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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 28 publicaciones

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
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.
CÁRDENAS, 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.; CÁRDENAS, 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