Concepedia

Verónica Dueik

VD

14

Publications

807

Citations

14

H-Index

2009

Active since

Affiliations

Pontificia Universidad Católica de Chile(Current)

University of Toronto

Federal University of Agriculture

University of Chile

Verónica Dueik is an author at Pontificia Universidad Católica de Chile specializing in food chemistry, health sciences, and food technology.

Top concepts

Food ChemistryHealthFood TechnologyFood EngineeringNutritionFood QualityFood ProcessingEngineeringMicronutrientsFood Preservation

Publications per year

2009–2019

14

Publications

14

Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps

Verónica Dueik, Paz Robert, Pedro Bouchon · Food Chemistry · 2009 · 205 citations · Full text

Food Chemistry, Carrot Crisps, Reduces Oil Uptake +7

Vacuum Frying as a Route to Produce Novel Snacks with Desired Quality Attributes According to New Health Trends

Verónica Dueik, Pedro Bouchon · Journal of Food Science · 2011 · 84 citations · Full text

Development of Healthy Low-Fat Snacks: Understanding the Mechanisms of Quality Changes During Atmospheric and Vacuum Frying

Verónica Dueik, Pedro Bouchon · Food Reviews International · 2011 · 79 citations · Full text

Food Chemistry, Nutrition, Healthy Low-fat Snacks +11

Microstructural approach to understand oil absorption during vacuum and atmospheric frying

Verónica Dueik, María Carolina Moreno, Pedro Bouchon · Journal of Food Engineering · 2012 · 77 citations · Full text

Engineering, Liquid-liquid Flow, Applied Physics +5

Olive leaves extract encapsulated by spray-drying in vacuum fried starch–gluten doughs

Catalina Urzúa, Estefania García González, Verónica Dueik et al. · Food and Bioproducts Processing · 2017 · 56 citations · Full text

Food Chemistry, Edible Packaging, Olive Leaves +3

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