Published: 2024-07-16

Evaluation of the moisture percentage of gluten-free pasta mix from hyperprotein quinoa flour and its effect on cooking characteristics and color in the final product

Astrid Carolina Vanegas Guilombo , José Fernando Solanilla Duque , Diego Fernando Roa Acosta , Jhon Edison Nieto Calvache
DOI: https://doi.org/10.57173/ritc.v1n18a2
DOI: https://doi.org/10.57173/ritc.v1n18a4
DOI: https://doi.org/10.57173/ritc.v1n18a1

Interfacial properties in multiphase food systems: scientific trends in formation, structure and functionality

Yesika López Fuertes , Diego Fernando Roa Acosta, José Fernando Solanilla Duque , Jesus Eduardo Bravo Gomez , Jhon Edison Nieto Calvache
DOI: https://doi.org/10.57173/ritc.v1n18a6
DOI: https://doi.org/10.57173/ritc.v1n18a5

Efficiency of carbamazepine removal using adsorbent materials obtained from coffee processing waste

Edwin Sierra Gaviría, César Fernández Morantes , Cristian Miranda , Nasly Delgado
DOI: https://doi.org/10.57173/ritc.v1n18a3
DOI: https://doi.org/10.57173/ritc.v1n18a7

Exploitation of agro-industrial wastes: Chemical and physical treatments of coconut fibers with potential use in composite materials

Eduardo Argote Ortiz , Pedro Alban Bolaños , Elsa Susana Cajiao Buitrón , Héctor Samuel Villada Castillo
DOI: https://doi.org/10.57173/ritc.v1n18a8

Evaluation of the Biological and Chemical Stability of Different Composts as Inoculum in Aerobic Biodegradation Tests

Ronaldo Ademir Bonilla Laguado, Héctor Samuel Villada Castillo, Jhon Jairo Palechor Trochez
DOI: https://doi.org/10.57173/ritc.v1n18a9
DOI: https://doi.org/10.57173/ritc.v1n18a10

Development of a 3D Printer with Dual Extrusion Head for Industrial Applications

Jefferson Solarte , Alejandro Hoyos , Francisco Mercado , Álvaro Rojas
DOI: https://doi.org/10.57173/ritc.v1n18a11