Vol. 20 No. 3 (2010)

Original articles

• Acceptance and durability of two probiotics fermented milks with contributions of dietary fiber

  Ana Iris Brito, Julio Perea Villamil

  7-10

  • pdf (Spanish)

• Development of fresh cheeses with the addition of the probiotic culture Lactobacillus casei

  José Uriel Sepúlveda V., Margarita María Londoño, Aldo Hernández

  11-16

  • pdf (Spanish)

• Evaluation of stabilizers for elaboration of fermented whey drink

  Migdalia Arazo, Yaumara Casales, Cira Duarte, Aldo Hernández

  17-22

  • pdf (Spanish)

• Use of sour milk in the production of a fresh pasta filata type cheese

  Aldo Hernández, Sandor Rodríguez, Julio Antonio Díaz

  23-27

  • pdf (Spanish)

• Use of glycerol and acid in flathead (Percophis brasiliensis) paste developed by combined factors

  Gabriela Sánchez, María Rosa Casales, María Isabel Yeannes

  28-32

  • pdf (Spanish)

• Preservation of pork sausages with chitosan coatings

  Mario A. García, Raúl Díaz, Felicidad Puerta, Tatiana Beldarraín, Ada Castillo, Juan González, Cira Duarte

  33-38

  • pdf (Spanish)

• Influence the caracteristic of the pulp and addition of ferrous lactate and vitamin c on mango pure color

  Marilis Fernández, Borja Olivé, Eliosbel Márquez, Esperanza Zamora, Luis Chang

  39-43

  • pdf (Spanish)

• Use of ozoned water in the postharvest treatment of tomatoes

  Sandra Santa-Cruz, Irán Fernández, Mayra Bataller, Eliet Veliz, Mario A. García, Raúl Díaz

  44-48

  • pdf (Spanish)

• Garlic oleoresin: characterization of the volatile compounds and use

  Pedro Borges, Jorge A. Pino, Elda Roncal

  49-53

  • pdf (Spanish)

• Higrocopicity of cocoa´s beans at 25oC

  Ada Castillo, Silvia Falco, Lumey Llera, M. González, G. González , Abel Córdoba

  54-58

  • pdf (Spanish)

• Extraction and degradation of oak lignin from barrel used in the aging or rum

  Juan Carlos González, José Delgado de los Ríos, Jorge A. Pino

  59-63

  • pdf (Spanish)

• Development and evaluation of an isotonic drink

  Xavier L. Díaz, Adollys Newman, José Luis Pena , Karely Bello

  64-69

  • pdf (Spanish)

• Training of evaluators of meat products of the university center of south in Mexico

  Laura Estrada, Julia M. Espinosa, Gloria González , José López

  70-73

  • pdf (Spanish)

• Variations in viscosity of soy milk with the refrigerated storage of soy paste

  Adolfo Ruiz, Elizabeth Mejías, Indra Rodríguez, Jacqueline Pérez, Ana Ibis Cabrera, Irma Silveira , Dayana Lafargue

  74-77

  • pdf (Spanish)