Vol. 25 No. 1 (2018)

View Vol. 25 No. 1 (2018)
Published: 03-06-2018

Editorial

Foods: Science, Engineering and Technology

  • Osmotic dehydration of green mango samples (Mangifera indica L., Filipino var.) in ternary solutions

    Alfredo A. Ayala-Aponte, Andrea Molina-Cortés, Liliana Serna-Cock
    8-16
    |Abstract
    = 392 veces | PDF
    = 172 veces|
    DOI: https://doi.org/10.17533/udea.vitae.v25n1a02

  • Kinetic modeling of the enzymatic hydrolysis of proteins of visceras from red tilapia (Oreochromis sp.): effect of substrate and enzyme concentration

    José Edgar ZAPATA-MONTOYA, Diego Enrique GIRALDO-RIOS, Andrea Johana BAÉZ-SUAREZ
    17-25
    |Abstract
    = 878 veces | PDF
    = 353 veces|
    DOI: https://doi.org/10.17533/udea.vitae.v25n1a03

  • Physicochemical comparison of commercial vs. extracted β-glucans and structural characterization after enzymatic purification

    Sandra Milena VASQUEZ MEJIA, Alicia DE FRANCISCO DE CASOS, Pedro Luiz MANIQUE BARRETO, Bruna MATTIONI, André Wüst ZIBETTI, Luciano MOLOGNONI, Heitor DAGUER
    26-36
    |Abstract
    = 338 veces | PDF
    = 162 veces|
    DOI: https://doi.org/10.17533/udea.vitae.v25n1a04

  • Influence of spray drying process on the quality of avocado powder: a functional food with great industrial potential

    Alejandra MARULANDA, Marilza Piedad RUIZ-RUIZ, Misael CORTES-RODRIGUEZ
    37-48
    |Abstract
    = 684 veces | PDF
    = 366 veces|
    DOI: https://doi.org/10.17533/udea.vitae.v25n1a05