Ana Mercedes Pérez | IUFoST | Galoá Proceedings

Ana Mercedes Pérez

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Strategy to evaluate the effect of heat treatments at high temperature on anthocyanin degradation
Food Engineering

Nadiarid Jiménez ¹ ; Fabrice Vaillant ; Ana Mercedes Pérez ; Philippe Bohuon

¹ Escuela de Tecnología de Alimentos / Universidad de Costa Rica

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43034
Instrumental and sensory evaluation of products made from peach-palm fruit (Bactris gasipaes H.B.K.) with high content of bioactive compounds
Sensory and Consumer Science

Carolina Rojas ¹ ; Ana Mercedes Pérez ; Carolina Rojas ; Carolina Rojas ¹

¹ National Center for Food Science and Technology / University of Costa Rica

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42321
Use of peach-palm fruit (Bactris gasipaes H.B.K.) in development of products with high content of bioactive compounds
Bioactive Compounds and Functional Foods

Carolina Rojas ¹ ; Ana Mercedes Pérez ; Fabrice Vaillant ; Carolina Rojas ; Carolina Rojas ¹

¹ National Center for Food Science and Technology / University of Costa Rica

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42320

Co-authors (4)