Man

ABEL XXX GUARDA MORAGA

Full Professor

UNIVERSIDAD DE SANTIAGO DE CHILE

Santiago, Chile

Líneas de Investigación


Food packaging; Active packaging; Cereals

Educación

  •  Food Engineering, UNIVERSIDAD POLITECNICA DE VALENCIA. España, 1989
  •  Food Science and Technology, UNIVERSIDAD DE SANTIAGO DE CHILE. Chile, 1987
  •  Food Engineer, UNIVERSIDAD DE SANTIAGO DE CHILE. Chile, 1985

Experiencia Académica

  •   Profesor Titular Jornada Completa

    Universidad de Santiago de Chile

    Santiago, Chile

    1995 - Sin Información

Experiencia Profesional

  •   Full Professor Full Time

    Universidad de Santiago de Chile

    Santiago, Chile

    1995 - A la fecha

  •   Professor Full Time

    Universidad de Chile

    Santiago, Chile

    1975 - 1995

  •   Professor Part Time

    Universidad de Chile

    Santiago, Chile

    1995 - A la fecha

Formación de Capital Humano


Tesis Doctorales Dirigidas:

*Desarrollo de nanocompositos con capacidad de adsorción de etileno.
Alumno Alejandro Coloma
Doctorado en Ciencia y Tecnología de los Alimentos. Universidad de Santiago de Chile
Año 2014

*Microencapsulación de productos naturales con propiedades antioxidantes
Alumna: Leslie Vidal
Doctorado en Ciencia y Tecnología de los Alimentos. Universidad de Santiago de Chile
Año 2013

Tesis Magister Dirigidas:

*Desarrollo de un nuevo material de envase con propiedades antimicrobianas y antioxidantes a partir de polietileno de baja densidad y un recubrimiento basado en metilcelulosa y un extracto natural de hojas de murtilla (Ugni molinae Turcz)
Alumna: Angela Peñaloza
Magister en Ciencia y Tecnología de los Alimentos. Universidad de Santiago de Chile
Año 2012

*Incorporación de agentes antimicrobianos naturales en film poliméricos aplicados a envases de alimentos
Alumna: Ximena Valenzuela
Magister en Ciencia y Tecnología de los Alimentos. Universidad de Santiago de Chile
Año 2011

*Microencapsulacion de agentes antimicrobianos de origen natural para incorporalrlos a un film plastico flexible
Alumna: Javiera Rubilar
Magister en Ciencia y Tecnología de los Alimentos. Universidad de Santiago de Chile
Año 2009

*Analisis del perfil de temperaturas en función de cocción en productos de panificación
Alumna: Catalina Negrete
Magister en Ciencia de los Alimentos. Universidad de Chile
Año 2000

*Cinetica del deterioro en carne de proteina de jaiba durante el almacenamiento a -18°C
Alumna: Lucia de la Fuente
Magister en Ciencia de los Alimentos. Universidad de Chile
Año 2000

*Caracterización de la proteina de jaiba. Estudio de las propiedades fisico-quimicas, bioquímicas y funcionales
Alumna: Lilian Abugoch James
Magister en Ciencia de los Alimentos. Universidad de Chile
Año 1994

*Propiedades reologicas de emulsiones carnicas para producir vienesas
Alumno: Eduardo Castro Montero
Magister en Ciencia de los Alimentos. Universidad de Chile
Año 1994

*Tipificacion de alimentos de humedad intermedia
Alumno: Juan Carlos Gonzalez Vazquez
Magister en Ciencia e Ingenieria de los Alimentos. Universidad Politecnica de Valencia, España
Año 1990



 

Article (55)

