Member Profile
Membership type: full
María Estuardo Guerra Valle
Country of origin: Guatemala Currently in: Chile, Chillán General field of specialization: Engineering sciences-
Degrees
2018 Master Engineering sciences2012 Undergraduate Medical and Health Sciences incl Neurosciences -
Current Research Activities
Engineering sciences
Currently working with bioactive compounds from Chilean native berries
Publications resulting from Research:
J. Moreno*, P. Mphachoea, G. Sáez-Trautmanna, M. Guerra-Valle, R. Simpson, H. Nuñez. (2020). Comparison of moderate electric field and conventional marination methods applied to chicken breast muscles. Journal of Food Process Engineering. DOI: 10.1111/jfpe.13455 IN PRESS
Guerra-Valle, M. E., Moreno, J., Lillo-Pérez, S., Petzold, G., Simpson, R., & Nuñez, H. (2018). Enrichment of apple slices with bioactive compounds from pomegranate cryoconcentrated juice as an osmodehydration agent. Journal of food quality, 2018. DOI: 10.1155/2018/7241981
Orellana-Palma, P., Petzold, G., Guerra-Valle, M., & Astudillo-Lagos, M. (2017). Impact of block cryoconcentration on polyphenol retention in blueberry juice. Food Bioscience, 20, 149-158. DOI: 10.1016/j.fbio.2017.10.006
Pavez-Guajardo, C.; Ferreira, S.R.S.; Mazzutti, S.; Guerra-Valle, M.E.; Sáez-Trautmann, G.; Moreno, J. Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice. Foods 2020, 9, 1681. DOI: 10.3390/foods9111681
Igor Trujillo-Mayol, María Guerra-Valle, Nidia Casas-Forero, M Madalena C Sobral, Olga Viegas, Julio Alarcón-Enos, Isabel Mplvo Ferreira, Olívia Pinho, Western Dietary Pattern Antioxidant Intakes and Oxidative Stress: Importance During the SARS-CoV-2/COVID-19 Pandemic, Advances in Nutrition, 2021;, nmaa171, https://doi.org/10.1093/advances/nmaa171
Guerra-Valle, M., Lillo-Perez, S., Petzold, G., & Orellana-Palma, P. (2021). Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata). Foods, 10(2), 466. https://doi.org/10.3390/foods10020466
Orellana-Palma, P., Guerra-Valle, M., & Zúñiga, R. N. (2021). Centrifugal Filter-Assisted Block Freeze Crystallization Applied to Blueberry Juice. Processes, 9(3), 421. https://doi.org/10.3390/pr9030421
Current profession
Current professional activities type:Higher Education StudyCurrently doing a doctorate in Food Engineering
Workshop and Conference Attended
2019 Loughborough, United Kingdom 11th Encapsulation Training School2018 Norwich, United Kingdom Bioavailability Conference2018 Santiago, Chile Encapsulación de compuestos naturales mediante secado por aspersión2017 Sitges, Spain 31st EFFoST International Congress, Food Science and Technology Challenges for the 21st Century2017 Chillán, Chile Sistemas de gestión de inocuidad alimentaria ISO-22000-20052017 Santiago, Chile XXI Congreso Chileno de Ciencia y Tecnología de Alimentos2017 Concepción,Chile Experiencias en la publicación de artículos científicos: la mirada de los actores2016 Chillán, Chile Etiquetado nutricional ley 20606Affiliations
Colegio de Químicos y Farmacéuticos de GuatemalaPresentation given
2020Enriquecimiento de láminas de manzana con compuestos bioactivos provenientes del jugo de granadaTegucigalpa, HondurasEvent: 1er Congreso Virtual de Investigación Científica UNAH 20202019Encapsulation of bioactive compunds fron Chilean berris combined with probiotics against H. pyloriLoughborough, United KingdomEvent: 11th Microencapsulation Training School2018FREEZE CONCENTRATION AS AN EMERGING TECHNOLOGY TO PRODUCE FUNCTIONAL POMEGRANATE JUICE2018Event: Bioaavailability2017Application of osmotic pretreatment assisted by vacuum pulse/ohmic heating and concentrated pomegranate juice to obtain enriched dehydrated apple slicesSitges, SpainEvent: 31st EFFoST International Congress, Food Science and Technology Challenges for the 21st Century2017Review: Fundamentos de la crioconcentración por bloquesValparíso, ChileEvent: XI Congreso Iberoamericano de Ingeniería de Alimentos2017Influencia del pretratamiento osmotico asistido con calientamiento ohmico y pulso de vacío en la composición fenólica de arándanos (Var. Tifblue) deshidratadosValparaíso, ChileEvent: XI Congreso Iberoamericano de Ingeniería de Alimentos2017Resistencia térmica de levadura Sccharomyces cervisiae aplicando calentamiento óhmico del proceso de pasteurización de cervezaSantiago, ChileEvent: XXI Congreso Chileno de Ciencia y Tecnología de AlimentosAplicación de pulso de vacío y campo eléctrico moderado en la osmodehidratación de manzana utilizando jugo concentrado de granadaSantiago, ChileEvent: XXI Congreso Chileno de Ciencia y Tecnología de Alimentos -
Other Awards
Nov 2017Diploma de Honor (Diploma of honor)For her outstanding academic performance during the year 2017, obtaining the best marks among her compatriots from Guatemala. Agencia de Cooperación Chilena para el Desarrollo (Chilean Cooperation Agency for Development) AGCI.
