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Unit operations for the production of dark, milk, and white chocolate. A systematic review by Villafuerte-Carrillo, Franklin Rolando

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Overproduction of gamma-aminobutyric acid and increased antioxidant capacity by Lactiplantibacillus pentosus TEJ4 through optimization by response surface methodology by Orantes-Pérez, Doryan Osmara

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Physicochemical evaluation of acid whey obtained from doble crema cheese produced in Belén, Boyacá, Colombia by Pineda, Erika

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Pickering emulsions as encapsulation means of bioactive compounds: review by Guevara-Guerrero, Beatriz

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Bioactive potential of strawberry crop residues (Fragaria x ananassa) in Costa Rica by Salas-Arias, Karla Melissa

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Salt precipitation of a crude extract with cellulolytic activity produced by Aspergillus niger UC33 by Morales Borrell, Dayana

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Production of Orellana mushroom (Pleurotus ostreatus) on agricultural residues and pastures generated in the community of Obonuco, Nariño by Obando, Gabriel Andres

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Properties, benefits and effects of soursop (Annona muricata L.) on blood glucose and cancer by Sosa Crespo, Irving

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Mechanical properties of polysaccharide-based films for food packaging: a review by Bacca González, César Augusto

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Partial substitution of wheat flour (Triticun aestivum L.) by chocho flour (Lupinus mutabilis) in the production of cookies by Victor Jhoel

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Taxonomic report of filamentous fungi presents in sewage waste sludge with biotechnologi-cal potential by Gutiérrez-Anzueto, Brenda Irais

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Technological properties of pork in sausage production: comparison of trimmings obtained from animals of meat, meat-lard and lard breeds by Franko, Elena

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Use of L-arginine and ascorbic acid to preserve minimally processed "Tommy Atkins" mango by Escobar-Calderon, Johanna Victoria

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Use of propolis and ε-polylysine as preservative agents in beaten yogurt by Lectong-Cusme, Nieve Esther

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Potential use of Camu-Camu (Myrciaria dubia) in Functional Food Development by Londoño Hernández, Liliana

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