<?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>0124-4108</journal-id>
<journal-title><![CDATA[Perspectivas en Nutrición Humana]]></journal-title>
<abbrev-journal-title><![CDATA[Perspect Nut Hum]]></abbrev-journal-title>
<issn>0124-4108</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0124-41082017000200167</article-id>
<article-id pub-id-type="doi">10.17533/udea.penh.v19n2a04</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Formulación de una colada empleando harina de Sancha Inchi (Plukenetia Volubilis L.) proveniente del proceso de obtención de aceite]]></article-title>
<article-title xml:lang="en"><![CDATA[Formulation of a Porridge Using Solid Remants of Sacha Inchi Flour After the Oil Extraction Process]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vásquez-Osorio]]></surname>
<given-names><![CDATA[Diana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hincapié-Llanos]]></surname>
<given-names><![CDATA[Gustavo A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cardona]]></surname>
<given-names><![CDATA[Mónica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jaramillo]]></surname>
<given-names><![CDATA[Diana Isabel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vélez-Acosta]]></surname>
<given-names><![CDATA[Lina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Pontificia Bolivariana  ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Pontificia Bolivariana  ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Pontificia Bolivariana  ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Pontificia Bolivariana  ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Pontificia Bolivariana  ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<volume>19</volume>
<numero>2</numero>
<fpage>167</fpage>
<lpage>179</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0124-41082017000200167&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0124-41082017000200167&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0124-41082017000200167&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Antecedentes: la extracción en frío de aceite de sacha inchi presenta bajo rendimiento, lo que genera aproximadamente un 60 % de torta residual, un contenido variado de grasa y un valor elevado de proteína.  Objetivo:  evaluar formulaciones de colada elaborados con harina de sacha inchi producida a partir de la torta residual de la extracción del aceite (HTSI).  Materiales y métodos: se obtuvo HTSI mediante el acondicionamiento de la torta, molienda y tamizado, luego se incorporó en una formulación de colada sustituyendo el almidón de maíz al 0 %, 25 % y 50 %. Las formulaciones fueron evaluadas fisicoquímica, microbiológica, reológica y sensorialmente con panelistas mayores de 45 años.  Resultados: según la Resolución 333 de 2011, la HTSI es buena fuente de proteína, calcio y ácidos grasos omega 3. Las formulaciones de colada presentaron buena calidad microbiológica y fueron aceptadas sensorialmente. La formulación F1 con sustitución del 50 % de almidón de maíz por HTSI fue un líquido que aportó 2,3 % menos energía, 16,3 % menos carbohidratos, 1,4 % más grasa y 90,7 % más proteína que una porción del producto tradicional.  Conclusiones: la HTSI puede ser empleada en matrices alimentarias, y aporta proteína de alta digestibilidad a la dieta.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Background:  Cold extraction of sacha inchi oil presents low yield, generating approximately 60% solid residual remnants, which contain a variety of fats and high levels of protein.  Objective:  Evaluate porridge formulations made with the solid remnants left from the oil extraction of sacha inchi flour (HTSI).  Materials and Methods:  HTSI was obtained using the solids as dough, then conditioning, grinding, and sieving. The resultant product was then incorporated into a porridge formulation by substitution with corn flour at 0%, 25% and 50%. The formulations were evaluated using physical chemistry, microbiology, and rheology, and additionally were evaluated sensorially in panel with adults aged 45+ years.  Results: HTSI is suitable for human consumption, and is a good source of protein, calcium and omega 3 fatty acids. The porridge formulations presented microbiological quality levels and were sensorially accepted by panel participants. Formulation with 50% substitution of cornstarch by HTSI is a liquid, and provides 2.3% less energy, 16.3% less carbohydrates, 1.4% more fat and 90.7% more protein than a portion of the traditional product.  Conclusions:  HTSI can be used in dietary plans to provide a high quality protein.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[procesamiento de alimentos]]></kwd>
