Listar por autor "Molina-Hernandez, Junior Bernardo"
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Cacao pod husk flour as an ingredient for reformulating frankfurters: Effects on quality properties
Delgado-Ospina, Johannes (BarranquillaEspecialización Tecnológica en Calidad de la Producción de AlimentosSede Norte, 2021-05-30)The cocoa pod husk is considered a source of dietary fiber with a high content of watersoluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be incorporated into food. This study ...
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Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.)
Molina-Hernandez, Junior Bernardo (BarranquillaIngeniería AgroindustrialSede Norte, 2022-01-13)This research aimed to evaluate the impact of atmospheric cold plasma (ACP) treatment on the fungal spores naturally present in sundried tomatoes, as well as their influence on the physicochemical properties and antioxidant ...
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