Man

roberto agustin quevedo leon

académico

Universidad de Los Lagos

osorno, Chile

Líneas de Investigación


Food safety and inocuity; Computer vision applied to food technology; Physical properties and microstructure of foods; VISION COMPUTACIONAL APLICADO A ALIMENTOS; MODELAMIENTO DE CINETICAS DE DETERIORO

Educación

  •  ciencias de la ingenieria, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2002
  •  tecnología de los alimentos, UNIVERSIDAD DE SANTIAGO DE CHILE. Chile, 1995
  •  ingenieria en industrias alimentarias, UNIVERSIDAD NACIONAL AGRARIA LA MOLINA. Chile, 1991

Experiencia Académica

  •   académico Full Time

    UNIVERSIDAD DE LOS LAGOS

    osorno, Chile

    1996 - A la fecha


 

Article (43)

Kinetic Modeling of Thermal Degradation of Color, Lycopene, and Ascorbic Acid in Crushed Tomato
Agricultural, forestry, textile and food waste used in the manufacture of biomass briquettes: a review
Chemoprotective and antiobesity effects of tocols from seed oil of Maqui-berry: Their antioxidative and digestive enzyme inhibition potential
Effect of electrohydrodynamic pretreatment on drying rate and rehydration properties of Chilean sea cucumber (Athyonidium chilensis)
Inactivation of Coronaviruses in food industry: The use of inorganic and organic disinfectants, ozone, and UV radiation
Shelf-life prediction and quality changes in dried Chilean sea cucumber (Athyonidium chilensis) during accelerated storage
Teosinte (Dioon mejiae) Flour: Nutritional and Physicochemical Characterization of the Seed Flour of the Living Fossil in Honduras
Cryoconcentration procedure for aqueous extracts of maqui fruits prepared by centrifugation and filtration from fruits harvested in different years from the same localities
Effect of spray drying at 150, 160, and 170 degrees C on the physical and chemical properties of maqui extract (Aristotelia chilensis (Molina) Stuntz)
Supercritical extraction with carbon dioxide and co-solvent from Leptocarpha rivularis
Determination of starch content in adulterated fresh cheese using hyperspectral imaging
Kinetic modeling of deterioration of frozen industrial burgers based on oxidative rancidity and color
Quantification of the Browning Kinetic on Pita Bread Using Fractal Method
An application based on the decision tree to classify the marbling of beef by hyperspectral imaging
Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets
Correlation of the fractal enzymatic browning rate with the temperature in mushroom, pear and apple slices
Differences Between the Order Model and the Weibull Model in the Modeling of the Enzymatic Browning
Evaluation of Food Quality and Safety with Hyperspectral Imaging (HSI)
Determinación del contenido de Nitratos y Nitritos en Brócoli (Brassica olerácea var. Italica) Comercializados en la Ciudad de Osorno, Chile.
Effect of ohmic heating on texture, microbial load, and cadmium and lead content of Chilean blue mussel (Mytilus chilensis)
Evaluation of Food Quality and Safety with Hyperspectral Imaging (HSI)
Kinetics of protein and textural changes in Atlantic salmon under frozen storage
Characterizing the Variability of Enzymatic Browning in Fresh-Cut Apple Slices
Measurement parameter of color on yacon (Smallanthus sonchifolius) slices using a computer vision system
Changes on image texture features of breakfast flakes cereals during water absorption
Changes on image texture features of breakfast flakes cereals during water absorption
Color changes in the surface of fresh cut meat: A fractal kinetic application
Comparison of Whiteness Index vs. Fractal Fourier in the Determination of Bloom Chocolate Using Image Analysis
Enzymatic browning in sliced and pureed avocado: A fractal kinetic study
Image Processing Applied to Classification of Avocado Variety Hass (Persea americana Mill.) During the Ripening Process
Color of Salmon Fillets By Computer Vision and Sensory Panel
Computer Vision and Stereoscopy for Estimating Firmness in the Salmon (Salmon salar) Fillets
Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images
Quantification of enzymatic browning in apple slices applying the fractal texture Fourier image
Quantification of enzymatic browning kinetics in pear slices using non-homogenous L* color information from digital images
Determination of senescent spotting in banana (Musa cavendish) using fractal texture Fourier image
Effect of calcium foliar application on the characteristics of blueberry fruit during storage
Effect of foliar application of calcium on the quality of blueberry fruits
Efecto de un Pretratamiento Químico en el Deshidratado del Arándano por Métodos Combinados
Surface roughness during storage of chocolate: Fractal analysis and possible mechanisms
Characterization of food surface roughness using the glistening points method
Description of the convective air-drying of a food model by means of the fractal theory
Description of food surfaces and microstructural changes using fractal image texture analysis

