Vol. 21 No. 2 (2023)

Artículos

• Editorial

  Luz Alba Caballero Perez

  1-4

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  DOI: https://doi.org/10.24054/limentech.v21i2.3181

• Food products with addition of pumpkin (cucurbita moschata) flour as a contribution to vitamin a consumption

  Marcela J Prieto-Tapias, Carlos Alberto Fuenmayor, Margarita Fernández-Aleán, Norleyn Navas-Guzmán

  5-21

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  DOI: https://doi.org/10.24054/limentech.v21i2.2604

• Modeling The Growth Of Spoilage Bacteria In Costeño Cheese Subjected To Thermosonication

  Arnulfo Tarón Dunoyer, Rafael González Cuello, Rodrigo Ortega Toro

  22-35

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  DOI: https://doi.org/10.24054/limentech.v21i2.2606

• Implementation of good agricultural practices for producers in the municipalities of Abrego and Villa Caro

  Nelson Villamizar Gómez, Leónides Castellanos Gonzales, Gladys Montañez Acevedo

  36-56

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  DOI: https://doi.org/10.24054/limentech.v21i2.2607

• Effect of high and low acyl gellan on growth parameters of Lactobacillus delbrueckii

  Mari Villegas Duran, Rafael González Cuello, Arnulfo Taron Dunoyer

  57-68

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  DOI: https://doi.org/10.24054/limentech.v21i2.2608

• Fungal diseases in blackberry (rubus spp.) in the municipalities of Pamplona and Pamplonita, North of Santander

  Leónides Castellanos González , Mariam S Vera Peña , Jefferson A. Calderón Gutiérrez

  69-84

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  DOI: https://doi.org/10.24054/limentech.v21i2.2628

• Influence of chemical treatment on the physical properties of pea pods

  Dora Clemencia Villada Castillo, Daniel Salvador Duran Osorio, Diego Enrique Ochoa Flórez

  86-99

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  DOI: https://doi.org/10.24054/limentech.v21i2.2642

• Evaluation of the impact of an edible coating on the conservation of guava (psidium guajava)

  Stephanie De La Espriella-Angarita, Clemente Granados-Conde, Glicerio Leon-Mendez, Miladys Torrenegra-Alarcon, Maria Osorio-Fortich

  100-113

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  DOI: https://doi.org/10.24054/limentech.v21i2.2643

• Evaluation of the antioxidant activity of the curuba (passiflora mollissima bailey) extracted from the municipality of Pamplona norte de santander and its application in a dairy product type ice cream.

  Yerlis Diaz-Passo, Valeria Puerta-De La Barrera, Clemente Granados-Conde, Giovanna Pastrana-May, Glicerio León-Méndez

  114-123

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  DOI: https://doi.org/10.24054/limentech.v21i2.2779

• Evaluation of hygienic-sanitary conditions in the food service of an educational center in the city of barranquilla in the period 2010-2022

  Geivan Castillo Luquez , María León Peña, Margarita Filott Tamará, Yina García Toscano

  124-137

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  DOI: https://doi.org/10.24054/limentech.v21i2.2789

• Use of the air-lift phytoreactor, from chlorella vulgaris microalgae, for removal of organic matter in urban waste waters

  Angie Leonela Patiño Condia , Jacipt Alexander Ramón Valencia , Derley Ramón Jarol

  138-152

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  DOI: https://doi.org/10.24054/limentech.v21i2.2792

• Physicochemical characterization of fruit fillings for bakery products

  Juan Carlos Rojas Ortega, Daniel Stiven Burgos Gómez , Maite del Pilar Rada Mendoza , Diana María Chito Trujillo

  153-168

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  DOI: https://doi.org/10.24054/limentech.v21i2.3155

• Evaluation of the antioxidant activity of gulupa extract (passiflora edulis f. edulis) and its evaluation in the preparation of an iced yogurt

  Paola Blanco- Acosta, Andrea Lozano, Clemente Granados-Conde, Giovanna Pastrana-May, María Medina-Peñaranda, Glicerio León-Méndez

  169-178

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  DOI: https://doi.org/10.24054/limentech.v21i2.2859

• good manufacturing practices in the preparation of snack based on sacha inchi

  Jacqueline Elizabeth Zambrano Loor, José Daniel Zambrano Segovia, Diana Carolina Cedeño Alcívar, Luis Alberto Ortega Arcia

  179-188

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  DOI: https://doi.org/10.24054/limentech.v21i2.2860

• Trends in the use of mango waste for the production of non-food materials

  Margarita del Rosario Salazar-Sánchez, José Fernando Solanilla-Duque

  127-146

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  DOI: https://doi.org/10.24054/limentech.v21i2.2742