Pedro Alejandro Bouchon
email pbouchon@uc.cl
Research Lines:
Food Engineering with an Emphasis on the Relationship between Micro-structure and Transportation PhenomenaKeywords from publications:
Microstructure Inulin Polyphenols Extrusion Micro-ct Third Generation Snack Ver más...Profile
Professor Pedro Bouchon is an Industrial Civil Engineer with a major in Chemical Engineering from the Pontificia Universidad Católica de Chile and a PhD from the School of Food Biosciences at the University of Reading, UK. During his academic career he has played a leading role in the training, research and transfer areas. His career in university management is noteworthy. He was named Vice Dean of the Faculty of Engineering in June 2016 and from March 2017 he is Vice Rector for Research at the University.
Professor Bouchon directs the Food Structure Design Laboratory, where he focuses his research on the design of food structures in a controlled manner based on specific formulations and/or processes, in order to obtain quality characteristics conceptualized a priori. The study includes the evaluation of the bioaccessibility and bioavailability of compounds of interest in vitro or in vivo, both in model systems as in food matrices. In addition, the study covers the integration of various microscopy techniques and includes, as a fundamental part, the use of advanced image analysis programs to obtain quantifiable information on the structures studied.
Professor Bouchon is a member of several editorial committees of scientific journals. These include the committees of the journals Food and Bioproducts Processing (Elsevier), CYTA-Journal of Food (Taylor and Francis) and Advances in Food Science and Engineering (Isaac Scientific Publishing).
Research Lines
Network
Keywords from publications
| Title | Year | Doi |
|---|---|---|
| In vivo study on the slow release of glucose in vacuum fried matrices | 2018 | https://doi.org/10.1016/j.foodchem.2017.10.118 |
| Olive leaves extract encapsulated by spray-drying in vacuum fried starch-gluten doughs | 2017 | https://doi.org/10.1016/j.fbp.2017.10.001 |
| Application of Vacuum Frying as a Furan and Acrylamide Mitigation Technology in Potato Chips | 2017 | https://doi.org/10.1007/s11947-017-1981-5 |
| Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product | 2022 | https://doi.org/10.3390/foods11020198 |
| Rotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose:flour ratio and sucrose particle size | 2021 | https://doi.org/10.1016/j.foostr.2021.100199 |
| The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits | 2021 | https://doi.org/10.3390/foods10102335 |
| The Creaming of Short Doughs and Its Impact on the Quality Attributes of Rotary-Molded Biscuits | 2021 | https://doi.org/10.3390/foods10030621 |
| Microstructural characterization of vacuum-fried matrices and their influence on starch digestion | 2020 | https://doi.org/10.1016/j.foostr.2020.100146 |
| Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices | 2019 | https://doi.org/10.3390/molecules24203674 |
| Enhancing Micro-CT methods to quantify oil content and porosity in starch-gluten matrices | 2018 | https://doi.org/10.1016/j.jfoodeng.2018.05.038 |
| Frying of Foods | 2018 | https://doi.org/10.1007/978-1-4939-3311-2_10 |
| Understanding the physical breakdown and catechin bioaccessibility of third generation extruded snacks enriched with catechin using the human gastric simulator | 2023 | https://doi.org/10.1039/d3fo03857b |
| 3G extruded snacks enriched with catechin for high antioxidant capacity | 2024 | https://doi.org/10.1016/j.lwt.2023.115674 |
| Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices | 2024 | https://doi.org/10.1016/j.fochx.2024.101347 |
| Non-invasive microstructural characterization and in vivo glycemic response of white bread formulated with soluble dietary fiber | 2024 | https://doi.org/10.1016/j.fbio.2024.104505 |
School Co-Authors
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External Co-Authors
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Yadira Zambrano2 publications
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Veronica Dueik2 publications
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Ingrid Contardo2 publications
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David Carre2 publications
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Jose D. Torres1 publication
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Gail M. Bornhorst1 publication
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Maria Salome Mariotti Celis1 publication
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Jose D. Torres1 publication