Man

Paula Andrea Jiménez Patiño

Assistant professor

Universidad de Chile

Santiago, Chile

Líneas de Investigación


Sensory evaluation of foods Extraction of bioactive compounds from vegetables sources for development of functional or healthy foods Natural antioxidants for food applications Oxidative stability of fat and oils.

Educación

  •  Nutrition and Food Science, UNIVERSIDAD DE CHILE. Chile, 2011
  •  Veterinary Medical Doctor, UNIVERSIDAD DE CHILE. Chile, 1999

Experiencia Académica

  •   Assistant Professor Full Time

    UNIVERSIDAD DE CHILE

    Medicine

    Santiago, Chile

    2010 - A la fecha

Experiencia Profesional

  •   Académica Full Time

    Universidad de Chile

    Santiago, Chile

    2010 - A la fecha

Formación de Capital Humano


THESIS POSTGRADUATE SUPERVISIONS

2019. “Effect of supplementation with pomegranate peel extract (Punica granatum var. Wonderful) with and without microencapsular on thermogenesis in a mouse model with obesity induced by high fat diet. Francisca Echeverría González. Doctorate in Nutrition and Food, Universidad de Chile. FIA PYT 2018-0309.
2016.”Effect of avocado extracts on oxidative stability of methyl linoleate. Carla Jara Morales. Master in Nutrition and Food Science, Universidad de Chile. Fondecyt Grant 11130373

UNDERGRADUATE
2017. Eliana Álvarez. Effect of the addition of leaf and peel extracts of avocado on the thermo-oxidation of sunflower oil. Food Science Engineering, UCH. Fondecyt Grant Nº 11130373.
2016. Camila Fritz. Effect of the addition of leaf and avocado peel extracts on the oxidative stability of sunflower. Food Science Engineering, UCH. Fondecyt Grant Nº 11130373.



 

Article (19)

Beneficial Effects of Bioactive Compounds Obtained from Agro-Industrial By-Products on Obesity and Metabolic Syndrome Components
Assessing the Enzymatic Hydrolysis of Salmon Frame Proteins through Different By-Product/Water Ratios and pH Regimes
Recovery of Bioactive Compounds from Pomegranate (Punica granatum L.) Peel Using Pressurized Liquid Extraction
A polyphenol-rich Calafate (Berberis microphylla) extract rescues glucose tolerance in mice fed with cafetería diet
Characterization of Persea americana Mill. peels and leaves extracts and analysis of its potential in vitro anti-inflammatory properties
Effect of conventional oven versus microwave cooking on rancidity, cooking loss and sensory difference of hamburger patties
Maqui, Calafate, and Blueberry fruits extracts treatments suppress the pathogenic interaction amongst human adipocytes and macrophages
Microencapsulated pomegranate peel extract induces mitochondrial complex IV activity and prevents mitochondrial cristae alteration in brown adipose tissue in mice fed on a high-fat diet
A Review of the Potential of Chilean Native Berries in the Treatment of Obesity and its Related Features
Effect of the composition of extra virgin olive oils on the differentiation and antioxidant capacities of twelve monovarietals
Thermal stability of oils added with avocado (Persea americana cv. Hass) or olive (Olea europaea cv. Arbequina) leaf extracts during the French potatoes frying
Extracts of Chilean native fruits inhibit oxidative stress, inflammation and insulin-resistance linked to the pathogenic interaction between adipocytes and macrophages
Chilean Native Fruit Extracts Inhibit Inflammation Linked to the Pathogenic Interaction Between Adipocytes and Macrophages
Efecto de edulcorantes no calóricos en la calidad sensorial de jugo de naranja
Alpha-tocopherol microspheres with cross-linked and acetylated inulin and their release profile in a hydrophilic model
Composición química de semillas de chía, linaza y rosa mosqueta y su aporte en ácidos grasos omega-3
Oxidative stability of oils containing olive leaf extracts obtained by pressure, supercritical and solvent-extraction
Nutritional Value of the Chilean Seaweeds Cryptonemia obovata and Rhodymenia corallina
Oxidative stability of different unsaturation oils enriched with olive leaves extracts obtained by pressing, supercritical-CO2, and solvent extraction

