Docente

Silvia Matiacevich

Facultad: Tecnología

Palabras clave: Aditivos Alimentarios, Alternativas Alimentarias, Industria Alimentaria

Bióloga, Doctora en Industria Alimentaria de la Universidad de Buenos Aires, Argentina y académica de la Facultad Tecnológica de la Universidad de Santiago de Chile. Desarrolla investigación para la industria alimentaria, enfocada en la encapsulación de compuestos naturales provenientes de desechos de la agroindustria, con énfasis en el desarrollo de aditivos y/o recubrimientos naturales que tengan funciones antioxidantes y antimicrobianas. Todo esto, con el objetivo de fortalecer las alternativas alimentarias.

Formación académica

Doctora en Ciencias de los Alimentos de la Universidad de Buenos Aires

Publicaciones

PUBLICACIÓN, 2020, New methodology to measure in vivo permeance on blueberry (Vaccinium corymbosum) skin: A correlation to quality during storage, DOI: 10.1016/j.postharvbio.2019.04.020
PUBLICACIÓN, 2020, Encapsulation of Vitamins A and e as spray-dried additives for the feed industry, DOI: 10.3390/molecules25061357
PUBLICACIÓN, 2019, Interaction and fragility study in salmon gelatin-oligosaccharide composite films at low moisture conditions, DOI: 10.1016/j.foodhyd.2019.105207
PUBLICACIÓN, 2019, Active emulsions based on alginate and lemongrass/citral essential oils: effect of encapsulating agents on physical and antimicrobial properties, DOI: 10.1080/10942912.2019.1698605
PUBLICACIÓN, 2018, Non-enzymatic browning kinetics in sucrose-glycine aqueous and dehydrated model systems in presence of MgCl2, DOI: 10.1016/j.foodres.2018.07.049
PUBLICACIÓN, 2017, Active films based on alginate containing lemongrass essential oil encapsulated: Effect of process and storage conditions, DOI: 10.1016/j.fbp.2017.05.005
PUBLICACIÓN, 2017, Alginate edible films containing microencapsulated lemongrass oil or citral: effect of encapsulating agent and storage time on physical and antimicrobial properties, DOI: 10.1007/s13197-017-2726-1
PUBLICACIÓN, 2017, Characterization and evaluation of some properties of oleoresin from Capsicum annuum var. cacho de cabra, DOI: 10.1080/19476337.2016.1256913
PUBLICACIÓN, 2017, Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions, DOI: 10.1016/j.ifset.2017.06.009
PUBLICACIÓN, 2017, Physical properties and lipid bioavailability of nanoemulsion-based matrices with different thickening agents, DOI: 10.1016/j.foodhyd.2017.07.010
PUBLICACIÓN, 2017, Quinoa proteins (Chenopodium quinoa Willd.) fractionated by ultrafiltration using ceramic membranes: The role of pH on physicochemical and conformational properties, DOI: 10.1016/j.fbp.2016.11.005
FONDECYT, 2010, NATURAL ANTIMICROBIAL (CHITOSAN AND ROSEMARY OIL) INCORPORATED IN BIODEGRADABLE EDIBLE FILMS BASED ON GELATIN AND ALGINATE: CHARACTERIZATION OF STRUCTURAL STATE OF FILM AND THEIR EFFECT ON ANTIMICROBIAL ACTIVITY, DOI: N.C.
FONDECYT, 2013, CONTROLLED RELEASE OF NANO/MICROEMULSION-BASED ANTIMICROBIAL AGENTS EMBEDDED INTO ALGINATE BIOACTIVE FILMS, DOI: N.C.
FONDECYT, 2016, PROLONGED RELEASE OF NATURAL ACTIVE COMPOUNDS FOR IMPROVING SHELF LIFE OF A DAIRY FOOD MATRIX: EFFECT OF STRUCTURE OBTAINED BY DIFFERENT ENCAPSULATION PROCESS, DOI: N.C.
DICYT, 2013, RECUBRIMIENTOS BIOACTIVOS PARA ALIMENTOS, DOI: N.C.

Docente

Silvia Matiacevich

Formación académica

Publicaciones

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