Publicacions en col·laboració amb investigadors/es de Universidad de Antioquia (4)

2022

  1. Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries

    Food Science and Biotechnology, Vol. 31, Núm. 12, pp. 1547-1558

2020

  1. Evaluation of the application of an edible coating and different frying temperatures on acrylamide and fat content in potato chips

    Journal of Food Process Engineering, Vol. 43, Núm. 5

  2. Formation of acrylamide and other heat-induced compounds during panela production

    Foods, Vol. 9, Núm. 4

2019

  1. Occurrence of acrylamide and other heat-induced compounds in panela: Relationship with physicochemical and antioxidant parameters

    Food Chemistry, Vol. 301