Vol. 11 No. 1 (2013): January–June

Artículos

• Characterization of polyphenol oxidase in three minimally processed potato varieties (Tuberosum solanum L.) and its impact on color

  Yanine Trujillo , Nidia Villamizar, Daniel Durán

  5-12

  • pdf (Spanish)

• Extraction and functional properties of cassava starch, Manihot esculenta, ICA variety, as a raw material for the production of edible films

  Magda Pinzón , Omar García, Leidy Sánchez

  13-21

  • pdf (Spanish)

• Evaluation of the physicochemical properties of the ripening process of Milano tomato cultivars grown in open fields and under greenhouse conditions.

  Martha Lucía Pinzón Bedoya, Cindy Cardozo , Magdhiel Portilla

  22-30

  • pdf (Spanish)

• Starch: An ancient food coated with nanotechnology

  Magda Pinzón , Omar García , Leidy Sánchez

  31-42

  • pdf (Spanish)

• Use of okara flour as a partial substitute for wheat flour in a typical regional bread

  Mariela Hernández, Martha Lucía Pinzón Bedoya, Diana Carvajal

  43-50

  • pdf (Spanish)

• Effect of green tea (Camellia sinensis L.) on the physicochemical, microbiological, proximate and sensory characteristics of yogurt during refrigerated storage

  Ricardo Parra

  56-64

  • pdf (Spanish)

• Carcass cut yields from the Corriedale/Romney Marsh cross from the Garcia Rovira and Pamplona ecoregions

  Daniel Durán , Yanine Trujillo

  65-71

  • pdf (Spanish)

• Influence of postharvest use of retardant on the color of tomato (Lycopersicum esculentum Mill) variety Chonto

  Yanine Trujillo , Leidy Cáceres , Daniel Durán

  72-78

  • pdf (Spanish)

• Evaluation of the application of improvement tools in the food industry of Norte de Santander

  Belisario Peña, Lida Maldonado, Luz Alba Caballero

  85-90

  • pdf (Spanish)