Alimentos Tecnologias Y Procesos Mayo 2014

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Alimentos y Bebidas
Tecnologas y Procesos
PRESERVACIN Y PROCESOS DE TRANSFORMACIN
MAYO 2014
MAYO 2014
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REVISTAS
Index-Report-FLAG
Procesamiento de alta presin hidrosttica de hamburguesas de res: efectos del nivel de pr... 2
Efectos de la alta presin hidrosttica y alta temperatura en perodos cortos de tiempo en... 2
PUBLICACIONES CIENTFICAS
Revisin crtica sobre la deshidrocongelacin de frutas y vegetales 4
Aplicaciones actuales y futuras para la tecnologa de nanofiltracin en el procesamiento d... 4
Flujo rpido a travs de la pasteurizacin no trmica utilizando campos elctricos de radi... 5
Inactivacin de Listeria monocytogenes cintica bajo microondas y tratamiento trmico conv... 5
Procesamiento de diversos jugos de fruta con campos elctricos pulsados: Impacto del PH y ... 6
Efecto del PH en la eficacia de las pelculas comestibles de protena/glicerol de suero de... 6
PATENTES
Extracto de la hoja de t 7
Mtodo para la produccin de conservas de pescado, zanahoria y ensalada de huevo 7
Dorar la superficie de los alimentos mediante aplicacin de microondas 8
Envase inteligente para detectar microorganismos 8
Aparato y mtodo para la esterilizacin y pasteurizacin de la masa de un producto aliment... 9
Mtodo para la preparacin de un concentrado de alta pureza de protena de arroz 9
Embalajes recerrables de pelcula flexible y mtodos de manufactura 10
Composiciones nutricionales con contenido reducido de sodio y mtodos para producir las mi... 10
Envase para calentar alimentos secos en el microondas 11
Mtodo para la degradacin parcial del gluten 11
Sistema ultravioleta para desinfeccin 12
Proceso para la congelacin de un preparado alimenticio substancialmente fluido 12
NOTICIAS
MAYO 2014
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Pelculas comestibles antimicrobianas inhiben los patgenos en la carne 13
Agua saborizada sper concentrada 13
Entrevista a Christian Larrigaudire y Jordi Gin, investigadores del Subprograma de Fisio... 14
En Mxico logran desarrollar una tecnologa de invernadero nueve veces ms barata que la i... 14
La feria global de tecnologa y equipos alimenticios 15
Propagacin de concentrados lquidos desde Amrica hacia Europa y Asia 15
Envases inteligentes y reciclabilidad se convierten en dos tecnologas disruptivas en emba... 15
Desarrollan una tecnologa para aprovechar el 70% de los residuos vegetales en el Pas Vas... 16
China incrementa el consumo de aceite de oliva 17
Siete novedades en envases y sistemas de envasado para alimentos 17
Empresas de Maryland y Texas retiran kits de ensalada de brcoli con aderezo por posible c... 18
Las vacunas vegetales refuerzan el sistema inmunitario de las plantas 18
Se pueden predecir los compuestos fenlicos en calabacn mediante espectroscopa NIRS? 18
Un nuevo mtodo permite autentificar la especie de atn en conserva en pocas horas 19
EVENTOS
Jornadas sobre Innovacin en Alimentos 20
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REVISTAS
Procesamiento de alta presin hidrosttica de hamburguesas de
res: efectos del nivel de presin y tripolifosfato de sodio y
concentraciones de cloruro de sodio en propiedades trmicas y
agregativas de las proteinas
Publicada el 13/04/2014
2014. Innovative Food Science & Emerging Technologies. Beef patties
added with sodium tripolyphosphate (STPP; 0, 0.25 or 0.5%) and/or NaCl
(0, 1 or 2%) were treated at 200 or 300 MPa (5 min, 5 C) or kept
refrigerated (non-pressurized). In non-pressurized patties, NaCl-solubilized
proteins were denatured, whereas STPP-solubilized proteins remained in
native state. At 200 MPa, myosin head was more sensitive to high
hydrostatic pressure (HHP) than actin. 1% NaCl favored HHP-induced
denaturation of myosin head and actin, whereas 0.25% STPP protected
against that effect. At 300 MPa, STPP favored HHP-induced denaturation
of myosin head, actin and other proteins.
