Search Results - "Camilo, Conrado"

Heterologous production of the epoxycarotenoid violaxanthin in Saccharomyces cerevisiae by Cataldo, Vicente F., Arenas, Natalia, Salgado, Valeria, Camilo, Conrado, Ibáñez, Francisco, Agosin, Eduardo

“…Microbial production of carotenoids has mainly focused towards a few products, such as β-carotene, lycopene and astaxanthin. However, other less explored…”
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The Impact of Temperature and Ethanol Concentration on the Global Recovery of Specific Polyphenols in an Integrated HPLE/RP Process on Carménère Pomace Extracts by Huaman-Castilla, Nils Leander, Martínez-Cifuentes, Maximiliano, Camilo, Conrado, Pedreschi, Franco, Mariotti-Celis, María, Pérez-Correa, José Ricardo

“…Sequential extraction and purification stages are required to obtain extracts rich in specific polyphenols. However, both separation processes are often…”
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Engineering Saccharomyces cerevisiae for the Overproduction of β-Ionone and Its Precursor β-Carotene by López, Javiera, Bustos, Diego, Camilo, Conrado, Arenas, Natalia, Saa, Pedro A., Agosin, Eduardo

“…β-ionone is a commercially attractive industrial fragrance produced naturally from the cleavage of the pigment β-carotene in plants. While the production of…”
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Characterization of the seed oil from chilean palm (Jubaea chilensis) by Lilia Masson, Conrado Camilo, M. Esperanza Torija

“…The characteristics of the seeds from Chilean palm and the detailed composition of its fat are studied starting from 4 lots of seeds from the two regions being…”
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A macroporous resin purification process to obtain food-grade phlorotannin-rich extracts with α-glucosidase inhibitory activity from Chilean brown seaweeds: An UHPLC-MS profiling by Erpel, Fernanda, Camilo, Conrado, Mateos, Raquel, Ricardo Pérez-Correa, J.

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Acrylamide in fried potatoes: An updated review by Lilia Masson, José Reinaldo Muñoz, Nalda Romero, Conrado Camilo, Cristián Encina, Luis Hernández, Julia Castro, Paz Robert

“…The announcement made by Swedish researches in April 2002 concerning the detection of acrylamide in many different foods, has generated a great deal of…”
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Multi-response optimal hot pressurized liquid recovery of extractable polyphenols from leaves of maqui (Aristotelia chilensis [Mol.] Stuntz) by Rivera-Tovar, Pamela Raquel, Torres, María Dolores, Camilo, Conrado, Mariotti-Celis, María Salomé, Domínguez, Herminia, Pérez-Correa, José Ricardo

“…•Hot pressurized liquid extraction (HPLE) was optimized to obtain maqui leaf extracts.•Considering purity as one of the optimization objectives yielded…”
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A macroporous resin purification process to obtain food-grade phlorotannin-rich extracts with α-glucosidase inhibitory activity from Chilean brown seaweeds: An UHPLC-MS n profiling by Erpel, Fernanda, Camilo, Conrado, Mateos, Raquel, Ricardo Pérez-Correa, J

“…An efficient macroporous resin purification process was designed to obtain food-grade phlorotannin-rich extracts from the seaweeds Durvillaea incurvata and…”
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Chemical evidence of prehistoric passive tobacco consumption by a human perinate (early Formative Period, South-Central Andes) by Niemeyer, Hermann M., de Souza, Patricio, Camilo, Conrado, Echeverría, Javier

“…Consumption of psychoactive substances is a long-standing tradition among indigenous peoples of the Americas. Archaeologically, consumption of tobacco has been…”
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Concentrating n-3 fatty acids from crude and refined commercial salmon oil by Pando, M.E., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology, Bravo, B., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology, Berrios, M., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology, Galdames, A., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology, Rojas, C., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology, Romero, N., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology, Camilo, C., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology, Encina, C., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology, Rivera, M., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology, Rodriguez, A., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology, Aubourg, S.P., Instituto de Investigaciones Marinas, Vigo (Spain). Dept. of Food Technology

“…The urea complexation was used to concentrate n-3 fatty acids (FA) from crude and refined commercial salmon oils. The experimental procedure included salmon…”
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Characterization of the seed oil from chilean palm (Jubaea chilensis) by Torija, M.E., Universidad Complutense de Madrid (España). Facultad de Farmacia, Masson, L, Camilo, C

“…Se analizan las características generales del coquito de palma chilena y se estudia con detalle la composición de su aceite. Con este objetivo, se analizan 4…”
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Acrylamide in fried potatoes: an updated review by Masson, L, Muñoz, J.R, Romero, N, Camilo, C, Encina, C, Hernández, L, Castro, J, Robert, P

“…Con posterioridad al anuncio efectuado por investigadores suecos en abril del año 2002 sobre la detección de acrilamida en un amplio grupo de alimentos, se han…”
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