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Congelación isocórica: ventajas y oportunidades de investigación en la industria de alimentos
Isochoric freezing: advantages and research opportunities in the food industry
(2023-09)
La congelación isocórica (a volumen constante) es una tecnología novel que ha sido evaluada en diferentes investigaciones para demostrar los posibles beneficios para la industria alimentaria. Objetivo. Presentar un resumen ...
Alternativas de aprovechamiento de los almíbares residuales de la deshidratación osmótica de frutas II: elaboración de coberturas
(1995)
Se estudió el empleo de los almíbares residuales de la deshidratación osmótica de papaya y piña como sustituto parcial o total del azúcar necesaria para la elaboración de coberturas o "toppings" de esos mismos sabores. Los ...
Análisis del entorno tecnológico industrial como soporte a la exportación en Costa Rica
(2010-11-02)
En esta investigación se diagnosticaron 16 PYMES del sector agroalimentario costarricense que podrían aplicar sistemas de gestión avanzada con el fin de adaptarse a los cambios globales y mejorar su competitividad y niveles ...
Characterisation of acylated anthocyanins from red cabbage, purple sweet potato, and Tradescantia pallida leaves as natural food colourants by HPLC-DAD-ESI(+)-QTOF-MS/MS and ESI(+)-MSn analysis
(2023)
Anthocyanins in red cabbage, sweet potato, and Tradescantia pallida leaves were characterised. A total of 18 non–, mono-, and diacylated cyanidins was identified in red cabbage by high performance liquid chromatography-diode ...
Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages
(2020-12-31)
Increasing consumer demand for high-quality foods has driven adoption by the food industry of non-thermal technologies such as high pressure processing (HPP). The technology is employed as a post-packaging treatment step ...
Reviteca 5
(Reviteca, vol. 5, 1996, 1996-05)
Incluye el volumen 5 completo de REVITECA
Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice
(2022)
Ultrasound is a useful alternative to thermal processing that can be applied to many food products and juices to aid with enzymes and microorganism inactivation and to improve the efficiency of unit operations generally ...
Phytochemical and mineral composition of fruits and seeds of wild-growing Bactris guineensis (L.) H.E. Moore palms from Costa Rica
(2020-12)
In the present study, nutritionally relevant constituents of wild-growing B. guineensis palm fruit from Costa Rica were assessed. In the edible exo- and mesocarp, 24 soluble free and six insoluble bound phenolic compounds ...
Carotenoid absorption in rats fed with vacuum-fried papaya chips depends on processed food microstructure associated with saturated and unsaturated oils
(2021-04)
Many studies indicate that food matrix microstructure and type of dietary oil or fat play a key role in carotenoid absorption. Therefore, this work was designed to highlight the relationship between processed food ...
Caracterización sensorial del yogurt griego disponible en el mercado costarricense
(2018)
El objetivo de esta investigación consistió en identificar las características sensoriales que permiten describir al yogurt griego ofrecido en el mercado costarricense, con el fin de relacionarlas con las características ...