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Efectos de la alta presin hidrosttica y alta temperatura en
perodos cortos de tiempo en el nctar de mango: cambios en
microorganismos, invertasa cida, 5-hidroximetilfurfural,
azcares, y viscosidad.
2014. Innovative Food Science & Emerging Technologies. High
hydrostatic pressure (HHP, 600 MPa/1 min) and high-temperature short-
ti me (HTST, 110 C/8.6 s) treatments of mango nectars were
comparati vel y eval uated by exami ni ng thei r effects on natural
microorganisms, acid invertase, 5-hydroxymethylfurfural (HMF), sugars,
pH, titratable acid (TA), viscosity, and cloud, immediately after treatments
and during 16-week storage at 4 and 25 C. At both stages of the
experiment, the counts of yeast and mold in treated mango nectars were
less than 1.00 log10CFU/mL, while total aerobic bacteria were less than
1.70 log10CFU/mL.
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PUBLICACIONES CIENTFICAS
Revisin crtica sobre la deshidrocongelacin de frutas y
vegetales
2014. Food and Bioprocess Technology. Freezing is a very well established food preservation process that
produces high-quality nutritious foods that offer the advantage of a long storage life. However, freezing is not
suitable for all foods, and freezing does cause physical and chemical changes in many foods that are
perceived as reducing the quality of the thawed material. Many innovative freezing processes are currently
being researched and developed throughout the world to overcome these problems. One of these is
dehydrofreezing. Dehydrofreezing is an adjunct to freezing in which a food is first dehydrated to a desirable
moisture content and then frozen.
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Aplicaciones actuales y futuras para la tecnologa de
nanofiltracin en el procesamiento de alimentos
2014. Food and Bioproducts Processing. The increase in energy costs
and the demands for products with greater nutritional value and of
processing procedures less toxic to the environment are attractive factors
for transferring membrane processing to food industries. Nanofiltration
(NF) technology is still evolving, finding more and more applications in food
processing and appears as an important alternative to conventional
methods. The purpose of this review is to present the recent development
and future potential of NF processes in the food industry.
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Flujo rpido a travs de la pasteurizacin no trmica utilizando
campos elctricos de radiofrecuencia constante
2014. Innovative Food Science & Emerging Technologies. Pulsed electric
field technologies have captured the attention of researchers on food
pasteurization because of their non-thermal inactivation mechanism, which
results in fresh-like products. Nevertheless, high voltage pulsing required
by these technologies implies complex and costly generators. Here, as an
alternative, it is proposed a method, partially inherited from research on
cell electroporation for gene transfection, in which the liquid to be treated
flows at high speed through a miniature chamber where the electric field is
permanently applied.
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Inactivacin de Listeria monocytogenes cintica bajo
microondas y tratamiento trmico convencional en pur de kiwi
2014. Innovative Food Science & Emerging Technologies. The
inactivation of Listeria monocytogenes in a kiwifruit puree by conventional
and microwave heating was studied. Survival curves at three microwave
power levels (6001000 W) and three temperatures (5060 C) were
obtained. Data were properly fitted by a first-order kinetic model.
Processing times under both technologies were corrected to isothermal
treatment for the kinetic study. Microwave heating was shown to effectively
inactivate L. monocytogenes. In the range of microwave and conventional
processi ng condi t i ons assayed, t he 5-l og10 reduct i ons of L.
monocytogenes recommended by the FDA for pasteurized products were
achieved.
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Procesamiento de diversos jugos de fruta con campos
elctricos pulsados: Impacto del PH y temperatura en la
inactivacin del deterioro y microorganismos patognos
2014. International Journal of Food Microbiology. Pulsed electrical field (PEF) technology can be used for the
inactivation of micro-organisms and therefore for preservation of food products. It is a mild technology
compared to thermal pasteurization because a lower temperature is used during processing, leading to a better
retention of the quality. In this study, pathogenic and spoilage micro-organisms relevant in refrigerated fruit
juices were studied to determine the impact of process parameters and juice composition on the effectiveness
of the PEF process to inactivate the micro-organisms. Experiments were performed using a continuous-flow
PEF system at an electrical field strength of 20 kV/cm with variable frequencies to evaluate the inactivation of
Salmonella Panama, Escherichia coli, Listeria monocytogenes and Saccharomyces cerevisiae in apple, orange
and watermelon juices.
