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Browsing by Author Ortiz, Jaime

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Showing results 1 to 15 of 15
RightsPreviewIssue DateTitleAuthor(s)Type
closedAccess13-Mar-2009Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing systemQuitral, Vilma; Donoso, M. Luisa; Ortiz, Jaime; Herrera, M. Victoria; Araya, Héctor; Aubourg, Santiago P. Artículo
openAccess812.pdf.jpg30-Oct-1997Comportamiento de aceites poliinsaturados en la preparación de patatas fritas para consumo inmediato: Formación de nuevos compuestos y comparación de métodos analíticosMasson, Lilia; Robert, Paz; Romero, Nalda; Izaurieta, Macarena; Valenzuela, S.; Ortiz, Jaime; Dobarganes, M. Carmen Artículo
openAccessmolecules-24-01642.pdf.jpg26-Apr-2019Concentration of EPA and DHA from Refined Salmon Oil by Optimizing the Urea–Fatty Acid Adduction Reaction Conditions Using Response Surface MethodologyDovale, Gretel; Rodríguez, Alicia; Contreras, Elyzabeth; Ortiz, Jaime; Muñoz, Marlys; Trigo, Marcos ; Aubourg, Santiago P. ; Espinosa, AlejandraArtículo
openAccessEffect_antioxidant_Aubourg.pdf.jpg2013Effect of the antioxidant profile in the diet of farmed coho salmon (Oncorhynchus kisutch) on the nutritional value retention during frozen storageOrtiz, Jaime; Larraín, Mª Angélica; Pacheco, N.; Vivanco, Juan P.; Aubourg, Santiago P. Artículo
openAccessFritura.pdf.jpg30-Dec-2001Fritura industrial de patatas crisps. Influencia del grado de insaturación de la grasa de fritura sobre la estabilidad oxidativa durante el almacenamientoRobert, Paz; Masson, Lilia; Romero, Nalda; Dobarganes, M. Carmen ; Izaurieta, Macarena; Ortiz, Jaime; Wittig, EmmaArtículo
closedAccess2013Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) filletsOrtiz, Jaime; Lemus-Mondaca, Roberto; Vega-Gálvez, Antonio; Ah-Hen, Kong; Puente-Díaz, Luis; Zura-Bravo, Liliana; Aubourg, Santiago P. Artículo
openAccessTESIS JAIME ORTIZ VIEZMA.pdf.jpg2015Inhibición de la alteración lipídica durante la conservación de salmónidos comerciales mediante la aplicación de diferentes sistemas preservalesOrtiz, JaimeTesis
openAccessInhibition_lipid_os¡xidation_poster.pdf.jpg2017Inhibition of lipid oxidation development in refrigerated salmon (Salmo salar) paste by addition to different stevia (Stevia rebaudiana Bert.) extractsOrtiz, Jaime; Toro, María; Vega, Camila; Ramírez, Leslie; Barbosa, Roberta G.; Barros-Velázquez, J. ; Aubourg, Santiago P. Póster
closedAccess2014Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquidsOrtiz, Jaime; Vivanco, Juan P.; Aubourg, Santiago P. Artículo
openAccessLipid damage.pdf.jpg2008Lipid damage in farmed rainbow trout (Oncorhynchus mykiss) after slaughtering and chilling storageOrtiz, Jaime; Palma, Óscar; González, Natalia; Aubourg, Santiago P. Artículo
openAccessMaxim_docosahexaenoic_2018.pdf.jpg2018Maximization of the docosahexaenoic and eicosapentaenoic acids content in concentrates obtained from a by-product of rainbow trout (Oncorhynchus mykiss) processingPando, Mª Elsa; Rodríguez, Alicia; Galdames, Andrea; Berríos, Mª Macarena; Rivera, Matías; Romero, Nalda; Valenzuela, Mª Antonieta; Ortiz, Jaime; Aubourg, Santiago P. Artículo
openAccessQuality_enhancement_canned_sardine.pdf.jpg2006Quality enhancement of canned sardine (Sardina pilchardus) by a preliminary slurry ice chilling treatmentLosada, Vanesa ; Rodríguez, Alicia; Ortiz, Jaime; Aubourg, Santiago P. Pre-print
openAccessQuality_enhancement_chilled_fish.pdf.jpg2016Quality enhancement of chilled fish by including alga Bifurcaria bifurcata extract in the icing mediumMiranda, José M.; Ortiz, Jaime; Barros-Velázquez, J. ; Aubourg, Santiago P. Artículo
closedAccess1-Jul-2009Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): Effect of antioxidant composition supplied in the dietOrtiz, Jaime; Larraín, Mª Angélica; Vivanco, Juan P.; Aubourg, Santiago P. Artículo
openAccesspatatas.pdf.jpg30-Jun-2002Stability of potato chips fried in vegetable oils with different degree of unsaturation.Masson, Lilia; Robert, Paz; Dobarganes, M. Carmen ; Urra, Carlos; Romero, Nalda; Ortiz, Jaime; Goicoechea, E.; Pérez, P.; Salamé, E.; Torres, RodrigoArtículo