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Publicaciones

Publicaciones del personal del CITA y la Escuela de Tecnología de Alimentos (a partir del año 1997). El enlace dirige hacia el sitio web donde podrá tener acceso a más detalles sobre la publicación o su texto completo (si se encuentra disponible).
Publicación

Mayorga-Gross, A. L., Quirós-Guerrero, L. M., Fourny, G., & Vaillant, F. (2016). An untargeted metabolomic assessment of cocoa beans during fermentation. Food Research International, 89, 901-909.

Publicación

Raggio, L., Gámbaro, A., & Ivankovich, C. (2016). Healthy and tasty: Focus group research on vegetable consumption among children aged 9 to 12. Mathews Journal of Nutrition & Dietetics, 1(2), 9.

Publicación

Rojas-Garbanzo, C., Pérez, A. M., Vaillant, F., & Pineda-Castro, M. L. (2016). Physicochemical and antioxidant composition of fresh peach palm (Bactris gasipaes Kunth) fruits in Costa Rica. Brazilian Journal of Food Technology, 19, e2015097.

Publicación

Schweiggert, R. M., Vargas, E., Conrad, J., Hempel, J., Gras, C. C., Ziegler, J. U., Mayer, A., Jiménez, V., Esquivel, P., & Carle, R. (2016). Carotenoids, carotenoid esters, and anthocyanins of yellow-, orange-, and red-peeled cashew apples (Anacardium occidentale L.). Food Chemistry, 200, 274-282.

Publicación

Soto, M., Acosta, O., Vaillant, F., & Pérez, A. (2016). Effects of mechanical and enzymatic pretreatments on extraction of polyphenols from blackberry fruits. Journal of Food Process Engineering, 39(5), 492-500.

Publicación
Usaga, J., Padilla-Zakour, O. I., & Worobo, R. W. (2016). UV tolerance of spoilage microorganisms and acid-shocked and acid-adapted Escherichia coli in apple juice treated with a commercial UV juice-processing unit. Journal of Food Protection, 79(2), 294-298.
Publicación

Vargas-Aguilar, P. (2016). Flours and starches made from cassava (yuca), yam, sweet potatoes and ñampi: functional properties and possible applications in the food industry. Tecnología en Marcha, 29(5), 86-94.

Publicación

Velázquez, C., Pérez Carvajal, A. M., & Prado Barragán, L. A. (2016). Fruit Processing in Central America and Mexico. In P. Poltronieri & O. F. D'Urso (Eds.), Biotransformation of Agricultural Waste and By-Products (pp. 21-48). Amsterdam: Elsevier Inc.

Publicación

Wexler, L., Perez, A. M., Cubero-Castillo, E. & Vaillant, F. (2016). Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice. CyTA - Journal of Food, 14, 578-586.

Publicación

Acosta, O. G., Vermeylen, F. M., Noel, C., & Padilla-Zakour, O. I. (2015). Modeling the effects of process conditions on the accumulated lethality values of thermally processed pickled carrots. Food Control, 51, 390-396.

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