BIODEGRADACIÓN ANAEROBIA DE UN MATERIAL BIODEGRADABLE BAJO DIGESTIÓN ANAEROBIA TERMÓFILA

by RICARDO CAMACHO-MUÑOZ, JOSE LUIS HOYOS-CONCHA

Residuos piscícolas a ensilaje biológico: Evaluación Fisicoquímica

by Rodrigo Ortega Toro, José Luis Hoyos Concha
Published 2016-03-01

ANAEROBIC BIODEGRADATION OF A BIODEGRADABLE MATERIAL UNDER ANAEROBIC - THERMOPHILIC DIGESTION

by RICARDO CAMACHO-MUÑOZ, JOSE LUIS HOYOS-CONCHA
Published 2014-12-01

Métodos de extracción, refinación y concentración de aceite de pescado como fuente de ácidos grasos omega-3

by Jeimmy Rocío Bonilla, José Luis Hoyos Concha
Published 2018-08-01

PRODUCCIÓN DE POLIHIDROXIALCANOATOS (PHAs) A PARTIR DE Ralstonia eutropha EN UN MEDIO CON HARINA DE YUCA COMO FUENTE DE CARBONO

by ELIZABETH ROJAS FERNÁNDEZ, JOSÉ LUIS HOYOS CONCHA, SILVIO ANDRÉS MOSQUERA SÁNCHEZ

OPTIMIZACIÓN DE LA HIDRÓLISIS ENZIMÁTICA DE PROTEÍNAS PRESENTES EN SEMILLAS DE GUANDUL (Cajanus cajan)

by EDIER GAVIRIA-ACOSTA, RICARDO BENÍTEZ-BENÍTEZ, LUIS LENIS, JOSÉ LUIS HOYOS-CONCHA

Rheological Study of an Extruded Fish Diet with the Addition of Hydrolyzed Protein Flour

by José Luis Hoyos-Concha, Héctor Samuel Villada-Castillo, Alejandro Fernández-Quintero, Rodrigo Ortega-Toro
Published 2021-08-01

Effect of the Addition of High-Protein Hydrolyzed Flour from Oncorhynchus mykiss Byproducts on the Properties of an Extruded Feed

by José Luis Hoyos-Concha, Héctor Samuel Villada-Castillo, Alejandro Fernández-Quintero, Rodrigo Ortega-Toro
Published 2022-01-01

Quinoa extruded snacks with probiotics: Physicochemical and sensory properties

by Karen Sofia Muñoz Pabon, Karen Sofia Muñoz Pabon, José Luis Hoyos Concha, José Fernando Solanilla Duque
Published 2022-09-01

Extrusion parameters and physical transformations of an extrudate for fish: Effect of the addition of hydrolyzed protein flour from by-products of Oncorhynchus mykiss

by José Luis Hoyos-Concha, Héctor Samuel Villada-Castillo, Diego Fernando Roa-Acosta, Alejandro Fernández-Quintero, Rodrigo Ortega-Toro
Published 2023-01-01

Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour

by Deiny Maryeli Córdoba-Cerón, Darwin Carranza-Saavedra, Diego Fernando Roa-Acosta, Jose Luis Hoyos-Concha, Jose Fernando Solanilla-Duque
Published 2022-12-01

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties

by Karen Sofia Muñoz-Pabon, Diego Fernando Roa-Acosta, José Luis Hoyos-Concha, Jesús Eduardo Bravo-Gómez, Vicente Ortiz-Gómez
Published 2022-10-01

Digestibilidad de hidrolizados enzimáticos de vísceras de origen animal en Piaractus brachypomus, Cuvier 1818

by Críspulo Perea Román, Yeny Judith Garcés Caicedo, Yerika Jeslanny Morales Barvo, Marly Andreina Jiménez Chamorro, José Luis Hoyos Concha, Nelson José Vivas Quila
Published 2021-04-01

MÉTODO DELPHI EN ESTUDIOS DE PROSPECTIVA TECNOLÓGICA: Una aproximación para calcular el número de expertos y aplicación del coeficiente de competencia experta “K”

by JHON WILDER ZARTHA SOSSA, JUAN MANUEL MONTES HINCAPIÉ, IVAN DARIO TORO JARAMILLO, RAUL HERNANDEZ ZARTA, HECTOR SAMUEL VILLADA CASTILLO, JOSE LUIS HOYOS CONCHA
Published 2017-07-01

Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking

by Karen Sofia Muñoz-Pabon, Karen Sofia Muñoz-Pabon, Astrid Soraya Parra-Polanco, Diego Fernando Roa-Acosta, Jose Luis Hoyos-Concha, Jesus Eduardo Bravo-Gomez
Published 2022-03-01

Development of a composite based on polylactic acid and lignocellulosic waste: new packaging for meat food storage

by Karen Sofia Muñoz-Pabon, Karen Sofia Muñoz-Pabon, Héctor Samuel Villada Castillo, José Luis Hoyos Concha, Alfredo A. Ayala Aponte, José Fernando Solanilla Duque
Published 2023-10-01