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Gipsy Elizabeth Tabilo Munizaga

Full Professor

UNIVERSIDAD DEL BIO BIO

Chillan, Chile

Process Engineering in Food products; Development of Food Process Engineering; Biotechnology and Functional Properties of Proteins; Physical Properties of Food; High pressure processing; Food rheology

PhD in Engineering Science, WASHINGTON STATE UNIVERSITY. Estados Unidos, 2002
Ciencia y Tecnología en Alimentos, UNIVERSIDAD DE LA SERENA. Chile, 1997
Ingeniero en Alimentos, UNIVERSIDAD DE LA SERENA. Chile, 1991
Tecnólogo en Alimentos, UNIVERSIDAD DE CHILE. Chile, 1991

Profesor Asistente Full Time

UNIVERSIDAD DE ANTOFAGASTA

Antofagasta, Chile

1992 - 1993
Profesor por hora Part Time

UNIVERSIDAD DE LA SERENA

Facultad de Ingeniería

La Serena, Chile

1986 - 1991
Profesor Titular Full Time

UNIVERSIDAD DEL BIO-BIO

Ciencias de la Salud y de los Alimentos

Chillán, Chile

1993 - A la fecha
Postdoctoral Fellow Full Time

KYUSHU UNIVERSITY

Fukuoka, Japón

2005 - 2006
Postdoctoral Fellow Full Time

KATHOLIEKE UNIVERSITEIT LEUVEN (KUL)

Leuven, Bélgica

2012 - 2012
Vicerrectora de Investigación y Postgrado Full Time

UNIVERSIDAD DEL BIO-BIO

Chillan, Chile

2018 - 2020
Directora de Departamento Full Time

UNIVERSIDAD DEL BIO-BIO

Ciencias de la Salud y de los Alimentos

Chillan, Chile

2021 - A la fecha

Full Professor Full Time

Universidad del Bío-Bío

Chillán, Chile

1993 - A la fecha

Participación en los siguientes Proyectos de Investigación:
• Desarrollo de productos cárnicos listos para consumir reducidos en sodio mediante el uso combinado de tecnologías innovadoras: reformulación de ingredientes y altas presiones hidrostáticas. Proyecto FIA PYT-2016-0649(2016-2018). Coordinador alterno.
• Improving food nanoemulsions functionality by high pressure homogenization: Emulsion stability and digestibility. FONDECYT 1161531. Responsible (2016-2018)
• Desarrollo de una nano-emulsión basada en compuestos naturales extraídos de desechos agroindustriales para prevenir la partidura en cerezas y mantener su calidad en postcosecha. Proyecto FIA: PYT-2015-0218 (2015-2017) Coordinador alterno.
• Efecto de las altas presiones hidrostáticas sobre la calidad y digestibilidad in vivo de proteínas de abalón rojo (Haliotis rufescens) deshidratado. DIUBB 152920 2/R.. Co-Investigator
• On studying different high pressure impregnation (HPI) conditions to dried seafood products: Influence on biochemical characteristics, rheological and thermophysical properties, and mass transfer kinetics. FONDECYT 1140067. Co-Investigator (2014-2016)
• Aplicación y promoción de monitoreo de seguridad y de tecnología de secado por congelación al vacío de frutas y hortalizas en Chile. Chinese Academy of Agricultural Mechanization Sciences (CAAMS). Proyecto Cooperación Internacional Conicyt.
• Creation of high value added seafood and avocado based products for export based on innovative technologies giving a strong competitive edge to Chile. Project Innova Corfo: ICEFoods Project (International Center of excellence in research and development for the food industry), Research line 2: Food processing and structuring. Responsible (2012-2014)
• High pressure technology to stabilize white wines that preserve their sensory and physicochemical properties as alternative to reduce the use of sulphur dioxide and bentonite fining in the wine industry. FONDEF D10I1170. Responsible (2011-2013)

Premio Regional Categoría ¨Ciencia y Tecnología: Pascual Binimelis¨

Gobierno Regional del BíoBío

Chile, 2013

Premio Regional de Arte y Cultura, Categoría ¨Ciencia y Tecnología: Pascual Binimelis¨
Premio a la Excelencia en Investigación

Universidad del Bío-Bío

Chile, 2018

Está destinado a académicos con reconocida trayectoria y que, durante su carrera académica en la Universidad, hayan tenido una productividad relevante.


