Dr. Johannes De Bruijn

Profesor Asociado

Ingeniero en Alimentos

Master of Biotechnology

Doctor en Ciencias de la Ingeniería c/m Ingeniería Química

jdebruij@udec.cl

56-42-2208891

Líneas de Investigación

Procesos de separación de compuestos bio-activos.

Clarificación y estabilización de jugos y vinos.

Proyectos

  • Sprouting life. Aseguramiento de inocuidad para semillas germinadas destinadas al consumo humano, 2016-2018, investigador patrocinante, Fundación para la Innovación Agraria (PYT-2016-0494).

  • Low temperature photocatalytic oxidation of ethylene emissions from fruit warehouses and cold-storage facilities using hydrophobic zeolites doped with zinc and copper oxide nanoparticles under high relative humidity, 2017-2020, co-investigador, Fondecyt Regular (No. 1170694).

  • Photocatalytic oxidation of ethylene emissions from fruit cold-storage facilities under simulated sunlight irradiation using reduced graphene oxide modified anatase black TiO2 nanostructures with exposed {001} at low-temperature and high relative humidity, 2020-2023, co-investigador, Fondecyt Regular (No. 1200858).

 

Publicaciones recientes

  • Martínez, R., N. Valderrama, J. Moreno, and J. de Bruijn, 2017. “Aroma characterization of grape juice enriched with grapevine by-products using thermomaceration”. Chilean Journal of Agricultural Research. 77 (3), p. 234-242.

  • Pérez, N, R. Schwarz, and J. de Bruijn, 2018. “Evaluation of fine organic mixtures for treatment of acid mine drainage in sulfidogenic reactors”. Water Science and Technology. 78 (8), p. 1715-1725.

  • Aguilar, T.; de Bruijn, J.; Loyola, C.; Bustamante, L.; Vergara, C.; von Baer, D.; Mardones, C.; Serra, I., 2018. “Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products”. Beverages. 4(1), p. 4.

  • Soto, F., C. Tramón, P. Aqueveque y J. de Bruijn, 2018. “Microorganismos antagonistas que inhiben el desarrollo de patógenos en post-cosecha de limones (Citrus limón L.)”. Chilean Journal of Agricultural & Animal Sciences. 34 (2), p. 173-184.

  • Aguilar, T.; de Bruijn, J.; Loyola, C.; Bustamante, L.; Vergara, C.; von Baer, D.; Mardones, C.; Serra, I., 2018. Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products. pp. 71-84. In: Jordão. A.M. (Ed.). Phenolic Compounds in Fruit Beverages, MDPI, Basel, Switzerland (ISBN 978-3-03842-986-9).

  • De Bruijn, Johannes, Ambar E. Gómez, Pedro Melín, Cristina Loyola, Victor A. Solar and Héctor Valdés, 2019. “Effect of doping natural zeolite with copper and zinc cations on ethylene removal and postharvest tomato fruit quality”. Chemical Engineering Transactions. 75, p. 265-270.

  • Zapana, F., J. de Bruijn, L. Vidal, P. Melín, M.E. González, G. Cabrera, P. Williams, and R. Bórquez, 2020. “Physical, chemical and nutritional characteristics of puffed quinoa”. International Journal of Food Science and Technology. 55, p. 313-322.

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