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Portugues Ciencia y Tecnología de Alimento

Notícias

Número Atual

Vol. 22 N.º 2 (2024)
Ver Vol. 22 N.º 2 (2024)
Publicado: 2024-09-30

Artículos

  • Editorial

    Luz Alba Caballero Perez
    1-4
    DOI: https://doi.org/10.24054/limentech.v22i2.3205

  • Determinación de las propiedades nutricionales, fisicoquímicas y sensoriales de mermelada light a partir de gulupa endulzada con stevia

    Nidia Luna G., Elsy Rueda P. , Alexandra Rodríguez N.
    5-17
    DOI: https://doi.org/10.24054/limentech.v22i2.3195

  • Efecto de la incorporación de proteína aislada de ajonjolí (Sesamum Indicum L.) en las propiedades bromatológicas y sensoriales de queso costeño

    Hader Alcázar Orozco, Santiago Martínez Camacho, Piedad Montero Castillo, Diofanor Acevedo Correa, Jhon Rodríguez Meza
    18-36
    DOI: https://doi.org/10.24054/limentech.v22i2.3196
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Food Science and Technology deals with the processes of conservation, transformation, storage, transport and commercialization of agri-food products and its fundamental objective is the design of products and processes both in the elaboration and in the development of technologies that allow a production food industry, in such a way that quality and safety are ensured in its interaction with the consumer, through sustainable operations and processes, respectful of the environment.