<?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>2305-0683</journal-id>
<journal-title><![CDATA[Investigación Agraria]]></journal-title>
<abbrev-journal-title><![CDATA[Investig. Agrar.]]></abbrev-journal-title>
<issn>2305-0683</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ciencias Agrarias, UNA.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2305-06832023000200080</article-id>
<article-id pub-id-type="doi">10.18004/investig.agrar.2023.diciembre.2502745</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Elaboración de néctar a base de Quito Quito (Solanum quitoense Lam.) con pulpa y pectina extraída de la cáscara del Mango Serrano (Mangifera indica L.)]]></article-title>
<article-title xml:lang="en"><![CDATA[Elaboration of nectar based on Quito Quito (Solanum quitoense Lam) with pulp and pectin extracted from the peel of the Serrano mango (Mangifera indica L.)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Daza Lorenzo]]></surname>
<given-names><![CDATA[Camila]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gamarra García]]></surname>
<given-names><![CDATA[Marcelo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Andrés-Mendoza]]></surname>
<given-names><![CDATA[Melina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Paucar Gressy]]></surname>
<given-names><![CDATA[Mancilla]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bravo Romaina]]></surname>
<given-names><![CDATA[Milagros]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chamorro Gómez]]></surname>
<given-names><![CDATA[Ruth Esther]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Hermilio Valdizán Escuela Profesional de Ingeniería Agroindustrial ]]></institution>
<addr-line><![CDATA[Pillco Marca ]]></addr-line>
<country>Peru</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<volume>25</volume>
<numero>2</numero>
<fpage>80</fpage>
<lpage>87</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_arttext&amp;pid=S2305-06832023000200080&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_abstract&amp;pid=S2305-06832023000200080&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_pdf&amp;pid=S2305-06832023000200080&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La investigación se centró en la elaboración de néctar a base de Quito Quito con pulpa y pectina extraída a partir de la cáscara de Mango Serrano, con la previa caracterización fisicoquímica de la pulpa y cáscara del Mango Serrano, en la que se encontró diferencias significativas en pH, acidez y solidos solubles totales. A partir de la cáscara seca del Mango Serrano se extrajo la pectina mediante el método acuoso, posteriormente se caracterizó el peso equivalente (1250), contenido de metoxilo (9,34), ácido anhidro urónico (67,11), grado de esterificación (79,01), capacidad, estabilidad emulsionante (364%; 21,53%), y espumante (1,35%; 1%). Se observó una mayor retención en agua (34,04 g/g) que en aceite (19 g/g). También se analizaron características proximales como humedad (9,95%), cenizas (4,87%) y actividad de agua (0,508); en características bioactivas se evaluó las proteínas (74,47 mg BSAE/100g), clorofila a (2,86 µg Ch-a/g) y b (2,51 µg Ch-b/g) y carotenoides totales (67,12 µg C x+c/g). Posteriormente, se elaboró el néctar en T1 (70% Mango Serrano y 30% Quito Quito); T2 (50% Mango Serrano y 50% Quito Quito) y T3 (30% Mango Serrano y 70% Quito Quito) y se evaluó la aceptabilidad mediante 35 panelistas no entrenados, considerando el color, olor, sabor y textura, cuyo resultado del análisis de varianza no paramétrico el T3 fue el mejor aceptado y al cuál se evaluó características físicas como viscosidad en cP (151,84) y color considerando L* (33,92), a* (5,26) b* (21,76), demostrando así la influencia de añadidura de la pectina extraída en sus propiedades.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The research focused on the elaboration of nectar based on Quito Quito with pulp and pectin extracted from the Serrano mango peel, in which significant differences were found in pH, acidity and total soluble solids. Pectin was extracted from the dry peel of the serrano mango using the aqueous method and subsequently characterized, being the equivalent weight (1250), methoxyl content (9.34), uronic anhydrous acid (67.11), degree of esterification (79.01), capacity, emulsifying stability (364%; 21.53%), and foaming (1.35%; 1%). Greater retention will be observed in water (34.04 g/g) than in oil (19 g/g). Proximate characteristics such as humidity (9.95%), ash (4.87%) and water activity (0.508) were also analyzed; In bioactive characteristics, proteins (74.47 mg BSAE/100g), chlorophyll a (2.86 µg Ch-a/g) and b (2.51 µg Ch-b/g) and total carotenoids (67.12 µg Cx+c/g). Subsequently, the nectar was made in T1 (70% serrano mango and 30% Quito Quito); T2 (50% Serrano mango and 50% Quito Quito) and T3 (30% Serrano mango and 70% Quito Quito). To which the acceptability was evaluated by 35 untrained panelists, considering the color, smell, flavor and texture, whose result of the analysis of non-parametric variance, T3 was the best accepted and which evaluated physical characteristics such as viscosity were evaluated in cP (151.84) and color considering L* (33.92), a* (5.26) b* (21.76), thus demonstrating the influence of the added pectin extracted on its properties.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Solanum quitoense]]></kwd>
