This review examines the structural, physical, functional and nutraceutical changes of lyophilized fruits. Collapse, porosity, color, glass transition temperature, rehydration capacity, ability to retain water, volatile compounds, phenolic compounds, ascorbic acid, and beta-carotene, were defined, and the causes of changes in these parameters, during freeze-drying, were analyzed. Advantages and limitations of the freeze-drying, were shown, and strategies to reduce the costs associated with its use were proposed. It was concluded that lyophilized fruit retained to a greater proportion characteristics of fresh fruits, compared with other methods of dehydration. The effects of freeze-drying on physical and chemical properties vary in accordance with factors intrinsic to the fruit, and with extrinsic properties inherent to process. Most fruits maintain their color using freeze-drying. The porosity of freeze-dried fruit depends on the freezing speed. The glass transition temperature of dry solid would be an important optimization parameter for the freezing-drying process. The majority of phenolic acids and volatile compounds were conserved in freeze-drying. Freeze-drying increases the rehydration capacity of dried fruits, to a greater extent the hydrophilic groups which are responsible for interaction with water. However, dried fruits by freeze-drying can show structural collapse. The long processing time and energy costs are limiting the application of technology. The researchers recommend using combined to potentiate the benefits of freeze-drying and to lessen their limiting technologies.

Biosensors are an important alternative in the food industry to ensure the quality and safety of products and process controls with effective, fast and economical methods. Their technology is based on a specific biological recognition element in combination with a transducer for signal processing. The use of enzymatic biosensor technology in food processing, quality control and on-line processes is promising compared to conventional analytical techniques, as it offers great advantages due to size, cost, specificity, fast response, precision and sensitivity. This article reviews the development and use of some enzyme biosensors in the food industry, describes the most important application areas and analyzes the current situation and future possibilities. In conclusion, enzymatic biosensors are a tool with broad application in the development of quality systems, risk analysis and critical control points, and the extent of their use in the food industry is still largely limited by the short lifetime of biosensors, in response to which the use of thermophilic enzymes has been proposed.

La encapsulación es una técnica que se emplea para proteger los aditivos utilizados en la industria de alimentos, la conservación, fortificación y liberación controlada en el tiempo de nutrientes, disminución de la higroscopicidad, transformación de sabores líquidos a polvos, estabilidad durante el almacenamiento, mejoramiento de cualidades organolépticas y funcionales de productos alimenticios, etc. Los principales aditivos encapsulados en la industria de alimentos son: ácidos, colorantes, pigmentos, enzimas, microorganismos, sabores, especies, Esta técnica tiene diferentes propósitos en un producto alimenticio, entre los que se destacan:

A dough made of amylaceou materials shows a viscoelastic behavior, its macrostructural behavior depends on processing conditions, its constituents and the interaction among them. Studies on dough rheology and texture are useful and important for applications that include ingredient specifications, quality control, product design and adaptation of new processing technologies. This work is a review of rheological and textural principles, testing methods and characteristics of wheat and corn doughs.

Competitividad 27Los tratamientos combinados como el escaldado, deshidratación osmótica a presión atmosférica (OD) y deshidratación osmótica con pulso de vacío (PVOD) se emplean en el procesamiento de frutas para mejorar su calidad (sensorial y nutricional). El escaldado reduce la actividad enzimática y en algunos casos mejora el color en las frutas. La reducción de la actividad de agua mediante el proceso de deshidratación osmótica con la aplicación de disoluciones concentradas de sal o azúcar, a baja temperatura, permite reducir el contenido de agua congelable de frutas procesadas mínimamente, para mejorar su conservación en congelación. En este trabajo