ConferencePaper (1)

Description of the enzymatic browning in avocado slice using GLCM image texture

Proyecto (4)

Diseño y desarrollo de descriptor para codificación automática de cinéticas de oscurecimiento en muestras de alimentos sólidos empleando técnicas de extracción de información robustas frente a cambios de escala, rotación e iluminación
Determination of kinetic of browning and oxidation in solid food using computer vision and the differential pixel method.
Modelación de la cinética de deterioro de filetes de salmón almacenado bajo condiciones de congelación.
=> CUANTIFICACION DE LOS CAMBIOS EN LA ESTRUCTURA SUPERFICIAL DE FILETES DE SALMONES USANDO ANALISIS DE IMAGENES EN 3D=> RELACION EN EL GRADO DE FRESCURA A TRAVES DE LA TEXTURA O ELASTICIDAD
33
roberto quevedo

académico

acuicultura y recursos agroalimentarios

Universidad de Los Lagos

osorno, Chile

11
José Bastías

Académico

UNIVERSIDAD DEL BIO BIO

Chillán, Chile

7
Franco Pedreschi

Director

Departamento de Ingeniería Química y Bioprocesos

Pontificia Universidad Católica de Chile

Macul, Chile

5
Ociel Muñoz

Academic, Associate Professor

Instituto de Ciencia y Tecnología de los Alimentos

UNIVERSIDAD AUSTRAL DE CHILE

Valdivia, Chile

2
Marco Guzmán

Investigador PhD

Ingeniería en Alimentos

Universidad del Bío-Bío

Chillan, Chile

2
Lucía De la Fuente

DIRECTORA

ACUICULTURA Y RECURSOS AGROALIMENTARIOS

UNIVERSIDAD DE LOS LAGOS

OSORNO, Chile

2
Yanara Tamarit

Postdoctorado

Ciencias Agrarias y Alimentarias

Universidad Austral de Chile

Valdivia, Chile

2
Luis Segura

Profesor Asociado

Ingeniería en Alimentos

UNIVERSIDAD DEL BÍO-BÍO

Chillán, Chile

2
Oscar Diaz

Profesor Titular

Acuicultura y Recursos Agroalimentarios

Universidad de Los Lagos

Osorno, Chile

1
Juan Reyes

Profesor Asociado

Ingeniería en Alimentos

Universidad del BIO BIO

Chillán , Chile

1
Edgar Uquiche

Profesor Asociado

Ingeniería Química

UNIVERSIDAD DE LA FRONTERA

Temuco, Chile

1
JORGE MORENO

Dean of Faculty - Professor

Food Engineering

UNIVERSIDAD DEL BIOBIO

CHILLAN, Chile

1
Pedro Bouchon

Profesor Titular

Ingeniería Química y Bioprocesos

Pontificia Universidad Católica de Chile

Santiago, Chile

1
Iván Balic

Academic

Agrifood Resources

Universidad de Los Lagos

Osorno, Chile

1
Javier Leiva

PhD. Food Engineering

Departamento de Ingeniería en Alimentos

Universidad del Bío-Bío

Chillán, Chile

1
Rodrigo Diaz

Doctor en Ingeniería de Alimentos

ingenieria en alimento

Universidad del Bío-Bío

Chillan, Chile