<?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>2224-6185</journal-id>
<journal-title><![CDATA[Tecnología Química]]></journal-title>
<abbrev-journal-title><![CDATA[RTQ]]></abbrev-journal-title>
<issn>2224-6185</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Oriente]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2224-61852023000100081</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación fisicoquímica y sensorial de galletas de arroz integral suplementadas con Moringa oleifera y Stevia rebaudiana]]></article-title>
<article-title xml:lang="en"><![CDATA[Evaluation physicochemical and sensory of enriched integral rice cookies with Moringa oleifera and Stevia rebaudiana]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Almora-Hernández]]></surname>
<given-names><![CDATA[Ernesto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Monteagudo-Borges]]></surname>
<given-names><![CDATA[Raisa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lago-Abascal]]></surname>
<given-names><![CDATA[Vivian]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Leon-Sanchez]]></surname>
<given-names><![CDATA[Gretter]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Jiménez]]></surname>
<given-names><![CDATA[Efraín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Entidad de Ciencia Tecnología e Innovación &#8220;Sierra Maestra&#8221; Departamento de Investigaciones. Proyecto &#8220;Moringa como suplemento nutricional&#8221; ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<volume>43</volume>
<numero>1</numero>
<fpage>81</fpage>
<lpage>100</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2224-61852023000100081&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2224-61852023000100081&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2224-61852023000100081&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Los alimentos aportan nutrientes, pero deben ser apetitosos para los consumidores. Stevia es una planta con propie dades edulcorantes y biofuncionales. El objetivo de esta investigación fue desarrollar galletas de arroz integral suplementadas con Moringa oleifera y Stevia rebaudiana y evaluar la calidad fisicoquímica, sensorial y humedad durante almacenamiento. Se preparó extracto acuoso de Stevia (5, 10 y 20% P/P) y de retoños de Moringa (20% P/P), que se mezclaron con arroz integral para la producción de diferentes grupos de galletas. Se elaboró un grupo sin Stevia y otro sin Stevia y Moringa (galleta básica). La determinación de las características físico químicas se realizó por el método de espectroscopía de infrarrojo cercano, la humedad por el gravimétrico en balanza de humedad. Se determinó la vida anaquel durante 105 días de almacenamiento y el grado de aceptación por los consumidores, por medio de análisis sensorial. El diseño experimental fue unifactorial con distribución completamen te al azar. Todos los grupos de galletas durante el estudio obtuvieron valores de humedad por debajo del límite máximo establecido (12%). El contenido de proteínas, grasas, fibras y cenizas en las galletas suplementadas con los extractos acuosos de Moringa y Stevia fueron superiores comparados con la galleta básica. En el análisis sensorial, todas las galletas obtuvieron un alto grado de aceptabilidad, mostrando mayor preferencia las galletas suplementadas con Stevia 10% (P/P). Se identificó como concentración óptima en las galletas de arroz integral las suplementadas con Moringa 20% (P/P) y Stevia 10% (P/P), con buena aceptabilidad y alto valor nutritivo.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Food provides nutrients, but must be palatable to consumers. Stevia is a plant with sweetening and biofunctional properties. The objective of this research was to develop brown rice crackers supplemented with Moringa oleifera and Stevia rebaudiana and to evaluate the physicochemical, sensory and moisture quality during storage. Aqueous extract of Stevia (5, 10 and 20% W/W) and Moringa shoots (20% W/W) were prepared, which were mixed with brown rice for the production of different groups of cookies. One group without Stevia and another without Stevia and Moringa (basic cookie) were made. The determination of the physicochemical characteristics was carried out by the near infrared spectroscopy method, the humidity by the gravimetric method in humidity balance. The shelf life was determined for 105 days of storage and the degree of acceptance by consumers, through sensory analysis. The experimental design was unifactorial with a completely random distribution. All groups of cookies obtained humidity values below the established maximum limit (12 %).&#8203;&#8203; The protein content, fat, fiber and ash in the cookies supplemented with the aqueous extracts of Moringa and Stevia were higher compared to the basic cookies. In the sensory analysis, all the cookies obtained a high degree of acceptability, and the cookies supplemented with Stevia 10 % (W/W) showed the greatest preference. The optimal concentration in brown rice crackers was identified as those supplemented with Moringa 20 % (W/W) and Stevia 10% (W/W), with good acceptability and high nutritional value.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[análisis sensorial]]></kwd>
<kwd lng="es"><![CDATA[galleta de arroz integral]]></kwd>
<kwd lng="es"><![CDATA[moringa]]></kwd>
<kwd lng="es"><![CDATA[stevia]]></kwd>
<kwd lng="en"><![CDATA[sensory analysis]]></kwd>
<kwd lng="en"><![CDATA[brown rice cookies]]></kwd>
<kwd lng="en"><![CDATA[moringa]]></kwd>
<kwd lng="en"><![CDATA[stevia]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>1</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[VELÁSQUEZ]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[AREDO]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[CAIPO]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[PAREDES]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Optimización por diseño de mezclas de la aceptabilidad de una galleta enriquecida con quinua (Chenopodium quinoa), soya (Glycine max) y cacao (Theobroma cacao L.)]]></article-title>
<source><![CDATA[Agroindustrial Science]]></source>
<year>2014</year>
<volume>4</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>35-45</page-range></nlm-citation>
</ref>
<ref id="B2">
<label>2</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[HERNÁNDEZ]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[La quinua, una opción para la nutrición del paciente con diabetes mellitus]]></article-title>