<kwd lng="es"><![CDATA[calidad de los alimentos]]></kwd>
<kwd lng="es"><![CDATA[sacha inchi]]></kwd>
<kwd lng="es"><![CDATA[harina]]></kwd>
<kwd lng="es"><![CDATA[proteína.]]></kwd>
<kwd lng="en"><![CDATA[Food handling]]></kwd>
<kwd lng="en"><![CDATA[food quality]]></kwd>
<kwd lng="en"><![CDATA[sacha inchi]]></kwd>
<kwd lng="en"><![CDATA[flour]]></kwd>
<kwd lng="en"><![CDATA[protein.]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>1</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Follegatti-Romero]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Piantino]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Grimaldi]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Cabral]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Supercritical CO2 extraction of omega-3 rich oil from Sacha Inchi (Plukenetia volubilis L ) seeds. J. Supercrit]]></article-title>
<source><![CDATA[Fluids]]></source>
<year>2009</year>
<volume>49</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>323-9</page-range></nlm-citation>
</ref>
<ref id="B2">
<label>2</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hurtado Ordoñez]]></surname>
<given-names><![CDATA[ZA]]></given-names>
</name>
</person-group>
<source><![CDATA[Análisis composicional de la torta y aceite de semillas de sacha inchi (Plukenetia volubilis) cultivada en Colombia]]></source>
<year>2013</year>
<publisher-loc><![CDATA[Palmira ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B3">
<label>3</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sánchez Sánchez]]></surname>
<given-names><![CDATA[GL]]></given-names>
</name>
</person-group>
<source><![CDATA[Caracterización y cuantificación de ácidos grasos omega 3 y omega 6 presentes en el aceite de sacha inchi (Plukenetia volubilis L)]]></source>
<year>2012</year>
<publisher-loc><![CDATA[Medellín ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B4">
<label>4</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ruiz]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Díaz]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Anaya]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Rojas]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Análisis proximal, antinutrientes, perfil de ácidos grasos y de aminoácidos de semillas y tortas de 2 especies de Sacha inchi (Plukenetia volubilis y Plukenetia huayllabambana)]]></article-title>
<source><![CDATA[Rev Soc Quím Perú]]></source>
<year>2013</year>
<volume>79</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>29-6</page-range></nlm-citation>
</ref>
<ref id="B5">
<label>5</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ríos Mesa]]></surname>
<given-names><![CDATA[AF]]></given-names>
</name>
</person-group>
<source><![CDATA[Protocolo para buenas prácticas agrícolas en el desarrollo agroindustrial del cultivo de sacha inchi (Plukenetia volubilisv L.)]]></source>
<year>2015</year>
<publisher-loc><![CDATA[Medellín ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Pontificia Bolivariana]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B6">
<label>6</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[Á]]></given-names>
</name>
<name>
<surname><![CDATA[Corazon-Guivin]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Cachique]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Mejía]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Del Castillo]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Renno]]></surname>
<given-names><![CDATA[JF]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Diferenciación morfológica y por ISSR (Inter simple sequence repeats) de especies del género Plukenetia (Euphorbiaceae) de la Amazonía peruana: propuesta de una nueva especie]]></article-title>
<source><![CDATA[Rev Peru de Biol]]></source>
<year>2010</year>
<volume>17</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>325-30</page-range></nlm-citation>
</ref>
<ref id="B7">
<label>7</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kumar]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Smita]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Cumbal]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Debut]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Sacha inchi (Plukenetia volubilis L ) shell biomass for synthesis of silver nanocatalyst]]></article-title>
<source><![CDATA[J. of Saudi Chemical Society]]></source>
<year>2017</year>
<volume>21</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>S293-8</page-range></nlm-citation>
</ref>
<ref id="B8">
<label>8</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hamaker]]></surname>
<given-names><![CDATA[BR]]></given-names>
</name>
<name>
