, quality and safety mention. Pontificia Universidad Católica de Chile. 2017.
7. Ilse Saavedra. Development of an extract of Tara (Caesalpinia Spinosa) and study of its effect on the content of neo-contaminants, quality and sensory profile of Hallulla-type bread. Master in food Scince. Pontificia Universidad Católica de Chile. 2016.
8. Nicolás Carvajal. Effect of asparaginase on the decrease in acrylamide levels present in "sopaipilla". Master in Food management, quality and safety mention. Pontificia Universidad Católica de Chile. 2015.
9. Salome Mariotti. Mechanism of furan formation in heated foods and technologies for its mitigation (En inglés). Doctor in Engineering Science. Pontificia Universidad Católica de Chile. 2014.
10. Federico Sastre. Structural and quantitative study of major steroid saponins from yucca schidigera roedzl. (En inglés). Doctor in Sciences of Engineering. Pontificia Universidad Católica de Chile. 2016.
11. Claudia García. Analysis of thermodynamic and thermo-physical properties during drying of vegetables. Master in Food Technology. Universidad de Santiago de Chile. 2008.
11. Marisol Durán. Study of oil absorption during frying and cooling of fried potato slices. Master in Food Technology. Universidad de Santiago de Chile. 2008.
12. Elizabeth Troncoso. Kinetic study of the physical properties of potato slices during vacuum submerged frying. Master in food Technology. Universidad de Santiago de Chile. 2007.

Bachelor students
1. Joans Matus. Study of the effect of extract of red pods of tara (Caesalpinia spinosa) on the content of neo-contaminants, quality and sensory profile in salty crackers. Pontificia Universidad Católica de Chile. 2017.
2. Ingrid Villagran. Mathematical modeling of microwave heating in different food matrices. Industrial Civil Engineer (Chemical Engineering Diploma). Pontificia Universidad Católica de Chile. 2015.
3. Ferrera, Alicia. Effect of blanching with ultrasound on the formation of neo-contaminants in potato slices. Memory to qualify for the Title of Food Engineer. Pontificia Universidad Católica de Chile. 2016.
4. Plaza, Carolina. Reduction of the acrylamide content in hallulla-type bread through the incorporation of asparaginase. Memory to qualify for the Title of Food Engineer. Pontificia Universidad Católica de Chile. 2015.
5. Illañez, Claudia. Effect of reducing sugar leaching on furan formation in potato chips. Memory to qualify for the Title of Food Engineer. Universidad de Chile. 2014.
6. Costa, Manuela. Effect of clove and oregano oleoresins on furan content and sensory properties in sopaipillas. Memory to qualify for the Title of Food Engineer. Universidad de Chile. 2014.
7. Alejandra Navarrete. Preparation and characterization of functional pasta with the addition of grape bagasse flour. Food Engineer, Universidad de Chile. 2013.
8. Alejandra Ahumada. Classification of sensory quality of sopaipillas using computer vision. Food Engineer, Universidad de Chile. 2011.
9. Natalia Quezada. Classification of the sensory properties of "hallulla"-type bread using computer vision. Food Engineer, Universidad de Chile. 2011.
10. Paula Allen & Ximena. Determination of the Quality and prediction of the physical properties in fried potato slices using computer vision. Food Engineer, Universidad de Santiago de Chile. 2009.
11. Francisca Banda & Cristian Rojas. Study of the kinetics of leaching out of reducing sugars during blanching treatments. Food Engineer, Universidad de Santiago de Chile. 2009.
12. Kattirant Moya. Study of the physical properties of potato chips strips and determination of their quality using computer vision. Food Engineer, Universidad de Chile. 2009.
13. Claudia Villaroel & Katherine Oliva. Prediction of the physical properties of apple slices during drying using computer vision. Food Engineer Universidad de Santiago de Chile. 2008.
14. Elizabeth Ferreira & Yuri Frost. Evaluation of the kinetics of change of the geometric and textural properties in fried potato slices using computer vision. Food Engineer, Universidad de Santiago de Chile. 2008.
15. Verónica Yáñez & Lorena Jara. Automatic classification of fried potato slices using computer vision. Food Engineer, Universidad de Santiago de Chile. 2008.
16. Úrsula Lara & Katia Liberona. Effect of different cooking methods on the physical and sensory properties of frozen pre-fried potatoes. Food Engineer, Universidad de Santiago de Chile. 2008.
17. María Galdames & Alejandra Mora. Kinetic study of the physical properties of pre-treated potato slices during vacuum frying. Food Engineer, Universidad de Santiago de Chile. 2007.
18. Rodolfo Briones. Study of the structural properties of potato slices subjected to different pre-treatments during frying. Food Engineer, Universidad de Santiago de Chile. 2007.
19. Paula Vera. Effect of the process variables related to the generation of acrylamide and the physical and sensory properties of a cereal expanded by extrusion. Food Engineer, Universidad de Chile. 2007.
20. Ximena Travisany & Carolina Reyes. Kinetics of extraction of reducing sugars in potato slices during blanching. Food Engineer, Universidad de Santiago de Chile. 2006.
21. Claudia Coccio. Oil distribution in the crust of pre-treated fried potato slices. Food Engineer, Universidad de Chile. 2006.
22. Oscar Bustos.Effect of different pre-treatments on the color of potatoes during frying. Food Engineer, Universidad Técnica Metropolitana. 2006.
23. Jorge León. Color change kinetics of potato slices during frying using computer vision. Food Engineer, Universidad de Santiago de Chile, 2005.
24. Pamela Hernández & Clara Figueroa.Study of the physical properties of potato slices under different pre-treatment and frying conditions. Food Engineer, Universidad de Santiago de Chile. 2004.