An Overview Focusing on Food Liposomes and Their Stability to Electric Fields Jara-Quijada, Erick; Perez-Won, Mario; Tabilo-Munizaga, Gipsy; Gonzalez-Cavieres, Luis; Lemus-Mondaca, Roberto Article ISI Food Engineering Reviews (2022)
Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone "Loco" (Concholepas concholepas) Mollusk Palma-Acevedo, Anais; Perez-Won, Mario; Tabilo-Munizaga, Gipsy; Ortiz-Viedma, Jaime; Lemus-Mondaca, Roberto Article ISI FRONTIERS IN NUTRITION (2022)
Valorization of salmon industry by-products: Evaluation of salmon skin gelatin as a biomaterial suitable for 3D food printing Carvajal-Mena, Nailin; Tabilo-Munizaga, Gipsy; Perez-Won, Mario; Lemus-Mondaca, Robert Article ISI LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Advances in vacuum microwave drying (VMD) systems for food products Gonzalez-cavieres, Luis; Perez-Won, Mario; Tabilo-Munizaga, Gipsy; Jara-Quijada, Erick; Diaz-Alvarez, Rodrigo; Lemus-Mondaca, Roberto Article ISI TRENDS IN FOOD SCIENCE TECHNOLOGY (2021)
Combined PEF, CO2 and HP application to chilled coho salmon and its effects on quality attributes under different rigor conditions Perez-Won, Mario; Cepero-Betancourt, Yamira; Esteban Reyes-Parra, Juan; Palma-Acevedo, Anais; Tabilo-Munizaga, Gipsy; Roco, Teresa; Aubourg, Santiago P.; Lemus-Mondaca, Roberto Article ISI INNOVATIVE FOOD SCIENCE EMERGING TECHNOLOGIES (2021)
Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life Perez-Won M.; Lemus-Mondaca R.; Herrera-Lavados C.; Reyes J.E.; Roco T.; Palma-Acevedo A.; Tabilo-Munizaga G.; Aubourg, S.P. Article ISI SCOPUS FOODS (2020)
Effects of high hydrostatic pressure (HHP) on protein structure and digestibility of red abalone (Haliotis rufescens) muscle Cepero-Betancourt, Yamira; Opazo-Navarrete, Mauricio; Janssen, Anja E.M.; Tabilo-Munizaga, Gipsy; Pérez-Won, Mario Article ISI SCOPUS Innovative Food Science & Emerging Technologies (2020)
Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts Orel R.; Tabilo-Munizaga G.; Cepero-Betancourt Y.; Reyes-Parra J.E.; Badillo-Ortiz A.; PÃ©rez-Won M. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas) Pizarro-Oteiza, Sebastian; Briones-Labarca, Vilbett; Perez-Won, Mario; Uribe, Elsa; Lemus-Mondaca, Roberto; Canas-Sarazua, Raul; Tabilo-Munizaga, Gipsy Article ISI INNOVATIVE FOOD SCIENCE EMERGING TECHNOLOGIES (2020)
Heat-induced changes in microstructure of spray-dried plant protein isolates and its implications on in vitro gastric digestion del Rio, Andrea Rivera; Opazo-Navarrete, Mauricio; Cepero-Betancourt, Yamira; Tabilo-Munizaga, Gipsy; Boom, Remko M.; Janssen, Anja E. M. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions Tabilo-Munizaga, Gipsy; Villalobos-Carvajal, Ricardo; Herrera-Lavados, Carolina; Moreno-Osorio, Luis; Jarpa-Parra, Marcela; Perez-Won, Mario Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions Tabilo-Munizaga, Gipsy; Villalobos-Carvajal, Ricardo; Herrera-Lavados, Carolina; Moreno-Osorio, Luis; Jarpa-Parra, Marcela; Perez-Won, Mario Article LWT (2019)
Potato Starch Hydrogels Produced by High Hydrostatic Pressure (HHP): A First Approach Larrea-Wachtendorff D.; Tabilo-Munizaga G.; Ferrari G. Article ISI SCOPUS POLYMERS (2019)
Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features Lemus-Mondaca, R; Pizarro-Oteiza, S; Perez-Won, M; Tabilo-Munizaga, G Article ISI SCOPUS Journal of Food Quality (2018)
Convective drying of osmo-treated abalone (Haliotis rufescens) slices=> Diffusion, modeling and quality features. Lemus-Mondaca R., Pizarro-Oteíza S.; Perez-Won M., Tabilo-Munizaga G. Article Journal of Food Quality (2018)
Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage Roco T., Torres M.J.; Briones-Labarca V., Reyes J.E.; Tabilo-Munizaga G., Stucken K.; Lemus-Mondaca R., Pérez-Won M. Article Food Research International (2018)
Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage Roco, T; Torres, MJ; Briones-Labarca, V; Reyes, JE; Tabilo-Munizaga, G; Stucken K.; Lemus-Mondaca, R; Perez-Won, M Article ISI SCOPUS FOOD RESEARCH INTERNATIONAL (2018)
Effects of High Pressure Treatment on Physicochemical Quality of Pre- and Post-Rigor Palm Ruff (Seriolella Violacea) Fillets Lemus-Mondaca R., Leiva-Portilla D.; Perez-Won M., Tabilo-Munizaga G. Article Journal of Aquatic Food Product Technology (2018)
Influence of temperature, calcium and sucrose concentration on viscoelastic properties of Prosopis chilensis seed gum and nopal mucilage dispersions Tabilo-Munizaga, G; Saenz-Hernandez, C; Herrera-Lavados, C Article ISI SCOPUS INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Influence of temperature, calcium, and sucrose concentration on viscoelastic properties of Prosopis chilensis seed gum and nopal mucilage dispersions Tabilo&#8208, Munizaga G.; Sáenz&#8208, Hernández C; Herrera&#8208, Lavados C. Article International Journal of Food Science and Technology (2018)
Mass transfer kinetic and quality changes during high pressure impregnation (HPI) of jumbo squid (Dosidicus gigas) slices Lemus-Mondaca R., Perez-Won M. Article Food and Bioprocess Technology (2018)
Mass Transfer Kinetic and Quality Changes During High-Pressure Impregnation (HPI) of Jumbo Squid (Dosidicus gigas) Slices Lemus-Mondaca, R; Zambra C.; Marin, F; Perez-Won, M; Tabilo-Munizaga, G Article ISI SCOPUS FOOD AND BIOPROCESS TECHNOLOGY (2018)
Development of a mathematical protocol to graphically analyze irreversible changes induced by high pressure treatment in fish muscle proteins Guzmán-Meza, M.; Segura-Ponce, L.; Tabilo-Munizaga, G..; Pérez-Won, M. Article JOURNAL OF FOOD ENGINEERING (2017)
Development of a mathematical protocol to graphically analyze irreversible changes induced by high pressure treatment in fish muscle proteins Guzmán-Meza M.; Segura-Ponce L.; Tabilo-Munizaga G.; Perez-Won M. Article ISI SCOPUS JOURNAL OF FOOD ENGINEERING (2017)
