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FIORELLA PATRICIA CARDENAS TORO

FIORELLA PATRICIA CARDENAS TORO

FIORELLA PATRICIA CARDENAS 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 25 publicaciones

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.; CARDENAS, 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
CARDENAS, F. P.; NAKAMA, G. K.; COUTINHO, J.; GODOY, H.; MEIRELES, M. A.(2022). High pressure extraction techniques for the recovery of carotenoid-rich extracts from pressed palm fiber: A case of study. En 20th LACCEI International Multi-Conference for Engineering, Education, and Technology: ¿Education, Research and Leadership in Post-pandemic Engineering: Resilient, Inclusive and Sustainable Actions¿. (pp. 1 - 6). LACCEI - Latin American and Caribbean Consortium of Engineering Institutions.
CASTRO, E. M.; Torrejón, L.; Medina, M.; Cayo, I.; CARDENAS, F. P.(2022). Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process. Foods. Volumen: 11. (pp. 1 - 18). Recuperado de: https://www.mdpi.com/2304-8158/11/12/1769/xml
CASTRO, E. M.; TORREJÓN, L.; CAYO, I.; CARDENAS, F. P.(2021). Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution-Alternating Least Squares. Foods. Volumen: 10. (pp. 1 - 17). Recuperado de: https://www.mdpi.com/2304-8158/10/12/3101#cite
GONZALES, M.; CHAVEZ, J.; OBREGON, H. A.; CARDENAS, F. P.; SIMIRGIOTIS, M.; BORQUEZ, J.; ROBLES, J. R. M.(2020). MAIN FATTY ACIDS, PHENOLIC COMPOUNDS, AND EVALUATION OF GASTROPROTECTIVE EFFECT OF MALBEC GRAPE SEEDS, A WINE INDUSTRY BY-PRODUCT. Rasayan Journal of Chemistry. Volumen: 13. (pp. 1 - 11).
OBREGON, H. A.; HUAYTA, F. V.; CARDENAS, F. P.; CHUQUILIN, R.(2020). Supercritical carbon dioxide extraction of Vitis Vinifera Malbec seeds oil: Kinetic modelling and solubility evaluation. En 18th LACCEI International Multi-Conference for Engineering, Education, and Technology: Engineering, Integration, and Alliances for a Sustainable Development Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy. (pp. 1 - 7). LACCEI - Latin American and Caribbean Consortium of Engineering Institutions.
Fernández, E.; Chavez, S.; Siche, R.; Castro, E.; CARDENAS, F. P.(2020). The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa. Antioxidants. Volumen: 2. (pp. 1 - 12).