Jaime Alejandro Ortiz Viedma
Associate Professor
Department of Food Science and Technology Chemistry
Universidad de Chile
Spain
Biography
Jaime Alejandro Ortiz Viedma is an Associate Professor in the Department of Food Science and Technology Chemistry and Faculty of Chemical and Pharmaceutical Sciences, 44 hrs
Research Interest
Chemistry and Food Analysis
Publications
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Ortiz J, Vivanco JP, Aubourg SP. Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids. European journal of lipid science and technology. 2014 May 1;116(5):596-605.
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Ortiz J, Aguilera JM. Effect of kappa-carrageenan on the gelation of horse mackerel (T. murphyi) raw paste surimi-type. Revista de Agaroquimica y Tecnologia de Alimentos. 2004 Aug;10(4):223-32.
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Ortiz J, Uquiche E, Robert P, Romero N, Quitral V, Llantén C. Functional and nutritional value of the Chilean seaweeds Codium fragile, Gracilaria chilensis and Macrocystis pyrifera. European Journal of Lipid Science and Technology. 2009 Apr 1;111(4):320-7.