<source><![CDATA[Rev Cubana Endocrinol]]></source>
<year>2015</year>
<volume>26</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>1-5</page-range></nlm-citation>
</ref>
<ref id="B3">
<label>3</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MERA]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[PARRAGA]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[MUÑOZ]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Sustitución parcial de harina de trigo (Triticum spp.) por harina de amaranto (Amaranthus spp.) y quinua (Chenopodium quinoa Willd.) en galletas.]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[VERDUGA]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<source><![CDATA[Revista Ciencia y Tecnología de Alimentos]]></source>
<year>2020</year>
<volume>30</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>56-60</page-range></nlm-citation>
</ref>
<ref id="B4">
<label>4</label><nlm-citation citation-type="">
<collab>FAOSTAT</collab>
<source><![CDATA[Food and Agricultural Organization statistical database]]></source>
<year></year>
</nlm-citation>
</ref>
<ref id="B5">
<label>5</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[CADENA]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[HELFGOTT]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[ESPINOZA]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[VALAREZO]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[SÁNCHEZ]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Control químico de malezas en fincas de arroz (Oryza sativa L.), en el sistema de riego y drenaje babahoyo, Ecuador]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[GARCÍA]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal of Science and Research]]></source>
<year>2020</year>
<volume>5</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>66-79</page-range></nlm-citation>
</ref>
<ref id="B6">
<label>6</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[CORNEJO]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<source><![CDATA[Uso de harina de arroz integral germinada a partir de variedades ecuatorianas de grano largo para la elaboración de pan libre de gluten]]></source>
<year>2015</year>
<publisher-name><![CDATA[Departament Medicina Preventiva i Salut Pública, Ciències de l'Alimentació, Toxicologia i Medicina Legal. Facultat de Farmàcia, Universitat de València. España]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B7">
<label>7</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[GUJRAL]]></surname>
<given-names><![CDATA[H. S.]]></given-names>
</name>
<name>
<surname><![CDATA[HAROS]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Starch hydrolyzing enzymes for retarding the staling of rice bread]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[ROSELL]]></surname>
<given-names><![CDATA[C. M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Cereal Chemistry]]></source>
<year>2003</year>
<volume>80</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>750-4</page-range></nlm-citation>
</ref>
<ref id="B8">
<label>8</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MCCARTHY]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[GALLAGHER]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[GORMLEY]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[SCHOBER]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Application of response surface methodology in the development of gluten-free bread]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[ARENDT]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<source><![CDATA[Cereal Chemistry]]></source>
<year>2005</year>
<volume>82</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>609-15</page-range></nlm-citation>
</ref>
<ref id="B9">
<label>9</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[CÁCERES]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<source><![CDATA[Optimización de la germinación de variedades ecuatorianas de arroz integral para la obtención de alimentos con alto valor nutritivo y funcional]]></source>
<year>2015</year>
<publisher-loc><![CDATA[España ]]></publisher-loc>
<publisher-name><![CDATA[Facultad de Ciencias, Universidad Autónoma de Madrid]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B10">
<label>10</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[YONG]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[SU]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[YU]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[HAI]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[CHUN]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Base substitution mutations in uridinediphosphate-dependent glycosyltransferase 76G1 gene of Stevia rebaudiana causes the low levels of rebaudioside A: mutations in UGT76G1, a key gene of steviol glycosides synthesis]]></article-title>
<source><![CDATA[Plant Physiol Biochem]]></source>
<year>2014</year>
<volume>80</volume>
<page-range>220-5</page-range></nlm-citation>
</ref>
<ref id="B11">
<label>11</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[CENTURIÓN]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[ALMADA]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[AGUAYO]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[ARAZARI]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Edulcorante a base de nopal y stevia como propuesta alimenticia para mejorar los niveles de glucosa y triglicéridos sanguíneos]]></article-title>
<source><![CDATA[Revista UniNorte de Medicina y Ciencias de la Salud]]></source>
<year>2020</year>
<volume>9</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>1-7</page-range></nlm-citation>
</ref>
<ref id="B12">
<label>12</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[SALVADOR]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[SOTELO]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Estudio de la Stevia (Stevia rebaudiana Bertoni) como edulcorante natural y su uso en beneficio de la salud]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[PAUCAR]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<source><![CDATA[Scientia Agropecuaria]]></source>
<year>2014</year>
<volume>5</volume>
<page-range>157-63</page-range></nlm-citation>
</ref>
<ref id="B13">
<label>13</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[YANTIS]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Refrescos bajos en calorías]]></article-title>