Premios y Distinciones

  •   Premio Panamericano Bimbo 2008

    Bimbo

    México, 2008

    El artículo “The effect of asparaginase on acrylamide formation in French fries” fue premiado con el primer lugar del Premio Panamericano Bimbo 2008 (Categoría Profesional en el área de Ciencia y Tecnología de Alimentos). Ciudad de México, México. 5.000 USD.

  •   Premio Panamericano Bimbo 2008

    Bimbo

    Chile, 2008

    El artículo “Reduction of acrylamide formation in French fries” fue premiado con el primer lugar del Premio Panamericano Bimbo 2008 (Categoría Profesional en el área de Ciencia y Tecnología de Alimentos). Ciudad de México, México. 5.000 USD.

  •   George F. Stewart Internacional Research Paper Competition

    2005 IFT Annual Meeting

    Estados Unidos, 2005

    El artículo “Reduction of the occurrence of acrylamide in potato chips” fie premiado con la tercera posición (entre casi 250 postulaciones) en la competición para el premio “George F. Stewart Internacional Research Paper Competition” que se realizó en el “2005 IFT Annual Meeting”. New Orleans, USA, Junio, 16-20, 2005.

  •   2000 IFT Annual Meeting

    Institute of Food technologists (IFT)

    Estados Unidos, 2000

    El artículo “Quantitative Characterization of food surfaces using the scale-sensitive fractal anlysis” fue elegido como uno de los 10 mejores por la División de Ingeniería de Alimentos del “Institute of Food technologists (IFT)” en la competición para estudiantes de post-grado. 2000 IFT Annual Meeting. Dallas, USA, Junio 10-14, 2000.

  •   Premio Henry Nestlé 2007

    Nestlé

    Chile, 2007

    El artículo “Oil partition in pre-treated potato slices during frying and cooling” fue premiado con el Segundo lugar del Premio Henri Nestlé 2007, Version Científica, (3.000 USD). Autores: Marisol Durán, Franco Pedreschi, Pedro Moyano, Elizabeth Troncoso. Franco Pedreschi

  •   Premio Henry Nestlé 2006

    Nestlé

    Chile, 2006

    El artículo “Kinetics of oil uptake during frying of potato slices: Effect of pre-treatments” fue premiado con el Tercer lugar del Premio Henri Nestlé 2006, Version Científica, (1.000 USD). Autores: Pedro Moyano, Franco Pedreschi.


