{"id":20521,"date":"2025-01-21T09:02:11","date_gmt":"2025-01-21T12:02:11","guid":{"rendered":"https:\/\/vriic.usach.cl\/?p=20521"},"modified":"2025-01-21T09:06:24","modified_gmt":"2025-01-21T12:06:24","slug":"laboratorio-de-carnes","status":"publish","type":"post","link":"https:\/\/vriic.usach.cl\/index.php\/laboratorio-de-carnes\/","title":{"rendered":"Laboratorio de Carnes"},"content":{"rendered":"\t\t
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Laboratorio de Carnes\n<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Facultad Tecnol\u00f3gica \u2013 Departamento de Ciencia y Tecnolog\u00eda de los Alimentos<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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DESCRIPCI\u00d3N GENERAL<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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El Laboratorio de Carnes se dedica al desarrollo de sistemas de encapsulaci\u00f3n y vehiculaci\u00f3n de compuestos bioactivos, basados en biopol\u00edmeros, emulsiones simples y dobles, nanopart\u00edculas, as\u00ed como en sistemas estructurados como hidrogeles, oleogeles y bigeles.\u00a0<\/p>

Sus l\u00edneas de investigaci\u00f3n fundamentalmente son el desarrollo de ingredientes activos basados en sistemas de encapsulaci\u00f3n y el desarrollo de alimentos m\u00e1s saludables mediante la mejora del perfil lip\u00eddico. Est\u00e1 equipado con tecnolog\u00eda de vanguardia como sistemas de emulsificaci\u00f3n por alta presi\u00f3n y ultrasonidos, cromatograf\u00eda l\u00edquida, y un sistema pH-stat para la evaluaci\u00f3n de la bioaccesibilidad de compuestos bioactivos.\u00a0<\/p>

Adem\u00e1s, el laboratorio colabora activamente con universidades y empresas l\u00edderes en el desarrollo de ingredientes funcionales, participando en proyectos financiados por organismos nacionales e internacionales.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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SERVICIOS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\tDesarrollo y caracterizaci\u00f3n de alimentos e ingredientes para la industria alimentaria\n\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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L\u00cdNEA DE INVESTIGACI\u00d3N<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tDesarrollo de ingredientes activos basados en sistemas de encapsulaci\u00f3n\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tDesarrollo de alimentos m\u00e1s saludables mediante la mejora de perfil lip\u00eddico\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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EQUIPAMIENTO<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tHomogeneizador de alta presi\u00f3n (Panda Plus 2000, Gea Niro Soavi, Italia)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tpH stato (902 Titrando, Metrohm, Suiza).<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tLiofilizador vertical (Lyovapor L200 Classic, B\u00fcchi, Suiza).<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tUltrasonicador (VCX500, Sonics & Materials, Inc., EE.UU.)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tMicroscopio \u00f3ptico (Leica, Suiza) con c\u00e1mara acoplada (Flexcam C1, Leica, Suiza).<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    \u00bfQUI\u00c9NES SOMOS?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Dra. Bego\u00f1a Gim\u00e9nez<\/strong><\/span>
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    Javier Enrique Paredes Toledo<\/strong><\/span>
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    Javier Andr\u00e9s Herrera C\u00e1ceres<\/strong><\/span>
    Personal t\u00e9cnico <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    CONTACTO<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Correo de contacto:
    <\/b>bego.gimenez@usach.cl<\/span>
    Ubicaci\u00f3n: <\/strong>Facultad Tecnol\u00f3gica, El Belloto 3735, Estaci\u00f3n Central.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Laboratorio de Carnes Facultad Tecnol\u00f3gica \u2013 Departamento de Ciencia y Tecnolog\u00eda de los Alimentos DESCRIPCI\u00d3N GENERAL El Laboratorio de Carnes se dedica al desarrollo de sistemas de encapsulaci\u00f3n y vehiculaci\u00f3n de compuestos bioactivos, basados en biopol\u00edmeros, emulsiones simples y dobles, nanopart\u00edculas, as\u00ed como en sistemas estructurados como hidrogeles, oleogeles y bigeles.\u00a0 Sus l\u00edneas de investigaci\u00f3n fundamentalmente son el desarrollo de ingredientes activos basados en sistemas de encapsulaci\u00f3n y el desarrollo de alimentos m\u00e1s saludables mediante la mejora del perfil lip\u00eddico. Est\u00e1 equipado con tecnolog\u00eda de vanguardia como sistemas de emulsificaci\u00f3n por alta presi\u00f3n y ultrasonidos, cromatograf\u00eda l\u00edquida, y un sistema pH-stat para la evaluaci\u00f3n de la bioaccesibilidad de compuestos bioactivos.\u00a0 Adem\u00e1s, el laboratorio colabora activamente con universidades y empresas l\u00edderes en el desarrollo de ingredientes funcionales, participando en proyectos financiados por organismos nacionales e internacionales. SERVICIOS Desarrollo y caracterizaci\u00f3n de alimentos e ingredientes para la industria alimentaria L\u00cdNEA DE INVESTIGACI\u00d3N Desarrollo de ingredientes activos basados en sistemas de encapsulaci\u00f3n Desarrollo de alimentos m\u00e1s saludables mediante la mejora de perfil lip\u00eddico EQUIPAMIENTO Homogeneizador de alta presi\u00f3n (Panda Plus 2000, Gea Niro Soavi, Italia) pH stato (902 Titrando, Metrohm, Suiza). Liofilizador vertical (Lyovapor L200 Classic, B\u00fcchi, Suiza). Ultrasonicador (VCX500, Sonics & Materials, Inc., EE.UU.) Microscopio \u00f3ptico (Leica, Suiza) con c\u00e1mara acoplada (Flexcam C1, Leica, Suiza). \u00bfQUI\u00c9NES SOMOS? Dra. Bego\u00f1a Gim\u00e9nezJefa de laboratorio Javier Enrique Paredes ToledoEstudiante de doctorado Javier Andr\u00e9s Herrera C\u00e1ceresPersonal t\u00e9cnico CONTACTO Correo de contacto:bego.gimenez@usach.clUbicaci\u00f3n: Facultad Tecnol\u00f3gica, El Belloto 3735, Estaci\u00f3n Central.<\/p>\n","protected":false},"author":1,"featured_media":20491,"comment_status":"closed","ping_status":"open","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[105],"tags":[],"class_list":["post-20521","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-prueba"],"yoast_head":"\nLaboratorio de Carnes - VRIIC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vriic.usach.cl\/index.php\/laboratorio-de-carnes\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Laboratorio de Carnes - VRIIC\" \/>\n<meta property=\"og:description\" content=\"Laboratorio de Carnes Facultad Tecnol\u00f3gica \u2013 Departamento de Ciencia y Tecnolog\u00eda de los Alimentos DESCRIPCI\u00d3N GENERAL El Laboratorio de Carnes se dedica al desarrollo de sistemas de encapsulaci\u00f3n y vehiculaci\u00f3n de compuestos bioactivos, basados en biopol\u00edmeros, emulsiones simples y dobles, nanopart\u00edculas, as\u00ed como en sistemas estructurados como hidrogeles, oleogeles y bigeles.\u00a0 Sus l\u00edneas de investigaci\u00f3n fundamentalmente son el desarrollo de ingredientes activos basados en sistemas de encapsulaci\u00f3n y el desarrollo de alimentos m\u00e1s saludables mediante la mejora del perfil lip\u00eddico. 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