Osorio Arias , Juan Camilo  |  Investigador

documento

• A novel process line for the valorization of industrial spent coffee grounds through coffee roasting technology and ultrasonic‐assisted extraction
• Critical Analysis of the Use of Semiempirical Models on the Dehydration of Thin-Layer Foods Based on Two Study Cases
• Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying
• Effects of spray drying conditions and the addition of surfactants on the foaming properties of a whey protein concentrate
• Evaluation of the antioxidant and physical properties of an exfoliating cream developed from coffee grounds
• Fractionation of spent coffee ground with tertiary amine extraction
• Fundamentals of High-Pressure Homogenization of Foods
• Hundred Years of Lactitol: From Hydrogenation to Food Ingredient
• New powder material obtained from spent coffee ground and whey protein; Thermal and morphological analysis
• Nutritional and functional properties of spent coffee ground‐cheese whey powder
• Rheological, texture, structural, and functional properties of Greek-style yogurt fortified with cheese whey-spent coffee ground powder
• Supercritical CO2 Extraction Process
• Sustainable Management and Valorization of Spent Coffee Grounds Through the Optimization of Thin Layer Hot Air-Drying Process
• The influence of hot-air mechanical drying on the sensory quality of specialty Colombian coffee