Vega-Gálvez A.
46
Coauthors
8
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2010 | 1 |
| 2011 | 1 |
| 2012 | 1 |
| 2013 | 1 |
| 2014 | 2 |
| 2017 | 1 |
| 2019 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencias Agrícolas | 3 |
| Ciencia de los alimentos | 2 |
| Fitopatología | 2 |
| Ciencia agraria | 2 |
| Ciencia de materiales | 2 |
| Botánica | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 7 |
| Alimentación y bebidas | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 8 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| P. García-Segovia | 8 |
| Shun Ah-Hen K. | 5 |
| Di Scala K. | 4 |
| Zura-Bravo L. | 3 |
| Uribe E. | 3 |
| Pérez-Won M. | 2 |
| Núñez-Mancilla Y. | 2 |
| Tabilo-Munizaga G. | 2 |
| Vergara J. | 2 |
| Lemus-Mondaca R. | 2 |
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Publicaciones del autor
Effect of rehydration temperature on functional properties, antioxidant capacity and structural characteristics of apple (Granny Smith) slices in relation to mass transfer kinetics
ArticleAbstract: Apple slices dried at 60C were rehydrated at 20, 40 and 60C to analyze the influence of processing tPalabras claves:Autores:Lemus-Mondaca R., P. García-Segovia, Shun Ah-Hen K., Vega-Gálvez A., Zura-Bravo L.Fuentes:scopusEffect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)
ArticleAbstract: Sliced strawberries were subjected to combined osmotic dehydration (40 °Brix) and high hydrostatic pPalabras claves:ANTHOCYANINS, FIRMNESS, High hydrostatic pressure, Microstructure, Osmotic dehydration, strawberryAutores:Di Scala K., Núñez-Mancilla Y., P. García-Segovia, Pérez-Won M., Vega-Gálvez A., Zura-Bravo L.Fuentes:scopusEffects of drying methods on quality attributes of murta (ugni molinae turcz) berries: bioactivity, nutritional aspects, texture profile, microstructure and functional properties
ArticleAbstract: The effects of five different drying methods: convective drying, vacuum drying, freeze-drying, infraPalabras claves:bioactive compounds, drying methods, Functional properties, infrared-radiation drying, Murta berriesAutores:López J., Morales A., P. García-Segovia, Shun Ah-Hen K., Uribe E., Vega-Gálvez A.Fuentes:scopusEffect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process
ArticleAbstract: Aloe vera (Aloe barbadensis Miller) gel was dried at five inlet temperatures 50, 60, 70, 80 and 90 °Palabras claves:Aloe Vera, Drying, Microstructure, Rehydration, texture, Weibull distributionAutores:Di Scala K., Miranda M., P. García-Segovia, Shi J., Uribe E., Vega-Gálvez A., Xue S.Fuentes:scopusNutritional and organoleptic properties of murta (Ugni molinae Turcz) berries impregnated with Lactobacillus casei var. rhamnosus and dehydrated by different methods
ArticleAbstract: This work evaluated nutritional and organoleptic properties of murta, a Chilean native berry, impregPalabras claves:Drying, LACTOBACILLUS, Microstructure, Murta, Vacuum impregnationAutores:Castillo L., P. García-Segovia, Rodríguez A., Shun Ah-Hen K., Stucken K., Vega-Gálvez A., Zura-Bravo L.Fuentes:scopus