Vol. 17 No. 1 (2019)

View Vol. 17 No. 1 (2019)
Published: 2019-06-28

Artículos

  • Extraction of powdered colorant from avocado seed in HASS and strong varieties

    Kevin Almanza , Miguel Navarro , Javier Ruiz
    5-14
    DOI: https://doi.org/10.24054/limentech.v17i1.336

  • Physicochemical quality of sheep meat: incidence of muscle during the conversion process

    Diego Ochoa, Angie Barrientos, Brayan Cruz, Eliana Bateca, Kerly Cárdenas , Yanine Trujillo
    15-24
    DOI: https://doi.org/10.24054/limentech.v17i1.335

  • Making gourmet bread with corozo and apple

    Gloria Gutiérrez , Johana Muñoz , María Carrascal , Lody Camacho Buitrago
    24-38
    DOI: https://doi.org/10.24054/limentech.v17i1.334

  • Características fisicoquímicas y colorimétricas de licores de cacao obtenidos de los clones TCS 06, FEAR 5 Y FSV 41

    María José Bonilla Ramírez, José Manuel Vera Romero
    40-59
    DOI: https://doi.org/10.24054/limentech.v17i1.333

  • Evaluation of the effect of applying ultrasound pre-treatments on the level of oil extraction from the neem tree seed (AZADIRACHTA INDICA A. JUSS.)

    Natalia Blandón , Patricia Rodríguez
    60-79
    DOI: https://doi.org/10.24054/limentech.v17i1.332

  • Use of aloe vera crystals (ALOE BARBADENSIS MILLER) in the preparation of a liquid filling for chocolate bonbons

    Luz Alba Caballero , Mónica Alejandra Sánchez
    80-93
    DOI: https://doi.org/10.24054/limentech.v17i1.331

  • Pasteurización mediante microondas una novedosa alternativa a los procesos tradicionales

    Yurica Arrieta Pineda, Clemente Granados Conde, Miladys Torrenegra Alarcon, Glicerio Leon Mendez, Oscar Villalobos Lagares, Ernesto Castellar Abello
    93-104
    DOI: https://doi.org/10.24054/limentech.v17i1.330