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Efecto del PH en la eficacia de las pelculas comestibles de
protena/glicerol de suero de leche con contenido de sorbato de
potasio para controlar la toxina shiga non-O157 productora de
Escherichia coli en alimentos instantneos
2014. Food Control. Potassium sorbate (PS) (0.5%, 1.0% and 1.5% w/w)
was included into whey protein concentrate (WPC)/glycerol (Gly) edible
films at pH 5.2 and 6.0. The films inhibited or retarded the growth of Shiga
toxin-producing Escherichia coli (STEC) pathogens in both diffusion and
barrier tests. Bacterial growth inhibition was dependent on PS content at
both pH values. PS release was not affected by pH. Scanning electron
microscopy (SEM) was used to analyze the microstructure of the films and
gain a better understanding of their optical parameters. Acidic control films
(pH 5.2) prepared without PS were the least transparent.
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PATENTES
Extracto de la hoja de t
WO2014065369 (A1)
The purpose of the present invention is to provide a tea leaf extract rich in
high-stability anthocyanin and exceptional palatability. Specifically, the
present invention provides a tea leaf extract containing, with respect to the
dry weight of the tea leaf extract, at least 0.13% by weight of delphinidin or
a glycoside thereof and no more than 23.0% by weight of a catechin; a
method for manufacturing the tea leaf extract in which extraction is
performed on the tea leaves using water in a volume of no less than 10
times the dry weight of the tea leaves at a temperature of 70 to 95 DEG C
and a time of 5 to 60 minutes; a beverage/foodstuff containing the tea leaf
extract or composition; and a use for said beverage/foodstuff.
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Mtodo para la produccin de conservas de pescado,
zanahoria y ensalada de huevo
RU2514631 (C1)
FIELD: food industry.SUBSTANCE: method envisages chicken eggs boiling, shelling and cutting, potatoes and
fresh cucumbers cutting and blanching, carrots blanching and cutting, mackerel fillet and brined cucumbers
cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and
maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise
packing, sealing and sterilisation.EFFECT: method allows to reduce the manufactured target product adhesion
to container walls.
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Dorar la superficie de los alimentos mediante aplicacin de
microondas
WO2014060301
The present invention relates to a method for browning a surface of a food
product when heated in a microwave oven comprising the steps of i)
coating the surface with a composition comprising an edible oil; ii)
overlaying the coating of step i) with a second coating comprising an edible
chemical base; and iii) heating the food product in a microwave oven with
the use of a susceptor for a time period sufficient to brown the surface of
said food product. Further aspects of the invention are food products
obtainable by the present method either before or after the heating step.
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Envase inteligente para detectar microorganismos
NZ596884 (A)
596884 Disclosed is a packaging for foods, pharmaceuticals or cosmetics, wherein the packaging comprises a
packaging material and a sensor able to indicate the presence of microorganisms in the food, pharmaceutical
or cosmetic without direct contact between the sensor and the food, pharmaceutical or cosmetic, the sensor
being in the form of a partially polar adsorbent solid support capable of absorbing humidity, with a surface layer
containing vanillin, wherein the sensor is attached to an inner side of the packaging material and is visible from
outside the packaging material when in use.
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Aparato y mtodo para la esterilizacin y pasteurizacin de la
masa de un producto alimenticio
US2014083820 (A1)
An apparatus and method for processing food products is provided. The
product conditioning system includes an inlet assembly, a pressurizeable
tunnel and an outlet assembly. The inlet assembly and outlet assembly
include a pair of vertically extending pressure vessels having entry and exit
openings which are both sealable by doors to provide liquid and gaseous
tight seals. The inlet and outlet assembly pressure vessels further include
a pair of vertically extending parallel screws for transporting food products
from one end of the pressure vessel to the other. The pressurizeable
tunnel includes a heating stage having microwave sources for irradiating
food products so as to pasteurize or sterilize prepackaged food.
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Mtodo para la preparacin de un concentrado de alta pureza de
protena de arroz
US2014087023 (A1)
The present invention relates to a process for producing a rice protein
concentrate from a rice substrate comprising, enzymatically hydrolyzing a
rice substrate with an enzyme having granular starch hydrolyzing (GSH)
activity and a second starch hydrolyzing enzyme at a temperature at or
below 72 DEG C. and at a pH of about 3.0 to 6.5 to obtain a solubilized
starch fraction and a residue fraction which includes insoluble protein, and
separating the solubilized starch fraction from the residue to obtain a rice
protein concentrate. The rice protein concentrate may be used in animal
feed and human food formulations.
