Water is essential for human health and well-being, as well as to safeguard the environment, since in addition to satisfying the fundamental needs of human beings, this element is essential in agricultural processes, ...

The subject to be dealt with in this work entitled ¨ESTUDY OF THE ART OD QUALITY MANAGEMENT IN FOOD¨ will be reflected in the term QUALITY MANAGEMENT that today in our society is widely used but very little applied. This ...

Genetically modified foods are nothing new. For decades, they have been altering the genetic makeup of food, saving seeds, and breeding and crossing varieties to make them tastier, bigger, and longer. Most of the food we ...

Food additives are non-nutritive substances or compounds that are intentionally added to the food for a different purpose in its manufacturing, preparation, transformation, packaging, transportation or storage process, in ...

Microencapsulation is definet as a technology of packaging solids, liquids or gases. The microcapsules can release their contents sealed at controlled rates under specific conditions, and can protect the encapsulated product ...

Process optimization in a series of steps and methods to carry out experiments that help determine the procedures formulations, optimal combinations to process or develop optimal quality products with the greatest efficiency ...

In a process of manufacturing products for human consumption, it is important to know the attributes of the raw material to be processed —in the present work Musa paradisiaca L. [green plantain] and Manihot esculenta Crantz ...

Momentum, heat transfer and mass transfer are transport phenomena in the food industry. the main physical properties of fluids (gases and liquids). such as: viscosity, density, thermal conductivity, diffusivity, determine ...

Durante la fabricación de alimentos, su almacenamiento, etc. muchos de los alimentos desarrollan una coloración que en ciertos casos mejora sus propiedades sensoriales, mientras que en otros las deteriora; la complejidad ...

The present work "Spectrophotometry and colorimetry", is a bibliographic review of all the aspects, concepts, and applications that the topic in question has in the food industry. Which is very important because the ...