Vol. 10 No. 1 (2023): Revista Colombiana de Investigaciones Agroindustriales
Revista Colombiana de Investigaciones Agroindustriales

Apiarian agroindustry

Nieve Esther Lectong-Cusme, Isaac Leonel López-Pinargote, Vicky Yuliana Parrales-Mendoza, Neiva Marcela Quiñonez-Becerra, Beatriz María Bravo-Zamora, Arnaldo Narcizo Cevallos-Mendoza
26-40
Use of propolis and ε-polylysine as preservative agents in beaten yogurt
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Agrifood Sciences

Jaime Fabián Vera Chang, Jorge Ismael Benavides Vera, Luis Humberto Vásquez Cortez, Kerly Estefanía Alvarado Vásquez, Juan José Reyes Pérez, Frank Guillermo Intriago Flor, Maddela Naga Raju, Víctor Lovani Castro Triana
95-106
Effects of two fermentative methods on cacao (Theobroma cacao L.) Trinitario, induced with Rhizobium japonicum to reduce cadmium
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Alex Alberto Dueñas-Rivadeneira, Plinio Abelardo Vargas-Zambrano, Jaime Fabián Vera-Chang, Luis Humberto Vásquez-Cortez, Wilfrido Xavier Viteri-Andrade, Jorge Ignacio García-Mejía, Kerly Estefanía Alvarado-Vásquez, Alexandra Andreina Meza-Cool
41-51
Effect of muyuyo gum (Cordia lutea) as a stabilizing agent and on the shelf life of orange nectar (Citrus x sinensis)
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José Luis Cevallos-Lino, Marlon Reinaldo Castro-García, Vanessa Gabriela Espinoza-Posligua, Julio Enrique Ávila-Roca, Cesar Fabian López-Zambrano, Italo Pedro Bello-Moreira
52-67
Comparative study of two edible coatings based on biopolymers and cinnamaldehyde in the conservation of cucumber Cucumis sativus L.
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César Augusto Bacca González, Diana Edith Molina Soler, Beatriz Guevara Guerrero
68-84
Mechanical properties of polysaccharide-based films for food packaging: a review
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Johanna Victoria Escobar-Calderon, Elizabeth Alzate-Quintero, Fray Alexander Arcila-Amariles, Santiago Alexander Ceballos-Gallego
85-94
Use of L-arginine and ascorbic acid to preserve minimally processed "Tommy Atkins" mango
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Beatriz Guevara-Guerrero, Carlos Andrés Beltrán, Juan Carlos Montero-Montero, Magda Piedad Valdés-Restrepo
1-12
Pickering emulsions as encapsulation means of bioactive compounds: review
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