Efectividad De La Homogeneización A Alta Presión Y Ultrasónica En Suspensiones Alimentarias: Una Revisión Sistemática

Carlos Aguilar-Tello; Andy Noriega-Gonzales; Haniel Solis-Muñoz; Marlon Walter Valderrama Puscan; Grant Ilich Llaque Fernandez; Flor Alicia Calvanapón Alva

doi:10.18687/LEIRD2022.1.1.29

Efectividad De La Homogeneización A Alta Presión Y Ultrasónica En Suspensiones Alimentarias: Una Revisión Sistemática

Carlos Aguilar-Tello
, Andy Noriega-Gonzales
, Haniel Solis-Muñoz
, Marlon Walter Valderrama Puscan
, Grant Ilich Llaque Fernandez
, Flor Alicia Calvanapón Alva

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Abstract

Currently, the trend of a healthy, tasty and natural diet has increased due to the focus on the relationship between foodand health, which is why the food industry seeks to cause a potential impact on public health by providing greater nutritional value. This research was carried out in order to identify which method is more effective to prepare a healthy, safe food with high nutritional value. This systematic review was followed by following the PRISMA statement practice guideline for systematic reviews. The search was carried out in the databases: Science-Direct, and the Google Scholar platform. For this, the keywords (ultrasound homogenization, high pressure homogenization, food suspensions, fruit nectars) were considered during the years 2017 - 2020. The result was that high pressure homogenization is more effective in prolonging life useful of food suspensions, as well as to reduce the total microbial load.

Translated title of the contribution	Effectiveness of ultrasonic and high pressure homogenization in food suspensions: a systematic review
Original language	Spanish
Title of host publication	Proceedings of the 2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development
Subtitle of host publication	Exponential Technologies and Global Challenges: Moving Toward a New Culture of Entrepreneurship and Innovation for Sustainable Development, LEIRD 2022
Editors	Maria M. Larrondo Petrie, Jose Texier, Rodolfo Andres Rivas Matta
Publisher	Latin American and Caribbean Consortium of Engineering Institutions
ISBN (Electronic)	9786289520736
DOIs	https://doi.org/10.18687/LEIRD2022.1.1.29
State	Published - 1 Jan 2022
Externally published	Yes
Event	2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development, LEIRD 2022 - Virtual, Online, Colombia Duration: 6 Dec 2022 → 7 Dec 2022

Publication series

Name	Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
Volume	2022-December
ISSN (Electronic)	2414-6390

Conference

Conference	2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development, LEIRD 2022
Country/Territory	Colombia
City	Virtual, Online
Period	6/12/22 → 7/12/22

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Access to Document

10.18687/LEIRD2022.1.1.29

Cite this

Aguilar-Tello, C., Noriega-Gonzales, A., Solis-Muñoz, H., Puscan, M. W. V., Fernandez, G. I. L., & Alva, F. A. C. (2022). Efectividad De La Homogeneización A Alta Presión Y Ultrasónica En Suspensiones Alimentarias: Una Revisión Sistemática. In M. M. Larrondo Petrie, J. Texier, & R. A. R. Matta (Eds.), Proceedings of the 2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development: Exponential Technologies and Global Challenges: Moving Toward a New Culture of Entrepreneurship and Innovation for Sustainable Development, LEIRD 2022 (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology; Vol. 2022-December). Latin American and Caribbean Consortium of Engineering Institutions. https://doi.org/10.18687/LEIRD2022.1.1.29

Aguilar-Tello, Carlos ; Noriega-Gonzales, Andy ; Solis-Muñoz, Haniel et al. / Efectividad De La Homogeneización A Alta Presión Y Ultrasónica En Suspensiones Alimentarias : Una Revisión Sistemática. Proceedings of the 2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development: Exponential Technologies and Global Challenges: Moving Toward a New Culture of Entrepreneurship and Innovation for Sustainable Development, LEIRD 2022. editor / Maria M. Larrondo Petrie ; Jose Texier ; Rodolfo Andres Rivas Matta. Latin American and Caribbean Consortium of Engineering Institutions, 2022. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology).

@inproceedings{cb27e2ca38bb42c0a8b9202a0549f98d,

title = "Efectividad De La Homogeneizaci{\'o}n A Alta Presi{\'o}n Y Ultras{\'o}nica En Suspensiones Alimentarias: Una Revisi{\'o}n Sistem{\'a}tica",

abstract = "Currently, the trend of a healthy, tasty and natural diet has increased due to the focus on the relationship between foodand health, which is why the food industry seeks to cause a potential impact on public health by providing greater nutritional value. This research was carried out in order to identify which method is more effective to prepare a healthy, safe food with high nutritional value. This systematic review was followed by following the PRISMA statement practice guideline for systematic reviews. The search was carried out in the databases: Science-Direct, and the Google Scholar platform. For this, the keywords (ultrasound homogenization, high pressure homogenization, food suspensions, fruit nectars) were considered during the years 2017 - 2020. The result was that high pressure homogenization is more effective in prolonging life useful of food suspensions, as well as to reduce the total microbial load.",

keywords = "cloud value, food suspensions, particle size, turbidity, ultrasound",

author = "Carlos Aguilar-Tello and Andy Noriega-Gonzales and Haniel Solis-Mu{\~n}oz and Puscan, \{Marlon Walter Valderrama\} and Fernandez, \{Grant Ilich Llaque\} and Alva, \{Flor Alicia Calvanap{\'o}n\}",

note = "Publisher Copyright: {\textcopyright} 2022 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.; 2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development, LEIRD 2022 ; Conference date: 06-12-2022 Through 07-12-2022",

year = "2022",

month = jan,

day = "1",

doi = "10.18687/LEIRD2022.1.1.29",

language = "Espa{\~n}ol",

series = "Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology",

publisher = "Latin American and Caribbean Consortium of Engineering Institutions",

editor = "\{Larrondo Petrie\}, \{Maria M.\} and Jose Texier and Matta, \{Rodolfo Andres Rivas\}",

booktitle = "Proceedings of the 2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development",

