Publicaciones: Instituto de Ciencia y Tecnología de Alimentos

Publicaciones

Yeboah, J., Santoro, A. M., Arrieta-Escobar, J. A., Caballero, I. M., Orjuela, A., Novoa, C. F., Fuenmayor, C. A., & Hamdani, F. E. (2022). Heuristic-based computer-aided design of ice creams and validation by using jaggery as refined sugar substitute.Chemical Engineering Research and Design, 184, 256-266.

Ballesteros, S., Salamanca, M. C., Sierra, C. A., Palomeque, L. A., & Castellanos, D. A. (2021). Determination of changes in physicochemical and sensory characteristics of purple passion fruit with the application of different packaging systems, including an ethylene scavenger additive. Journal of Food Science, 86(4), 1372-1383.

Barón Cortés, W. R., Vásquez Mejía, S. M., & Suárez Mahecha, H. (2021). Consumption study and margin of exposure of acrylamide in food consumed by the Bogotá population in Colombia. Journal of Food Composition and Analysis, 100, 103934.

Baron, F., Mendoza, R., Melo, S. E., Clavijo, J., & Castellanos, D. A. (2021). Evaluation and representation of ethylene effect on vase life and quality of rose (Rosa hybrida) cv. Vendela.Acta Physiologiae Plantarum, 43(12), 161.

Garavito, J., Mendoza, S. M., & Castellanos, D. A. (2021). Configuration of biodegradable equilibrium modified atmosphere packages, including a moisture absorber for fresh cape gooseberry (Physalis peruviana L.) fruits. Journal of Food Engineering, 314, 110761.

Garzón, G. A., Medina, J. L., Montana, T. L., Sánchez, M., Novoa, C. F., & Gutiérrez, L.-F. (2021). Utilization of Vaccinium meridionale S. pomace as an eco-friendly and functional colorant in Greek-style yogurt. Journal of Food Science, , 86(9), 3896-3908.

González-Cardozo, L. M., Mora-Huertas, C. E., & Gutiérrez, L.-F. (2021). Production of Sacha Inchi oil emulsions by high-shear and high-intensity ultrasound emulsification: Physical properties and stability. Journal of Food Processing and Preservation, 45(10), 1-15.
Mejía-Avellaneda, L. F., Suarez Mahecha, H., Jiménez, H., & Mesa, L. (2021). Challenges and opportunities for the production of lactic acid bacteria inoculants aimed for ensiling processes.Critical Reviews in Biotechnology, 1-17.

Sánchez-Camargo, A. del P., Ballesteros-Vivas, D., Buelvas-Puello, L. M., Martinez-Correa, H. A., Parada-Alfonso, F., Cifuentes, A., Ferreira, S. R. S., & Gutiérrez, L.-F. (2021). Microwave-assisted extraction of phenolic compounds with antioxidant and anti-proliferative activities from supercritical CO2 pre-extracted mango peel as valorization strategy. LWT, 137, 110414.

Tacias-Pascacio, V. G., Castañeda-Valbuena, D., Fernandez-Lafuente, R., Berenguer-Murcia, Á., Meza-Gordillo, R., Gutiérrez, L.-F., Pacheco, N., Cuevas-Bernardino, J. C., & Ayora-Talavera, T. (2021). Phenolic compounds in mango fruit: A review. Journal of Food Measurement and Characterization.

Torres Sánchez, E. G., Hernández-Ledesma, B., & Gutiérrez, L.-F. (2021). Sacha Inchi Oil Press-cake: Physicochemical Characteristics, Food-related Applications and Biological Activity. Food Reviews International.

Vargas Romero, E., Lim, L.-T., Suárez Mahecha, H., & Bohrer, B. M. (2021). The Effect of Electrospun Polycaprolactone Nonwovens Containing Chitosan and Propolis Extracts on Fresh Pork Packaged in Linear Low-Density Polyethylene Films. Foods, 10(5), 1110.

Yaruro Cáceres, N. C., Suarez Mahecha, H., de Francisco, A., Vásquez Mejia, S. M., & Diaz Moreno, C. (2021). Physicochemical, thermal, microstructural and paste properties comparison of four achira (Canna edulis sp.) starch ecotypes. International Journal of Gastronomy and Food Science, 25, 100380.