BookSection (3)

Chia seed: Dietary Fiber, Bioactive Compounds and its Application in Functional Foods
Polifenoles
Vitamina A

Proyecto (11)

Engineering, nutritional and organoleptic study in the incorporation of Salmon-frame calcium as nano-bone particles into commercial products: Enhanced functionality of Salmon fillets
Micropartículas de extracto de cáscara de granada en la prevención de esteatosis hepática y estrés oxidativo en ratones con obesidad inducida por dieta alta en grasa
Obtención, caracterización y evaluación de un aislado proteico en base a quinua y lenteja de alta calidad nutricional para retrasar el desarrollo de sarcopenia asociada a envejecimiento
Desarrollo de un aislado proteico de alto valor biológico en base a materias primas vegetales (quinua y spirulina) y evaluación de sus efectos sobre masa libre de grasa y funcionalidad en adultos vegetarianos.
Obtención de un prototipo de pan alto en fibra soluble y antioxidantes mediante el reemplazo parcial de harina de panificación con un ingrediente alimentario funcional en base a cáscara de granada (Punica granatum)
Antioxidant effect of avocado extracts on oxidative stability of lipid systems at different temperatures
Implementación de tecnología de punta para la caracterización, cuantificación y/o aislamiento de moléculas de alto interés en nutrición
Recuperación de fosfolípidos marinos con alto contenido de ácidos grasos ω-3 (EPA + DHA) y de alto valor nutricional a partir de la grasa residual de la harina de pescado
Sustitución de la materia grasa por ingredientes de origen vegetal y marino e incorporación de compuestos bioactivos en cecinas
IMPROVING THE PERFORMANCE OF LIPID SYSTEMS THROUGH CONTROLLED RELEASE OF MICROENCAPSULATED FLAVONOIDS
Stability and kinetic release of spray-dried encapsulated antioxidants using native and modified polysaccharides

Review (2)

Pulp, Leaf, Peel and Seed of Avocado Fruit: A Review of Bioactive Compounds and Healthy Benefits
Bioactive compounds and health benefits of exotic tropical red-black berries
30
Paula Jiménez

Assistant professor

Nutrition

Universidad de Chile

Santiago, Chile

6
Diego Garcia

Associate Professor

Nutricion

Universidad de Chile

Santiago, Chile

4
Paz Robert

Prof. Titular

Ciencia de los Alimentos y Tecnología Química

UNIVERSIDAD DE CHILE

Santiago, Chile

4
Paula García

Assistant Professor

Nutrition

UNIVERSIDAD DE CHILE

Santiago, Chile

2
Vilma Quitral

Asesoría

Granotec

Santiago, Chile

1
J. Vivanco

Líder de Innovación y Proyectos de I+D

Investigación y Desarrollo

Alfa Chilena

Santiago de Chile, Chile

1
Edwar Fuentes

Académico jornada completa

Química Inorgánica y Analítica

UNIVERSIDAD DE CHILE, FACULTAD DE CIENCIAS QUÍMICAS Y FARMACÉUTICAS

Santiago, Chile

1
Jaime Ortiz

Profesor Asoociado

Ciencia de los alimentos y Tecnología química

FACULTAD DE CIENCIAS QUÍMICAS Y FARMACÉUTICAS

Santiago, Chile

1
Andres Bustamante

Académico

Nutrición

Universidad de Chile, Facultad de Medicina

Santiago, Chile

1
Cristina Vergara

Investigadora

Centro regional de Investigacion la Platina

Instituto de Investigaciones Agropecuarias (INIA)

Santiago, Chile

1
Francisca Rivas

Académica

Nutrición

Universidad de Chile

Santiago, Chile

1
José Santos

Professor

Chemistry

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

1
Francisca Echeverría

Profesora Asistente

Ciencias de la Salud

Pontificia Universidad Católica de Chile

Santiago, Chile

1
Lilia Masson

Presidenta

UNIVERSIDAD DE CHILE

santiago, Chile

1
MARIA TERESA PINO

Investigadora y Jefa de Cooperación Internacional para I+D+i

Dirección Nacional

INSTITUTO DE INVESTIGACIONES AGROPECUARIAS INIA

Santiago, Chile