Silvia Matiacevich

Académico de Jornada Completa
Departamento de Ciencia y Tecnología de los Alimentos 
Facultad Tecnológica 
Universidad de Santiago de Chile 

Teléfono: (56) 22718 - 4517
eMail: silvia.matiacevich@usach.cl 

Formación Profesional 

  • Doctor en Ingenieria Alimentaria. Universidad de Buenos Aires, Argentina.

Líneas de Investigación o Áreas de Especialización 

 

Publicaciones Efectuadas Ultimos 5 Años 

Matiacevich SB, Henríquez, O., Mery D, and Pedreschi F. 2013. Oil content fraction in tortilla chips during frying and their predictionimage analysis using computer vision. International Journal of Food Properties.DOI:10.1080/10942912.2011.631245

Corina Vasquez; Paulo Díaz-Calderón; Javier Enrione; Silvia Matiacevich. 2013. Stability OF BLUEBERRIES: STATE DIAGRAM AND PHYSICAL PARAMETERS.Thermochimica

Silvia Matiacevich, Daniela Celis Carolina Schebor, Javier Enrione. 2013. Physicochemical and antimicrobial properties of bovine and salmon gelatin-chitosan films.CyTA-Journal of Food, 1-13.

Silvia Matiacevich, Patricia Silva, Fernando Osorio and Javier Enrione. 2012.Evaluation of Blueberry Color during storage using Image Analysis.In: Color in Food: Technological and Psychophysical Aspects Edited by José Luis Caivano and María del Pilar Buera. CRC PublisherChapter22:211-218.

Matiacevich S, Henríquez, O.,Mery D, and Pedreschi F. 2012. Oil content distribution in tortilla chips during frying and their prediction by image analysis using computer vision International Journal of Food Properties 5. 5: 2025-2030. 2012

Matiacevich S, Mery D, and Pedreschi F. 2012Prediction of mechanical properties of corn and tortillas chips using computer vision Food and Bioprocess Technology 5. 5: 2025-2030.

Matiacevich S, Mery D, and Pedreschi F.2012. Prediction of mechanical properties of corn and tortillas chips using computer vision.Food and Bioprocess Technology, 5. 5: 2025-2030 

Enrione J., Díaz P., Matiacevich S., Hill S.2012. Mechanical and structural stability of an extruded starch-polyol based food product.Journal of Food Research, 1. 2:224-232.

Daniela Celis, Manuel Ignacio Azocar, Javier Enrione, Maritza Paez, Silvia Matiacevich. 2012. 
The effect of molecular mobility on the antimicrobial activity of chitosan-gelatin films.Journal of Food Research, 1. 4: 184-193.

Celis, D., Núñez, P., Valenzuela, V., Osorio, F., Enrione, J., Matiacevich, S. Aplicación de películas comestibles en arándanos a base de alginato-aceite de tomillo. Indualimentos, 14.75: 60-62.

Skurtys, O., Velázquez, P., Henriquez, C., Matiacevich, S., Enrione, J. and Osorio, F. Wetting behaviour of chitosan solutions on blueberry epicarp with or without epicuticular waxes LWT- Food Science and Technology 44:

Paulo Díaz, Olivia Henríquez, Javier Enrione and Silvia Matiacevich. Celis, D. 2011. Propiedades de la gelatina de salmón con quitosano como agente antimicrobiano para ser usado como posible recubrimiento comestible de alimentos frescos FishfarmingXpert, en español 3: 47-50.

Díaz, P., López, D., Matiacevich, S., Enrione, J. 2011. Diagrama de estado como predictor de las propiedades físicas de un sistema formado por gelatina de salmón agua 42-46.

Osorio, F., Molina, P., Matiacevich, S., Enrione, J. andSkurtys, O.Characteristics of HPMC based edible film developed for blueberry coatings.Revista: Procedia Food Science 1:287-293.

Daniela Celis, Manuel Ignacio Azocar, Javier Enrione, Maritza Paez, Silvia Matiacevich. 2011. Characterization of salmon gelatin based film on antimicrobial properties of chitosan against E. coli. Procedia Food Science 1:393-403.

Silvia Matiacevich, Patricia Silva, Javier Enrione, Fernando Osorio. 2011. Quality assessment of blueberries by computer vision. Revista: Procedia Food Science 1:421-425.

Paulo Díaz, Olivia Henríquez, Javier Enrione and Silvia Matiacevich. Thermal Transitions of pulp and cuticle of Blueberries. Thermochimica Acta, 525, 56-61.

Paulo Díaz; Daniel López; Silvia Matiacevich; Fernando Osorio; Javier Enrione.State Diagram of Salmon Salmon salar Gelatin Films.Journal of the Science of Food and Agriculture, 91: 2558-2565.

Osorio, F., Molina, P., Matiacevich, S., Enrione, J. and Skurtys, O.2011Characteristics of HPMC based edible film developed for blueberry coatings.Procedia Food Science 1, 287-293.

Daniela Celis, Manuel Ignacio Azocar, Javier Enrione, Maritza Paez, Silvia Matiacevich. 2011. 
Characterization of salmon gelatin based film on antimicrobial properties of chitosan against E. coli.Procedia Food Science 1, 399-403. 

Castellión, Martina l., Matiacevich, Silvia B., Buera, M. Pilar and Maldonado, Sara B. 2010. Protein deterioration and longevity of quinoa seeds during long-term storage. Food Chemistry 121:952-958.

Matiacevich, Silvia B., Santagapita, Patricio R. and Buera, María del Pilar. 2010. MgCl2 affects the Kinetics of Maillard reaction according to water availability. Food Chemistry. 118:103-108.

Matiacevich S.B., Inostroza MP, Mery D., Pedresch, F. 2009. Análisis de algunas propiedades físicas de tortillas chips empleando visión computacional. Revista de la Asociación Colombiana de Ciencia y Tecnología de los Alimentos, Alimentos.