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Franco Pedreschi
Franco Pedreschi
Professor od Chemical and Bioprocesess Engineering, Pontificia Universidad Catolica de Chile
Verified email at ing.puc.cl
Title
Cited by
Cited by
Year
Color measurement in L∗ a∗ b∗ units from RGB digital images
K Leon, D Mery, F Pedreschi, J Leon
Food research international 39 (10), 1084-1091, 2006
11922006
Color changes and acrylamide formation in fried potato slices
F Pedreschi, P Moyano, K Kaack, K Granby
Food Research International 38 (1), 1-9, 2005
4672005
Development of a computer vision system to measure the color of potato chips
F Pedreschi, J León, D Mery, P Moyano
Food research international 39 (10), 1092-1098, 2006
3792006
Reduction of acrylamide formation in potato slices during frying
F Pedreschi, K Kaack, K Granby
LWT-Food Science and Technology 37 (6), 679-685, 2004
3442004
Food hydrocolloid edible films and coatings
O Skurtys
3382010
The effect of asparaginase on acrylamide formation in French fries
F Pedreschi, K Kaack, K Granby
Food chemistry 109 (2), 386-392, 2008
3322008
Kinetics of oil uptake during frying of potato slices:: Effect of pre-treatments
PC Moyano, F Pedreschi
LWT-Food Science and Technology 39 (3), 285-291, 2006
2652006
Oil uptake and texture development in fried potato slices
F Pedreschi, P Moyano
Journal of Food Engineering 70 (4), 557-563, 2005
2572005
Acrylamide content and color development in fried potato strips
F Pedreschi, K Kaack, K Granby
Food Research International 39 (1), 40-46, 2006
2552006
Effect of pre-drying on texture and oil uptake of potato chips
F Pedreschi, P Moyano
LWT-Food Science and technology 38 (6), 599-604, 2005
2522005
Current issues in dietary acrylamide: formation, mitigation and risk assessment
F Pedreschi, MS Mariotti, K Granby
Journal of the Science of Food and Agriculture 94 (1), 9-20, 2014
2482014
Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices
E Troncoso, F Pedreschi
LWT-Food Science and Technology 42 (6), 1164-1173, 2009
2022009
Acrylamide reduction under different pre-treatments in French fries
F Pedreschi, K Kaack, K Granby, E Troncoso
Journal of food engineering 79 (4), 1287-1294, 2007
1962007
Segmentation of colour food images using a robust algorithm
D Mery, F Pedreschi
Journal of Food engineering 66 (3), 353-360, 2005
1832005
Color of salmon fillets by computer vision and sensory panel
RA Quevedo, JM Aguilera, F Pedreschi
Food and bioprocess technology 3, 637-643, 2010
1822010
Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying
E Troncoso, F Pedreschi, RN Zuniga
LWT-Food Science and Technology 42 (1), 187-195, 2009
1792009
Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching
F Pedreschi, S Mariotti, K Granby, J Risum
LWT-food Science and Technology 44 (6), 1473-1476, 2011
1712011
Oil distribution in potato slices during frying
F Pedreschi, C Cocio, P Moyano, E Troncoso
Journal of Food Engineering 87 (2), 200-212, 2008
1712008
Color development and acrylamide content of pre-dried potato chips
F Pedreschi, J Leon, D Mery, P Moyano, R Pedreschi, K Kaack, K Granby
Journal of food Engineering 79 (3), 786-793, 2007
1572007
Oil partition in pre-treated potato slices during frying and cooling
M Durán, F Pedreschi, P Moyano, E Troncoso
Journal of food Engineering 81 (1), 257-265, 2007
1542007
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