<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0122-8706</journal-id>
<journal-title><![CDATA[Ciencia y Tecnología Agropecuaria]]></journal-title>
<abbrev-journal-title><![CDATA[Cienc. Tecnol. Agropecuaria]]></abbrev-journal-title>
<issn>0122-8706</issn>
<publisher>
<publisher-name><![CDATA[Corporación Colombiana de Investigación Agropecuaria - Corpoica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0122-87062021000200017</article-id>
<article-id pub-id-type="doi">10.21930/rcta.vol22_num2_art:1489</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Industrial use of whey in the production of a yogurt-type fermented milk drink with Aloe vera L. (Asphodelaceae) crystals and Passiflora ligularis Juss. (Passifloraceae)]]></article-title>
<article-title xml:lang="es"><![CDATA[Aprovechamiento industrial del lactosuero en la elaboración de una bebida láctea fermentada tipo yogur con cristales de Aloe vera L. (Asphodelaceae) y Passiflora ligularis Juss. (Passifloraceae)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gutiérrez Álzate]]></surname>
<given-names><![CDATA[Katherine]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Beltrán Cotta]]></surname>
<given-names><![CDATA[Luis Alfonso]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Granados Conde]]></surname>
<given-names><![CDATA[Clemente]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Cartagena  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Cartagena  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Cartagena  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2021</year>
</pub-date>
<volume>22</volume>
<numero>2</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0122-87062021000200017&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0122-87062021000200017&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0122-87062021000200017&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Currently, the food industry searches for innovation and the use of natural and more economical resources. With this in mind, the industrial application of whey was used to elaborate a yogurt-type fermented milk drink with Aloe vera L. crystals (Asphodelaceae) and Passiflora ligularis Juss. (Passifloraceae). For this purpose, A. vera crystals and granadilla or passionfruit pulp, were extracted and added to the four formulations established. Physicochemical, bromatological, microbiological, and sensory analyses (hedonic test) were carried out. The formulations with the highest content of A. vera (F4) and granadilla (F2) showed the best results in bromatological, microbiological, and sensory properties. The A. vera crystals and the granadilla pulp are of great industrial value due to the improvement that their addition gave to the physicochemical, bromatological, microbiological, and sensory properties of the yogurt-type fermented milk drink.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Actualmente, la industria alimentaria busca la innovación y el aprovechamiento de recursos naturales que sean más económicos. Pensando en ello, este trabajo tuvo como finalidad el aprovechamiento industrial del lactosuero mediante la elaboración de una bebida láctea fermentada tipo yogur con cristales de Aloe vera L. (Asphodelaceae) y Passiflora ligularis Juss. (Passifloraceae). Para esto, se extrajeron cristales de A. vera y pulpa de granadilla, y se adicionaron a las cuatro formulaciones establecidas. Se realizaron análisis fisicoquímicos, bromatológicos, microbiológicos y sensoriales (prueba hedónica). Las formulaciones que tuvieron mayor contenido de A. vera (F4) y granadilla (F2) presentaron los mejores resultados en las propiedades bromatológicas, microbiológicas y sensoriales. Se estableció que los cristales de A. vera y la pulpa de granadilla pueden ser de gran valor industrial, dado que su adición mejoró las propiedades fisicoquímicas, bromatológicas, microbiológicas y sensoriales de la bebida láctea fermentada tipo yogur.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[microbiological properties]]></kwd>
<kwd lng="en"><![CDATA[pasteurization]]></kwd>
<kwd lng="en"><![CDATA[sensory evaluation]]></kwd>
<kwd lng="en"><![CDATA[storage]]></kwd>
<kwd lng="en"><![CDATA[temperature]]></kwd>
<kwd lng="es"><![CDATA[almacenamiento]]></kwd>
<kwd lng="es"><![CDATA[evaluación sensorial]]></kwd>
<kwd lng="es"><![CDATA[pasteurización]]></kwd>
<kwd lng="es"><![CDATA[propiedades microbiológicas]]></kwd>
<kwd lng="es"><![CDATA[temperatura]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Acevedo]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Montero]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Atencio]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Álvarez]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Elaboración de un producto cárnico tipo salchicha con incorporación de harina de garbanzo y gel de Aloe vera]]></article-title>
<source><![CDATA[@limentech, Ciencia y Tecnología Alimentaria]]></source>
<year>2017</year>
<volume>15</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>5-16</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Adamberg]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Kask]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Laht]]></surname>
<given-names><![CDATA[T. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Paalme]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The effect of temperature and pH on the growth of lactic acid bacteria: a pH-auxostat study]]></article-title>
<source><![CDATA[International Journal of Food Microbiology]]></source>
<year>2003</year>
<volume>85</volume>
<numero>1- 2</numero>
<issue>1- 2</issue>
<page-range>171-83</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="">
<collab>Agronet</collab>
<source><![CDATA[Reporte: área, producción y rendimiendo nacional por cultivo]]></source>