Effect of drying process assisted by high-pressure impregnation on protein quality and digestibility in red abalone (Haliotis rufescens) Cepero-Betancourt Y.; Oliva-Moresco P.; Pasten-Contreras A.; Tabilo-Munizaga G.; Pérez-Won M.; Moreno-Osorio L.; Lemus-Mondaca R. Article ISI SCOPUS JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Effect of drying process assisted by high-pressure impregnation on protein quality and digestibility in red abalone (Haliotis rufescens) Cepero-Betancourt, Y.; Oliva-Moresco, P.; Pasten-Contreras, A.; Tabilo-Munizaga, G.; Pérez-Won, M.; Moreno-Osorio, L.; Lemus-Mondaca, R. Article Journal of Food Science and Technology (2017)
Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing Briones-Labarca,Vilbett; Perez-Won, Mario; Habib, George; Giovagnoli-Vicuña, Claudia; Cañas-Sarazua, Raúl; Tabilo-Munizaga, Gipsy; N. Salazar, Fernando Article ISI SCOPUS Journal of Food Quality (2017)
Oenological and quality characteristic on young white wines (Sauvignon blanc): effects of high hydrostatic pressure processing Briones-Labarca, V., Pérez-Won, M., Habib, G., Giovagnoli, C., Tabilo-Munizaga, G., Ayala, M., Salazar, F. Article JOURNAL OF FOOD QUALITY (2017)
Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc)=> Effects of High Hydrostatic Pressure Processing Briones-Labarca,Vilbett; Perez-Won, Mario; Habib, George; Giovagnoli-Vicuña, Claudia; Cañas-Sarazua, Raúl; Tabilo-Munizaga, Gipsy; N. Salazar, Fernando Article Journal of Food Quality (2017)
Modelling of red abalone (Haliotis rufescens) slices drying process: Effect of osmotic dehydration under high pressure as a pretreatment Pérez-Won M.; Lemus-Mondaca, R; Tabilo-Munizaga, G; Pizarro, S.; Noma S.; Igura N.; Shimoda M. Article ISI SCOPUS Innovative Food Science & Emerging Technologies (2016)
Physicochemical characterization of chitosan-based coating-forming emulsions: Effect of homogenization method and carvacrol content Zoila Flores, Diego San Martín, Ricardo Villalobos-Carvajal, Gipsy Tabilo-Munizaga, Fernando Osorio, Javier Leiva-Vega Article FOOD HYDROCOLLOIDS (2016)
Physicochemical characterization of chitosan-based coating-forming emulsions: Effect of homogenization method and carvacrol content Flores, Z; San Martín, D; Villalobos-Carvajal, Ricardo; Tabilo-Munizaga, G; Osorio, F; Leiva-Vega, J Article ISI SCOPUS FOOD HYDROCOLLOIDS (2016)
Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf life of chilled Chilean jack mackerel (Trachurus murphyi). Reyes JE, Tabilo-Munizaga G, Pérez-Won M, Maluenda D, Roco R. Article Innovative Food Science and Emerging Technologies (2015)
Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf-life of chilled Chilean jack mackerel (Trachurus murphyi) Reyes, JE; Tabilo-Munizaga, G; Perez-Won, M; Maluenda, D; Roco T. Article ISI SCOPUS Innovative Food Science & Emerging Technologies (2015)
Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy Tabilo-Munizaga, G., Larrea-Wachtendorff, D., Moreno-Osorio, L., Villalobos-Carvajal, R., Pérez-Won, M. Article Food Engineering Reviews (2015)
Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy Larrea-Wachtendorff, D; Tabilo-Munizaga, G; Moreno-Osorio, L; Villalobos-Carvajal, R; Perez-Won, M Article ISI SCOPUS Food Engineering Reviews (2015)
Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine Tabilo-Munizaga, G; Gordon, TA; Villalobos-Carvajal, R; Moreno-Osorio, L; Salazar, FN; Perez-Won, M; Acuña S Article ISI SCOPUS FOOD CHEMISTRY (2014)
Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine. Tabilo-Munizaga, G., Gordon, T., Villalobos-Carvajal, R., Moreno-Osorio, L., Salazar, F., Pérez-Won, M., Acuña, S. Article Food Chemistry (2014)
Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes Biniam T. Kebede, Tara Grauwet, Gipsy Tabilo-Munizaga, Stijn Palmers, Liesbeth Vervoort, Marc Hendrickx, Ann Van Loey Article Food Chemistry (2014)
Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller). Vega-Gálvez A, Miranda M, Nuñez-Mancilla Y, Garcia-Segovia P, Ah-Hen K, Tabilo-Munizaga G, Pérez-Won M. Article Journal of Food Science and Technology, (2014)
Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing Di Scala, K., Vega-Gálvez, A., Ah-Hen, K., Nuñez-Mancilla, Y., Tabilo-Munizaga, G., Pérez-Won, & M. Giovagnoli, C. Article CYTA: Ciênc. Tecnol. Aliment. (2013)
Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing Di Scala K.; Vega-Galvez, A; Ah-Hen, K; Nunez-Mancilla, Y; Tabilo-Munizaga, G; Perez-Won, M; Giovagnoli, C Article ISI SCOPUS Food Science and Technology (2013)
Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (Trachurus murphyi) Maluenda, D; Roco T.; Tabilo-Munizaga, G; Perez-Won, M; Aubourg, SP Article ISI SCOPUS Grasas y Aceites (2013)
Effect of a previous high hydrostatic pressure treatment on lipid damage of chilled Chilean jack mackerel (Trachurus murphyi). Maluenda, D., Roco, T., Tabilo-Munizaga, G., Pérez-Won, M., Aubourg, S Article Grasas y aceites (2013)
Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes Kebede, BT; Grauwet, T; Tabilo-Munizaga, G; Palmers, S; Vervoort, L; Hendrickx, M; Van Loey, A Article ISI SCOPUS FOOD CHEMISTRY (2013)
Sensory and physical changes in chilled farmed coho salmon (Oncorhynchus kisutch): Effect of previous optimized hydrostatic high-pressure conditions Aubourg, S., Rodríguez, A., Sierra, Y., Tabilo-Munizaga, G., Pérez-Won, M. Article Food Bioprocess Technology (2013)
Sensory and Physical Changes in Chilled Farmed Coho Salmon (Oncorhynchus kisutch): Effect of Previous Optimized Hydrostatic High-Pressure Conditions Aubourg, SP; Rodríguez A.; Sierra Y.; Tabilo-Munizaga, G; Perez-Won, M Article ISI SCOPUS Food and Bioprocess Technology (2013)
Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice Varela-Santos E.; Ochoa-Martinez A.; Tabilo-Munizaga, G; Reyes J.E.; Perez-Won, M; Briones-Labarca V.; Morales-Castro J. Article ISI SCOPUS Innovative Food Science & Emerging Technologies (2012)
Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice Varela-Santos, E., Ochoa-Martínez, A., Pérez-Won, M., Tabilo-Munizaga, G., Reyes, JE., Briones, V., Morales-Castro, J. Article Innovative Food Science and Emerging Technologies (2012)
Effect of high hydrostatic pressure processing on microbial inactivation and physicochemical properties of pomegranate arils Rios-Romero E.; Tabilo-Munizaga, G; Morales-Castro J.; Reyes J.E.; Perez-Won, M; Ochoa-Martinez L.A. Article ISI SCOPUS CYTA - Journal of Food (2012)
Effect of high hydrostatic pressure processing on microbial inactivation and physicochemical properties of pomegranate arils Ríos-Romero, E., Tabilo-Munizaga, G., Morales-Castro, J., Reyes, JE., Pérez-Won, M., and Ochoa-Martínez, LA. Article CyTA – Journal of Food (2012)
Effect of high hydrostatic pressure processing on microbial inactivation and physicochemical properties of pomegranate arils Rios-Romero E.; Tabilo-Munizaga G.; Morales-Castro J.; Reyes J.E.; Perez-Won, M; Ochoa-Martinez L.A. Article CYTA-JOURNAL OF FOOD (2012)
Effect of high pressure on the interaction of myofibrillar proteins from abalone (Haliotis rufencens) with some food additives • Barrios-Peralta, P., Pérez-Won, M., Briones-Labarca, V., Tabilo-Munizaga, G. Article LWT - Food Science & Technology, (2012)
Effect of high pressure on the interactions of myofibrillar proteins from abalone (Haliotis rufencens) containing several food additives Barrios-Peralta P.; Perez-Won, M; Tabilo-Munizaga, G; Briones-Labarca V. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Effects of high hydrostatic pressure (HHP) on the rheological properties of Aloe vera (Aloe barbadensis Miller) suspensions Opazo-Navarrete, M., Tabilo-Munizaga, G., Vega-Gálvez, G., Miranda, M. Pérez-Won, M. Article Innovative Food Science and Emerging Technologies (2012)
Effects of high hydrostatic pressure (HHP) on the rheological properties of Aloe vera suspensions (Aloe barbadensis Miller) Opazo-Navarrete M.; Tabilo-Munizaga, G; Vega-Galvez, A; Miranda, M; Perez-Won, M Article ISI SCOPUS Innovative Food Science & Emerging Technologies (2012)
Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time Briones-Labarca V.; Perez-Won, M; Zamarca M.; Aguilera-Radic J.M.; Tabilo-Munizaga, G Article ISI SCOPUS Innovative Food Science & Emerging Technologies (2012)
Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time Briones-Labarca V.; Perez-Won, M; Zamarca M.; Aguilera-Radic J.M.; Tabilo-Munizaga G. Article INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time. Briones, V., Perez-Won, M., Tabilo-Munizaga, G., Aguilera, JM., Zamarca, M. Article Innovative Food Science and Emerging Technologies (2012)
Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller) Vega-Galvez, A; Miranda, M; Nunez-Mancilla, Y; Garcia-Segovia, P; Ah-Hen, K; Tabilo-Munizaga, G; Perez-Won, M Article SCOPUS Journal of Food Science and Technology (2012)
Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller) Vega-Gálvez, A., Miranda, M., Nuñez-Mancilla, Y., Garcia-Segovia, P., Ah-Hen, K.., Tabilo-Munizaga, G., Pérez-Won, M. Article Journal of Food Science and Technology (2012)
Microbiological stabilization of Aloe vera (Aloe barbadensis Miller) gel by high hydrostatic pressure treatment Reyes, JE., Guanoquiza, M., Tabilo-Munizaga, G., Vega-Gálvez, A., Miranda, M., Pérez-Won, M. Article International Journal of Food Microbiology (2012)
Microbiological stabilization of Aloe vera (Aloe barbadensis Miller) gel by high hydrostatic pressure treatment Reyes J.E.; Guanoquiza M.I.; Tabilo-Munizaga, G; Vega-Galvez, A; Miranda, M; Perez-Won, M Article ISI SCOPUS International Journal of Food Microbiology (2012)
Microbiological stabilization of Aloe vera (Aloe barbadensis Miller) gel by high hydrostatic pressure treatment Reyes, JE., Guanoquiza, M., Tabilo-Munizaga, G., Vega-Gálvez, A., Miranda, M., Pérez-Won, M. Article International Journal of Food Microbiology (2012)
Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller) Vega-Galvez A.; Miranda, M; Aranda, M; Henriquez, K; Vergara J.; Tabilo-Munizaga G.; Perez-Won, M Article Food Chemistry (2011)
Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller) Vega-Gálvez, A., Miranda, M., Aranda, M., Henriquez, K., Vergara, J., Tabilo-Munizaga, G., Pérez-Won, M Article Food Chemistry (2011)
Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller) Vega-Galvez, A; Miranda, M; Aranda, M; HenrÍquez K.; Vergara, J; Tabilo-Munizaga, G; Perez-Won, M Article ISI SCOPUS FOOD CHEMISTRY (2011)
Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe vera (Aloe barbadensis Miller) gel Vega-Galvez, A; Uribe, E; Perez M.; Vergara, J; Lara, E; Tabilo-Munizaga, G; Garcia-Segovia, P; Di Scala K. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe Vera (Aloe barbadensis Miller) gel Vega-Gálvez, A., Uribe,E., Pérez-Won, M., Tabilo-Munizaga, G., Vergara, J., Garcia-Segovia, P., Lara, E., Di Scala, K. Article LWT - Food Science & Technology, (2011)
Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe vera (Aloe barbadensis Miller) gel Vega-Galvez A.; Uribe E.; Perez, M; Vergara J.; Lara, E; Tabilo-Munizaga G.; Garcia-Segovia, P; Di Scala, K Article LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions Nunez-Mancilla, Y; Perez-Won, M; Vega-Galvez, A; Arias V.; Tabilo-Munizaga, G; Briones-Labarca V.; Lemus-Mondaca, R; Di Scala K. Article ISI SCOPUS Innovative Food Science & Emerging Technologies (2011)
Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions. Nuñez-Mancilla, Y., Perez-Won, M., Vega-Gálvez, A., Arias,V., Tabilo-Munizaga, G., Briones-Labarca, V., Lemus-Mondaca, R., Di Scala, K. Article Innovative Food Science and Emerging Technologies (2011)
Effect of high pressure treatment on microbial activity and lipid oxidation in chilled salmon (Oncorhynchus kisutch) Aubourg, S., Tabilo-Munizaga, G., Reyes, J., Rodríguez, A., Pérez-Won, M Article European Journal Lipid Science and Technology (2010)