Cucumis metuliferusFruit Extract Loaded Acetate Cellulose Coatings for Antioxidant Active Packaging
Physical properties and safety of 100% post-consumer PET bottle-organoclay nanocomposites towards a circular economy
Supercritical impregnation for food applications: a review of the effect of the operational variables on the active compound loading
The use of nanoadditives within recycled polymers for food packaging: Properties, recyclability, and safety
Antifungal and physicochemical properties of inclusion complexes based on B-cyclodextrin and essential oil derivates
Development of poly(lactic acid) films with propolis as a source of active compounds: Biodegradability, physical, and functional properties
Improving polyphenolic thermal stability of Aristotelia Chilensis fruit extract by encapsulation within electrospun cyclodextrin capsules
Increasing the incorporation of recycled PET on polymeric blends through the reinforcement with commercial nanoclays
Effect of organoclay and preparation method on properties of antimicrobial cellulose acetate films
Effect of pressure and time on scCO(2)-assisted incorporation of thymol into LDPE-based nanocomposites for active food packaging
Supercritical impregnation of thymol in poly(lactic acid) filled with electrospun poly(vinyl alcohol)-cellulose nanocrystals nanofibers: Development an active food packaging material
A traditional aboriginal condiment as an antioxidant agent in the development of biodegradable active packaging
Application of beta-Cyclodextrin/2-Nonanone Inclusion Complex as Active Agent to Design of Antimicrobial Packaging Films for Control of Botrytis cinerea
Assessment of kinetic release of thymol from LDPE nanocomposites obtained by supercritical impregnation: effect of depressurization rate and nanoclay content
Effect of processing conditions on the physical, chemical and transport properties of polylactic acid films containing thymol incorporated by supercritical impregnation
Modeling the release of antimicrobial agents (thymol and carvacrol) from two different encapsulation materials
Supercritical impregnation and kinetic release of 2-nonanone in LLDPE films used for active food packaging
Supercritical impregnation of cinnamaldehyde into polylactic acid as a route to develop antibacterial food packaging materials
Characterization of beta-cyclodextrin inclusion complexes containing an essential oil component
Cross-linked methyl cellulose films with murta fruit extract for antioxidant and antimicrobial active food packaging
Development of an Active Packaging Film Based on a Methylcellulose Coating Containing Murta (Ugni molinae Turcz) Leaf Extract
Characterization of cetylpyridinium bromide-modified montmorillonite incorporated cellulose acetate nanocomposite films
DEVELOPMENT OF ANTIBACTERIAL MtCu/PLA NANOCOMPOSITES BY CASTING METHOD FOR POTENTIAL USE IN FOOD PACKAGING
Effect of organoclay incorporation on thermal, physical and morphological properties of LLDPE nanocomposites for active food packaging applications
A novel polymer based on MtCu(2+)/cellulose acetate with antimicrobial activity
Development of an active film with natural zeolite as ethylene scavenger
Development of an antimicrobial material based on a nanocomposite cellulose acetate film for active food packaging
Effect of organoclay incorporation on thermal, phusical and morpholoical properties of LLDPE nanocomposites for active food packaging applications
Experimental and theoretical study of bisphenol A migration from polycarbonate into regulated EU food simulant
Near critical and supercritical impregnation and kinetic release of thymol in LLDPE films used for food packaging
Preparation and Characterization of Cellulose Acetate Butyrate/Organoclay Nanocomposites Produced by Extrusion
Promising antimicrobial and antioxidant extracts of Murta leaves (Ugni molinae Turcz): Shelf-life extension and food safety
Cellulose Acetate Butyrate Nanocomposites with Antimicrobial Properties for Food Packaging
Development of Cellulose Eco-nanocomposites with Antimicrobial Properties Oriented for Food Packaging
Microencapsulation of maqui (Aristotelia chilensis Molina Stuntz) leaf extracts to preserve and control antioxidant properties
Development of MtCu(2+)/LDPE nanocomposites with antimicrobial activity for potential use in food packaging
Effect of organoclay content and molecular weight on cellulose acetate nanocomposites properties
Evaluation of the Effectiveness of a New Antimicrobial Active Packaging for Fresh Atlantic Salmon (Salmo Salar L.) Shelf Life
Experimental and theoretical study of thermodynamics and transport properties of multilayer polymeric food packaging
Modification of cellulose acetate films using nanofillers based on organoclays
Experimental and theoretical study of LDPE versus different concentrations of Irganox 1076 and different thickness
Experimental and theoretical study of LDPE: Evaluation of different food simulants and temperatures
NON-NEWTONIAN CANNED LIQUID FOOD, UNSTEADY FLUID MECHANICS AND HEAT TRANSFER PREDICTION FOR PASTEURIZATION AND STERILIZATION
The antimicrobial activity of microencapsulated thymol and carvacrol
Effect of High-Pressure Food Processing on the Mass Transfer Properties of Selected Packaging Materials
Effect of High-Pressure Food Processing on the Physical Properties of Synthetic and Biopolymer Films
Oxygen Absorption Kinetics of Sheets and Films Containing a Commercial Iron-based Oxygen Scavenger
Mechanical and thermal behaviour of flexible food packaging polymeric films materials under high pressure/temperature treatments
Development of a cactus-mucilage edible coating (Opuntia ficus indica) and its application to extend strawberry (Fragaria ananassa) shelf-life
Different hydrocolloids as bread improvers and antistaling agents
Suitability of alternative fatty food simulants to study the effect of thermal and microwave heating on overall migration of plastic packaging
Effect of thermal treatments on the chemical characteristics of mora crab meat (Homalaspis plana).
Biochemistry and functional characterization of squid mantle meat (Dosidicus gigas).
Comparison between thermal and microwave treatment on the overall migration of plastic materials intended to be in contact with foods
Improvement of physicochemical properties of starch films by blending it with poly(N-Vinyl-2-pyrrolidone)