Agudelo-Rodríguez, G., Moncayo-Martínez, D., & Castellanos, D.A. (2020). Evaluation of a predictive model to configure an active packaging with moisture adsorption for fresh tomato. Food Packaging and Shelf Life, 23, 100458.
Alarcón-García, M.A., Perez-Alvarez, J.A., López-Vargas, J.H., Pagán-Moreno, M.J. (2020). Meat Snacks Consumption: Aspects That the Consumer Looks for to Consider Them a Healthy Food. Proceedings. 2021; 70(1):82.
Alarcón-García, M.A., Perez-Alvarez, J.A., López-Vargas, J.H., Pagán-Moreno, M.J. (2020). Techno-Functional Properties of New Andean Ingredients: Maca (Lepidium meyenii) and Amaranth (Amaranthus caudatus). Proceedings. 2021; 70(1):74.
Dávila G, L. R., Murillo A, W., Zambrano F, C. J., Suárez Mahecha, H. , & Méndez A, J. J. (2020). Evaluation of nutritional values of wild mushrooms and spent substrate of Lentinus crinitus (L.) Fr. Heliyon, 6(3).
Díaz, R. O., & Hernández, M. S. (2020). Theobromas from the Colombian Amazon: A healthy alternative. Información Tecnólogica, 31(2), 3–10.
Estupiñan-Amaya, M., Fuenmayor, C. A., & López-Córdoba, A. (2020). New Freeze-Dried Andean Blueberry Juice Powders for Potential Application as Functional Food Ingredients: Effect of Maltodextrin on Bioactive and Morphological features. Molecules, 25, 5635.
Flechas, N. C., Melgarejo, L. M., Hernández, M. S., & Fernández-Trujillo, J. P. (2020). Postharvest response of purple passion fruits (Passiflora edulis f. Edulis Sims) grown under controlled fertilization. Acta Horticulturae, 1275, 99–104.
Gama, G. S., Algecira, N. A., & Gutiérrez, L. F. (2020). Evaluación de la harina de chachafruto como ingrediente para la elaboración de un producto libre de gluten. Actualización en Nutrición, 21(3), 103-110.
Gómez, J.M., Mendoza, S.M., Herrera, A.O., & Castellanos, D.A. (2020). Evaluation and modeling of changes in color, firmness and physicochemical shelf life of cut pineapple (Ananas comosus) slices in equilibrium modified atmosphere packaging. Journal of Food Science. 85(11), 3899-3908.
Garavito, J., Moncayo-Martínez, D., & Castellanos, D. A. (2020). Evaluation of antimicrobial coatings on preservation and shelf life of fresh chicken breast fillets under cold storage. Foods, 9(9).
Jutinico-Shubach, A., Gutiérrez-Cortés, C., & Suarez, H. (2020). Antilisterial activity of chitosan-based edible coating incorporating cell-free supernatant from Pediococcus pentosaceus 147 on the preservation of fresh cheese. Journal of Food Processing and Preservation, 44(4).
Martınez, A. M., Hernández, M. S., & Fernández-Trujillo, J. P. (2020). Non-thermal concentration methods for Amazonian fruits. Acta Horticulturae, 1274, 131–136.
Pérez, D. A., Gómez, J. M., & Castellanos, D. A. (2020). Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth). Food Science and Technology International.
Pérez-Alvarez, J.A., Alarcón-García, M.A., López-Vargas, J.H., Pagán-Moreno, M.J. (Octubre 2020). Aspectos generales de los snacks durante la pandemia del Covid-19. TECNIFOOD VOL 23(131): 102-104.
Quijano-Ortega, N., Fuenmayor, C. A., Zuluaga-Dominguez, C., Diaz-Moreno, C., Ortiz-Grisales, S., García-Mahecha, M., & Grassi, S. (2020). FTIR-ATR Spectroscopy Combined with Multivariate Regression Modeling as a Preliminary Approach for Carotenoids Determination in Cucurbita spp. Applied Sciences, 10(11), 3722.
Quintero, W., Guerrero, D., Diaz, R., Hernández, M. S., & Fernández-Trujillo, J. P. (2020). Amazonian fruits, sources of new beverages. Acta Horticulturae, 1274, 125–129.
Rodríguez-Sánchez, I. J., Fuenmayor, C. A., Clavijo-Grimaldo, D., & Zuluaga-Domínguez, C. M. (2020). Electrospinning of ultra-thin membranes with incorporation of antimicrobial agents for applications in active packaging: a review. International Journal of Polymeric Materials and Polymeric Biomaterials.
Rodríguez-Sánchez, I. J., Vergara-Villa, N. F., Clavijo-Grimaldo, D., Fuenmayor, C. A., & Zuluaga-Domínguez, C. M. (2020). Ultrathin single and multiple layer electrospin fibrous membranes of polycaprolactone and polysaccharides. Journal of Bioactive and Compatible Polymers.
Salazar-González, C. Y., Rodríguez-Pulido, F. J., Stinco, C. M., Terrab, A., Díaz-Moreno, C., Fuenmayor, C. A., & Heredia, F. J. (2020). Carotenoid profile determination of bee pollen by advanced digital image analysis. Computers and Electronics in Agriculture, 175.
Sánchez-Reinoso, Z., Mora-Adames, W. I., Fuenmayor, C. A., Darghan-Contreras, A. E., Gardana, C., & Gutiérrez, L. F. (2020). Microwave-assisted extraction of phenolic compounds from Sacha Inchi shell: Optimization, physicochemical properties and evaluation of their antioxidant activity. Chemical Engineering and Processing - Process Intensification, 153.
Torres Sánchez, E. G., Fuenmayor, C. A., Vásquez Mejía, S. M., Díaz-Moreno, C., & Suárez Mahecha, H. (2020). Effect of bee pollen extract as a source of natural carotenoids on the growth performance and pigmentation of rainbow trout (Oncorhynchus mykiss). Aquaculture, 514, 734490.
Valbuena, D. C., Chacón, S. L. O., Torregroza-Espinosa, A. C., & Mahecha, H. S. (2020). Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage. Brazilian Journal of Food Technology, 23.

