Vol. 24 No. 2 (2014)

Mayo-agosto

Published: 2023-12-12

Original articles

Evaluation of the functionals properties of the mushroom pleurotus ostreatus and of the emulsion meat mushroom fat

María Bernarda Ruilova, Raúl Díaz-Torres, Aldo Hernández-Monzón

1-7
- pdf (Spanish)
Antagonistic effect of lacti acid bacteria strain isolated from fermented cheese against microorganisms of interest in food

Tatiana Beldarraín-Iznaga, Eva Sevillano, Anabel González, Danae K. Rodríguez, Marlén Calderón, Ibis D. Flores, Isaac López , Rosa L. González

8-15
- pdf (Spanish)
Physiological characterization and evaluation of probiotic properties of two matrixes of Saccharomyces cerevisiae

Ana Ibis Cabrera, Tatiana Beldarrain Iznaga

16-21
- pdf (Spanish)
Effect of homogenization on the microencapsulation Of a coconut flavoring by spray drying

Yojhansel Aragüez-Fortes, Madai Bringas-Lantigua, Jorge A. Pino, Hilda Cobo

22-26
- pdf (Spanish)
Quality of beef and chicken sausages commercialized in colombia

Jairo H. Patiño, Luis E. Henríquez, María I. Lantero, Mario A. García

27-30
- pdf (Spanish)
Salt reduction in a cooked sausage

Octavio Venegas-Fornias, Dany Pérez-Dubé, Margarita Núñez de Villavicencio, Silvia Falco

31-36
- pdf (Spanish)
Rapid method of moisture determination in meat and meat products

Dany Pérez Dubé, Octavio Venegas Fornias , Margarita Nuñez de Villavicencio

37-40
- pdf (Spanish)
Development of marinated beef pieces

Frank Rodríguez-Chirole, Magdalena Ramos-Sánchez, Ramón Santos-Lorenzo , Tatiana Beldarraín-Iznaga

40-45
- pdf (Spanish)
Preservation of probiotic fresh cheese from bufalo milk

Aniely. M Boumba, Carola Iñiguez, Maité Gómez, Florencio Cardoso , Vladimir Suárez Solís

46-49
- pdf (Spanish)
Influence of gamma irradiation on antimicrobial activity of solutions and films of chitosan

Mario A. García, Dainelys Cruz, Nilia de la Paz, Manuel Rapado, Tatiana Beldarraín-Iznaga

49-56
- pdf (Spanish)
Study of the drying kinetic by hot air of waste from tomato processing industry

Luis Cruz-Viera, Guido Riera-González, Raidel Comet-Rodríguez , Raiza Abreu-Leyva

57-62
- pdf (Spanish)
Evaluated of flour and starch in cassava clones

Minardo Ochoa, Lisbeth Sardiñas, Nilo Maza, Manuel Lima, Marta Álvarez, Ana S. Falco, William Pérez, Gwendolyne Hernández, Roberto Fraga

63-68
- pdf (Spanish)

Bibliographic reviews

Films and coatings of chitosan in the preservation of fish

Mario A. García, Azani Feito

69-75
- pdf (Spanish)

Vol. 24 No. 2 (2014)

Original articles

Evaluation of the functionals properties of the mushroom pleurotus ostreatus and of the emulsion meat mushroom fat

Antagonistic effect of lacti acid bacteria strain isolated from fermented cheese against microorganisms of interest in food

Physiological characterization and evaluation of probiotic properties of two matrixes of Saccharomyces cerevisiae

Effect of homogenization on the microencapsulation Of a coconut flavoring by spray drying

Quality of beef and chicken sausages commercialized in colombia

Salt reduction in a cooked sausage

Rapid method of moisture determination in meat and meat products

Development of marinated beef pieces

Preservation of probiotic fresh cheese from bufalo milk

Influence of gamma irradiation on antimicrobial activity of solutions and films of chitosan

Study of the drying kinetic by hot air of waste from tomato processing industry

Evaluated of flour and starch in cassava clones

Bibliographic reviews

Films and coatings of chitosan in the preservation of fish

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