Vol. 1 No. 14 (2020): Enero Junio 2020

View Vol. 1 No. 14 (2020): Enero Junio 2020

Published: 2020-06-01

Editorial

Generación de nuevos productos alimentarios en tiempos complejos para la humanidad

Oscar Barrios Suárez

3
- pdf (Spanish)

Artículos

Evaluation of the physical-chemical, microbiological, sensory and functional properties of maize flours (Zea mays) obtained by handmade process of nixtamalization

Jorge Olaechea, Luis Chaparro

4-20
- pdf (Spanish)
Physical-chemical and sensory evaluation of a gum- type golosine based on parchita pulp (Passiflora edulis) sweetened with estevia (Stevia rebaudiana bertoni)

Mariangel Bravo Velásquez, Humberto Barazarte, Cesar C. González T.

21-58
- pdf (Spanish)
Sensory characterization of a ready-to-drink beverage based on coconut water (Cocos nucifera L.)

Gabriela Gallardo, Daniel Roberti

59-76
- pdf (Spanish)
Evaluation of the physical-chemical and sensory characteristics of laminates elaborated with pulp of pumpkin (Cucurbita sp.)

Jesús Omar Caripá Trujillo, Humberto Barazarte, Marisela Estanga

77-91
- pdf (Spanish)
Protocol proposal for obtaining organic fertilizer from microalgas

Monar Paul Soto Gonzalo, Yelitza García Orellana, Ana G. Simbaña, Edgar G. Tello, Juan Brito Borges, Duilio Torres Rodríguez

92-109
- pdf (Spanish)

Ensayos

Sustainable management of soils in production units

Roland José Mirabal Alvarado

110-124
- pdf (Spanish)
Some applications of biotechnology in nutrition of ruminants

Alis Teresa Márquez Araque

125-157
- pdf (Spanish)
Medicinal use of Solanun nigrum and its relationship to the presence of secondary metabolites

Valdano Tafur, Edgar G. Tello, Duilio Torres Rodríguez, Yelitza García Orellana, Juan Brito Borges

158-176
- pdf (Spanish)