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Conservation advances on Physalis peruviana L. and Spondia purpurea: a review
ArticleAbstract: This research aims to describe the different methodologies that have been developed for the conservaPalabras claves:characterization, Food preservation, Preservation effectAutores:Clara Gabriela Ortega, Juan Carlos De la Vega Quintero, Marco Lara, Marco Vinicio Lara Fiallos, Rosario Del Carmen Espín, Valeria Olmedo-GalarzaFuentes:googlescopusAdvances in controlled atmosphere technology and its industrial applications. A review
ArticleAbstract: This document seeks to describe the history of the technology of controlled atmospheres, its technolPalabras claves:Electronic applications, Food preservation, Insect mortalityAutores:Juan Carlos De la Vega Quintero, Magali A. Cañarejo, Nicolás S. PintoFuentes:googlescopusMulti-Objective Statistical Optimization of Pectinolytic Enzymes Production by an Aspergillus sp. on Dehydrated Coffee Residues in Solid-State Fermentation
ArticleAbstract: Pectinolytic enzymes are a group of enzymes widely used in the food industry. They can be obtained tPalabras claves:Aspergillus sp, coffee residues, pectinolytic enzymes, Response Surface Methodology, solid-state fermentationAutores:Brayan Santiago Chávez Arias, Jimmy Nuñez, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Juan Carlos De la Vega Quintero, Santiago Zárate BacaFuentes:googlescopusTechnical-economic analisys of the solvent-method optimization of Origanum vulgare essential oil extraction based on technical and quality criteria
ArticleAbstract: The aim of the present research was oriented to study the effect of solvent polarity, solute–solventPalabras claves:essential oils, mathematical models, Operation costs, Origanum vulgare, Quality, yieldsAutores:Guardado-Yordi E., Juan Carlos De la Vega Quintero, Lenin Trujillo-Echeverria, Marco Lara, Marco Vinicio Lara Fiallos, Pérez-Martínez A., Radice M., Rosario C. Espín-ValladaresFuentes:googlescopus