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dc.contributor.authorGelvez Ordoñez, Victor Manuel.-
dc.date.accessioned2026-08-11T21:03:31Z-
dc.date.available2025-11-15-
dc.date.available2026-08-11T21:03:31Z-
dc.date.issued2025-
dc.identifier.citationGelvez Ordoñez, V. (2025). Tecnologías emergentes para la conservación de alimentos. Sello Editorial Universidad de Pamplona. https://repositoriodspace.unipamplona.edu.co/jspui/handle/20.500.12744/10748es_CO
dc.identifier.isbn978-628-7656-83-3-
dc.identifier.urihttps://repositoriodspace.unipamplona.edu.co/jspui/handle/20.500.12744/10748-
dc.descriptionEl libro aborda un amplio espectro de tecnologías emergentes aplicadas en la industria alimentaria, con especial énfasis en tratamientos no térmicos diseñados para preservar la calidad de los alimentos sin comprometer sus propiedades nutricionales y organolépticas. Entre las principales tecnologías analizadas se encuentran el plasma frío, los campos magnéticos, el ultrasonido, la irradiación y las altas presiones isostáticas. Cada tecnología es estudiada desde su base científica y su aplicación en el procesamiento y conservación de matrices alimentarias. Se analizan sus efectos sobre propiedades físicas y químicas, con un énfasis especial en las proteínas: Sus propiedades funcionales, estructura molecular, retención de agua, estabilidad oxidativa, textura y capacidad antimicrobiana. Se discuten aspectos específicos como la modificación de enlaces disulfuro, la exposición de grupos hidrofóbicos y los cambios en la conformación secundaria y terciaria, todos cruciales para la mejora de las características funcionales y sensoriales del producto final. Un valor diferencial del libro es la inclusión de resultados de estudios propios realizados por los autores, lo cual enriquece el contenido con evidencia práctica actualizada y específica. Para complementar esta información, se presentan estudios bibliométricos que evidencian el nivel de la producción científica mundial referente a cada tecnología, destacando especialmente la prevalencia de trabajos recientes.es_CO
dc.description.abstractEl autor no proporciona información sobre este ítem.es_CO
dc.format.extent161es_CO
dc.format.mimetypeapplication/pdfes_CO
dc.language.isoeses_CO
dc.publisherSello Editorial - Unipamplona - Facultad de Ingenierías & Arquitectura - Ciencias e Innovación.es_CO
dc.subjectPlasma.es_CO
dc.subjectCampos magnéticos.es_CO
dc.subjectProteínas.es_CO
dc.subjectConservación.es_CO
dc.subjectAlimentos.es_CO
dc.subjectEmulsiones.es_CO
dc.subjectAntioxidantes.es_CO
dc.subjectTextura.es_CO
dc.titleTecnologías emergentes para la conservación de alimentos.es_CO
dc.typehttp://purl.org/coar/resource_type/c_2f33es_CO
dc.date.accepted2025-11-15-
dc.description.editionPrimera Edición.es_CO
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dc.type.coarversionhttp://purl.org/coar/version/c_970fb48d4fbd8a85es_CO
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