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Veronica Dueik

Pontificia Universidad Catolica de Chile

Santiago, Chile

Líneas de Investigación


Food microstructure and its relation to the bioavailability of active compounds. Food fortification Vacuum frying

Educación

  •  PhD in Engineering Sciences, Pontificia Universidad Catolica de Chile. Chile, 2011
  •  MSc. In Food Sciences, Universidad de Chile. Chile, 2007
  •  Food Engineer, Universidad de Chile. Chile, 2005

Experiencia Académica

  •   Assistant professor Part time

    Pontificia Universidad Catolica de Chile

    Santiago, Chile

    2015 - Sin Información

Experiencia Profesional

  •   Postdoctoral Research fellow

    University of Toronto

    Toronto, Canada

    2012 - 2014

  •   Postdoctoral Research fellow

    Pontificia Universidad Catolica de Chile

    Santiago, Chile

    2014 - 2015


 

Article (7)

Development of low-fat gluten and starch fried matrices with high fiber content

Dueik V.; Sobukola, O; Bouchon, P

Article ISI SCOPUS
LWT-FOOD SCIENCE AND TECHNOLOGY  (2014)

Comparison of vacuum and atmospheric deep-fat frying of wheat starch and gluten based snacks

Sobukola, OP; Dueik V.; Munoz L.; Bouchon, P

Article ISI SCOPUS
Food Science and Biotechnology  (2013)

Effect of vacuum inclusion on the quality and the sensory attributes of carrot snacks

Dueik V.; Marzullo, C; Bouchon, P

Article ISI
LWT-FOOD SCIENCE AND TECHNOLOGY  (2013)

Understanding the Effect of Vacuum Level in Structure Development and Oil Absorption in Vacuum-Fried Wheat Starch and Gluten-Based Snacks

Sobukola, OP; Dueik V.; Bouchon, P

Article ISI SCOPUS
Food and Bioprocess Technology  (2013)

Microstructural approach to understand oil absorption during vacuum and atmospheric frying

Dueik V.; Moreno M. C.; Bouchon, P

Article ISI SCOPUS
Journal of Food Engineering  (2012)

Vacuum Frying as a Route to Produce Novel Snacks with Desired Quality Attributes According to New Health Trends

Dueik V.; Bouchon, P

Article ISI SCOPUS
Journal of Food Science  (2011)

Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps

Dueik V.; Robert, P; Bouchon, P

Article ISI SCOPUS
FOOD CHEMISTRY  (2010)

BookSection (1)

Microencapsulation of vitamins, minerals, and nutraceuticals for food applications.

Li, O. Dueik, V. Diosady, L.; Gaonkar, A., Vasisht,N., Khare, A. Sobel, R.

BookSection
 (2014)

Review (1)

Development of Healthy Low-Fat Snacks: Understanding the Mechanisms of Quality Changes During Atmospheric and Vacuum Frying

Dueik V.; Bouchon, P

Review ISI SCOPUS
Food Reviews International  (2011)

11
Pedro Bouchon

Profesor Titular

Ingeniería Química y Bioprocesos

Pontificia Universidad Católica de Chile

Santiago, Chile

9
Veronica Dueik

Pontificia Universidad Catolica de Chile

Santiago, Chile

1
María Moreno

Académica

Departamento de Ingeniería Química y Bioprocesos

Pontificia Universidad Católica de Chile

Santiago, Chile

1
Loreto Muñoz

Profesora titular

Escuela de Ingenieria

Universidad Central de Chile

Santiago, Chile, Chile

1
Loreto Muñoz

Academic - researcher

Universidad Central de Chile

Santiago, Chile

1
Paz Robert

Prof. Titular

Ciencia de los Alimentos y Tecnología Química

UNIVERSIDAD DE CHILE

Santiago, Chile