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FIORELLA PATRICIA CÁRDENAS TORO

FIORELLA PATRICIA CÁRDENAS TORO

FIORELLA PATRICIA CÁRDENAS TORO

Doctorado en Ingeniería de Alimentos, UNIVERSIDAD ESTADUAL DE CAMPINAS

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Master en Ingeniería (UNIVERSIDAD DE TOHOKU)

Ingeniero Químico
DOCENTE ORDINARIO - PRINCIPAL
Docente a tiempo completo (DTC)
Departamento Académico de Ingeniería - Sección Ingeniería Industrial

Publicaciones

Se encontraron 31 publicaciones

Delgado, L.; CÁRDENAS, F. P.; Quispe, L.; Mena, L.; Oblitas, R.; Vargas, L.; Yoplac, I.(2026). Optimization of starch extraction from three varieties of avocado seeds (Persea americana Mill.): Physicochemical characterization and application in bio-based packaging materials. Journal of Agriculture and Food Research. (pp. 1 - 17). Recuperado de: https://www.sciencedirect.com/science/article/pii/S2666154326003662?via%3Dihub
Mori, D.; Valdivia, J.; Balcázar, C.; Cayo, I.; Cassel, E.; Castro, E.; CÁRDENAS, F. P.(2026). Dynamic profile of metabolites and volatile compounds in postharvest cocoa beans until chocolate production. European Food Research and Technology. Recuperado de: https://link.springer.com/article/10.1007/s00217-026-05088-7?utm_source=rct_congratemailt&utm_medium=email&utm_campaign=oa_20260220&utm_content=10.100
CÁRDENAS, F. P.; MEZA, J. H.; GONZALEZ, M.; CARRERA, C.; FERNANDEZ, G.(2025). Supercritical CO2 Extraction of Oleoresin from Peruvian Ginger (Zingiber officinale Roscoe): Extraction Yield, Polyphenol Content, Antioxidant Capacity, Chemical Analysis and Storage Stability. Molecules. (pp. 1013 - 1028). Recuperado de: https://www.mdpi.com/1420-3049/30/5/1013
HUAYTA, F. V.; CÁRDENAS, F. P.; OBREGON, H. A.(2025). Technical-economic evaluation of obtaining lucuma and grape oil with the use of Supercritical Fluid.. En 23rd LACCEI International Multi-Conference for Engineering, Education, and Technology: ¿Engineering, Artificial Intelligence, and Sustainable Technologies in service of society¿. (pp. 1 - 11). LACCEI - Latin American and Caribbean Consortium of Engineering Institutions. Recuperado de: chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://laccei.org/LACCEI2025-Mexico/full-papers/Contribution_999_final_a.pdf
CARDENAS, F. P.; MEZA, J. H.; NAKAMA, G. K.; ZABOT, G.(2024). Obtaining Bixin- and Tocotrienol-Rich Extracts from Peruvian Annatto Seeds Using Supercritical CO2 Extraction: Experimental and Economic Evaluation. Foods. Volumen: 10. (pp. 1 - 18). Recuperado de: https://www.mdpi.com/2304-8158/13/10/1549
CASTRO, E. M.; Balcázar, C.; Torrejón, L.; Medina, M.; Cayo, I.; CÁRDENAS, F. P.(2023). Effect of tempering and cocoa butter equivalents on crystallization kinetics, polymorphism, melting, and physical properties of dark chocolates. LWT. Volumen: 176. (pp. 1 - 10). Recuperado de: https://www.sciencedirect.com/science/article/pii/S0023643822013378?via%3Dihub
CÁRDENAS, F. P.(2023). Obtención de extractos de aceite esencial y oleorresina a partir del jengibre (Zingiber officinale) utilizando dióxido de carbono supercrítico.
CÁRDENAS, F. P.(2023). Supercritical CO2 extracts of ginger (Zingiber officinale R.): kinetic global yield, polyphenol content, antioxidant activity and its application as antioxidant in olive oil.