Effect of high-pressure treatment on microbial activity and lipid oxidation in chilled coho salmon Aubourg, SP; Tabilo-Munizaga, G; Reyes, JE; Rodríguez A.; Perez-Won, M Article ISI SCOPUS European Journal of Lipid Science and Technology (2010)
Effect of hydrostatic high-pressure treatment on proteins, lipids and nucleotides in chilled farmed salmon (Oncorhynchus kisutch) muscle Ortea, I.,Rodríguez, A., Tabilo-Munizaga, G., Pérez-Won, M., Aubourg, S. Article European Food Research Technology (2010)
Effect of hydrostatic high-pressure treatment on proteins, lipids and nucleotides in chilled farmed salmon (Oncorhynchus kisutch) muscle Ortea, I; Rodríguez A.; Tabilo-Munizaga, G; Perez-Won, M; Aubourg, SP Article ISI SCOPUS European Food Research and Technology (2010)
Microbial shelf-life extension of chilled coho salmon (oncorhynchus kisutch) and abalone (Haliotis rufescens) by high hydrostatic pressure treatment Briones, L., Reyes, J.E., Tabilo-Munizaga, G.. Pérez-Won, M. Article Food Control (2010)
Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment Rodríguez A.; Ortea, I; Trigo, M; Sierra Y.; Gallardo, JM; Tabilo-Munizaga, G; Perez-Won, M; Aubourg, SP Article ISI CZECH JOURNAL OF FOOD SCIENCES (2009)
Chemical changes in chilled farmed salmon (Oncorhynchus kisutch): Effect of previous high pressure treatment Rodríguez, A., Ortea, I., Trigo, M., Sierra, Y., Gallardo, J. M., Tabilo-Munizaga, G., Pérez-Won, M., Aubourg, S. Article Czech Journal of Food Sciences (2009)
High-Pressure Processed Starches with Different Amylose Content in Comparison to Normal Hydrothermal Treatments, As Inspected by Thermal Analysis and X-Ray Diffraction Fernández-Martín, F; Fernández-García, M; Tabilo-Munizaga, G; & Barbosa-Cánovas, G Article ISI FOOD RESEARCH INTERNATIONAL (2008)
High-Pressure Processed Starches with Different Amylose Content in Comparison to Normal Hydrothermal Treatments, As Inspected by Thermal Analysis and X-Ray Diffraction Fernández-Martín, F., Fernández-García, M. Tabilo-Munizaga, G., Barbosa-Cánovas, G. V. Article Food Research International (2008)
Textural characteristics of frozen blue squat lobster (Cervimunida johni) tails as measured by instrumental and sensory methods Perez-Won, M; Barraza M.; Cortés F.; Madrid, D; Cortes P.; Roco T.; Osorio, F; Tabilo-Munizaga, G Article ISI SCOPUS JOURNAL OF FOOD PROCESS ENGINEERING (2006)
Textural characteristics of frozen blue squat lobster (Cervimunida johni) tails as measured by instrumental and sensory methods. Pérez-Won, M., Barraza, M., Cortés, F., Madrid, D. Cortés, P., Roco, T., Osorio F., Tabilo-Munizaga, G. Article Journal of Food Process Engineering (2006)
Effects of ultra high pressure on bay scallop (Aequipecten irradians) adductor muscle Pérez-Won, M., Tabilo-Munizaga, G., Barbosa-Cánovas, G.V. Article Food Science and Technology International (2005)
Effects of ultra high pressure on bay scallop (Aequipecten irradians) adductor muscles Perez-Won, M; Tabilo-Munizaga, G; Barbosa-Canovas, GV Article ISI SCOPUS FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2005)
Flow and Viscoelastic Properties of High Hydrostatic Pressure (HHP) Avocado Puree Tabilo-Munizaga, G., Moyano R., Simpson, R., Barbosa-Cánovas, G. and Swanson, B. Article Journal of Food Processing and Preservation (2005)
Flow and viscoelastic properties of pressurized avocado puree Tabilo-Munizaga, G; Moyano R.; Simpson, R; Barbosa-Canovas, GV; Swanson, BG Article ISI SCOPUS JOURNAL OF FOOD PROCESSING AND PRESERVATION (2005)
Pressurized and heat treated surimi gels as affected by potato starch and egg white: Microstructure and water holding capacity. Tabilo-Munizaga, G., Barbosa-Cánovas, G.V. Article LWT - Food Science & Technology, (2005)
Rheology for the food industry Tabilo-Munizaga, G; Barbosa-Canovas, GV Article ISI SCOPUS JOURNAL OF FOOD ENGINEERING (2005)
Rheology for the food industry Tabilo-Munizaga, G., Barbosa-Cánovas, G.V. Article Journal of Food Engineering (2005)
Color and textural parameters of pressurized and heat-treated surimi gels as affected by potato starch and egg white Tabilo-Munizaga, G; Barbosa-Canovas, GV Article ISI SCOPUS FOOD RESEARCH INTERNATIONAL (2004)
Color and textural parameters of Pressurized and Heat-Treated surimi Gels as affected by Potato Starch and Egg White Tabilo-Munizaga, G., Barbosa-Cánovas, G.V. Article Food Research International (2004)
Osmotic dehydration and vacuum impregnation on physicochemical properties of Chilean papaya (Carica candamarcensis) Moreno, J; Bugueno G.; Velasco V.; Petzold, G.; Tabilo-Munizaga, G Article SCOPUS JOURNAL OF FOOD SCIENCE (2004)
Osmotic Dehydration and Vacuum Impregnation on Physicochemical Properties of Chilean Papaya (Carica candamarcensis). Moreno, J., Bugueño, G., Velasco, V., Petzold, G.,Tabilo-Munizaga, G. Article Journal of Food Science (2004)
Ultra high pressure technology and its use in surimi manufacture: an overview Tabilo-Munizaga, G; Barbosa-Cánovas, G Article ISI FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2004)
Ultra high pressure technology and its use in surimi manufacture: an overview. Tabilo-Munizaga, G., Barbosa-Cánovas, G.V. Article Food Science and Technology International. (2004)
Viscoelastic properties of pressurised and heat-induced surimi gels made from Alaska pollock (Theragra chalcogramma) and Pacific whiting (Merluccius productus) Tabilo-Munizaga, G; Barbosa-Canovas, GV Article ISI SCOPUS Food Australia (2004)
Viscoelastic properties of pressurized and heat-induced surimi gels made from Alaska pollock (Theragra chalcogramma) and Pacific whiting (Merluccius productus). Tabilo-Munizaga, G., Barbosa-Cánovas, G.V. Article Food Australia (2004)
Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham Tabilo, G; Flores, M; Fizsman, S; Toldrá, F Article ISI MEAT SCIENCE (1999)


