Search

Your search keyword '"Tapía, Daniela"' showing total 3 results
Start Over Author "Tapía, Daniela"
3 results on '"Tapía, Daniela"'

2. Humoral and cellular response induced by a second booster of an inactivated SARS-CoV-2 vaccine in adults

Author

Rojas, Álvaro, Navarrete, María Soledad, Del Río, Constanza, Del Pino, Dinely, Aguirre, Natalia, Salinas, Grecia, Vega, Franco, Salgado, Acsa, Quinteros, Thomas, Ortiz, Marlene, Puente, Marcela, Muñoz, Alma, Astudillo, Patricio, Le Corre, Nicole, Potin, Marcela, Catalán, Juan, Peralta, Melan, Zamanillo, Consuelo, Keller, Nicole, Fernández, Rocío, Aljaro, Sofía, López, Sofía, González, José Tomás, Weil, Tania, Opazo, Luz, Muñoz, Paula, Estay, Inés, Cantillana, Miguel, Carrera, Liliana, Masalleras, Matías, Guzmán, Paula, Aguirre, Francisca, Cortés, Aarón, Bátiz, Luis Federico, Pérez, Javiera, Apablaza, Karen, Yates, Lorena, Valdés, María de los Ángeles, Hurtado, Bernardita, Venteneul, Veronique, Astorga, Constanza, Muñoz-Venturelli, Paula, Vial, Pablo A., Schilling, Andrea, Pavez, Daniela, Pérez, Inia, Riviotta, Amy, González, Francisca, Urrutia, Francisca, Del Río, Alejandra, Asenjo, Claudia, Vargas, Bárbara, Castro, Francisca, Acuña, Alejandra, Guzmán, Javiera, Astudillo, Camila, Pérez, Carlos M., Espinoza, Pilar, Martínez, Andrea, Arancibia, Marcela, Romero, Harold, Bustamante, Cecilia, Pérez, María Loreto, Uribe, Natalia, Silva, Viviana, Morice, Bernardita, Pérez, Marco, González, Marcela, Jensen, Werner, Pasten, Claudia, Aguilera, M. Fernanda, Martínez, Nataly, Molina, Camila, Arrieta, Sebastián, López, Begoña, Ortiz, Claudia, Escobar, Macarena, Bustamante, Camila, Espinoza, Marcia, Pardo, Angela, Carrasco, Alison, Montes, Miguel, Saldías, Macarena, Gutiérrez, Natalia, Sánchez, Juliette, Fuentes, Daniela, Calvo, Yolanda, Cepeda, Mariela, Lemus, Rosario, Suárez, Muriel, Armijo, Mercedes, Monsalves, Shirley, Marucich, Constance, Cornejo, Cecilia, Acosta, Ángela, Prado, Xaviera, Yáñez, Francisca, Barroeta, Marisol, López, Claudia, Donato, Paulina, Lasso, Martin, Iturrieta, María, Giraldo, Juan, Gutiérrez, Francisco, Acuña, María, Cascone, Ada, Rojas, Raymundo, Sepúlveda, Camila, Contreras, Mario, Campisto, Yessica, González, Pablo, Quizhpi, Zoila, López, Mariella, Pizzeghello, Vania, Silva, Stephannie, Méndez, Constanza, Peñaloza, Hernán F., Schultz, Bárbara M., Piña-Iturbe, Alejandro, Ríos, Mariana, Moreno-Tapia, Daniela, Pereira-Sánchez, Patricia, Leighton, Diane, Orellana, Claudia, Covarrubias, Consuelo, Gálvez, Nicolás M.S., Soto, Jorge A., Duarte, Luisa F., Rivera-Pérez, Daniela, Vázquez, Yaneisi, Cabrera, Alex, Bustos, Sergio, Iturriaga, Carolina, Urzua, Marcela, Navarrete, María S., Fasce, Rodrigo A., Fernández, Jorge, Mora, Judith, Ramírez, Eugenio, Gaete-Argel, Aracelly, Acevedo, Mónica, Valiente-Echeverría, Fernando, Soto-Rifo, Ricardo, Weiskopf, Daniela, Grifoni, Alba, Sette, Alessandro, Zeng, Gang, Meng, Weining, González-Aramundiz, José V., González, Pablo A., Abarca, Katia, Melo-González, Felipe, Bueno, Susan M., and Kalergis, Alexis M.

Published
2023
Full Text
View/download PDF

3. Durvillaea antarctica Meal as a Possible Functional Ingredient in Traditional Beef Burgers.

Author

Quiñones, John, Díaz, Rommy, Velázquez, Lidiana, Martínez, Ailín, Sepúlveda, Gastón, Huaiquipán, Rodrigo, Short, Stefania, Velásquez, Carla, Cancino, David, Tapía, Daniela, Abasolo, Fernando, and Sepúlveda, Néstor

Subjects
BROWN algae, MEAT, MEAT quality, COST effectiveness, FATTY acids, HAMBURGERS
Abstract

At present, some ingredients called "novel foods", such as seaweed, are being incorporated into meat products. Therefore, this study aimed to evaluate the use of Durvillaea antarctica meal as an extender of traditional beef burgers and its effect on quality, fatty-acid profile, and general acceptability. Prototypes including 0.5, 1.0, 1.5, and 3.0% Durvillaea antarctica meal were developed and measured for color, pH, water-holding capacity, fatty acids, and cholesterol profile. A trained sensory panel evaluated the organoleptic properties. The results show that as the amount of Durvillaea antarctica meal increases, the pH decreases less sharply compared to the control, while the water-holding capacity was similar to, but not better than, the control when including 3.0% of seaweed. On the other hand, the redness significantly decreased, affecting the sensory attributes of the product. The lipid profile was partially altered by the inclusion of the meal; it was observed that the percentage of saturated fats was reduced, and the levels of some omega3 fatty acids increased. Beef burgers made with 0.5% Durvillaea antarctica meal showed better acceptability and flavor. The use of seaweed, such as Durvillaea antarctica, could be a new alternative for the transformation of traditional meat products into new-generation foods. The evaluation of the functional and microbiological properties of the meat matrix, as well as nutraceutical properties and cost effectiveness, will be addressed in a future study. [ABSTRACT FROM AUTHOR]

Published
2024
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results