 

Article (148)

In house validation for the direct determination of 5-hydroxymethyl-2-furfural (HMF) in “dulce de leche”
Kinetic deterioration and shelf life in Rose hip pulp during frozen storage
Predicting furan content in a fried dough system using image analysis
The Impact of Temperature and Ethanol Concentration on the Global Recovery of Specific Polyphenols in an Integrated HPLE/RP Process on Carmenere Pomace Extracts
Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images
Statistical pattern recognition classification with computer vision images for assessing the furan content of fried dough pieces
Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images
Impact of an integrated process of hot pressurised liquid extraction-macroporous resin purification over the polyphenols, hydroxymethylfurfural and reducing sugars content of Vitis vinifera Carmenere pomace extracts
Kinetic modeling of deterioration of frozen industrial burgers based on oxidative rancidity and color
Quantification of the Browning Kinetic on Pita Bread Using Fractal Method
Tara pod (Caesalpinia spinosa) extract mitigates neo-contaminant formation in Chilean bread preserving their sensory attributes
The Antioxidant and Safety Properties of Spent Coffee Ground Extracts Impacted by the Combined Hot Pressurized Liquid Extraction-Resin Purification Process
A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying
A systematic approach for the chromatographic fractionation and purification of major steroid saponins in commercial extracts of Yucca schidigera Roezl.
Application of Vacuum Frying as a Furan and Acrylamide Mitigation Technology in Potato Chips
Importance of Neo-formed Contaminants (NFCs) in Chemical Food Safety
Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox
Acrylamide mitigation strategies=> Critical appraisal of the FoodDrinkEurope toolbox
Correlation of the fractal enzymatic browning rate with the temperature in mushroom, pear and apple slices
Correlation of the fractal enzymatic browning rate with the temperature in mushroom, pear and apple slices
Differences Between the Order Model and the Weibull Model in the Modeling of the Enzymatic Browning
Effect of nanoclay and ethyl-N alpha-dodecanoyl-L-arginate hydrochloride (LAE) on physico-mechanical properties of chitosan films
Effect of nanoclay and ethyl-N?-dodecanoyl-l-arginate hydrochloride (LAE) on physico-mechanical properties of chitosan films
MALDI-TOF mass spectrometry and reversed-phase HPLC-ELSD chromatography for structural and quantitative studies of major steroid saponins in commercial extracts of Yucca schidigera Roezl
MALDI-TOF mass spectrometry and reversed-phase HPLC-ELSD chromatography for structural and quantitative studies of major steroid saponins in commercial extracts of Yucca schidigera Roezl
TLC fingerprint of phenolics and saponins in commercial extracts of Yucca schidigera Roezl.
Heat toxicant contaminant mitigation in potato chips
Heat toxicant contaminant mitigation in potato chips
Loss of birefringence and swelling behavior in native starch granules: Microstructural and thermal properties
Loss of birefringence and swelling behavior in native starch granules=> Microstructural and thermal properties
Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films
Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films
Characterizing the Variability of Enzymatic Browning in Fresh-Cut Apple Slices
Characterizing the Variability of Enzymatic Browning in Fresh-Cut Apple Slices
Formation and stability of furan in heat processed food products including home cooked and ready-to-eat food products.
Furan and Alkylated Furans in Heat Processed Food, Including Home Cooked Products
Furan and Alkylated Furans in Heat Processed Food, Including Home Cooked Products
Furan mitigation in blanched potato chips
OIL CONTENT FRACTION IN TORTILLA CHIPS DURING FRYING AND THEIR PREDICTION BY IMAGE ANALYSIS USING COMPUTER VISION
OIL CONTENT FRACTION IN TORTILLA CHIPS DURING FRYING AND THEIR PREDICTION BY IMAGE ANALYSIS USING COMPUTER VISION
