Jairo Humberto López Vargas

Universidad Nacional de Colombia

Papers (3)

EVALUATION OF ANTIOXIDANT CAPACITY FROM SEVEN DIETARY FIBER SOURCES AND ITS EFFECT ON HAMBURGER
Jairo Humberto López Vargas ¹
Diego Alonso Restrepo ²
MIGUEL ALARCON ³
José Castro ¹
José Pérez ⁴
Maria Pagan ³
¹ Universidad Nacional de Colombia
² Universidad Nacional de Colombia Sede Medellin
³ Universidade Politécnica de Valência
⁴ Ciencias Agrarias o Alimentarias / Escuela Politécnica Superior de Orihuela / Universidad Miguel Hernández de Elche
vol. 4, 2019 -
109066

2. Chemical and physicochemical characterization of food (FQ)

Pôster
INFLUENCE OF CHLORIDE SALTS IN GEL EMULSIONS ADDED OF POLYSACCHARIDES AS A FAT SUBSTITUTE IN MEAT PRODUCTS
Andrea Paola Rodriguez Trivino ¹
Mirian dos Santos ²
Maristela Midori Ozaki ³
Gilmar Freire da Costa ¹
Jairo Humberto López Vargas ⁴
Marise Aparecida Rodrigues Pollonio ³
¹ Universidade Estadual de Campinas
² Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas (Unicamp)
³ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
⁴ Universidad Nacional de Colombia
Vol 14, 2021 -
144768

Chemical and Physico-chemical Food Characterization (FQ)

Pôster
GEL EMULSIONS WITH CHITOSAN AND AMORPHOUS CELLULOSE AS STRUCTURING AGENTS REDUCED-FAT
Andrea Paola Rodriguez Trivino ¹
Mirian dos Santos ²
Maristela Midori Ozaki ³
Julliane Carvalho Barros ¹
Jairo Humberto López Vargas ⁴
Marise Aparecida Rodrigues Pollonio ³
¹ Universidade Estadual de Campinas
² Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas (Unicamp)
³ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
⁴ Universidad Nacional de Colombia
Vol 14, 2021 -
144773

Chemical and Physico-chemical Food Characterization (FQ)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Jairo Humberto López Vargas

EVALUATION OF ANTIOXIDANT CAPACITY FROM SEVEN DIETARY FIBER SOURCES AND ITS EFFECT ON HAMBURGER

INFLUENCE OF CHLORIDE SALTS IN GEL EMULSIONS ADDED OF POLYSACCHARIDES AS A FAT SUBSTITUTE IN MEAT PRODUCTS

GEL EMULSIONS WITH CHITOSAN AND AMORPHOUS CELLULOSE AS STRUCTURING AGENTS REDUCED-FAT

Co-authors (12)

Marise Aparecida Rodrigues Pollonio

Maristela Midori Ozaki

Andrea Paola Rodriguez Trivino

Mirian dos Santos

Julliane Carvalho Barros

Gilmar Freire da Costa

Jairo Humberto López Vargas

Diego Alonso Restrepo

MIGUEL ALARCON

José Castro

José Pérez

Maria Pagan

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