TY - GEN
T1 - Efectividad De La Homogeneización A Alta Presión Y Ultrasónica En Suspensiones Alimentarias
T2 - 2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development, LEIRD 2022
AU - Aguilar-Tello, Carlos
AU - Noriega-Gonzales, Andy
AU - Solis-Muñoz, Haniel
AU - Puscan, Marlon Walter Valderrama
AU - Fernandez, Grant Ilich Llaque
AU - Alva, Flor Alicia Calvanapón
N1 - Publisher Copyright:
© 2022 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
PY - 2022
Y1 - 2022
N2 - Currently, the trend of a healthy, tasty and natural diet has increased due to the focus on the relationship between foodand health, which is why the food industry seeks to cause a potential impact on public health by providing greater nutritional value. This research was carried out in order to identify which method is more effective to prepare a healthy, safe food with high nutritional value. This systematic review was followed by following the PRISMA statement practice guideline for systematic reviews. The search was carried out in the databases: Science-Direct, and the Google Scholar platform. For this, the keywords (ultrasound homogenization, high pressure homogenization, food suspensions, fruit nectars) were considered during the years 2017 - 2020. The result was that high pressure homogenization is more effective in prolonging life useful of food suspensions, as well as to reduce the total microbial load.
AB - Currently, the trend of a healthy, tasty and natural diet has increased due to the focus on the relationship between foodand health, which is why the food industry seeks to cause a potential impact on public health by providing greater nutritional value. This research was carried out in order to identify which method is more effective to prepare a healthy, safe food with high nutritional value. This systematic review was followed by following the PRISMA statement practice guideline for systematic reviews. The search was carried out in the databases: Science-Direct, and the Google Scholar platform. For this, the keywords (ultrasound homogenization, high pressure homogenization, food suspensions, fruit nectars) were considered during the years 2017 - 2020. The result was that high pressure homogenization is more effective in prolonging life useful of food suspensions, as well as to reduce the total microbial load.
KW - cloud value
KW - food suspensions
KW - particle size
KW - turbidity
KW - ultrasound
UR - http://www.scopus.com/inward/record.url?scp=85150699625&partnerID=8YFLogxK
U2 - 10.18687/LEIRD2022.1.1.29
DO - 10.18687/LEIRD2022.1.1.29
M3 - Contribución a la conferencia
AN - SCOPUS:85150699625
T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
BT - Proceedings of the 2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development
A2 - Larrondo Petrie, Maria M.
A2 - Texier, Jose
A2 - Matta, Rodolfo Andres Rivas
Y2 - 6 December 2022 through 7 December 2022
ER -