OIL CONTENT FRACTION IN TORTILLA CHIPS DURING FRYING AND THEIR PREDICTION BY IMAGE ANALYSIS USING COMPUTER VISION
Peligro: Acrilamida. Un componente altamente riesgoso
Are Chileans exposed to dietary furan?
Are Chileans exposed to dietary furan?
Are Chileans exposed to dietary furan?
Automated Design of a Computer Vision System for Visual Food Quality Evaluation
Automated Design of a Computer Vision System for Visual Food Quality Evaluation
Automated Design of a Computer Vision System for Visual Food Quality Evaluation.
Color changes in the surface of fresh cut meat: A fractal kinetic application
Color changes in the surface of fresh cut meat: A fractal kinetic application.
Color changes in the surface of fresh cut meat=> A fractal kinetic application
Furan: A critical heat induced dietary contaminant
Furan=> A critical heat induced dietary contaminant
Frying of Potatoes: Physical, Chemical, and Microstructural Changes
Frying of Potatoes: Physical, Chemical, and Microstructural Changes
Frying of Potatoes=> Physical, Chemical, and Microstructural Changes
Furan Occurrence in Starchy Food Model Systems Processed at High Temperatures: Effect of Ascorbic Acid and Heating Conditions
Furan occurrence in starchy food model systems processed at high temperatures: Effect of ascorbic acid and heating conditions.
Furan Occurrence in Starchy Food Model Systems Processed at High Temperatures=> Effect of Ascorbic Acid and Heating Conditions
Grading of Potato Chips According to Their Sensory Quality Determined by Color
Grading of Potato Chips According to Their Sensory Quality Determined by Color
Physical properties of emulsion-based hydroxypropyl methylcellulose films: Effect of their microstructure
Physical properties of emulsion-based hydroxypropyl methylcellulose films: Effect of their microstructure.
Physical properties of emulsion-based hydroxypropyl methylcellulose films=> Effect of their microstructure
Prediction of Mechanical Properties of Corn and Tortilla Chips by Using Computer Vision
Prediction of Mechanical Properties of Corn and Tortilla Chips by Using Computer Vision
Prediction of Mechanical Properties of Corn and Tortilla Chips by Using Computer Vision
Study of the Pseudo-equilibrium During Osmotic Dehydration of Apples and Its Effect on the Estimation of Water and Sucrose Effective Diffusivity Coefficients
Study of the Pseudo-equilibrium During Osmotic Dehydration of Apples and Its Effect on the Estimation of Water and Sucrose Effective Diffusivity Coefficients
Study of the Pseudo-equilibrium During Osmotic Dehydration of Apples and Its Effect on the Estimation of Water and Sucrose Effective Diffusivity Coefficients
Using a RGB-Color Model to Design an Alginate Edible-Film
Using RGB Image Processing for Designing an Alginate Edible Film
Using RGB Image Processing for Designing an Alginate Edible Film
Using RGB Image Processing for Designing an Alginate Edible Film
Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching
Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching .
ACRYLAMIDE: A CHEMICAL TOXIC GENERATED DURING HEAT PROCESSING OF STARCHY FOODS
COMPUTER VISION CLASSIFICATION OF POTATO CHIPS BY COLOR
Enzymatic browning in sliced and pureed avocado: A fractal kinetic study
Patented techniques for acrylamide mitigation in high-temperature processed foods
Acrylamide Mitigation in Potato Chips by Using NaCl
Color of Salmon Fillets By Computer Vision and Sensory Panel
On-line monitoring of fat, dry matter and acrylamide contents in potato chips using near infrared interactance and visual reflectance imaging
Prediction of the Glass Transition Temperature on Extruded Waxy Maize and Rice Starches in Presence of Glycerol
Prediction of the glass transition temperature on extruded waxy maize and rice starches in presence of glycerol.
A Non-Destructive Digital Imaging Method to Predict Immobilized Yeast-Biomass
Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images
