TEMARIO

PROCESAMIENTO Y PRESERVACIÓN DE ALIMENTOS.

           4.7.01                Refinación del aceite crudo de durazno (Prunus pérsica) y su
                            caracterización. (Refinement of the crude oil of the peach
                            Prunus-pérsica and his characterization).
                            Alberto Mieres-Pitre, Gian Franco Santangelo, Carla González.
                            Universidad de Carabobo, Venezuela.

           4.7.02                Rendimiento de la extracción por prensado en frío y refinación del
                            aceite de la almendra del fruto de la palma corozo
                            (Acronomia aculeata).
                            Carlos Hernández, Alberto Mieres-Pitre.
                            Universidad de Carabobo, Venezuela.

           4.7.03                Texture and oil of pre-dried potato chips.
                            Franco Pedreschi, Pedro Moyano. 
                            Universidad de Santiago de Chile, Chile.

           4.7.04                Aplicación de estadística basada en diseño de experimentos
                            para optimizar la extracción de pectina de bagazo de melocotón.
                            Williams Castillo, Augusto Castillo, Cristina Gurrionero, Luis Ramírez.
                            Universidad Nacional del Santa, Perú.

           4.7.05                Measurement of flavor diffusivity from soft drinks into Polyethylene
                            terephtalate by headspace solid-phase microextraction-gas
                            chromatography.
                            M. Salami, Z. Emam-Djomeh, S.M. Mousavi, K. Rezaii.
                            University of Tehran, Irán.

           4.7.06                Evaluation of osmotic process in combination with coating
                            on drying behavior of apple.
                            M. Salami, Z. Emam-Djomeh, S.M. Mousavi, K. Rezaii.
                            University of Tehran, Irán.

           4.7.07                Investigation of effect of temperature on the amount of D-limonene
                            absorption into can’s lacquer from Orange soft drink.
                            H. Mir Saeed Ghazi, Z. Emam-Djomeh, S.M. Mousavi, K. Rezaii.
                            University of Tehran, Irán.

           4.7.08                Aprovechamiento de los residuos industriales en la obtención de
                            enzimas pécticas.
                            Nancy García.
                            Universidad de Cuenca, Ecuador.

           4.7.09                Caracterizacão físico-química de um alimento alternativo elaborado
                            a partir de residuos orgánicos da central de abastecimento
                            do Rio Grande do Norte – CEASA/ RN.
                            P. V. D. Medeiros, J. L. S. Melo, F. G. Carvalho, J. K. P. Alves, P. M. S.
                            Universidade Federal do Rio Grande do Norte, Brasil.

           4.7.10                 Effects of combined coating, air and microwave drying on the
                            exture and rehydration characteristics of apple slices.
                            G.R. Askari, Z. Eman- Djomeh..
                            University of Tehran, Irán.