Effect of hydrostatic high pressure treatment on sensory and physical properties of coho salmon (oncorhynchus kisutch) during chilled storage Rodríguez A.; Sierra Y.; Roco T.; Perez-Won, M; Tabilo-Munizaga, G; Aubourg, S.P. ConferencePaper 1604-2004: SUPERNOVAE AS COSMOLOGICAL LIGHTHOUSES (2011)


Erratum: Flow and viscoelastic properties of pressurized avocado puree (Journal of Food Processing and Preservation (2005) 29 (196-207)) Tabilo-Munizaga, G; Barbosa-Canovas G.V.; Moyano R.; Simpson, R; Swanson B.G. Errata JOURNAL OF FOOD PROCESSING AND PRESERVATION (2005)
Flow and viscoelastic properties of pressurized avocado puree (vol 29, pg 196, 2005) Tabilo-Munizaga, G; Moyano R.; Simpson, R; Barbosa-Canovas, GV; Swanson, BG Errata ISI JOURNAL OF FOOD PROCESSING AND PRESERVATION (2005)


Optimization of physical properties of fish by-products as a food matrix for 3D printing Tabilo-Munizaga, G.; Pérez-Won, Mario; Lemus-Mondaca, R Proyecto (2020)
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 Perez-Won, M; Tabilo-Munizaga, G; Lemus-Mondaca, R Proyecto (2020)
Desarrollo de bebidas proteicas en base a quinoa, frutas y hortalizas, enriquecidas en compuestos bioactivos, con mejorada digestibilidad y atributos sensoriales, utilizando tecnologías no térmicas Perez-Won, M; Tabilo-Munizaga, G; Reyes-Parra, Juan; Oliva-Moresco, P Proyecto (2019)
Desarrollo, implementación y transferencia de programas de secado por liofilización de frutas, hortalizas y productos de mar para la obtención de productos Premium Segura, L; Tabilo-Munizaga, G Proyecto (2017)
Effects of high hydrostatic pressure+CO2 and pulse electric field+CO2 on inactivation of endogenous enzymes and spoilage microorganisms of chilled farmed Coho salmon (Oncorhynchus kisutch) under pre- and postrigor mortis conditions FONDECYT (1171305) Proyecto 2017-2019 Coinvestigador(a)
Desarrollo de productos cárnicos listos para consumir reducidos en sodio mediante el uso combinado de tecnologías innovadoras: reformulación de ingredientes y altas presiones hidrostáticas Reyes-Parra, J; Tabilo-Munizaga, G Proyecto (2016)
Desarrollo de productos cárnicos listos para consumir reducidos en sodio mediante el uso combinado de tecnologías innovadoras=> reformulación de ingredientes y altas presiones hidrostáticas FIA (PYT 2016-0649) Proyecto 2016-2018 Inv. Principal
Improving food nanoemulsions functionality by high pressure homogenization=> Emulsion stability and digestibility. FONDECYT (1161531) Proyecto 2016-2018 Inv. Responsable
Desarrollo de una nano-emulsión basada en compuestos naturales extraídos de desechos agroindustriales para prevenir la partidura en cerezas y mantener su calidad en postcosecha Villalobos-Carvajal, R; Tabilo-Munizaga, G Proyecto (2015)
Desarrollo de una nano-emulsión basada en compuestos naturales extraídos de desechos agroindustriales para prevenir la partidura en cerezas y mantener su calidad en postcosecha Fundación para la Innovación Agraria (FIA) (PYT-2015-0218) Proyecto 2015-2017 Subdirector(a)
Efecto de las altas presiones hidrostáticas sobre la calidad y digestibilidad in vivo de proteínas de abalón rojo (Haliotis rufescens) deshidratado Oliva-Moresco, P; Tabilo-Munizaga, G Proyecto (2015)
Efecto de las altas presiones hidrostáticas sobre la calidad y digestibilidad in vivo de proteínas de abalón rojo (Haliotis rufescens) deshidratado. DIUBB (12455) Proyecto 2015-2016 Inv. Principal
ON STUDYING DIFFERENT HIGH PRESSURE IMPREGNATION (HPI) CONDITIONS TO DRIED SEAFOOD PRODUCTS=> INFLUENCE ON BIOCHEMICAL CHARACTERISTICS, RHEOLOGICAL AND THERMOPHYSICAL PROPERTIES, AND MASS TRANSFER KINETICS FONDECYT (1140067) Proyecto 2014-2017 Coinvestigador(a)
Aplicación y promoción de monitoreo de seguridad y de tecnología de secado por congelación al vacío de frutas y hortalizas en Chile.Chinese Academy of Agricultural Mechanization Sciences (CAAMS). PCI (S/N) Proyecto 2013-2014 Coinvestigador(a)
Creation of high value added seafood and avocado based products for export based on innovative technologies giving a strong competitive edge to Chile. International Center of excellence in research and development for the food industry Innova Chile (Corfo) (11CEII-9568) Proyecto 2012-2014 Inv. Principal
High pressure technology to stabilize white wines that preserve their sensory and physicochemical properties as alternative to reduce the use of sulphur dioxide and bentonite fining in the wine industry FONDEF (D10I1170) Proyecto 2011-2014 Director(a)
THE EFFECTS OF HIGH PRESSURE TREATMENT ON BIOCHEMICAL AND PHYSICOCHEMICAL PROPERTIES OF PRE AND POST RIGOR FATTY FISH MUSCLE. FONDECYT (1110782) Proyecto 2011-2013 Coinvestigador(a)
Desarrollo e Innovación de productos funcionales cárnicos frescos elaborados a partir de ovinos de la Región del Bío Bío INNOVA Bio Bio (08-PC S1-474) Proyecto 2010-2013 Director(a)
APPLICATION OF HIGH HYDROSTATIC PRESSURE FOR STABILIZATION OF ALOE VERA GEL (ALOE BARBADENSIS MILLER)=> EFFECT ON PHYSICOCHEMICAL, FUNCTIONAL PROPERTIES AND ANTIOXIDANT CAPACITY FONDECYT (1090228) Proyecto 2009-2012 Coinvestigador(a)
Caracterización de polifenoles y aromas en vinos del valle del Itata e Innovación en el proceso de envejecimiento utilizando maderas nativas chilenas Innova Bio Bio (Corfo) (07-PC S1-194) Proyecto 2008-2010 Coinvestigador(a)
HIGH HYDROSTATIC PRESSURE EFFECT ON PHYSICOCHEMICAL PROPERTIES OF PROTEINS AND THEIR INTERACTION WITH SELECTED FOOD ADDITIVES. FONDECYT (1080626) Proyecto 2008-2011 Inv. Responsable
Diseño de un Programa de Doctorado en Ingeniería de Alimentos con proyección internacional MECESUP (MECESUP UBB 0706) Proyecto 2007-2008 Inv. Principal
Development and Technology Innovation to Process Chilean Food based on Ultra High Pressure Technology (UHP). FONDEF (DO4i1051) Proyecto 2005-2008 Director(a)
Rheological characterization of avocado pulp (Persea americana Mill.) var. Champion, Hass and Negra de la Cruz DIPRODE- UBB Proyecto 2003-2004 Inv. Principal
Study of the Use of Modified Gas Atmospheres in the Packaging of Fresh Meat DIPRODE- UBB Proyecto 1996-1997 Inv. Principal
Nontraditional Technology Applied in the Elaboration of Meat Products from Low Quality Meat DIPRODE-UBB (At-9411173) Proyecto 1994-1995 Inv. Principal
Nutritional Characterization and Stability of Surimi Gel from Coastal Fishes of Low DIULS (120/2/88) Proyecto 1991-1991 Personal técnico y/o de apoyo
ndustrialization of The Region’s Nourishment Resources for Export PNUD-Chile (CHI /87/008.) Proyecto 1987-1991 Personal técnico y/o de apoyo
Study of Functional and Rheological Properties from Chilean fishes Proteins DIULS (120/2) Proyecto 1986-1986 Personal técnico y/o de apoyo
Study of Technology Basic from Chilean fishes. FONDECYT (1099-0138) Proyecto 1985-1987 Personal técnico y/o de apoyo