A non-destructive digital imaging method to predict immobilized yeast-biomass
Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying
Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying.
Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images
Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images
Kinetics of extraction of reducing sugar during blanching of potato slices
Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices
Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices.
Quantification of enzymatic browning in apple slices applying the fractal texture Fourier image
Enthalpy-entropy compensation for water loss of potato slices during deep-fat frying
Acrylamide generation in pre-treated potato chips
Acrylamide mitigation procedures in fried potatoes
Distribución del aceite en chips de papas fritas a diferentes pre-tratamientos durante la fritura y enfriamiento
Distribución del aceite en chips de papas fritas a diferentes pre-tratamientos durante la fritura y enfriamiento.
Enthalpy-entropy compensation for water loss of potato slices during deep-fat frying
Enthalpy-Entropy Compensation for Water Loss of Vegetable Tissues during Air Drying
Oil distribution in potato slices during frying
Oil distribution in potato slices during frying
The effect of asparaginase on acrylamide formation in French fries
The effect of asparaginase on acrylamide formation in French fries
Acrylamide reduction under different pre-treatments in French fries
Cinética de absorción de aceite de chips de papa bajo diferentes pre-tratamientos.
Color development and acrylamide content of pre-dried potato chips
Color kinetics and acrylamide formation in NaCl soaked potato chips
Color kinetics and acrylamide formation in NaCl soaked potato chips
Modeling of textural changes during drying of potato slices
Modeling texture kinetics during thermal processing of potato products
Oil partition in pre-treated potato slices during frying and cooling
Oil partition in pre-treated potato slices during frying and cooling
Physical properties of pre-treated potato chips
Soaking in a NaCl solution produce paler potato chips
Soaking in a NaCl solution produce paler potato chips
The Canon of Potato Science: 49. Acrylamide
Acrylamide content and color development in fried potato strips
Acrylamide content and color development in fried potato strips
Color measurement in L*a*b* units from RGB digital images
Development of a computer vision system to measure the color of potato chips
Development of a computer vision system to measure the color of potato chips
Kinetics of oil uptake during frying of potato slices: Effect of pre-treatments
Color changes and acrylamide formation in fried potato slices
Color changes and acrylamide formation in fried potato slices
Effect of pre-drying on texture and oil uptake of potato chips
Effect of pre-drying on texture and oil uptake of potato chips
Modeling water loss during frying of potato slices
Oil uptake and texture development in fried potato slices
Oil uptake and texture development in fried potato slices
Segmentation of colour food images using a robust algorithm
Classification of potato chips using pattern recognition
Evaluation of the texture of fried potatoes
Evaluation of the texture of fried potatoes
Reduction of acrylamide formation in potato slices during frying
Reduction of acrylamide formation in potato slices during frying
Volume measurement method of potato chips
Volume measurement method of potato chips
Characterization of the surface properties of chocolate using scale-sensitive fractal analysis
Some changes in potato chips during frying observed by confocal laser scanning microscopy (CLSM)
Textural characterization and kinetics of potato strips during frying
Textural characterization and kinetics of potato strips during frying
Characterization of food surfaces using scale-sensitive fractal analysis
Induction of trehalose in spores of the biocontrol agent Trichoderma harzianum
Viability of dry Trichoderma harzianum spores under storage

