Búsqueda avanzada

FIORELLA PATRICIA CARDENAS TORO

FIORELLA PATRICIA CARDENAS TORO

FIORELLA PATRICIA CARDENAS TORO

Doctorado en Ingeniería de Alimentos, UNIVERSIDAD ESTADUAL DE CAMPINAS

Ver todos los grados

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 24 publicaciones

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).
CARRILLO, M. N.; PARIONA, L. K.; CARDENAS, F. P.; NAKAMA, G. K.(2019). Design of a sunscreen considering the valorization of agroindustrial waste from the wine industry. En 16th LACCEI International Multi-Conference for Engineering, Education, and Technology ¿INNOVATION IN EDUCATION AND INCLUSION. (pp. 1 - 10). Latin American and Caribbean Consortium of Engineering Institutions. Recuperado de: http://laccei.org/LACCEI2019-MontegoBay/full_papers/FP369.pdf