<surname><![CDATA[Valles]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Gilman]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Hardmeier]]></surname>
<given-names><![CDATA[RM]]></given-names>
</name>
<name>
<surname><![CDATA[Clark]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[HH]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Amino Acid and Fatty Acid Profiles of the Inca Penaut (Plunketia volubilis)]]></article-title>
<source><![CDATA[Cereal Chem]]></source>
<year>1992</year>
<volume>69</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>461-3</page-range></nlm-citation>
</ref>
<ref id="B9">
<label>9</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chirinos]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Pedreschi]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Domínguez]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Campos]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Comparison of the physicochemical and phytochemical characteristics of the oil of two Plukenetia species]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2015</year>
<volume>173</volume>
<page-range>1203-6</page-range></nlm-citation>
</ref>
<ref id="B10">
<label>10</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gutiérrez]]></surname>
<given-names><![CDATA[LF]]></given-names>
</name>
<name>
<surname><![CDATA[Rosada]]></surname>
<given-names><![CDATA[LM]]></given-names>
</name>
<name>
<surname><![CDATA[Jiménez]]></surname>
<given-names><![CDATA[Á]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Composición química de las semillas de "Sacha Inchi" (Plukenetia volubilis L) y características de su fracción lipídica]]></article-title>
<source><![CDATA[Grasas y aceites]]></source>
<year>2011</year>
<volume>62</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>76-83</page-range></nlm-citation>
</ref>
<ref id="B11">
<label>11</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Obregón]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<source><![CDATA[Obtención de Sacha Inchi (Plukenetia volubilis) en polvo, secado por atomización]]></source>
<year>1996</year>
<publisher-loc><![CDATA[Lima ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Nacional Agraria La Molina]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B12">
<label>12</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Aire Tarma]]></surname>
<given-names><![CDATA[YL]]></given-names>
</name>
<name>
<surname><![CDATA[Taipe Chacaltana]]></surname>
<given-names><![CDATA[KS]]></given-names>
</name>
</person-group>
<source><![CDATA[Elaboración y caracterización de bebida esterilizada a partir de sacha inchi (Plukenetia volubilis L.)]]></source>
<year>2011</year>
<publisher-loc><![CDATA[Chanchamayo ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Nacional Daniel Alcides Carrión]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B13">
<label>13</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Báez Pazmiño]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Borja Armijos]]></surname>
<given-names><![CDATA[AK]]></given-names>
</name>
</person-group>
<source><![CDATA[Elaboración de una barra energética a base de Sacha Inchi (Plukenetia volubilis) como fuente de Omega 3 y 6]]></source>
<year>2013</year>
<publisher-loc><![CDATA[Quito ]]></publisher-loc>
<publisher-name><![CDATA[Universidad San Francisco de Quito]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B14">
<label>14</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Betancourth López]]></surname>
<given-names><![CDATA[C F]]></given-names>
</name>
</person-group>
<source><![CDATA[Aprovechamiento de la torta residual de sacha inchi (Plukenetia volubilis Linneo) mediante extracción por solventes de su aceite]]></source>
<year>2013</year>
<publisher-loc><![CDATA[Manizales ]]></publisher-loc>
<publisher-name><![CDATA[Universidad de Manizales]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B15">
<label>15</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rawdkuen]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Murdayanti]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Ketnawa]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Phongthai]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Chemical properties and nutritional factors of pressed-cake from tea and sacha inchi sedes]]></article-title>
<source><![CDATA[Food Bioscience]]></source>
<year>2016</year>
<volume>15</volume>
<page-range>64-71</page-range></nlm-citation>
</ref>
<ref id="B16">
<label>16</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vélez Pérez]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<source><![CDATA[Exploración de la sacha inchi (Plukenetia volubilis) como fuente de proteína para uso en nutrición animal en Colombia]]></source>