<kwd lng="es"><![CDATA[pericarpio]]></kwd>
<kwd lng="es"><![CDATA[hidrocoloide]]></kwd>
<kwd lng="en"><![CDATA[Solanum quitoense]]></kwd>
<kwd lng="en"><![CDATA[pericarp]]></kwd>
<kwd lng="en"><![CDATA[hydrocolloid]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Andrade-Cuvi]]></surname>
<given-names><![CDATA[M. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Guijarro-Fuertes]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Luzcando Figueroa]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación fisicoquímica y antioxidante de naranjilla (Solanum quitoense Lam.) durante la maduración]]></article-title>
<source><![CDATA[Revista Iberoamericana de Tecnología Postcosecha]]></source>
<year>2021</year>
<volume>22</volume>
<numero>2</numero>
<issue>2</issue>
</nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Andrade-Cuvi]]></surname>
<given-names><![CDATA[M. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Guijarro-Fuertes]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Luzcando Figueroa]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación fisicoquímica y antioxidante de naranjilla (Solanum quitoense Lam.) durante la maduración]]></article-title>
<source><![CDATA[Revista Iberoamericana de Tecnología Postcosecha]]></source>
<year>2021</year>
<volume>22</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>20</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Barreto]]></surname>
<given-names><![CDATA[G. S. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Vanderlei]]></surname>
<given-names><![CDATA[F. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Vanderlei]]></surname>
<given-names><![CDATA[L. C. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Leite]]></surname>
<given-names><![CDATA[Á. J. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Impact of malnutrition on cardiac autonomic modulation in children]]></article-title>
<source><![CDATA[Jornal de Pediatria]]></source>
<year>2017</year>
<volume>92</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>638-44</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Britos]]></surname>
<given-names><![CDATA[N. F. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Vera]]></surname>
<given-names><![CDATA[M. G. D. P.]]></given-names>
</name>
</person-group>
<source><![CDATA[Extracción de Pectina a partir de Diferentes Materias Primas: Evaluación y Validación del Proceso]]></source>
<year>2022</year>
<publisher-name><![CDATA[INSTITUTO LATINO-AMERICANO DE TECNOLOGIA, INFRAESTRUCTURA Y TERRITORIO]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chamorro Domínguez]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<source><![CDATA[Extracción y caracterización de pectinas de piel de lima y su uso como estabilizante de emulsiones de aceite en agua]]></source>
<year>2019</year>
</nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chilan Basurto]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Garcia Farias]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Efecto de la pectina de cáscara de naranja sobre los parámetros de estabilidad y aceptabilidad de un nectar mix (naranja-papaya)]]></source>
<year>2022</year>
<publisher-loc><![CDATA[Calceta ]]></publisher-loc>
<publisher-name><![CDATA[ESPAM MFL]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Condori Macedo]]></surname>
<given-names><![CDATA[R. D.]]></given-names>
</name>
</person-group>
<source><![CDATA[Determinación de características fisicoquímicas y sensoriales de un néctar elaborado a partir de sábila (Aloe vera) y maracuyá (Passiflora edulis). Universidad Nacional Jorge Basadre Grohmann]]></source>
<year>2019</year>
</nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Eghbal]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Yarmand]]></surname>
<given-names><![CDATA[M. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Mousavi]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Degraeve]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Oulahal]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Gharsallaoui]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Complex coacervation for the development of composite edible films based on LM pectin and sodium caseinate]]></article-title>
<source><![CDATA[Carbohydrate Polymers]]></source>
<year>2016</year>
<volume>151</volume>
<page-range>947-56</page-range></nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Esteban Cortina]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Propiedades fisicoquímicas del mucílago de nopal químicamente modificado]]></source>
<year>2020</year>
<publisher-loc><![CDATA[Región Xalapa ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Veracruzana, Instituto de Ciencias Básicas]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Flores Hernández]]></surname>
<given-names><![CDATA[B. K.]]></given-names>
</name>
</person-group>
<source><![CDATA[Calidad postcosecha de frutos de diferentes genotipos de mango (Mangifera sp.) del Soconusco, Chiapas]]></source>
<year>2021</year>
<publisher-name><![CDATA[Colegio de Postgraduados]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[González-Tenorio]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Totosaus]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Caro]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Mateo]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Caracterización de Propiedades Químicas y Fisicoquímicas de Chorizos Comercializados en la Zona Centro de México]]></article-title>
