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Safety assurance assessment of palmito cheese: A Mesoamerican pasta filata unripe artisanal cheese
ScienceDirect, 2024
- ILSI Mesoamerica
Use of acidification and kneading/stretching steps to ensure the safety of palmito cheese was evaluated. The pH (acidification) and temperature (kneading/stretching) kinetics were recorded during processing for three cheese batches from each of three artisanal producers and a pilot plant-produced cheese.
Resultados del Estudio Latinoamericano de Nutrición y Salud (ELANS) capítulo Costa Rica
Escuela de Medicina de la Universidad de Costa Rica , 2023
- ILSI Mesoamerica
El presente es un compendio de los resultados de los análisis del consumo de alimentos, indicadores antropométricos y actividad física en la población urbana costarricense, que llevaron a cabo en el marco del Estudio Latino Americano de Nutrición y Salud (ELANS)
Disfrute, autoeficacia y nivel de actividad física de niños de Honduras y Costa Rica
Revista Pensamiento Actual, UCR, 2023
- ILSI Mesoamerica
El objetivo del estudio fue comparar los niveles de disfrute de la actividad física, el nivel percibido de actividad habitual y la autoeficacia para la actividad, entre niños y niñas escolares de Honduras y Costa Rica, en tiempos de pandemia por la enfermedad del COVID-19.
CENFFI – Seminar on Clinical Evaluation / Intervention Studies for New Foods & Food Ingredients- Current Status and Way Forward
2023
- ILSI-India
The Seminar look at current approaches for conducting Clinical Evaluation / Intervention Studies for Foods in India, the Importance of National Regulations, Data Requirements for Substantiation of Claim, Ethical Issues, Good Clinical Practices, Role of Stakeholders (FBOs, CROs, Regulators) in conducting Clinical Evaluation Activities and Best Practices for Conducting Clinical Evaluation.
Papel de los Cereales y los Pseudocereales en la Seguridad Alimentaria 2018
2023
- ILSI Nor-Andino
Esta publicación sobre los granos más consumidos en la región, tiene como objetivo servir de consulta tanto para estudiantes y profesionales de las diferentes áreas de alimentos, nutrición y salud como a tomadores de decisión en lo relacionado con seguridad alimentaria. Este documento se inicia con un capítulo sobre almidón, ya que es un nutriente presente en todos los granos que determina las características de los alimentos y es un ingrediente con diferentes aplicaciones comerciales.
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