<year>2020</year>
</nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Arce-Méndez]]></surname>
<given-names><![CDATA[J. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Thompson-Vicente]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Calderón-Villaplana]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Incorporación de la proteína del suero lácteo en un queso fresco]]></article-title>
<source><![CDATA[Agronomía Mesoamericana]]></source>
<year>2016</year>
<volume>27</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>61-71</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Arias]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Ocampo]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Urrea]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Sistemas de polinización en granadilla (Passiflora ligularis Juss.) como base para estudios genéticos y de conservación]]></article-title>
<source><![CDATA[Acta Agronómica]]></source>
<year>2016</year>
<volume>65</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>197-203</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="">
<collab>Association of Official Agricultural Chemists [AOAC]</collab>
<source><![CDATA[Official methods of analysis of the AOAC]]></source>
<year>1990</year>
<edition>15th ed.</edition>
</nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bonilla]]></surname>
<given-names><![CDATA[M. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Jiménez]]></surname>
<given-names><![CDATA[L. G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Potencial industrial del Aloe vera]]></article-title>
<source><![CDATA[Revista Cubana de Farmacia]]></source>
<year>2016</year>
<volume>50</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>139-50</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Boynton]]></surname>
<given-names><![CDATA[R. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Novakovic]]></surname>
<given-names><![CDATA[A. M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Industry evaluations of the status and prospects for the burgeoning New York Greek-style yogurt industry]]></source>
<year>2014</year>
<publisher-name><![CDATA[Cornell University]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cabrera]]></surname>
<given-names><![CDATA[S. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Sandoval]]></surname>
<given-names><![CDATA[A. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Forero]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Potencial antioxidante y antimicrobiano de extractos acuosos e hidroalcohólicos de granadilla (Passiflora ligularis)]]></article-title>
<source><![CDATA[Acta Agronómica]]></source>
<year>2014</year>
<volume>63</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>1-11</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Carvajal]]></surname>
<given-names><![CDATA[L. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Turbay]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Álvarez]]></surname>
<given-names><![CDATA[L. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Álvarez]]></surname>
<given-names><![CDATA[J. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Bonilla]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Restrepo]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Parra]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Relación entre los usos populares de la granadilla (Passiflora ligularis Juss) y su composición fitoquímica]]></article-title>
<source><![CDATA[Biotecnología en el Sector Agropecuario y Agroindustrial]]></source>
<year>2014</year>
<volume>12</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>185-96</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gaona-Gonzaga]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Vásquez-Rojas]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Aguayo-Pacas]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Viera-Arroyo]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Viteri-Díaz]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Sotomayor-Correa]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Medina-Rivera]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Mejía-Bonilla]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Cartagena-Ayala]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Respuesta del cultivo de granadilla (Passiflora ligularis Juss) cultivar &#8220;Colombiana&#8221; al suministro de nitrógeno y potasio por fertirriego]]></article-title>
<source><![CDATA[Manglar]]></source>
<year>2020</year>
<volume>17</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>75-82</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hoyos]]></surname>
<given-names><![CDATA[J. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Agudelo]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Ortega]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Determinación de parámetros cinéticos de dos inóculos lácticos: Lactobacillus plantarum A6 y bacterias ácido lácticas de yogurt]]></article-title>
<source><![CDATA[Biotecnología en el Sector Agropecuario y Agroindustrial]]></source>
<year>2010</year>
<volume>8</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>8-16</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="">
<collab>Instituto Colombiano de Normas Técnicas y Certificación [Icontec]</collab>
<source><![CDATA[Norma Técnica Colombiana 4132. Guía general para el recuento de mohos y levaduras. Técnica de recuento de colonias a 25 ºC]]></source>
<year>1997</year>
</nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="">
<collab>Instituto Colombiano de Normas Técnicas y Certificación [Icontec]</collab>
<source><![CDATA[Norma Técnica Colombiana 805. Productos lácteos &#8211; Leches fermentadas]]></source>
<year>2005</year>
</nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="">
<collab>Instituto Colombiano de Normas Técnicas y Certificación [Icontec]</collab>
<source><![CDATA[Norma Técnica Colombiana 4458. Método para el recuento de coliformes y Escherichia coli]]></source>
<year>2007</year>
</nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Janiaski]]></surname>
<given-names><![CDATA[D. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Pimentel]]></surname>
<given-names><![CDATA[T. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Cruz]]></surname>
<given-names><![CDATA[A. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Prudencio]]></surname>
<given-names><![CDATA[S. H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Strawberry-flavored yogurts and whey beverages: what is the sensory profile of the ideal product?]]></article-title>
<source><![CDATA[Journal of Dairy Science]]></source>
<year>2016</year>
<volume>99</volume>
<numero>7</numero>
<issue>7</issue>
<page-range>5273-83</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kailasapathy]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt]]></article-title>
<source><![CDATA[LWT - Food Science and Technology]]></source>
<year>2006</year>
<volume>39</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>1221-7</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Londoño]]></surname>
<given-names><![CDATA[M. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Sepúlveda]]></surname>
<given-names><![CDATA[J. U.]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Utilización del suero de queso fresco en la elaboración de bebida fermentada con cultivos probióticos]]></article-title>
<source><![CDATA[Ciencia y Tecnología de Alimentos]]></source>
<year>2017</year>
<volume>20</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>53-7</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Londoño]]></surname>
<given-names><![CDATA[M. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Sepúlveda]]></surname>
<given-names><![CDATA[J. U.]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Parra]]></surname>
<given-names><![CDATA[J. E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Bebida fermentada de suero de queso fresco inoculada con Lactobacillus casei]]></article-title>
<source><![CDATA[Revista Facultad Nacional de Agronomía Medellín]]></source>
<year>2008</year>
<volume>61</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>4409-21</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[López]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Beltrán]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Cardona]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Yepes]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[La fruta de la pasión, potencial contribución de la naturaleza a la seguridad alimentaria]]></article-title>
<source><![CDATA[Investigaciones Andina]]></source>
<year>2006</year>
<volume>8</volume>
<numero>12</numero>
<issue>12</issue>
<page-range>57-66</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Marulanda]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Granados]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[García-Zapateiro]]></surname>
<given-names><![CDATA[L. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Análisis sensorial y estimación fisicoquímica de vida útil de una bebida tipo yogur a base de lactosuero dulce fermentada con Estreptococcus salivarius ssp. Thermophilus y Lactobacillus casei ssp. casei]]></article-title>
<source><![CDATA[Producción + Limpia]]></source>
<year>2016</year>
<volume>11</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>94-102</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mazorra-Manzano]]></surname>
<given-names><![CDATA[M. Á.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramírez-Montejo]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Lugo-Sánchez]]></surname>
<given-names><![CDATA[M. E.]]></given-names>
</name>
<name>
<surname><![CDATA[González-Córdova]]></surname>
<given-names><![CDATA[A. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Vallejo-Córdoba]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Characterization of whey and whey cheese requesón from the production of asadero cheese (cooked cheese) Sonoran region]]></article-title>
<source><![CDATA[Nova Scientia]]></source>
<year>2019</year>
<volume>11</volume>
<numero>23</numero>
<issue>23</issue>
<page-range>220-33</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Miranda]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Maureira]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Vega-Gálvez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of Aloe vera (Aloe barbadensis Miller) gel]]></article-title>
<source><![CDATA[Journal of Food Engineering]]></source>
<year>2009</year>
<volume>91</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>297-304</page-range></nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Miranda]]></surname>
<given-names><![CDATA[O. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Fonseca]]></surname>
<given-names><![CDATA[P. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Ponce]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Cedeño]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Rivero]]></surname>
<given-names><![CDATA[L. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Vázquez]]></surname>
<given-names><![CDATA[L. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Elaboración de una bebida fermentada a partir del suero de leche que incorpora Lactobacillus acidophilus y Streptococcus thermophilus]]></article-title>
<source><![CDATA[Revista Cubana de Alimentación y Nutrición]]></source>
<year>2014</year>
