Vol. 15 No. 2 (2017)

Artículos

• Moisture loss and oil absorption during vacuum frying of a chorizo-type meat product with the addition of chickpea flour (Cicer arietum).

  D Acevedo Correa, P Montero Castillo, L Torres Díaz, S Torres Díaz

  5-15

  • pdf (Español (España))

  DOI: https://doi.org/10.24054/limentech.v15i2.2178

• Development of a mayonnaise-like emulsion from iota-carrageenan and almond milk (Prunus amygdalus L.)

  Jairo Castrillon , Oscar Fiallo

  16-27

  • pdf (Español (España))

  DOI: https://doi.org/10.24054/limentech.v15i2.2179

• Antimicrobial activity of essential oils of sweet orange (Citrus sinensis) and lemon (Citrus aurantifolia) as a control against bacterial panicle blight of rice.

  M. Rangel P, A. Pérez, D. Vitola, J Villarreal, M Noya B., P. Y. Pérez, A. Ramírez S.

  28-44

  • pdf (Español (España))

  DOI: https://doi.org/10.24054/limentech.v15i2.2180

• Effect of pasteurization and incubation temperature on the alcoholic fermentation of blackberry must

  Mariana Leon , Jean Jaimes Portilla

  45-52

  • pdf (Español (España))

  DOI: https://doi.org/10.24054/limentech.v15i2.2181

• Microbiological mapping of Salmonella spp. in meatpacking and marketing plants.

  Maira Fajardo, C. Rojas, A Carrascal

  53-61

  • pdf (Español (España))

  DOI: https://doi.org/10.24054/limentech.v15i2.2182

• Physicochemical composition of lamb, chicken, beef and pork

  Mariana León , Ana Orduz , Magaly Velandia

  62-75

  • pdf (Español (España))

  DOI: https://doi.org/10.24054/limentech.v15i2.2183

• Evaluation of physicochemical properties as quality parameters in the fermentation of cocoa clones CCN51, TSC01

  José Vera , Alexandre Arrieta , Lucas Quintana, Alberto García

  76-86

  • pdf (Español (España))

  DOI: https://doi.org/10.24054/limentech.v15i2.2184