<source><![CDATA[Información tecnológica]]></source>
<year>2013</year>
<volume>24</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>3-14</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Grández Gil]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<source><![CDATA[Evaluación sensorial y físico-química de néctares mixtos de frutas a diferentes proporciones]]></source>
<year>2012</year>
<publisher-name><![CDATA[Universidad de Piura]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hancco]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Gabriel]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<source><![CDATA[Determinación de la vida útil del néctar de naranja estabilizado con proteína aislada de quinua (Chenopodium quínoa Willd )]]></source>
<year>2020</year>
<publisher-name><![CDATA[Universidad Nacional del Altiplano]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jesús Gutiérrez]]></surname>
<given-names><![CDATA[D. R.]]></given-names>
</name>
<name>
<surname><![CDATA[López Zamora]]></surname>
<given-names><![CDATA[M. G.]]></given-names>
</name>
</person-group>
<source><![CDATA[Evaluación de la vida útil del néctar de mango (mangifera indica) y maracuyá (passifloraedulis) con adición de harina de tarwi (lupinus mutabilis)]]></source>
<year>2019</year>
<publisher-name><![CDATA[Repositorio Institucional - UNS]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Korese]]></surname>
<given-names><![CDATA[J. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Achaglinkame]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Adzitey]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of different packaging materials on storage stability of Gardenia erubescens Stapf. &amp; Hutch. Dried fruits and powder]]></article-title>
<source><![CDATA[Applied Food Research]]></source>
<year>2022</year>
<volume>2</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>100143</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lizama Q.]]></surname>
<given-names><![CDATA[L. C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Efecto del uso de dos humos líquidos en las características físicas, químicas, sensoriales y microbiológicas del chorizo Parrillero]]></article-title>
<source><![CDATA[Departamento de Agroindustria Alimentaria]]></source>
<year>2012</year>
</nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Martínez Castillo]]></surname>
<given-names><![CDATA[J. I.]]></given-names>
</name>
</person-group>
<source><![CDATA[Repositorio CIATEJ: Buscando en CIATEJ]]></source>
<year>2018</year>
</nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mendoza-Vargas]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Jiménez-Forero]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramírez-Niño]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación de la pectina extraída enzimáticamente a partir de las cáscaras del fruto de cacao (Theobroma cacao L.)]]></article-title>
<source><![CDATA[Revista U.D.C.A Actualidad &amp; Divulgación Científica]]></source>
<year>2017</year>
<volume>20</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>131-8</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="book">
<collab>MINSA</collab>
<source><![CDATA[Tablas Peruanas de Composición de Alimentos]]></source>
<year>2017</year>
<publisher-name><![CDATA[Instituto Nacional de Salud]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Molina-Hernández]]></surname>
<given-names><![CDATA[J. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Martínez-Correa]]></surname>
<given-names><![CDATA[H. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Andrade-Mahecha]]></surname>
<given-names><![CDATA[M. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Potencial Agroindustrial del Epicarpio de Maracuyá como Ingrediente Alimenticio Activo]]></article-title>
<source><![CDATA[Información tecnológica]]></source>
<year>2019</year>
<volume>30</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>245-56</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Montenegro]]></surname>
<given-names><![CDATA[E. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Vigo]]></surname>
<given-names><![CDATA[E. F. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cinética de degradación de vitamina c y color de pulpa de pitahaya (Hylocereaus monacanthus) pasteurizada]]></article-title>
<source><![CDATA[TZHOECOEN]]></source>
<year>2020</year>
<volume>12</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>Article 3</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Morales-Erazo]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[González-Cárdenas]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Abella-Gamba]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Ahumada-Forigua]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Técnicas de titulación ácido-base: Consideraciones metrológicas]]></article-title>
<source><![CDATA[Revista Colombiana de Química]]></source>
<year>2019</year>
<volume>48</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>26-34</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Muñoz Puntes]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Rubio]]></surname>
<given-names><![CDATA[L. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Cabeza]]></surname>