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Embalajes recerrables de pelcula flexible y mtodos de
manufactura
US20140079343
The present disclosure relates to a reclosable flexible film package with a
flexible film having a folded edge, at least two opposing free edges, and at
least a front panel and a back panel. The front and back panels define an
interior space. The flexible film package also may have a score in the
flexible film of the front panel forming a flap that defines an opening when
the flap is moved upward, toward the folded edge and a label extending
uninterrupted from edge to edge of the at least two opposing free edges,
the label being attached on the film by pressure sensitive adhesive, and
extending beyond the score on the front panel to reseal the package
opening defined by the flap.
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Composiciones nutricionales con contenido reducido de sodio
y mtodos para producir las mismas
US20140065259
Nutritional compositions with targeted sodium levels for young children
(e.g., ages 1-4 years) are provided. In a general embodiment, the present
disclosure provides nutritional compositions having a targeted level of
sodium, made from wholesome foods that provide macronutrients and
micronutrients needed in a child's daily diet and are developmentally
appropriate for this age group. The sodium levels of the nutritional
compositions may be less than or equal to about 200 mg per 100 g
nutritional composition. Methods of making nutritional compositions with
targeted sodium levels while also achieving acceptable product flavors at
both pilot and factory levels are also provided.
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Envase para calentar alimentos secos en el microondas
US20140065265
An improved package for heating dry food products is provided. The
present invention allows a dry food product to be heated in a microwave
oven. The package has barrier properties and at least a portion of an outer
surface that is water absorbent, so that the food package may be wetted
prior to being heated in the microwave in order to prevent burning of the
food products inside.
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Mtodo para la degradacin parcial del gluten
WO2014033765
The present invention is directed to a method for preparing flour dough
with reduced content of gluten starting from gluten containing cereals
flours. In particular, the invention is directed to the use of lactic acid
bacteria and fungal enzymes for the partial degradation of gluten in wheat
flour in order to obtain flour dough with residual gluten concentration from
20,000 - 80,000 ppm. The flour dough obtained by the method of the
invention can be used to prepare food products with reduced gluten
content.
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Sistema ultravioleta para desinfeccin
WO2014036083
Ultraviolet radiation is directed within an area. The target wavelength
ranges and/or target intensity ranges of the ultraviolet radiation sources
can correspond to at least one of a plurality of selectable operating
configurations including a sterilization operating configuration and a
preservation operating configuration.
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Proceso para la congelacin de un preparado alimenticio
substancialmente fluido
AU2012292425 (A1)
A frozen condiment is described, chosen among the group consisting of
sauces, pastes, pates, creams and pizza toppings, having hygienic and
organoleptic features comparable with those of a corresponding fresh
condiment, which is in the form of granules having a porous surface,
having an average weight of 6.0 g or less and essentially homogeneous in
size having a diameter comprised between 1 mm and 20 mm, and apt to
determine a rapid and uniform thawing of the deep-frozen condiment; a
process for the deep-freezing of a substantially fluid condiment is also
described, which involves dividing a substantially fluid condiment into a
plurality of drops, which, .....
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NOTICIAS
Pelculas comestibles antimicrobianas inhiben los patgenos en
la carne
Antimicrobial agents incorporated into edible films applied to foods to seal
in flavor, freshness and color can improve the microbiological safety of
meats, according to researchers in Penn State's College of Agricultural
Sciences. Using films made of pullulan -- an edible, mostly tasteless,
transparent polymer produced by the fungus Aureobasidium pulluns --
researchers evaluated the effectiveness of films containing essential oils
derived from rosemary, oregano and nanoparticles against foodborne
pathogens associated with meat and poultry.
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Agua saborizada sper concentrada
Tesco ha lanzado una agua saborizada One Squeeze: una nueva gama
de agua sper concentrado potenciador disponible en una variedad de
sabores. Sabores incluyen naranja y pia, manzana y grosella negra y
limn y lima. El primer minorista de Reino Unido ha lanzado su propia
marca de este tipo, Este producto esta empaquetado en porciones 48 ml y
cada paquete contiene 30 vasos.