BookWhole (1)

Thymol: Use in Antimicrobial Packaging

Review (1)

Antioxidant films based on cross-linked methyl cellulose and native Chilean berry for food packaging applications
57
ABEL GUARDA

Full Professor

Food Science and Technology Department

UNIVERSIDAD DE SANTIAGO DE CHILE

Santiago, Chile

46
MARIA JOSE GALOTTO

Full Professor

Food Science and Technology Department

Universidad de Santiago de Chile

Santiago, Chile

15
Julio Bruna

Academico

Departamento de Ciencias y tecnologia de alimentos

UNIVERSIDAD DE SANTIAGO DE CHILE

Santiago, Chile

12
Alejandra Torres

Academica Jornada Completa

Ciencia y Tecnologia de los Alimentos

UNIVERSITY OF SANTIAGO DE CHILE

Santiago, Chile

12
Francisco Rodríguez

ASSOCIATE PROFESSOR

DEPARTAMENTO DE CIENCIA Y TECNOLOGÍA DE LOS ALIMENTOS

UNIVERSIDAD DE SANTIAGO DE CHILE

Santiago, Chile

7
ANA LOPEZ DE DISCASTILLO

Postdoctoral research

Food Technology and Science

Universidad de Santiago de Chile

Santiago de Chile, Chile

6
NELSON MORAGA

TITULAR PROFESSOR

MECHANICAL ENGINEERING

UNIVERSIDAD DE LA SERENA

LA SERENA, Chile

6
Julio Romero

Associate Professor

Department of Chemical Engineering

UNIVERSIDAD DE SANTIAGO DE CHILE

Santiago, Chile

5
Adrián Rojas

Profesor por horas

Ingeniería Industrial

Universidad de Santiago de Chile

Santiago, Chile

4
Pablo Ulloa

Investigador

INIA, La PLatina

Instituto de Investigaciones Agropecuarias

Santiago, Chile

2
Carolina Villegas

Postdoctoral Research Fondecyt Fondecyt

Ciencia y Tecnología de los Alimentos

Universidad de Santiago de Chile

Santiago, Chile

2
Lilian Abugoch

Profesora Asociada

Ciencia de los Alimentos y Tecnología Química

UNIVERSIDAD DE CHILE

Santiago, Chile

1
Pedro Aqueveque

Docente

Agroindustrias

Universidad de Concepción

Chillán, Chile

1
ximena valenzuela

Jefe de Laboratorio

Universidad de Santiago de Chile

santiago, Chile

1
Evelyn Ilabaca

Investigador

Universidad de Santiago de Chile

Santiago, Chile

1
ELIEZER VELASQUEZ

Researcher

Universidad of Santiago, Chile

Santiago de Chile, Chile