BookSection (18)

Capitulo 18: Formación y mitigación de acrilamida dietaria.
Potato Crisps and Snack Foods.
Potentially Toxic Food Components Formed by Excessive Heat Processing
Process Contaminants: A Review
Mitigation of Acrylamide Formation in Highly Consumed Foods
Grading of Potatoes
Quality evaluation and control of potato chips
Frying in Foods
ACRYLAMIDE MITIGATION IN HEAT PROCESSED FOODS: PATENTED TECHNIQUES
Acrylamide and oil reduction procedures in fried pota-toes: A review
Acrylamide formation and reduction in fried potatoes.
Food Hydrocolloids: Characteristics, Properties and Structures
Kinetics of quality changes during frying.
Deep-fat frying of potatoes.
Segmentation in food images.
Acrylamide formation in foods: Health implications and mitigation technologies
Frying
Irradiation kills microbes: can it do anything harmful to the food?

BookWhole (6)

Fried and Dehydrated Potato Products
Frying of Foods
Chemical Food Safety and health
Effect of Water Content on Physical Properties of Potato Chips
Food hydrocolloid edible films and coatings
Sorption Behavior of Extruded Rice Starch in the Presence of Glycerol

ConferencePaper (69)

Acrylamide diminishing in potato chips by using commercial Asparaginase
Acrilamida en alimentos (In Spanish)
Acrylamide content and color evolution in pre-dried potato chips
Acrylamide formation in fried potato slices
Acrylamide mitigation in fried potato slices by using commercial asparaginase
Acrylamide mitigation pre-treatments in potato chips
Acrylamide occurrence and oil up-take in potato chips
Acrylamide reduction in fried potatoes
Antioxidant properties and optimal antimicrobial mixtures of carvacrol, citral and eugenol on Escherichia coli and Listeria innocua
Caracterización in situ de la textura de tiras de papa durante la fritura (En inglés)
Changes in potato chip texture during frying
Changes in texture of potato slices during frying
Changes in volume and color of potato slices during frying
Characterization of food surface roughness using the box-counting method
Cinética de absorción de aceite durante la fritura a vacío de rodajas de papa pre-tratada (In Spanish)
Cinética de absorción de aceite durante la fritura de rodajas de papa (In Spanish)
Color and texture development in potato chips
Computer vision classification of potato chips
Computer vision prediction of furan content in fried starchy model systems.
Contenido de aceite y acrilamida en rodajas de papa frita (In Spanish)
Developing of an automated classifier for “hallulla” chilean bread by using computer vision
Developing of an automated quality food classifier for “hallulla” Chilean bread type by combining sensorial evaluation and computer vision techniques
Development of non-enzymatic browning in starchy matrixes using images acquired during baking
Efecto de la concentración de sodio sobre el contenido de hidroximetilfurfural y las propiedades sensoriales en pan marraqueta
Effect of ascorbic acid concentration and baking temperature over furan generation in food starchy model systems
Effect of asparagine and sugar potato content over acrylamide formation in French fries
Effect of extracting reducing sugars on the sensory quality of potato chips
Effect of vacuum frying, potato variety and pre-treatments over physical and sensorial properties of fried potato slices
Estudio de variables de proceso relacionadas con generación de acrilamida y calidad integral de cereales extruidos (In Spanish)
Formación de neo-contaminantes en alimentos procesados con exceso de calor.
Formación y mitigación de compuestos tóxicos por el calentamiento de alimentos a altas temperaturas (In Spanish)
Furan content and non-enzymatic browning in starchy food model systems.
Furan in food including home-made and ready-to-eat food products
Generación y mitigación de compuestos tóxicos generados por el calentamiento de alimentos a altas temperaturas (In Spanish)
Generación y mitigación de contaminantes tóxicos (acrilamida y furano) en alimentos procesados a altas temperaturas (In Spanish)
Generación y mitigación de furano y acrilamida en alimentos procesados a altas temperaturas (In Spanish)
Heat transfer during boiling in fried potato chips
In situ characterization of the texture of potato strips during cooking and frying
Influence of heating conditions and ascorbic acid concentration over furan formation in starchy food model systems.
Kinetic of furan formation in fried starchy food model systems: influence of oil adsorption and non-enzymatic browning
Kinetics of color formation in potato chips followed by computer vision
Kinetics of structural changes in potato strips during frying and cooking
Limpness analysis using a video and image analysis technique
Measuring of local surface changes in fried samples by using computer vision.
Microstructura y propiedades físicas de alimentos fritos (In Spanish)
Mitigación de la formación de acrilamida en alimentos procesados a altas temperaturas (In Spanish)
Mitigation of food processing contaminants in oil controlled potato chips
Mitigation of neo-contaminant formation in Chilean bread: Effect of phenolic compounds from tara (Caesalpinia spinosa) extract
Neo-contaminantes de proceso: Exposición y mitigación
Oil uptake and Acrylamide Mitigation in Potato Chips.
Optical properties of emulsion-based hydroxypropyl methylcellulose (HPMC) films: effect of their microstructure.
Physico-mechanical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate films: Effect on micro-structure
Predicción de algunas propiedades físicas de tortillas chips empleando visión computacional (In Spanish)
Prediction of oil content in tortilla chips using computer vision
Prediction of the glass transition temperature of extrude waxy maize and rice starches in presence of glycerols
Propiedades físicas y visión computacional aplicada al análisis de alimentos (In Spanish)
Quantitative characterization of food surfaces using scale-sensitive fractal analysis
Quantitative characterization of potato surface products using scale sensitive analysis
Reducción de la formación de acrilamida en alimentos de alto consumo en Chile (In Spanish)
Reduction of acrylamide formation in French fries by using asparaginase
Reduction of acrylamide occurrence in fried potato strips
Reduction of the occurrence of acrylamide in potato chips
Sensory Quality Classification of “Sopaipillas” by means of Computer Vision
Sorption behavior of extruded rice in presence of glycerol
Study of oil location in fried potato slices using Laser Scanning Microscopy
Texture and color of parfried potatoes after baking
Texture and oil content of pre-dried potato chips
The role of ascorbic acid and oil uptake over furan content in fried starchy food model systems
Water loss and oil absorption during frying of potato slices

