Enriching foods with omega-3 polyunsaturated fatty acids is a multidisciplinary challenge that must overcome technical and commercial barriers in order to launch this type of functional food on the market in a sustainable ...

This work addresses the issue of process automation in the food industry, because technological advances and quality requirements are increasingly rigorous, that is why companies today are forced to make major changes to ...

This paper seeks to publicize the benefits of using the administrative tool called supply chain. Some basic concepts of business administration and what are the tools developed by it have been addressed. Although the concept ...

Microbial action is one of the main causes of food decomposition, causing concern, not only in the area of public health but also in the industry, since it generates large economic losses. This is why packaging is one of ...

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 ...

This research work has the purpose of explaining how cassava (Manihot esculenta Crantz), also called Manioc, how the crop is managed, the different varieties of this tuber, how it is planted, how the different pests are ...

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 ...

Carotenoids are essential natural pigments for photoprotection against excess light in plants, although they are best known for being responsible for the yellow, orange and red color of fruits. These are mainly synthesized ...

Drying is a method to preserve fruits, vegetables and fish by reducing their volume, their weight. Drying involves the application of energy to vaporize and mobilize the moisture content within porous products. During this ...

The present study is a bibliographic review on the problem of the commercialization of fresh and processed foods in the world, in the country, a review was also made of the types and classification of fresh and ultra-processed ...