Gipsy Tabilo

Full Professor

Food Engineering

UNIVERSIDAD DEL BIO BIO

Chillan, Chile

Juan Reyes

Profesor Asociado

Ingeniería en Alimentos

Universidad del BIO BIO

Chillán , Chile

Antonio Vega

Full Professor

Department of Food Engineering

UNIVERSIDAD DE LA SERENA

La Serena, Chile

Roberto Lemus

Assistant Professor

Food Science and Chemical Technology

Universidad de Chile

Santiago, Chile

Yamira Cepero

Investigador PhD

Ingeniería en Alimentos

Universidad del Bío-Bío

Chillán, Chile

Alicia Rodríguez

Associate Professor / Food Engineer / Coordinator of the Master Program in Food Sciences

Ciencias de los Alimentos y Tecnología Química

UNIVERSIDAD DE CHILE

SANTIAGO, Chile

Ricardo Villalobos

Académico/Investigador

Ingeniería en Alimentos

University of Bio Bio

Chillán, Chile

Ricardo Simpson

Professor

Chemical and Environmental Engineering Department

UNIVERSIDAD TÉCNICA FEDERICO SANTA MARÍA

VALPARAISO, Chile

Mauricio Opazo

Investigador

Food Science & Technology

Centro de Genómica Nutrición Agroacuícola (CGNA)