ConferencePoster (1)

Effect of frying in oil mixed with clove and oregano oleoresins over the furan formation and sensory properties of "sopaipillas"

Proyecto (29)

PREDICTION OF THE SHELF LIFE OF FROZEN FOODS SUCH AS SEAFOOD AND FRUIT PULP BY USING ACCELERATED TESTS
Desarrollo de metodología para extraer proteínas a partir de harina de semilla de chia desgrasada y sin mucílago.
MITIGATION OF NEO-FORMED CONTAMINANTS IN CHILEAN STARCHY FOODS AND ITS EFFECT ON THE CONSUMER ACCEPTANCE
Mitigation of neo-formed contaminants in Chilean starchy foods and its effect on the consumer acceptance
Prediction of the shelf life of frozen foods such as seafood and fruit pulp by using accelerated tests.
DESIGN OF BIODEGRADABLE BIONANOCOMPOSITES WITH TAILORED ANTIMICROBIAL PROPERTIES
Determinación de parámetros y condiciones para la optimización de la extracción del mucílago de la semilla de chia (Salvia hispanica)
Determination of kinetic of browning and oxidation in solid food using computer vision and the differential pixel method
DETERMINATION OF KINETIC OF BROWNING AND OXIDATION IN SOLID FOOD USING COMPUTER VISION AND THE DIFFERENTIAL PIXEL METHOD.
Estudio de la Estabilidad y Vida útil de Jugo natural de Carica papaya
Estudio para el diseño de películas comestibles con propiedades antimicrobianas y antioxidantes para productos frescos
Minimización de la formación de acrilamida en alimentos de consumo masivo en Chile
STARCH GRANULES AS DESICCANT IN FOOD PRODUCTS
Diseño y caracterización funcional de aditivos alimentarios saludables, ricos en antioxidantes y fibra, obtenidos de bagazo de Vitis vinifera, para la prevención de enfermedades crónicas
TECHNOLOGIES FOR FURAN MITIGATION IN HIGHLY CONSUMED CHILEAN FOODS PROCESSED AT HIGH TEMPERATURES
Technologies for furan mitigation in highly consumed foods processed at high temperature
Fortalecimiento en la investigación de propiedades físicas de biopolímeros.
DETERMINATION OF POTATO AND APPLE PROCESSING KINETICS AND THEIR FINAL QUALITY USING COMPUTER VERSION
Study of variable process related to acrylamide generation and integral quality of fried and extruded products
EFECTO DE LAS CONDICIONES DE PROCESAMIENTO SOBRE LAS PROPIEDADES FISICAS DE CHIPS DE PAPA FRITA.
Effect of processing conditions on the physical properties of potato chips.
Effect of processing conditions on the physical properties of potato chips. Leader re-searcher
Estudio de rodajas de papa frita bajo diferentes condiciones de procesamiento y fritura
CARACTERIZACION DE LOS CAMBIOS ESTRUCTURALES DE LA PARA DURANTE LA FRITURA
Caracterización de cambios estructurales durante la fritura de papa
MECANISMOS DE TRANSFERENCIA DE MASA DURANTE LA FRITURA
Study of frying and microes-tructure of foods
Preservation of foods and bio-materials in glassy state
Production and preservation of the biocontrol agent Trichoderma harzianum