<year>2013</year>
<publisher-loc><![CDATA[Medellín ]]></publisher-loc>
<publisher-name><![CDATA[Universidad EAFIT]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B17">
<label>17</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mondragón]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
</person-group>
<source><![CDATA[Estudio farmacognóstico y bromatológico de los residuos industriales de la extracción del aceite de Plukenetia volubilis L. (Sacha inchi)]]></source>
<year>2009</year>
<publisher-loc><![CDATA[Lima ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Nacional Mayor de San Marcos]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B18">
<label>18</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Maurer]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Hatta-Sakoda]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Pascual-Chagman]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Rodriguez-Saona]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Characterization and authentication of a novel vegetable source of omega-3 fatty acids, sacha inchi (Plukenetia Volubilis L ) oil]]></article-title>
<source><![CDATA[Food Chem]]></source>
<year>2012</year>
<volume>134</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>1173-80</page-range></nlm-citation>
</ref>
<ref id="B19">
<label>19</label><nlm-citation citation-type="book">
<collab>Food And Agriculture Organization of The United Nations</collab>
<article-title xml:lang=""><![CDATA[Findings and Recommendations of the 2011 FAO Expert Consultation on Protein Quality Evaluation In Human Nutrition]]></article-title>
<source><![CDATA[Dietary protein quality evaluation in human nutrition: Report of an FAO Expert Consultation]]></source>
<year>2013</year>
<page-range>19-48</page-range><publisher-loc><![CDATA[Rome ]]></publisher-loc>
<publisher-name><![CDATA[FAO]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B20">
<label>20</label><nlm-citation citation-type="book">
<collab>Organización Mundial de la Salud</collab>
<source><![CDATA[Protein and amino acid requirements in human nutrition: Report of a joint FAO/WHO/UNU expert consultation]]></source>
<year>2007</year>
<publisher-loc><![CDATA[Geneva ]]></publisher-loc>
<publisher-name><![CDATA[OMS]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B21">
<label>21</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Duodu]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Minnaar]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Legume composite flours and baked goods: nutritional, functional, sensory, and phytochemical qualities]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Victor]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<source><![CDATA[Preedy, Ronald Ross Watson, Vinood B. Patel. Flour and breads and their fortification in health and disease prevention]]></source>
<year>2011</year>
<publisher-loc><![CDATA[San Diego ]]></publisher-loc>
<publisher-name><![CDATA[Academic Press]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B22">
<label>22</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Trombete]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Saldanha]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Direito]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Fraga]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Aflatoxinas y tricotecenos en trigo y derivados incidencia de la contaminación y métodos de determinación]]></article-title>
<source><![CDATA[Rev. chil. nutr]]></source>
<year>2013</year>
<volume>40</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>181-8</page-range></nlm-citation>
</ref>
<ref id="B23">
<label>23</label><nlm-citation citation-type="book">
<collab>Organización de las Naciones Unidas para la Agricultura y la Alimentación</collab>
<source><![CDATA[Reglamentos a nivel mundial para las micotoxinas en los alimentos y en las raciones en el año 2003]]></source>
<year>2004</year>
<publisher-loc><![CDATA[Roma ]]></publisher-loc>
<publisher-name><![CDATA[FAO/OMS]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B24">
<label>24</label><nlm-citation citation-type="book">
<collab>Instituto Colombiano de Normas Técnicas y Certificación, NTC 267</collab>
<source><![CDATA[Harina de trigo]]></source>
<year>2013</year>
<publisher-loc><![CDATA[Bogotá ]]></publisher-loc>
<publisher-name><![CDATA[ICONTEC]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B25">
<label>25</label><nlm-citation citation-type="book">
<collab>Instituto Colombiano de Normas Técnicas y Certificación, Industrias alimentarias</collab>
<source><![CDATA[Nivel máximo permitido de aflatoxinas en los alimentos]]></source>
<year>2006</year>