Temuco, Chile

Universidad del Bío-Bío

Chillán, Chile

Luis Moreno

Jornada Completa

Ciencias Básicas

UNIVERSIDAD DEL BIO-BIO

Chillan, Chile

FERNANDO OSORIO

ACADEMICO J/C

CIENCIA Y TECNOLOGIA DE ALIMENTOS

UNIVERSIDAD DE SANTIAGO DE CHILE

SANTIAGO, Chile

Erick Jara

Kong Ah-Hen

Académico

ICYTAL, FACULTAD CIENCIAS AGRARIAS, UNIVERSIDAD AUSTRAL DE CHILE

Valdivia, Chile

Carolina Herrera

Asistente de Investigación

Ingeniería en Alimentos

Universidad del Bío-Bío

Chillán, Chile

VILBETT BRIONES

Académico/Director de Escuela

Ingeniería en Alimentos

UNIVERSIDAD DE LA SERENA

la serena, Chile

Marco Guzmán

Investigador PhD

Ingeniería en Alimentos

Universidad del Bío-Bío

Chillan, Chile

Patricio Oliva

Director de Escuela de Nutrición y Dietética

Nutrición y Salud Pública

Universidad del Bío Bío

Chillán, Chile

Mario Perez

Profesor Titular

Departamento de Ingeniería en Almentos

Universidad del Bío-Bío

Chillan, Chile

Karina Stucken

Associate Professor

Food Engineering

Universidad de La Serena

La Serena, Chile

Javier Leiva

PhD. Food Engineering

Departamento de Ingeniería en Alimentos

Universidad del Bío-Bío

Chillán, Chile

PABLO CORTES

Investigador posdoctorando

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

María Torres

Dominique Larrea

Profesor asistente

Ingeniería en Alimentos

Universidad del Bío-Bío

Chillán, Chile

Karem Henríquez

Profesor

Ciencias Básicas

Universidad del Bío-Bío

Chillán, Chile

Guillermo Petzold

Associate Professor

Departament of Food Engineering

UNIVERSIDAD DEL BÍO-BÍO

Chillan, Chile

JORGE MORENO

Dean of Faculty - Professor

Food Engineering

UNIVERSIDAD DEL BIOBIO

CHILLAN, Chile

Carmen Saenz

Profesora Titular

Agroindustria y Enología

Universidad de Chile, Fac. Ciencias Agronomicas

Santiago, Chile

Rodrigo Diaz

Candidato a Doctor Ingeniería en Alimentos

ingenieria en alimento

Universidad del Bío-Bío

Chillan, Chile

Mario Aranda

Associate Professor

Pharmacy

Pontificia Universidad Católica de Chile

Santiago, Chile

Luis Andrés Segura

Profesor Asociado

Ingeniería en Alimentos

UNIVERSIDAD DEL BÍO-BÍO

Chillán, Chile

Marcela Jarpa

Director de Investigación

Universidad Adventista de Chile

Chillán, Chile

Raúl Cañas

Asistente de investigación

Ingeniería en alimentos

Universidad de La Serena

la serena, Chile

Gipsy Elizabeth Tabilo Munizaga

Líneas de Investigación

Educación

PhD in Engineering Science, WASHINGTON STATE UNIVERSITY. Estados Unidos, 2002

Ciencia y Tecnología en Alimentos, UNIVERSIDAD DE LA SERENA. Chile, 1997

Ingeniero en Alimentos, UNIVERSIDAD DE LA SERENA. Chile, 1991

Tecnólogo en Alimentos, UNIVERSIDAD DE CHILE. Chile, 1991

Experiencia Académica

Profesor Asistente Full Time

Profesor por hora Part Time

Profesor Titular Full Time

Postdoctoral Fellow Full Time

Postdoctoral Fellow Full Time

Vicerrectora de Investigación y Postgrado Full Time

Directora de Departamento Full Time

Experiencia Profesional

Full Professor Full Time

Difusión y Transferencia

Premios y Distinciones

Premio Regional Categoría ¨Ciencia y Tecnología: Pascual Binimelis¨

Premio a la Excelencia en Investigación

Article (99)

ConferencePaper (1)

Errata (2)

Proyecto (30)

Effects of high hydrostatic pressure+CO2 and pulse electric field+CO2 on inactivation of endogenous enzymes and spoilage microorganisms of chilled farmed Coho salmon (Oncorhynchus kisutch) under pre- and postrigor mortis conditions

Desarrollo de productos cárnicos listos para consumir reducidos en sodio mediante el uso combinado de tecnologías innovadoras=> reformulación de ingredientes y altas presiones hidrostáticas

Improving food nanoemulsions functionality by high pressure homogenization=> Emulsion stability and digestibility.

Desarrollo de una nano-emulsión basada en compuestos naturales extraídos de desechos agroindustriales para prevenir la partidura en cerezas y mantener su calidad en postcosecha

Efecto de las altas presiones hidrostáticas sobre la calidad y digestibilidad in vivo de proteínas de abalón rojo (Haliotis rufescens) deshidratado.

ON STUDYING DIFFERENT HIGH PRESSURE IMPREGNATION (HPI) CONDITIONS TO DRIED SEAFOOD PRODUCTS=> INFLUENCE ON BIOCHEMICAL CHARACTERISTICS, RHEOLOGICAL AND THERMOPHYSICAL PROPERTIES, AND MASS TRANSFER KINETICS

Aplicación y promoción de monitoreo de seguridad y de tecnología de secado por congelación al vacío de frutas y hortalizas en Chile.Chinese Academy of Agricultural Mechanization Sciences (CAAMS).

Creation of high value added seafood and avocado based products for export based on innovative technologies giving a strong competitive edge to Chile. International Center of excellence in research and development for the food industry

High pressure technology to stabilize white wines that preserve their sensory and physicochemical properties as alternative to reduce the use of sulphur dioxide and bentonite fining in the wine industry

THE EFFECTS OF HIGH PRESSURE TREATMENT ON BIOCHEMICAL AND PHYSICOCHEMICAL PROPERTIES OF PRE AND POST RIGOR FATTY FISH MUSCLE.

Desarrollo e Innovación de productos funcionales cárnicos frescos elaborados a partir de ovinos de la Región del Bío Bío

APPLICATION OF HIGH HYDROSTATIC PRESSURE FOR STABILIZATION OF ALOE VERA GEL (ALOE BARBADENSIS MILLER)=> EFFECT ON PHYSICOCHEMICAL, FUNCTIONAL PROPERTIES AND ANTIOXIDANT CAPACITY

Caracterización de polifenoles y aromas en vinos del valle del Itata e Innovación en el proceso de envejecimiento utilizando maderas nativas chilenas

HIGH HYDROSTATIC PRESSURE EFFECT ON PHYSICOCHEMICAL PROPERTIES OF PROTEINS AND THEIR INTERACTION WITH SELECTED FOOD ADDITIVES.

Diseño de un Programa de Doctorado en Ingeniería de Alimentos con proyección internacional

Development and Technology Innovation to Process Chilean Food based on Ultra High Pressure Technology (UHP).