<volume>24</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>7-16</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mukhekar]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Dasale]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Bhosale]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect on sensory and microbial properties of yogurt fortified with Aloe vera]]></article-title>
<source><![CDATA[The Pharma Innovation Journal]]></source>
<year>2018</year>
<volume>7</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>146-8</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Østlie]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Helland]]></surname>
<given-names><![CDATA[M. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Narvhus]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Growth and metabolism of selected strains of probiotic bacteria in milk]]></article-title>
<source><![CDATA[International Journal of Food Microbiology]]></source>
<year>2003</year>
<volume>87</volume>
<page-range>17-27</page-range></nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Parra]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[(Camellia sinensis L.) en las características fisicoquímicas, microbiológicas, proximales y sensoriales de yogurt durante el almacenamiento bajo refrigeración]]></article-title>
<source><![CDATA[@limentech, Ciencia y Tecnología Alimentaria]]></source>
<year>2013</year>
<volume>11</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>56-64</page-range></nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Parra]]></surname>
<given-names><![CDATA[R. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Encapsulación de sábila (Aloe vera) y su efecto durante la incubación de yogur]]></article-title>
<source><![CDATA[Cultura Científica]]></source>
<year>2014</year>
<volume>12</volume>
<page-range>66-73</page-range></nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Poveda]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Suero lácteo, generalidades y potencial uso como fuente de calcio de alta biodisponibilidad]]></article-title>
<source><![CDATA[Revista Chilena de Nutrición]]></source>
<year>2013</year>
<volume>40</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>397-403</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Repo]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Encina]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Determinación de la capacidad antioxidante y compuestos bioactivos de frutas nativas peruanas]]></article-title>
<source><![CDATA[Revista de la Sociedad Química del Perú]]></source>
<year>2008</year>
<volume>74</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>108-24</page-range></nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="">
<collab>Ministerio de Salud de Colombia</collab>
<article-title xml:lang=""><![CDATA[Por la cual se reglamenta parcialmente el Título V de la Ley 09 de 1979, en lo referente a procesamiento, composición, requisitos, transporte y comercialización de los derivados lácteos]]></article-title>
<source><![CDATA[Resolución 2310]]></source>
<year>1986</year>
</nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ruiz]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramírez]]></surname>
<given-names><![CDATA[A. O.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Elaboración de yogurt con probióticos (Bifidobacterium spp. Y Lactobacillus acidophilus) e inulina]]></article-title>
<source><![CDATA[Revista de la Facultad de Agronomía]]></source>
<year>2009</year>
<volume>26</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>223-42</page-range></nlm-citation>
</ref>
<ref id="B33">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sánchez]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Caballero]]></surname>
<given-names><![CDATA[L. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Uso de cristales de aloe vera (Aloe barbadensis Miller) en la elaboración de un relleno líquido para bombom de chocolate]]></article-title>
<source><![CDATA[@limentech]]></source>
<year>2020</year>
<volume>17</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>80-93</page-range></nlm-citation>
</ref>
<ref id="B34">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Serván]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Interés farmacéutico de los mucílagos]]></source>
<year>2018</year>
<publisher-name><![CDATA[Universidad de Sevilla]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B35">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Shaaban]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Fattah]]></surname>
<given-names><![CDATA[A. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Sree]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Hassan]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Bayoum]]></surname>
<given-names><![CDATA[H. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Eissa]]></surname>
<given-names><![CDATA[H. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The use of lemongrass extracts as antimicrobial and food additive potential in yoghurt]]></article-title>
<source><![CDATA[Journal of American Science]]></source>
<year>2010</year>
<volume>6</volume>
<numero>11</numero>
<issue>11</issue>
<page-range>582-94</page-range></nlm-citation>
</ref>
<ref id="B36">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tirado]]></surname>
<given-names><![CDATA[D. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Granados]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Acevedo]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Marulanda]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[De la Hoz]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Elaboración de una bebida láctea a base de lactosuero fermentado usando Streptococcus salivarius ssp., Thermophilus y Lactobacillus casei ssp. casei]]></article-title>
<source><![CDATA[@limentech]]></source>
