Vol. 4 No. 1 (2017): Revista Colombiana de Investigaciones Agroindustriales

Vol. 4 No. 1 (2017)

Published May 9, 2017
Revista Colombiana de Investigaciones Agroindustriales
revista Colombiana de Investigaciones Agroindustriales

Editorial

4
Valle del Cauca's horticultural production: an export alternative and post-conflict strategy for region
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Agricultural biotechnology

Jordana Souza Paula Riss, Josimar Batista Ferreira
6-14
Influence of homeopathic medicines and preparations in the development of lettuce seedlings
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Cesar Castor Gonzalez Torrivilla, Elevina Perez Sira
24-38
Enzymatic extraction of steviolglycosides in blackberry juice (Rubus adenotrichus)
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Agrifood Sciences

Gabriela Cristina Chire Fajardo, Rocio Alicia Valdivia Arrunategui, Walter Francisco Salas Valerio
39-47
Modeling drying kinetics of Peruvian yellow potatoes (Solanum gonyocalix)
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Sidiane Coltro Roncato, Bruna Broti Rissato, Cristiane Claudia Meinerz, Edilaine Della Valentina Gonçalves, Omari Dangelo Forlin Dildey, Laline Broetto, Tulya Fernanda Barrientos Webler
48-58
Antioxidant enzyme activity in heat-treated strawberries (Fragaria vesca L.) combined with salicylic acid
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Claudia de Jesus Negrete Diaz, Eliana Paola Segura Castro, Maria Elena Torres Sibaja, Jose Anibal Badel Causil
59-68
Identification of chemical residues of oxytetracycline in the bovine fresh meat, destined for human consumption in the department of Córdoba
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Juliana Teodora de Assis Reges, Ana Carolina Borges Rodrigues, Cláudio José da Silva, Samara Moreira dos Santos, Andressa Cristina de Almeida Costa Maia, Warley Rhuan Vieira Tavares, Michelle Nogueira de Jesus, Simone Duarte Ramalho da Silva
69-77
Microbiological and physical chemical quality of the cheese in bulk sold in Jataí (Goiás, Brazil)
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Secondary metabolites

Jose Libardo Tapiero Cuellar, Ronald Soleno Wilches, Mayra Alejandra Rosero Rivera, Yessika Marcela Rivas Rivera, Andrés Felipe Lozada Perdomo, Ángela Vanesa Blandon Romero, Dayan Katherine Ramírez Murillo
78-87
Evaluation of the use life of semi-hard cheeses with edible coatings using ginger essential oil (Zingiber officinale) as an antimicrobial agent
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