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Entrevista a Christian Larrigaudire y Jordi Gin, investigadores
del Subprograma de Fisiologa y Tecnologa Poscosecha del
IRTA
Aunque llevan ya algn tiempo trabajando en l, fue durante el pasado
SmartFruit International Congress de Barcelona cuando los investigadores
del Subprograma de Fisiologa y Tecnologa Poscosecha del IRTA,
Christian Larrigaudire y Jordi Gin, presentaron ante la comunidad
cientfica el nuevo programa IFM (Integrated Physiopathy Management).
En l se recogen, en analoga con los programas de gestin integrada,
tanto las nuevas estrategias en el control no qumico de las fisiopatas en
poscosecha, como, y es lo que resulta ms novedoso, tcnicas de
prediccin que pueden determinar si un fruto acabar desarrollando o no
tal fisiopata.
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En Mxico logran desarrollar una tecnologa de invernadero
nueve veces ms barata que la importada
Los productores de frutas y hortalizas podran adquirir invernaderos de
alta tecnologa con un costo considerablemente menor al de los sistemas
similares de importacin gracias a que, expertos de la Universidad
Autnoma de Zacatecas (UAZ) desarrollaron sistemas de cmputo para
controlar las variables climticas de esas infraestructuras.
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La feria global de tecnologa y equipos alimenticios
Cualquier desafo, cualquier aplicacin, cualquier producto... podr
encontrare en PROCESS EXPO la solucin que est buscando.Process
Expo 2013 300 Entre los miles de expositores y los cursos tcnicos de
PROCESS EXPO University, los expertos de procesamiento y empaque le
esperan en Chicago. Esta exposicin se llevar a cabo del 3 al 6 de
Noviembre, 2013 en el McCormick Place donde exponen ms de 400
fabricantes de todo tipo de maquinaria de procesamiento y empaque para
alimentos y bebidas.
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Propagacin de concentrados lquidos desde Amrica hacia
Europa y Asia
Hard ciders were popular in the United Kingdom for years before reaching the mainstream U.S. market.
Likewise, stevia was used as a sweetener in Japan for decades before getting approval as a safe food additive
in the United States in the form of Rebaudioside A, according to Cargill. Many trends are born overseas and
eventually make their way to the U.S. market. But that doesnt mean Americans cant be trendsetters too.
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Envases inteligentes y reciclabilidad se convierten en dos
tecnologas disruptivas en embalajes flexibles
The top five disruptive technologies in flexible packaging are forecast to be intelligent (smart) packaging,
recyclability, packaging openability, bio-based polymers and digital printing, according to a new market report
by Smithers Pira. Ten-Year Forecast of Disruptive Technologies in Flexible Packaging to 2023 identifies and
assesses technological, economic, consumer, sociological, environmental and regulatory developments and
trends which will impact the flexible packaging industry over the next 10 years to 2023.
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Desarrollan una tecnologa para aprovechar el 70% de los
residuos vegetales en el Pas Vasco
Miles de toneladas diarias de subproductos alimentarios terminan como
residuos al no ser aprovechadas. El sector agroalimentario del Pas Vasco
estima que anualmente genera 4 millones de toneladas de materia
orgnica, subproductos y residuos, de los que 133.000 toneladas son
restos vegetales crnicos y lcteos con un alto contenido en nutrientes y
compuestos que podran reutilizarse. Expertos afirman que al menos el
70% de esos restos podran valorizarse y que podran convertirse en
piensos animales o biocombustibles. La importancia de esta valorizacin
es, sin embargo, si esos nuevos productos tendran demanda en el
mercado. La cuestin se resume en la siguiente pregunta: cmo
podemos saber si compensa o no la valorizacin de un subproducto en el
lugar y en las condiciones que se produce?
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China incrementa el consumo de aceite de oliva
En fechas recientes, The Wall Street Journal informaba del inters creciente en China por el aceite de oliva.
As, en los ltimos meses, los consumidores adinerados del pas oriental se estn pasando al aceite de oliva
para cocinar, alimentando un repunte del gasto en botellas importadas, segn apuntaba el rotativo. La cocina
tradicional china no utiliza el oro lquido, sin embargo, una serie de escndalos relacionados con la seguridad
alimentaria en el pas ha motivado una escalada de la preocupacin por la ingesta de productos saludables
as como una mayor toma de conciencia por una vida ms sana-, al tiempo que la instrumentacin de
diversas campaas ha servido para catapultar la demanda de aceite de oliva.