<given-names><![CDATA[M. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Comportamiento de flujo y caracterización fisicoquímica de pulpas de durazno]]></article-title>
<source><![CDATA[Scientia Agropecuaria]]></source>
<year>2012</year>
<volume>2</volume>
<numero>10</numero>
<issue>10</issue>
</nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pacheco-Jiménez]]></surname>
<given-names><![CDATA[A. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Basilio Heredia]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Gutiérrez-Grijalva]]></surname>
<given-names><![CDATA[E. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Quintana-Obregón]]></surname>
<given-names><![CDATA[E. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Muy-Rangel]]></surname>
<given-names><![CDATA[M. D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Potencial industrial de la cáscara de mango (Mangifera indica L.) para la obtención de pectina en México]]></article-title>
<source><![CDATA[Revista Especializada en Ciencias Químico-Biológicas]]></source>
<year>2022</year>
<volume>1</volume>
<numero>13</numero>
<issue>13</issue>
<page-range>1-13</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pacheco-Jiménez]]></surname>
<given-names><![CDATA[A. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Heredia]]></surname>
<given-names><![CDATA[J. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Gutiérrez-Grijalva]]></surname>
<given-names><![CDATA[E. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Quintana-Obregón]]></surname>
<given-names><![CDATA[E. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Muy-Rangel]]></surname>
<given-names><![CDATA[M. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Pacheco-Jiménez]]></surname>
<given-names><![CDATA[A. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Heredia]]></surname>
<given-names><![CDATA[J. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Gutiérrez-Grijalva]]></surname>
<given-names><![CDATA[E. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Quintana-Obregón]]></surname>
<given-names><![CDATA[E. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Muy-Rangel]]></surname>
<given-names><![CDATA[M. D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Potencial industrial de la cáscara de mango (Mangifera indica L.) para la obtención de pectina en México. TIP]]></article-title>
<source><![CDATA[Revista Especializada en Ciencias Químico-Biológicas]]></source>
<year>2022</year>
<volume>25</volume>
</nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Paitan-Anticona]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Marmolejo-Gutarra]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Marmolejo-Gutarra]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Sotelo-Méndez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Cueva-Ríos]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Paitan-Anticona]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Marmolejo-Gutarra]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Marmolejo-Gutarra]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Sotelo-Méndez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Cueva-Ríos]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Caracterización de la composición físico química de pulpas de tres ecotipos de guanábana (Annona muricata L.) y obtención de néctar con lactosuero]]></article-title>
<source><![CDATA[Tecnología Química]]></source>
<year>2022</year>
<volume>42</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>453-73</page-range></nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Panchi Guanoluisa]]></surname>
<given-names><![CDATA[A. N.]]></given-names>
</name>
</person-group>
<source><![CDATA[Determinación de parámetros reológicos en bebidas de frutas con diferentes concentraciones de sólidos solubles mediante el uso del equipo universal TA - XT2i]]></source>
<year>2013</year>
<publisher-name><![CDATA[Universidad Técnica de Ambato, Facultad de Ciencia e Ingeniería en Alimentos]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Paucar-Menacho]]></surname>
<given-names><![CDATA[L. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Salvador-Reyes]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Guillén-Sánchez]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Mori-Arismendi]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Efecto de la sustitución parcial de la harina de trigo por harina de soya en las características tecnológicas y sensoriales de cupcakes destinados a niños en edad escolar]]></article-title>
<source><![CDATA[Scientia Agropecuaria]]></source>
<year>2016</year>
<volume>7</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>121-32</page-range></nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Prieto]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Páez]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Ortega]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Araujo]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Mármol]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Rincón]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Raga]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Optimización de las condiciones de extracción de pectina de la cáscara de mango criollo empleando la metodología de superficie de respuest]]></article-title>