Review (2)

Current issues in dietary acrylamide: formation, mitigation and risk assessment
Furan: a critical heat induced dietary contaminant
198
Franco Pedreschi

Director

Departamento de Ingeniería Química y Bioprocesos

Pontificia Universidad Católica de Chile

Macul, Chile

14
María Mariotti

Profesor Asociado

Facultad de Medicina

Universidad Finis Terrae

Santiago, Chile

10
DOMINGO MERY

Profesor Titular

Computación

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

8
Elizabeth Troncoso

Profesora Asociada

Departamento de Química

Universidad Tecnológica Metropolitana

Santiago, Chile

7
roberto quevedo

académico

acuicultura y recursos agroalimentarios

Universidad de Los Lagos

osorno, Chile

6
FERNANDO OSORIO

ACADEMICO J/C

CIENCIA Y TECNOLOGIA DE ALIMENTOS

UNIVERSIDAD DE SANTIAGO DE CHILE

SANTIAGO, Chile

6
Rommy Zúñiga

Académico Jornada completa

Biotecnología

Universidad Tecnológica Metropolitana

Santiago, Chile

6
Javier Enrione

Profesor Titular

Facultad de Medicina

Universidad de Los Andes

Santiago, Chile

5
olivier skurtys

UNIVERSIDAD TÉCNICA FEDERICO SANTA MARÍA DEPARTAMENTO DE INGENIERÍA MECÁNICA

Santiago, Chile

4
Romina Pedreschi

Full Professor

Faculty of Agronomic and Food Sciences

Pontificia Universidad Católica de Valparaiso

Quillota, Chile

3
Maximiliano Martínez

Profesor Asistente

Química Orgánica

Universidad de Concepción

Concepción, Chile

3
Cristian Acevedo

Researcher

Biotechnology

UNIVERSIDAD TÉCNICA FEDERICO SANTA MARÍA

Valparaiso, Chile

3
Andrea Bunger

Académico

Departamento de Ciencia de los Alimentos y Tecnología Química

UNIVERSIDAD DE CHILE

Santiago, Chile

3
José Pérez

Profesor Titular

Ingeniería Química y Bioprocesos

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

2
José Bastías

Académico

UNIVERSIDAD DEL BIO BIO

Chillán, Chile

2
Oscar Diaz

Profesor Titular

Acuicultura y Recursos Agroalimentarios

Universidad de Los Lagos

Osorno, Chile

2
PABLO CORTES

Investigador posdoctorando

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

2
Silvia Matiacevich

Académico

Ciencia y Tecnología de los Alimentos

Universidad de Santiago de Chile

Santiago, Chile

1
oscar castillo

Director Escuela

Facultad de Medicina

Universidad Finis Terrae

Santiago, Chile

1
Alvaro Soto

Associate Professor

Computer Science

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

1
DONALD BROWN

PROFESOR TITULAR

FACULTAD DE CIENCIAS

UNIVERSIDAD DE VALPARAÍSO

Valparaíso, Chile

1
Eduardo Agosin

Full Professor

Chemical and Bioprocess Engineering

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

1
Ociel Muñoz

Academic, Associate Professor

Instituto de Ciencia y Tecnología de los Alimentos

UNIVERSIDAD AUSTRAL DE CHILE

Valdivia, Chile

1
Werner Creixell

professor

Electrónica

Universidad Técnica Federico Santa María

Chile, Chile

1
Loreto Muñoz

Academic - researcher

Universidad Central de Chile

Santiago, Chile

1
Loreto Muñoz

Profesora titular

Escuela de Ingenieria

Universidad Central de Chile

Santiago, Chile, Chile

1
Marcela Quilaqueo

Investigadora Postdoctoral

Ingeniería Química

Universidad de La Frontera

Temuco, Chile