María Pía Gianelli Barra

mgianel@ubiobio.cl +56 42246 3047

Ciencias de la Ingeniería en Alimentos y Bioprocesos (Biotecnología en Alimentos)

Publicaciones

Encapsulation of liquid smoke flavoring in ca-alginate and ca-alginate-chitosan beads (2014).
Application of ohmic heating/vacuum impregnation treatments and air drying to develop an apple snack enriched in folic acid. (2016).
Orellana-Palma, P., Guerra-Valle, M., Gianelli, MP., Petzold, G. (2021). Evaluation of freeze crystallization on pomegranate juice quality in comparison with conventional thermal processing. Food Bioscience, 41, 101106. https://doi.org/10.1016/j.fbio.2021.101106.
Orellana-Palma, P., Lazo-Mercado, V., Gianelli, MP., Hernández, E., Zúñiga, RN., Petzold, G. (2020). Influence of cryoconcentration on quality attributes of apple juice (Malus Domestica cv. Red Fuji). Applied Sciences; 10(3):959. https://doi.org/10.3390/app10030959.
Orellana-Palma, P., Zúñiga, R., Takhar, P., Gianelli, M. and Petzold, G. effects of centrifugal block freeze crystallization on quality properties in pineapple juice. (2020). Chemical Engineering & Technology, 43: 355-364. https://doi.org2191/10.1002/ceat.201900387
Moreno, J., Espinoza, C., Simpson, R., Petzold, G., Ninez, H., Gianelli, M.P. (2016). Application of ohmic heating/vacuum impregnation treatments and air drying to develop an apple snack enriched in folic acid. Innovative Food Science&Energing Technologies, 33 381-386. https://doi.org/10.1016/j.ifset.2015.12.014

Patentes

Patente Oficina Española de Patentes y Marcas N° ES 2319023, Solicitado por Consejo Superior de Investigaciones Científicas. Composition and method for preparing a cured ham aroma and uses thereof. Inventores: Flores Llovera, Mónica; Toldrá Vilardell, Fidel; Gianelli Barra, María Pía; Durá Cubells, María Asunción, Fecha concesión:10.02.2010

grupo investig. consolidado - Tecnologías Emergentes y Componentes Bioactivos en Alimentos (2015).
Application of ohmic heating, vacuum impregnation and an enriched osmotic solution -with bioactive compounds- to obtain high value added osmo-dehydrated apple plates in a short processing time. (2016).
Desarrollo y evaluación de una barra de frutas fortificadas con componentes bioactivos utilizando tecnología combinada de impregnación a vacío y secado a temperaturas moderadas. (2016)
Desarrollo y evaluación de una barra de frutas fortificadas con componentes bioactivos utilizando tecnología combinada de impregnación a vacío y secado a temperaturas moderadas. Investigadora, FONDEF IDeA ID15I10180 (2016-2018).
Application of ohmic heating, vacuum impregnation and an enriched osmotic solution with bioactive compounds to obtain high value added osmodehydrated apple plates in short processing time. Co-Investigadora, FONDECYT 1160761 (2016-2018).