<source><![CDATA[Revista Técnica de la Facultad de Ingeniería Universidad del Zulia]]></source>
<year>2017</year>
<volume>40</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>161-9</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Reaño arcila]]></surname>
<given-names><![CDATA[E. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Rimarachín Vásquez]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<source><![CDATA[Determinación del tiempo de vida útil de una bebida a base de Noni (Morinda citrifolia) y guayaba (Psidium guajava L.).]]></source>
<year>2015</year>
</nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sadkaoui]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Influencia de las características del fruto y las condiciones de preparación de la pasta de aceituna, en el rendimiento del proceso de extracción del aceite de oliva virgen]]></source>
<year>2018</year>
<publisher-loc><![CDATA[Jaén ]]></publisher-loc>
<publisher-name><![CDATA[Universidad de Jaén]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[San Martín-Hernández]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Pérez-Rubio]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Muy-Rangel]]></surname>
<given-names><![CDATA[M. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Vargas-Ortiz]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Quintana-Obregón]]></surname>
<given-names><![CDATA[E. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Caracterización del polvo y pectina del pericarpio del mango (Mangifera indica L.) &#699;Ataulfo&#700; maduro y análisis FODA para su procesamiento]]></article-title>
<source><![CDATA[Revista Especializada en Ciencias Químico-Biológicas]]></source>
<year>2020</year>
<volume>1</volume>
<numero>23</numero>
<issue>23</issue>
<page-range>1-10</page-range></nlm-citation>
</ref>
<ref id="B33">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[San Martín-Hernández]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Pérez-Rubio]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Muy-Rangel]]></surname>
<given-names><![CDATA[M. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Vargas-Ortiz]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Quintana-Obregón]]></surname>
<given-names><![CDATA[E. A.]]></given-names>
</name>
<name>
<surname><![CDATA[San Martín-Hernández]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Pérez-Rubio]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Muy-Rangel]]></surname>
<given-names><![CDATA[M. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Vargas-Ortiz]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Quintana-Obregón]]></surname>
<given-names><![CDATA[E. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Caracterización del polvo y pectina del pericarpio del mango (Mangifera indica L.) &#699;Ataulfo&#700; maduro y análisis FODA para su procesamiento]]></article-title>
<source><![CDATA[Revista Especializada en Ciencias Químico-Biológicas]]></source>
<year>2020</year>
<volume>23</volume>
<page-range>1-10</page-range></nlm-citation>
</ref>
<ref id="B34">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Serrat-Díaz]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Fé-Isaac]]></surname>
<given-names><![CDATA[Á. D. D. la]]></given-names>
</name>
<name>
<surname><![CDATA[Fé-Isaac]]></surname>
<given-names><![CDATA[J. A. D. la]]></given-names>
</name>
<name>
<surname><![CDATA[Montero-Cabrales]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Extracción y caracterización de pectina de pulpa de café de la variedad Robusta]]></article-title>
<source><![CDATA[Revista Cubana de Química]]></source>
<year>2018</year>
<volume>30</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>522-38</page-range></nlm-citation>
</ref>
<ref id="B35">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Gomes]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Rolim]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Freitas]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Fonseca]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[André]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2013</year>
<volume>54</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>1670-9</page-range></nlm-citation>
</ref>
<ref id="B36">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Soncco]]></surname>
<given-names><![CDATA[S. R. Q.]]></given-names>
</name>
<name>
<surname><![CDATA[Rodriguez]]></surname>
<given-names><![CDATA[A. D. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Quispe]]></surname>
<given-names><![CDATA[J. J. C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación de la cinética de degradación térmica de la vitamina C en la pulpa de tumbo (Passiflora mollissima b.)]]></article-title>
<source><![CDATA[FIDES ET RATIO]]></source>
<year>2022</year>
<volume>24</volume>
<numero>24</numero>
<issue>24</issue>
<page-range>Article 24</page-range></nlm-citation>
</ref>
<ref id="B37">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zegada Franco]]></surname>
<given-names><![CDATA[V. Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Extracción de pectina de residuos de cáscara de naranja por hidrólisis ácida asistida por microondas (HMO).]]></article-title>
<source><![CDATA[Investigación &amp; Desarrollo]]></source>
<year>2015</year>
<volume>1</volume>
<numero>15</numero>
<issue>15</issue>
<page-range>65-76</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
