Shun Ah-Hen K.
28
Coauthors
5
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2012 | 1 |
| 2013 | 1 |
| 2014 | 1 |
| 2017 | 1 |
| 2019 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia agraria | 2 |
| Ciencias Agrícolas | 2 |
| Ciencia de los alimentos | 1 |
| Fitopatología | 1 |
| Ciencia de materiales | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 5 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 5 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Vega-Gálvez A. | 5 |
| P. García-Segovia | 5 |
| Lemus-Mondaca R. | 2 |
| Zura-Bravo L. | 2 |
| Vergara J. | 1 |
| Martínez‐monzó J. | 1 |
| Di Scala K. | 1 |
| Chacana M. | 1 |
| Morales A. | 1 |
| Uribe E. | 1 |
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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: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: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:scopusInfluence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller)
ArticleAbstract: The aim of this work was to study the effect of high hydrostatic pressure (HHP) on colour, dietary fPalabras claves:Aloe Vera, FIRMNESS, High hydrostatic pressure, Microstructure, polysaccharides, Total dietary fibre, Vitamin CAutores:Miranda M., Núñez-Mancilla Y., P. García-Segovia, Pérez-Won M., Shun Ah-Hen K., Tabilo-Munizaga G., Vega-Gálvez A.Fuentes:scopusEffect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices
ArticleAbstract: The aim of this work was to study the effect of temperature and air velocity on the drying kineticsPalabras claves:Antioxidant activity, Apple, Drying kinetics, Microstructure, total phenolicsAutores:Chacana M., Di Scala K., Lemus-Mondaca R., Martínez‐monzó J., P. García-Segovia, Shun Ah-Hen K., Vega-Gálvez A., Vergara J.Fuentes:scopus