<publisher-loc><![CDATA[Bogotá ]]></publisher-loc>
<publisher-name><![CDATA[ICONTEC]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B26">
<label>26</label><nlm-citation citation-type="book">
<collab>Colombia. Ministerio de la Protección Social</collab>
<source><![CDATA[Resolución 4506 de 2013 por la cual se establecen los niveles máximos de contaminantes en los alimentos destinados al consumo humano y se dictan otras disposiciones]]></source>
<year>2013</year>
<publisher-loc><![CDATA[Bogotá ]]></publisher-loc>
<publisher-name><![CDATA[El Ministerio]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B27">
<label>27</label><nlm-citation citation-type="book">
<collab>Instituto Colombiano de Normas Técnicas y Certificación, Análisis sensorial</collab>
<source><![CDATA[Identificación y selección de descriptores para establecer un perfil sensorial por una aproximación multidimensional: NTC 3932]]></source>
<year>1996</year>
<publisher-loc><![CDATA[Bogotá ]]></publisher-loc>
<publisher-name><![CDATA[ICONTEC]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B28">
<label>28</label><nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[da Cuncha]]></surname>
<given-names><![CDATA[DT]]></given-names>
</name>
<name>
<surname><![CDATA[Botelho]]></surname>
<given-names><![CDATA[RBA]]></given-names>
</name>
<name>
<surname><![CDATA[Ribeiro de Brito]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[de Oliveira Pineli]]></surname>
<given-names><![CDATA[LDL]]></given-names>
</name>
<name>
<surname><![CDATA[Stedefeldt]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Métodos para aplicar las pruebas de aceptación para la alimentación escolar validación de la tarjeta lúdica]]></article-title>
<source><![CDATA[Rev Chil Nutr]]></source>
<year>2013</year>
<volume>40</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>357-63</page-range></nlm-citation>
</ref>
<ref id="B29">
<label>29</label><nlm-citation citation-type="book">
<collab>Colombia. Ministerio de la Protección Social</collab>
<source><![CDATA[Resolución número 333 de 2011, por la cual se establece el reglamento técnico sobre los requisitos de rotulado o etiquetado nutricional que deben cumplir los alimentos envasados para consumo humano]]></source>
<year>2011</year>
<publisher-loc><![CDATA[Bogotá ]]></publisher-loc>
<publisher-name><![CDATA[El Ministerio]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B30">
<label>30</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ahmed]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Al-Foudari]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Al-Salman]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Almusallam A]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of particle size and temperature on rheological, thermal, and structural properties of pumpkin flour dispersion]]></article-title>
<source><![CDATA[J. Food Eng]]></source>
<year>2014</year>
<volume>124</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>43-53</page-range></nlm-citation>
</ref>
<ref id="B31">
<label>31</label><nlm-citation citation-type="book">
<source><![CDATA[Jagersberger J. Development of novel products on basis of Sacha Inchi - Use of press cakes and hulls]]></source>
<year>2013</year>
<publisher-loc><![CDATA[Berghofer ]]></publisher-loc>
<publisher-name><![CDATA[Universitat Wien]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B32">
<label>32</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Badui Dergal]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<source><![CDATA[Química de los alimentos]]></source>
<year>2013</year>
<edition>Quinta</edition>
<publisher-loc><![CDATA[México ]]></publisher-loc>
<publisher-name><![CDATA[Pearson]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B33">
<label>33</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Flores]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Lock]]></surname>
<given-names><![CDATA[O]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Reassessing the ancient use of Sacha inchi (Plukenetia volubilis L) for nutrition, health and cosmetics]]></article-title>
<source><![CDATA[Rev Fitoterapia]]></source>
<year>2013</year>
<volume>13</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>23-30</page-range></nlm-citation>
</ref>
<ref id="B34">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vasudevan]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Sreekumari]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<source><![CDATA[Texto de bioquímica para estudiantes de medicina]]></source>
<year>2012</year>
<publisher-loc><![CDATA[Guadalajara ]]></publisher-loc>
<publisher-name><![CDATA[Cuéllar Ayala]]></publisher-name>
</nlm-citation>
</ref>
</ref-list>
</back>
</article>
