E
Elizabeth Troncoso
Researcher at University of Santiago, Chile
Publications - 38
Citations - 1303
Elizabeth Troncoso is an academic researcher from University of Santiago, Chile. The author has contributed to research in topics: Whey protein isolate & Blanching. The author has an hindex of 15, co-authored 35 publications receiving 1093 citations. Previous affiliations of Elizabeth Troncoso include Universiti Teknikal Malaysia Melaka & Pontifical Catholic University of Chile.
Papers
More filters
Journal ArticleDOI
Acrylamide reduction under different pre-treatments in French fries
TL;DR: In this article, the authors investigated the acrylamide formation in French fries in relation with different processing conditions and the content of glucose and asparagine of the strips before frying.
Journal ArticleDOI
Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices
TL;DR: In this article, two models based on the Fick's law were used to describe water loss: (i) with a constant effective diffusive coefficient; and (ii) with variable effective diffusivity coefficient.
Journal ArticleDOI
Fabrication, characterization and lipase digestibility of food-grade nanoemulsions
TL;DR: In this paper, the influence of particle radius on the in-vitro digestion of nanoemulsions containing non-ionic surfactant stabilized lipid (corn oil) droplets was examined using simulated small intestine conditions.
Journal ArticleDOI
Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying
TL;DR: In this article, the effect of different processing conditions on physical and sensory properties of potato chips was studied and significant correlations (p E, maximum breaking force, hardness and crispness and decreased L * and b * values) were found.
Journal ArticleDOI
Oil distribution in potato slices during frying
TL;DR: In this article, the authors studied the kinetics of oil absorption and distribution in the structure of potato slices during frying, considering the effects of three oil temperatures and a blanching pre-treatment.