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

Producción científica: Capítulo del libro/informe/acta de congreso › Contribución a la conferencia › revisión exhaustiva

Resumen

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.

Título traducido de la contribución	Effectiveness of ultrasonic and high pressure homogenization in food suspensions: a systematic review
Idioma original	Español
Título de la publicación alojada	Proceedings of the 2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development
Subtítulo de la publicación alojada	Exponential Technologies and Global Challenges: Moving Toward a New Culture of Entrepreneurship and Innovation for Sustainable Development, LEIRD 2022
Editores	Maria M. Larrondo Petrie, Jose Texier, Rodolfo Andres Rivas Matta
Editorial	Latin American and Caribbean Consortium of Engineering Institutions
ISBN (versión digital)	9786289520736
DOI	https://doi.org/10.18687/LEIRD2022.1.1.29
Estado	Publicada - 1 ene. 2022
Publicado de forma externa	Sí
Evento	2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development, LEIRD 2022 - Virtual, Online, Colombia Duración: 6 dic. 2022 → 7 dic. 2022

Serie de la publicación

Nombre	Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
Volumen	2022-December
ISSN (versión digital)	2414-6390

Conferencia

Conferencia	2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development, LEIRD 2022
País/Territorio	Colombia
Ciudad	Virtual, Online
Período	6/12/22 → 7/12/22

Palabras clave

cloud value
food suspensions
particle size
turbidity
ultrasound

ODS de las Naciones Unidas

Este resultado contribuye a los siguientes Objetivos de Desarrollo Sostenible

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10.18687/LEIRD2022.1.1.29

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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. En 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).

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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",

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doi = "10.18687/LEIRD2022.1.1.29",

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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. En 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).

Producción científica: Capítulo del libro/informe/acta de congreso › Contribución a la conferencia › revisión exhaustiva

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

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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

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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. En Larrondo Petrie MM, Texier J, Matta RAR, editores, 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

Resumen

Serie de la publicación

Conferencia

Palabras clave

ODS de las Naciones Unidas

Acceder al documento

Otros archivos y enlaces

Huella

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