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Vol. 3 No. 1 (2021): Vol 3. Núm 1. Enero - Junio 2021.
Published:
2023-02-21
Full Issue
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Research Articles
Development of an antimicrobial compound with silver nanoparticles synthesized from rosemary (rosmarinus officinalis) leaf extract, to be applied on fruits.
Marina Chanena Alvarado Aguilar, Jason David Arias Ortiz, Marcos Ítalo Palma Holguín
1-16
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DOI:
https://doi.org/10.53591/iqd.v3i1.2196
Production and characterization of a biopolymer obtained from cocoa agroindustrial wastes (CCN-51)
Cecilia Katherine Uzca Sornoza, Samantha Mishel Aguilar Siguenza, Dennis Leandro Espín Mayorga
17-29
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DOI:
https://doi.org/10.53591/iqd.v3i1.2197
Study of Cauje (Pouteria caimito) as a gastronomic nutritional food in school children from 6 to 12 years of age at the "León de Febres Cordero" school in the city of Guayaquil
Mercedes María Gordillo Alvarado, Tania Paola Robles Vélez
30-36
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DOI:
https://doi.org/10.53591/iqd.v3i1.2198
Feasibility study for the elaboration of shrimp meat nuggets (litopenaeus vannamei) enriched with quinoa (chenopodium quinoa) as a nutritional alternative for the population of guayaquilaña
Marcia Idilma Ochoa Palma, Simón Alejandro Muñoz Meza
37-44
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DOI:
https://doi.org/10.53591/iqd.v3i1.2199
Elaboration of a proposal for the creation of a Business Incubator focused on Gastronomic Projects
Rossana María Ricaurte Párraga, Daniel Alejandro Plaza Zúñiga
45-55
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DOI:
https://doi.org/10.53591/iqd.v3i1.2200
Use of the trumpet fish (Aulostomus strigosus) for the preparation of a substitute product for eel sauce and development of a culinary proposal in the city of Guayaquil
Rodolfo Benito Zamora Velásquez, Gustavo Antonio La Mota Hurel, Josseline Belen Barahona Cedeño
56-63
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DOI:
https://doi.org/10.53591/iqd.v3i1.2201
Extraction and application of essential oils from feijoa as a preservative in the production of fine dough sausages
Marina Urbeci Arteaga Peñafiel, María Briones Córdova, Peter Velásquez Pionce
64-74
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DOI:
https://doi.org/10.53591/iqd.v3i1.2202