}

Aguilar-Tello, C, Noriega-Gonzales, A, Solis-Muñoz, H, Puscan, MWV, Fernandez, GIL & Alva, FAC 2022, Efectividad De La Homogeneización A Alta Presión Y Ultrasónica En Suspensiones Alimentarias: Una Revisión Sistemática. in MM Larrondo Petrie, J Texier & RAR Matta (eds), Proceedings of the 2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development: Exponential Technologies and Global Challenges: Moving Toward a New Culture of Entrepreneurship and Innovation for Sustainable Development, LEIRD 2022. Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology, vol. 2022-December, Latin American and Caribbean Consortium of Engineering Institutions, 2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development, LEIRD 2022, Virtual, Online, Colombia, 6/12/22. https://doi.org/10.18687/LEIRD2022.1.1.29

Efectividad De La Homogeneización A Alta Presión Y Ultrasónica En Suspensiones Alimentarias: Una Revisión Sistemática. / Aguilar-Tello, Carlos; Noriega-Gonzales, Andy; Solis-Muñoz, Haniel et al.
Proceedings of the 2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development: Exponential Technologies and Global Challenges: Moving Toward a New Culture of Entrepreneurship and Innovation for Sustainable Development, LEIRD 2022. ed. / Maria M. Larrondo Petrie; Jose Texier; Rodolfo Andres Rivas Matta. Latin American and Caribbean Consortium of Engineering Institutions, 2022. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology; Vol. 2022-December).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Efectividad De La Homogeneización A Alta Presión Y Ultrasónica En Suspensiones Alimentarias

T2 - 2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development, LEIRD 2022

AU - Aguilar-Tello, Carlos

AU - Noriega-Gonzales, Andy

AU - Solis-Muñoz, Haniel

AU - Puscan, Marlon Walter Valderrama

AU - Fernandez, Grant Ilich Llaque

AU - Alva, Flor Alicia Calvanapón

PY - 2022/1/1

Y1 - 2022/1/1

N2 - Currently, the trend of a healthy, tasty and natural diet has increased due to the focus on the relationship between foodand health, which is why the food industry seeks to cause a potential impact on public health by providing greater nutritional value. This research was carried out in order to identify which method is more effective to prepare a healthy, safe food with high nutritional value. This systematic review was followed by following the PRISMA statement practice guideline for systematic reviews. The search was carried out in the databases: Science-Direct, and the Google Scholar platform. For this, the keywords (ultrasound homogenization, high pressure homogenization, food suspensions, fruit nectars) were considered during the years 2017 - 2020. The result was that high pressure homogenization is more effective in prolonging life useful of food suspensions, as well as to reduce the total microbial load.

AB - Currently, the trend of a healthy, tasty and natural diet has increased due to the focus on the relationship between foodand health, which is why the food industry seeks to cause a potential impact on public health by providing greater nutritional value. This research was carried out in order to identify which method is more effective to prepare a healthy, safe food with high nutritional value. This systematic review was followed by following the PRISMA statement practice guideline for systematic reviews. The search was carried out in the databases: Science-Direct, and the Google Scholar platform. For this, the keywords (ultrasound homogenization, high pressure homogenization, food suspensions, fruit nectars) were considered during the years 2017 - 2020. The result was that high pressure homogenization is more effective in prolonging life useful of food suspensions, as well as to reduce the total microbial load.

KW - cloud value

KW - food suspensions

KW - particle size

KW - turbidity

KW - ultrasound

UR - https://www.scopus.com/pages/publications/85150699625

U2 - 10.18687/LEIRD2022.1.1.29

DO - 10.18687/LEIRD2022.1.1.29

M3 - Contribución a la conferencia

AN - SCOPUS:85150699625

T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology

BT - Proceedings of the 2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development

A2 - Larrondo Petrie, Maria M.

A2 - Texier, Jose

A2 - Matta, Rodolfo Andres Rivas

PB - Latin American and Caribbean Consortium of Engineering Institutions

Y2 - 6 December 2022 through 7 December 2022

ER -

Aguilar-Tello C, Noriega-Gonzales A, Solis-Muñoz H, Puscan MWV, Fernandez GIL, Alva FAC. Efectividad De La Homogeneización A Alta Presión Y Ultrasónica En Suspensiones Alimentarias: Una Revisión Sistemática. In Larrondo Petrie MM, Texier J, Matta RAR, editors, Proceedings of the 2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development: Exponential Technologies and Global Challenges: Moving Toward a New Culture of Entrepreneurship and Innovation for Sustainable Development, LEIRD 2022. Latin American and Caribbean Consortium of Engineering Institutions. 2022. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology). doi: 10.18687/LEIRD2022.1.1.29

Efectividad De La Homogeneización A Alta Presión Y Ultrasónica En Suspensiones Alimentarias: Una Revisión Sistemática

Abstract

Publication series

Conference

UN SDGs

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