Bernal-Castro, C. A., Díaz-Moreno, C., & Gutiérrez-Cortés, C. (2019). Inclusion of prebiotics on the viability of a commercial Lactobacillus casei subsp. rhamnosus culture in a tropical fruit beverage. Journal of Food Science and Technology, 56(2), 987-994.
Gutiérrez, L.-F., Sanchez-Reinoso, Z., & Quiñones-Segura, Y. (2019).Effects of Dehulling Sacha Inchi (Plukenetia volubilis L.) Seeds on the Physicochemical and Sensory Properties of Oils Extracted by Means of Cold Pressing. Journal of the American Oil Chemists’ Society, 96(11), 1187-1195.
León Ramírez, J. G., López Vargas, J. H., Lozano Moreno, J. M., & Muñoz Ramirez, A. P. (2019). Cryoprotective effect of sorbitol on the muscle microstructure of yamú ( Brycon amazonicus ) during storage at 2 and -18 °C. Revista Facultad Nacional de Agronomía Medellín, 72(1), 8763-8774.
Lindarte Artunduaga, J., & Gutiérrez, L. F. (2019). Effects of replacing fat by betaglucans from Ganoderma lucidum on batter and cake properties. Journal of Food Science and Technology, 56(1), 451-461.
Prieto, J., Fuenmayor, C. A., Zuluaga-Dominguez, C., Melo, N., & Diaz-Moreno, C. (2019). Instrumental and Sensory Analysis for the Design of Complex Tropical Fruit Beverage Flavorings: the Case of Soursop. Chemical Engineering Transactions, 75, 271-276.
Rodríguez-Sánchez, I. J., Zuluaga-Domínguez, C. M., Espitia, P. J. P., Clavijo-Grimaldo, D., Cosio, M. S., & Fuenmayor, C. A. (2019). Antimicrobial nanofibers in food active packaging. Italian Journal of Food Science, 122-127.
Román, J. T., Fuenmayor, C. A., Dominguez, C. M. Z., Clavijo-Grimaldo, D., Acosta, M., García-Castañeda, J. E., … Rivera-Monroy, Z. J. (2019).Pullulan nanofibers containing the antimicrobial palindromic peptide LfcinB (21–25) Pal obtained via electrospinning. RSC Advances, 9(35), 20432-20438.
Rúa-Osorio, E., Restrepo-Molina, D., Sanín-Hernández, J., Sepúlveda-Valencia, J., & López-Vargas, J. H.(2019). Análisis instrumental y sensorial de un chorizo tipo antioqueño formulado con un sustituto graso. Informador Técnico, 83(2), 103-111.
Salazar-Gonzalez, C., Diaz-Moreno, C., & Fuenmayor, C. A. (2019). Extraction of Carotenoids from Bee Pollen Using Sunflower Oil: Evaluation of Time and Matrix-solvent Ratio. Chemical Engineering Transactions, 75, 541-546.
Sánchez-Camargo, A. del P., Gutiérrez, L.-F., Vargas, S. M., Martinez-Correa, H. A., Parada-Alfonso, F., & Narváez-Cuenca, C.-E. (2019). Valorisation of mango peel: Proximate composition, supercritical fluid extraction of carotenoids, and application as an antioxidant additive for an edible oil. The Journal of Supercritical Fluids, 152, 104574.

