Publications by authors named "Guillermo Petzold"

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Exploring centrifugal-percolation as an innovative external force in block freeze concentration technology applied to peppermint infusion.
Indira Pérez-Bermúdez, Nandis Fiallos-Maravilla, Mauricio Opazo-Navarrete, Guillermo Petzold, Patricio Orellana-Palma

Food Res Int· December 2025

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Ultrasound as a novel separation technique in block freeze concentration applied to peppermint (Mentha piperita L.) infusion.
Indira Pérez-Bermúdez, María Guerra-Valle, Tatiana Beldarrain-Iznaga, Mauricio Opazo-Navarrete, Patricio Orellana-Palma, Guillermo Petzold

J Food Sci· March 2025

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Effect of Block Freeze Concentration on Bioactive Compound Content and Antioxidant Capacity When Applied to Peppermint ( L.) Infusion.
Indira Pérez-Bermúdez, Alison Castillo-Suero, Constanza Jara-Leiva, Axel Cortés-Valdivia, Karol Rojas-Rojas, Guillermo Petzold

Antioxidants (Basel)· January 2025

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Observation and Measurement of Ice Morphology in Foods: A Review.
Indira Pérez-Bermúdez, Alison Castillo-Suero, Anielka Cortés-Inostroza, Cristóbal Jeldrez, Adriana Dantas, Guillermo Petzold

Foods· October 2023

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Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads.
Patricio Orellana-Palma, Loren Macias-Bu, Nailín Carvajal-Mena, Guillermo Petzold, Maria Guerra-Valle

Gels· May 2023

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Effects of Cryoconcentrated Blueberry Juice as Functional Ingredient for Preparation of Commercial Confectionary Hydrogels.
Nidia Casas-Forero, Igor Trujillo-Mayol, Rommy N Zúñiga, Guillermo Petzold, Patricio Orellana-Palma

Gels· April 2022

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Optimization of Encapsulation by Ionic Gelation Technique of Cryoconcentrated Solution: A Response Surface Methodology and Evaluation of Physicochemical Characteristics Study.
María Guerra-Valle, Guillermo Petzold, Patricio Orellana-Palma

Polymers (Basel)· March 2022

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Plant-Based Polyphenols: Anti- Effect and Improvement of Gut Microbiota.
María Guerra-Valle, Patricio Orellana-Palma, Guillermo Petzold

Antioxidants (Basel)· January 2022

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Blueberry juice: Bioactive compounds, health impact, and concentration technologies-A review.
Guisella Tobar-Bolaños, Nidia Casas-Forero, Patricio Orellana-Palma, Guillermo Petzold

J Food Sci· December 2021

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Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta () and Arrayan ().
María Guerra-Valle, Siegried Lillo-Perez, Guillermo Petzold, Patricio Orellana-Palma

Foods· February 2021

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Comparative Study of the Structural Properties, Color, Bioactive Compounds Content and Antioxidant Capacity of Aerated Gelatin Gels Enriched with Cryoconcentrated Blueberry Juice during Storage.
Nidia Casas-Forero, Patricio Orellana-Palma, Guillermo Petzold

Polymers (Basel)· November 2020

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Quality Attributes of Cryoconcentrated Calafate () Juice during Refrigerated Storage.
Patricio Orellana-Palma, Guisella Tobar-Bolaños, Nidia Casas-Forero, Rommy N Zúñiga, Guillermo Petzold

Foods· September 2020

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Considerations for the Development of Innovative Foods to Improve Nutrition in Older Adults.
Mariane Lutz, Guillermo Petzold, Cecilia Albala

Nutrients· June 2019

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Protection of polyphenols in blueberry juice by vacuum-assisted block freeze concentration.
Patricio Orellana-Palma, Guillermo Petzold, Lissage Pierre, José Manuel Pensaben

Food Chem Toxicol· November 2017

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Apple snack enriched with L-arginine using vacuum impregnation/ohmic heating technology.
Jorge Moreno, Julian Echeverria, Andrea Silva, Andrea Escudero, Guillermo Petzold

Food Sci Technol Int· July 2017

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Supplementation with apple enriched with L-arginine may improve metabolic control and survival rate in alloxan-induced diabetic rats.
Andrea Escudero, Guillermo Petzold, Jorge Moreno, Marcelo Gonzalez, Julio Junod

Biofactors· June 2014

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Encapsulation of liquid smoke flavoring in ca-alginate and ca-alginate-chitosan beads.
Guillermo Petzold, María Pia Gianelli, Graciela Bugueño, Raymond Celan, Constanza Pavez

J Food Sci Technol· January 2014

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