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Siete novedades en envases y sistemas de envasado para
alimentos
Nuevos sistema Bag-In-Box para bebidas carbonatadas, envases con
RFID para pescado o envases monodosis de aceites desechables son
algunas de las novedades en envases y sistemas de envasado que se
han lanzado al mercado el ltimo mes. El centro tecnolgico Ainia ha
recogido en este artculo una seleccin de siete lanzamientos en envases
de alimentos en el mbito internacional.
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Empresas de Maryland y Texas retiran kits de ensalada de
brcoli con aderezo por posible contaminacin con listeria
Taylor Farms Maryland, Inc. in Jessup, Md. and Taylor Farms Texas Inc. in Dallas are recalling approximately
22,849 pounds of broccoli salad kit products due to concerns about possible Listeria monocytogenes
contamination in the salad dressing, the U.S. Department of Agricultures Food Safety and Inspection Service
(FSIS) announced today. The salad dressing in the packets is the subject of a Food and Drug Administration
(FDA) recall (see items DRSG. BROCCOLI RESER 18/18z).
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Las vacunas vegetales refuerzan el sistema inmunitario de las
plantas
Con la idea de hacer ms accesibles los conceptos relativos a la sanidad
vegetal, Grupo Agrotecnologa acaba de editar un pster didctico en el
que explica cmo funciona el sistema inmunitario de las plantas y cmo se
pueden llegar a inducir sus defensas naturales con el objetivo de tener un
cultivo ms sano.
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Se pueden predecir los compuestos fenlicos en calabacn
mediante espectroscopa NIRS?
El inters de la industria alimentaria por satisfacer las demandas del
consumidor hacia productos sanos, saludables y con alto contenido
nutricional, da lugar a un continuo desarrollo de cultivares capaces de
adaptarse a las diferentes condiciones ambientales. Tal es el caso del
calabacn (Cucurbita pepo spp. pepo), caracterizado por mostrar una gran
vari abi l i dad morfotpi ca y el evados conteni dos en compuestos
antioxidantes, entre los cuales se incluyen los compuestos fenlicos. En la
actualidad, son diversas las tcnicas que pueden ser empleadas para
cuantificar el contenido en compuestos fenlicos totales (CFT) en
hortalizas, tales como la Cromatografa Lquida de Alta Resolucin (HPLC)
y la Espectrofotometra UV-VIS.
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Un nuevo mtodo permite autentificar la especie de atn en
conserva en pocas horas
El centro tecnolgico Azti-Tecnalia ha desarrollado un nuevo mtodo que
permitir detectar en menos de 24 horas el tipo de atn en conserva
analizado y saber si se trata, por ejemplo, de bonito del norte, yellowfin o
patudo. No es una cuestin balad, ya que para la industria resulta de gran
inters, en la medida que trabaja en multitud de ocasiones con atunes que
ya vienen congelados y resulta muy difcil diferenciar la especie,
conllevando errores en el etiquetado. Hemos analizado con Miguel ngel
Pardo, de la Unidad de Investigacin Alimentaria de Azti-Tecnalia, cules
son las ventajas de esta prueba respecto a las metodologas genticas
llevadas a cabo hasta la fecha.
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EVENTOS
Jornadas sobre Innovacin en Alimentos
5 y 6 Junio 2014. se realizar un nuevo encuentro sobre bioeconoma en
el Hotel Intercontinental de la Ciudad de Buenos Aires, organizado por el
Ministerio de Ciencia, Tecnologa e Innovacin Productiva de la Nacin,
bajo el lema el futuro de la innovacin en alimentos. El encuentro
contar con importantes referentes nacionales y extranjeros que
participarn en mesas redondas y conferencias sobre las nuevas
tendenci as en el procesami ento de al i mentos en el mundo, l a
agroindustria alimentaria argentina y las polticas pblicas de promocin
sectorial.
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Para ms informacin:
Programa Nacional de Vigilancia Tecnolgica e Inteligencia Competitiva VINTEC
Direccin Nacional de Estudios (DNE) Subsecretara de Estudios y Prospectiva
Ministerio de Ciencia, Tecnologa e Innovacin Productiva de la Nacin
Godoy Cruz 2320 3 piso (entre Guatemala y Paraguay) (C1425FQD) Buenos Aires Argentina
Tel: 4899-5300 int. 3004 vintec@mincyt.gob.ar www.mincyt.gob.ar
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Alimentos Tecnologias Y Procesos Mayo 2014

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