Acevedo-Martínez, E., Gutiérrez-Cortés, C., García-Mahecha, M., & Díaz-Moreno, C. (2018). Evaluation of viability of probiotic bacteria in mango (Mangifera indica L. Cv. “Tommy Atkins”) beverage. DYNA (Colombia), 85(207), 84–92.
Castro, S., Barrera, J., Carrillo, M., Guerrero, D., & Hernández, M. S. (2018). Value chain for tropical wet forests: A possible model. Acta Horticulturae, 1205, 61–66.
Espitia, P. J. P., Fuenmayor, C. A., & Otoni, C. G. (2018). Nanoemulsions: Synthesis, Characterization, and Application in Bio-Based Active Food Packaging. Comprehensive Reviews in Food Science and Food Safety, 18(1), 264–285.
Garciá-Jiménez, A., Cucaita, N., Gutiérrez-Bravo, R. H., Hernández, M. S., & Fernández-Trujillo, J. P. (2018). The harvest maturity stage as a critical factor for postharvest quality of seje fruit. Acta Horticulturae, 1194, 67–72.
Gutiérrez-Cortés, C., Suárez Mahecha, H., Buitrago, G., Nero, L. A., & Todorov, S. D. (2018). Characterization of bacteriocins produced by strains of Pediococcus pentosaceus isolated from Minas cheese. Annals of Microbiology, 68(6), 383–398.
Gutiérrez-Cortés, C., Suárez Mahecha, H., Buitrago, G., Nero, L. A., & Todorov, S. D. (2018). Enhanced Bacteriocin Production by Pediococcus pentosaceus 147 in Co-culture With Lactobacillus plantarum LE27 on Cheese Whey Broth. Frontiers in Microbiology, 9.
Hernández, M. S., Diaz, R., Gutiérrez-Bravo, R. H., & Fernández-Trujillo, J. P. (2018). Use of a response surface method for the enzymatic treatment of copoazú pulp (Theobroma grandiflorum). Acta Horticulturae, 1205, 521–526.
Hernández, M. S., Gutiérrez-Bravo, R. H., Quiñones, Y., Medina, S., & Fernández-Trujillo, J. P. (2018). Araza: A proposal for an innovative snack. Acta Horticulturae, 1205, 925–930.
Hernández, M. S., Revelo, D. A., Gutiérrez-Bravo, R. H., & Fernández-Trujillo, J. P. (2018). Functional beverages made from Amazonian fruits. Acta Horticulturae, 1205, 515–520.
Hernández, M. S., Revelo, D. A., Diaz, R., Gutiérrez-Bravo, R. H., Lares, M., & Fernández-Trujillo, J. P. (2018). Using tangential microfiltration to produce a beverage from asaí ( Euterpe precatoria ). Acta Horticulturae, 1205(1205), 509–514.
Peña, L., Hernández, M. S., Gutiérrez-Bravo, R. H., & Fernández-Trujillo, J. P. (2018). Evaluation of the anthocyanin content of asaí fruits, E. precatoria, from the northern Amazon, in two successive stages of maturity. Acta Horticulturae, 1194, 499–503.
Piedrahíta Márquez, D. G., Fuenmayor, C. A., & Suárez Mahecha, H. (2018). Effect of chitosan‐propolis edible coatings on stability of refrigerated cachama ( Piaractus brachypomus ) vacuum‐packed fish fillets. Packaging Technology and Science, 32(3), 143–153.
Rodriguez-Gonzalez, I., Ortega-Toro, R., & Díaz-Moreno, C. (2018). Influence of microwave- and ultrasound-assisted extraction on bioactive compounds from pollen. Contemporary Engineering Sciences, 11(34), 1669–1676.
Salazar-González, C., Rodríguez-Pulido, F. J., Terrab, A., Díaz-Moreno, C., Fuenmayor, C. A., & Heredia, F. J. (2018). Analysis of Multifloral Bee Pollen Pellets by Advanced Digital Imaging Applied to Functional Food Ingredients. Plant Foods for Human Nutrition, 73(4), 328–335.
Vanegas-Azuero, A. M., & Gutiérrez, L. F. (2018). Physicochemical and sensory properties of yogurts containing sacha inchi (Plukenetia volubilis L.) seeds and β-glucans from Ganoderma lucidum. Journal of Dairy Science, 101(2), 1020–1033.

