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Vol. 11 No. 1 (2013)
Vol. 11 No. 1 (2013)
Published:
2013-06-29
Artículos
Characterization of polyphenol oxidase in three minimally processed potato varieties (Tuberosum solanum L.) and its impact on color
DOI:
https://doi.org/10.24054/limentech.v11i1.1579
Yanine Trujillo , Nidia Villamizar, Daniel Durán
5-12
pdf (Español (España))
Extraction and functional properties of cassava starch, Manihot esculenta, ICA variety, as a raw material for the production of edible films
DOI:
https://doi.org/10.24054/limentech.v11i1.1574
Magda Pinzón , Omar García, Leidy Sánchez
13-21
pdf (Español (España))
Evaluation of the physicochemical properties of the ripening process of Milano tomato cultivars grown in open fields and under greenhouse conditions.
DOI:
https://doi.org/10.24054/limentech.v11i1.1577
Martha Lucía Pinzón Bedoya, Cindy Cardozo , Magdhiel Portilla
22-30
pdf (Español (España))
Starch: An ancient food coated with nanotechnology
DOI:
https://doi.org/10.24054/limentech.v11i1.1573
Magda Pinzón , Omar García , Leidy Sánchez
31-42
pdf (Español (España))
Use of okara flour as a partial substitute for wheat flour in a typical regional bread
DOI:
https://doi.org/10.24054/limentech.v11i1.1576
Mariela Hernández, Martha Lucía Pinzón Bedoya, Diana Carvajal
43-50
pdf (Español (España))
Effect of green tea (Camellia sinensis L.) on the physicochemical, microbiological, proximate and sensory characteristics of yogurt during refrigerated storage
DOI:
https://doi.org/10.24054/limentech.v11i1.1575
Ricardo Parra
56-64
pdf (Español (España))
Carcass cut yields from the Corriedale/Romney Marsh cross from the Garcia Rovira and Pamplona ecoregions
DOI:
https://doi.org/10.24054/limentech.v11i1.1583
Daniel Durán , Yanine Trujillo
65-71
pdf (Español (España))
Influence of postharvest use of retardant on the color of tomato (Lycopersicum esculentum Mill) variety Chonto
DOI:
https://doi.org/10.24054/limentech.v11i1.1578
Yanine Trujillo , Leidy Cáceres , Daniel Durán
72-78
pdf (Español (España))
Evaluation of the application of improvement tools in the food industry of Norte de Santander
DOI:
https://doi.org/10.24054/limentech.v11i1.1580
Belisario Peña, Lida Maldonado, Luz Alba Caballero
85-90
pdf (Español (España))
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Keywords
nutrition
minerals
probiotics
meat process
health
strategies
innovation
latinoamérica
food quality
food safety
beekeeping
filamentous fungi
cinnamaldehyde
cocoa
quality
colombia
soybean oil
stress factors
cheese
sesame
pouch
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