Vol. 29 No. NE1 (2025)

Information

IV Congreso Iberoamericano de Ingeniería de los Alimentos Hoja informativa

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- PDF (Español)

IV Ibero-American Congress on Food Engineering

Ignacio Vieitez

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Alternatives for replacing or reducing the content of added sulfites in Tannat red wines elaborated with commercial yeasts or with minimal intervention

Diego Piccardo, Marcela González, Guzmán Favre, Alejandro Cammarota, Florencia Pereyra, Jorge Olivera, Gustavo González-Neves

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Optimizing autohydrolysis conditions for production of ferulic and p-coumaric acids with antioxidant activity from rice husk

Mauro Rocha, Lucía Xavier, Berta Zecchi

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Exploring the antimicrobial potential of honey from Montes del Queguay

Natalia Mattos, Selva Cora, Sandra Zapata, Gabriela Tamaño, Silvana Alborés

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Segregative phase separation in aqueous systems of whey protein and carboxymethylcellulose under isoionic conditions

Sofía Baldor, Malena N. Enatarriaga-Scull, Agustín Gabriel Genna-Coronel, Paola Beatriz Torres, Claudio F. Narambuena, Valeria Boeris

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Valorization of red Coffea arabica var. Caturra pulp Development of a kombucha beverage

Elkin Rojas-Orduña, María Hernández-Carrión, Andrea del Pilar Sánchez-Camargo

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Characterization of the macronutrient composition of human milk from mothers of premature babies at the Montevideo's Clinical Hospital

Celia Sintes , Lucía Toledo, Melissa Romero, Marianela Rodríguez, Ignacio Vieitez

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Natural powder colorant from Clitoria ternatea flowers Physico-chemical and bioactive properties

André Luiz dos Santos Mariano, Paula Juliana da Silva, Maycon Jonathan Brandt Gross, Caroline Maria Calliari, Marianne Ayumi Shirai

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Antioxidant and antimicrobial properties of nanoemulsions made with rosemary and thyme essential oils and their application in the preservation of meat sausages

Laura Dayana Calderón-Reyes, Isabela Herrera-López, Nelson David Rodríguez-Marín, Juan Carlos Lucas-Aguirre, Johan Sebastián Henao-Ossa

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Development of brownie formulated with soybean co-product and carob

Sâmela de Oliveira Rodrigues, Neusa Fatima Seibel, Caroline Maria Calliari

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Sustainable food production Recovering plant waste and incorporating it into food products

Addí Rhode Navarro-Cruz, Obdulia Vera-López, Martin Lazcano-Hernández, Daniel Juárez-Serrano, Ashuin Kammar-García, Ivan Cesar-Arteaga, Armando Cortés-Lozada, Araceli Toquero-Franco, Gladys Quezada-Figueroa, Orietta Segura-Badilla

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Information

IV Congreso Iberoamericano de Ingeniería de los Alimentos Hoja informativa

IV Ibero-American Congress on Food Engineering

Alternatives for replacing or reducing the content of added sulfites in Tannat red wines elaborated with commercial yeasts or with minimal intervention

Optimizing autohydrolysis conditions for production of ferulic and p-coumaric acids with antioxidant activity from rice husk

Exploring the antimicrobial potential of honey from Montes del Queguay

Segregative phase separation in aqueous systems of whey protein and carboxymethylcellulose under isoionic conditions

Valorization of red Coffea arabica var. Caturra pulp Development of a kombucha beverage

Characterization of the macronutrient composition of human milk from mothers of premature babies at the Montevideo's Clinical Hospital

Natural powder colorant from Clitoria ternatea flowers Physico-chemical and bioactive properties

Antioxidant and antimicrobial properties of nanoemulsions made with rosemary and thyme essential oils and their application in the preservation of meat sausages

Development of brownie formulated with soybean co-product and carob

Sustainable food production Recovering plant waste and incorporating it into food products

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