<?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>1692-3561</journal-id>
<journal-title><![CDATA[Biotecnología en el Sector Agropecuario y Agroindustrial]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.Bio.Agro]]></abbrev-journal-title>
<issn>1692-3561</issn>
<publisher>
<publisher-name><![CDATA[Taller Editorial Universidad del Cauca]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1692-35612021000200271</article-id>
<article-id pub-id-type="doi">10.18684/bsaa.v19.n2.2021.1772</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Aplicación de altas presiones y otras tecnologías en frutas como alternativa de tratamientos térmicos convencionales]]></article-title>
<article-title xml:lang="en"><![CDATA[Application of high pressures and other technologies in fruits as alternative of conventional thermal treatments]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[FIGUEROA-SEPÚLVEDA]]></surname>
<given-names><![CDATA[KATHERINE,]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[CASTILLO-ROBLES]]></surname>
<given-names><![CDATA[NELLY-ZARITH,]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[MARTÍNEZ-GIRÓN]]></surname>
<given-names><![CDATA[JADER,]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia Sede Palmira Facultad de Ingeniería y Administración ]]></institution>
<addr-line><![CDATA[Palmira ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de Colombia Sede Palmira Facultad de Ingeniería y Administración ]]></institution>
<addr-line><![CDATA[Palmira ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad del Valle Sede Palmira  ]]></institution>
<addr-line><![CDATA[Palmira ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>19</volume>
<numero>2</numero>
<fpage>271</fpage>
<lpage>285</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1692-35612021000200271&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1692-35612021000200271&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1692-35612021000200271&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN En la actualidad la industria alimentaria busca ofrecer productos alimentarios frescos pero a su vez que tengan una vida útil prolongada. Existen varias técnicas que requieren tratamiento térmico las cuales permiten aumentar la vida útil de los alimentos pero estas pueden afectar la calidad final del producto. La alta presión hidrostática y la homogeneización por altas presiones son nuevas técnicas no térmicas que permiten actuar sobre los alimentos a temperaturas de proceso bajas alargando la vida útil y conservando la calidad nutricional. La alta presión hidrostática se ha aplicado en diferentes frutas mínimamente procesadas para conservar su frescura y propiedades nutricionales entre ellas: duraznos, mango, cerezas, fresas, pulpa de naranja, melón, chirimoya y las aceitunas donde se ha determinado que esta técnica conserva mejor las propiedades de estos materiales vegetales respecto a tratamientos térmicos convencionales. En cuanto a la homogeneización por alta presión se ha aplicado principalmente en jugos de manzana, fresa, mango, sandía, toronja y zumo de naranja obteniendo una buena inactivación de microorganismos y una mejor conservación de compuestos bioactivos, sin afectar las propiedades nutricionales y funcionales.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Currently, the food industry seeks to offer fresh food products but also have a long shelf life. There are several techniques that need heat treatment which allow prolonging the shelf life of food but these can affect the final quality of the product. High hydrostatic pressure and homogenization by high pressure are new non-thermal techniques that allow to act on food at low process temperatures, lengthening the shelf life and preserving the nutritional quality. High hydrostatic pressure has been applied to different minimally processed fruits to preserve their freshness and nutritional properties, including peaches, mango, cherries, strawberries, orange pulp, melon, custard apple and olives where it has been determined that this technique better preserves the properties of these plant materials compared to conventional heat treatments. Regarding high pressure homogenization, it has been applied in apple, strawberry, mango, watermelon, grapefruit and orange juice juices, obtaining a good inactivation of microorganisms and a better preservation of bioactive compounds that improve nutritional and functional properties.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Calidad]]></kwd>
<kwd lng="es"><![CDATA[Compuestos bioactivos]]></kwd>
<kwd lng="es"><![CDATA[Conservación]]></kwd>
<kwd lng="es"><![CDATA[Enzimas]]></kwd>
<kwd lng="es"><![CDATA[Esterilización]]></kwd>
<kwd lng="es"><![CDATA[Microorganismos]]></kwd>
<kwd lng="es"><![CDATA[Pasteurización]]></kwd>
<kwd lng="es"><![CDATA[Procesamiento]]></kwd>
<kwd lng="es"><![CDATA[Temperatura]]></kwd>
<kwd lng="es"><![CDATA[Vegetal]]></kwd>
<kwd lng="en"><![CDATA[Quality]]></kwd>
<kwd lng="en"><![CDATA[Bioactive compounds]]></kwd>
<kwd lng="en"><![CDATA[Conservation]]></kwd>
<kwd lng="en"><![CDATA[Enzymes]]></kwd>
<kwd lng="en"><![CDATA[Sterilization]]></kwd>
<kwd lng="en"><![CDATA[Microorganisms]]></kwd>
<kwd lng="en"><![CDATA[Pasteurization]]></kwd>
<kwd lng="en"><![CDATA[Processing]]></kwd>
<kwd lng="en"><![CDATA[Temperature]]></kwd>
<kwd lng="en"><![CDATA[Vegetable]]></kwd>
</kwd-group>
</article-meta>
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