<year>2015</year>
<volume>13</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>13-9</page-range></nlm-citation>
</ref>
<ref id="B37">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vahedi]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Tehrani]]></surname>
<given-names><![CDATA[M. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Shahidi]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Optimizing of fruit yoghurt formulation and evaluating its quality during storage]]></article-title>
<source><![CDATA[American-Eurasian Journal of Agricultural and Environmental Sciences]]></source>
<year>2008</year>
<volume>3</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>922-7</page-range></nlm-citation>
</ref>
<ref id="B38">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vega]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Ampuero]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Díaz]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Lemus]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[El aloe vera (Aloe barbadensis Miller) como componente de alimentos funcionales]]></article-title>
<source><![CDATA[Revista Chilena de Nutrición]]></source>
<year>2005</year>
<volume>32</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>208-14</page-range></nlm-citation>
</ref>
<ref id="B39">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vega-Gálvez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Miranda]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Aranda]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Henriquez]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Vergara]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Tabilo-Munizaga]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Pérez- Won]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of high hydrostatic pressure on functional properties and quality characteristics of aloe vera gel (Aloe barbadensis Miller)]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2011</year>
<volume>129</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>1060-5</page-range></nlm-citation>
</ref>
<ref id="B40">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Villa-Uvidia]]></surname>
<given-names><![CDATA[D. N.]]></given-names>
</name>
<name>
<surname><![CDATA[Osorio-Rivera]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Villacis-Venegas]]></surname>
<given-names><![CDATA[N. Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Extracción, propiedades y beneficios de los mucílagos]]></article-title>
<source><![CDATA[Dominio de las Ciencias]]></source>
<year>2020</year>
<volume>6</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>503-24</page-range></nlm-citation>
</ref>
<ref id="B41">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Widyastuti]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Febrisiantosa]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The role of lactic acid bacteria in milk fermentation]]></article-title>
<source><![CDATA[Food and Nutrition Sciences]]></source>
<year>2014</year>
<volume>5</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>435-42</page-range></nlm-citation>
</ref>
<ref id="B42">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wijesundara]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Adikari]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Development of aloe vera (Aloe barbadensis Miller) incorporated drinking yoghurt]]></article-title>
<source><![CDATA[International Journal of Scientific and Research Publications]]></source>
<year>2017</year>
<volume>7</volume>
<numero>11</numero>
<issue>11</issue>
<page-range>334-42</page-range></nlm-citation>
</ref>
<ref id="B43">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Yadav]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Jain]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Sinha]]></surname>
<given-names><![CDATA[P. R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of changes during storage of probiotic dahi at 7 °C]]></article-title>
<source><![CDATA[International Journal of Dairy Technology]]></source>
<year>2007</year>
<volume>60</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>205-10</page-range></nlm-citation>
</ref>
<ref id="B44">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zapata]]></surname>
<given-names><![CDATA[I. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Sepúlveda-Valencia]]></surname>
<given-names><![CDATA[U.]]></given-names>
</name>
<name>
<surname><![CDATA[Rojano]]></surname>
<given-names><![CDATA[B. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Efecto del tiempo de almacenamiento sobre las propiedades fisicoquímicas, probióticas y antioxidantes de yogurt saborizado con mortiño (Vaccinium meridionale Sw)]]></article-title>
<source><![CDATA[Información Tecnológica]]></source>
<year>2015</year>
<volume>26</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>17-28</page-range></nlm-citation>
</ref>
<ref id="B45">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Bao]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Ye]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Xie]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[He]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Mergens]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Yatcilla]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Zheng]]></surname>
<given-names><![CDATA[Q.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Chemical investigation of major constituents in Aloe vera leaves and several commercial aloe juice powders]]></article-title>
<source><![CDATA[Journal of AOAC International]]></source>
<year>2018</year>
<volume>101</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>1741-51</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