Bernal Castro, C. A., Díaz-Moreno, C., & Gutiérrez-Cortés, C. (2017). Probióticos y prebióticos en matrices de origen vegetal: Avances en el desarrollo de bebidas de frutas. Revista Chilena de Nutricion (Vol. 44, Issue 4, pp. 383–392). Sociedad Chilena de Nutricion Bromatologia y Toxilogica.
Cosio, M. S., Pellicanò, A., Brunetti, B., & Fuenmayor, C. A. (2017). A simple hydroxylated multi-walled carbon nanotubes modified glassy carbon electrode for rapid amperometric detection of bisphenol A. Sensors and Actuators, B: Chemical, 246, 673–679.
Fuenmayor, C. A. (2017). La nanotecnología y los retos de sostenibilidad del sistema agroalimentario. Revista Salud Bosque, 7(2), 56.
Gutiérrez, L. F., Quiñones-Segura, Y., Sanchez-Reinoso, Z., Díaz, D. L., & Abril, J. I. (2017). Physicochemical properties of oils extracted from γ-irradiated Sacha Inchi (Plukenetia volubilis L.) seeds. Food Chemistry, 237, 581–587.
Gutiérrez-Cortés, C., Suárez Mahecha, H., Buitrago, G., & Díaz-Moreno, C. (2017). Isolation and evaluation of the antagonist activity of lactic acid bacteria in raw cow milk. Agronomia Colombiana, 35(3), 357–364.
López Gutierrez, L., Bettin Martinez, A., & Suárez Mahecha, H. (2017). Methicillin resistant Staphylococcus aureus isolated from meat raw in Cartagena, Colombia. Revista Facultad Nacional de Agronomia Medellin, 70(1), 8091–8098.
Moreno G., D. C., & Diaz-Moreno, C. (2017). Effect of air drying process on the physicochemical, antioxidant, and microstructural characteristics of tomato cv. Chonto. Agronomía Colombiana, 35(1), 100–106.
Zamudio S., A. M., Vanoy V., N., Díaz-Moreno, C., & Ahumada F., D. A. (2017). Desenvolvimento e validação de um método de resíduos múltiplos para o analise de agrotóxicos em mel por UFLC-MS. Revista Colombiana de Quimica, 46(2), 24–36.

Alarcón García, M. Á., López Vargas, J. H., & Restrepo Molina, D. A. (2015). Agro-industrial fruit co-products in Colombia, their sources and potential uses in processed food industries: a review. Revista Facultad Nacional de Agronomía Medellín, 68(2), 7729–7742.
Bejarano-Roncancio, J. J., Díaz-Moreno, A. C., & Egoavil-Cardozo, M. J. (2016). Recall in the food industry: A health strategy to implement in Colombia. Revista Facultad de Medicina, 64(4), 727–734.
Meneses, S. M. O., Molina, D. A. R., & Vargas, J. H. L. (2016). Caracterización fisicoquímica y funcionalidad tecnológica de la fibra de banano íntegro verde (Cavendish valery) (Musa AAA cv. Musaceae). Revista Lasallista de Investigacion, 13(1), 23–30.
Ospina Meneses, S. M., Restrepo Molina, D. A., & López Vargas, J. H. (2016). Physical-chemical characterization and technological functionality of green bananas´ (Cavendish valery) (Musa AAA cv. Musaceae) fiber. Revista Lasallista de Investigación.

Alarcón García, M. Á., López Vargas, J. H., & Restrepo Molina, D. A. (2015). Agro-industrial fruit co-products in Colombia, their sources and potential uses in processed food industries: a review. Revista Facultad Nacional de Agronomía Medellín, 68(2), 7729–7742.
Gutiérrez, L. F., Hamoudi, S., & Belkacemi, K. (2015). Production of Lactobionic Acid from its Sodium Salt Solution by Ion-Exchange on a Commercial Strong Acid Resin: Kinetic Data and Modeling. Separation Science and Technology (Philadelphia), 50(12), 1890–1898.
Gutiérrez, L. F. (2016). Ácido Linoleico Conjugado En Leche Y Leches Fermentadas: Variabilidad Y Efectos De Los Procesos Tecnológicos. Vitae, 23(2), 134–145.

Tamaño letra

Cambiar Contrastes

Invertir colores

Restablecer ajustes

Publicaciones