<source><![CDATA[Nursing]]></source>
<year>2011</year>
<volume>29</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>52-5</page-range></nlm-citation>
</ref>
<ref id="B14">
<label>14</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[REZENDE]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[DUARTE]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[DE CARVALHO]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[ASSAID]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[MARQUES]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cereal bars enriched with antioxidant substances and rich in fiber, prepared with flours of acerola residues]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[De OLIVEIRA]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
</person-group>
<source><![CDATA[J Food Sci Technol]]></source>
<year>2015</year>
<volume>52</volume>
<numero>8</numero>
<issue>8</issue>
<page-range>5084-92</page-range></nlm-citation>
</ref>
<ref id="B15">
<label>15</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[RIOS]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[LOBO]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Acceptability of beehive products as ingredients in quinoa bars]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[SAMMAN]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal Science Food Agriculture]]></source>
<year>2018</year>
<volume>98</volume>
<page-range>174-82</page-range></nlm-citation>
</ref>
<ref id="B16">
<label>16</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PERESSINI]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[FOSCHIA]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[TUBARO]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Impact of soluble dietary fibre on the characteristics of extruded snacks]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[SENSIDONI]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food Hydrocolloids]]></source>
<year>2015</year>
<volume>43</volume>
<page-range>73-81</page-range></nlm-citation>
</ref>
<ref id="B17">
<label>17</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[QUITRAL]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[ATALAH]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[JARA]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[ECHEVERRÍA]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[VIVANCO]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Estudio de aceptabilidad y saciedad de barritas de cereal altas en fibra dietética en escolares de una escuela rural de Chile]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[LÓPEZ]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
</person-group>
<source><![CDATA[Revista Chilena de Nutrición]]></source>
<year>2016</year>
<volume>43</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>68-74</page-range></nlm-citation>
</ref>
<ref id="B18">
<label>18</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[GUTIÉRREZ]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<source><![CDATA[Elaboración de galletas adicionadas con harina de Moringa oleifera Lam]]></source>
<year>2015</year>
<publisher-loc><![CDATA[México ]]></publisher-loc>
<publisher-name><![CDATA[Universidad de Chiapa]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B19">
<label>19</label><nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[RUIZ]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<source><![CDATA[Diseño de un proceso para la obtención de una galleta a partir de harina de trigo enriquecida con paraíso blanco (Moringa oleifera) y su respectiva evaluación nutricional]]></source>
<year>2011</year>
<publisher-loc><![CDATA[Guatemala ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B20">
<label>20</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PÉREZ]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[HERNÁNDEZ]]></surname>
<given-names><![CDATA[U.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Empleo de hojas de Moringa oleifera en la elaboración de una mortadela]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[BRITO]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
</person-group>
<source><![CDATA[Revista Ciencia y Tecnología de Alimentos]]></source>
<year>2018</year>
<volume>28</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>48-52</page-range></nlm-citation>
</ref>
<ref id="B21">
<label>21</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[LAGO]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[ECHEMENDIA]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<name>
<surname><![CDATA[GONZALES]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Determinación de polifenoles totales, flavonoides y evaluación antimicrobiana en tres ecotipos de Moringa oleifera cultivadas en Cuba]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[ALMORA]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[MONTEAGUDO]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<source><![CDATA[Revista de Ciencias Farmacéuticas y Alimentarias]]></source>
<year>2020</year>
<volume>6</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>50-61</page-range></nlm-citation>
</ref>
<ref id="B22">
<label>22</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[AVILA]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[SUAREZ]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<source><![CDATA[Evaluación del proceso tecnológico, contenido proteico y mineral de panes enriquecidos con harinas pre-cocidas de amaranto y arroz integral]]></source>
<year>2020</year>
<publisher-loc><![CDATA[Ecuador ]]></publisher-loc>
<publisher-name><![CDATA[Facultad de Ingeniería Química, Universidad de Guayaquil]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B23">
<label>23</label><nlm-citation citation-type="">
<collab>USP40. Farmacopea de los Estados Unidos</collab>
<source><![CDATA[USP40 NF35]]></source>
<year>2016</year>
</nlm-citation>
</ref>
<ref id="B24">
<label>24</label><nlm-citation citation-type="">
<collab>USP35. Farmacopea de los Estados Unidos</collab>
<source><![CDATA[USP35 NF22]]></source>
<year>2015</year>
</nlm-citation>
</ref>
<ref id="B25">
<label>25</label><nlm-citation citation-type="">
<collab>MINAL</collab>
<source><![CDATA[Manual de instrucciones del sistema de Control de la Calidad. Capítulo II: Control de la Calidad. Instrucción S.C.C. Procedimiento Analítico para el Control de la Calidad Sensorial de galletas]]></source>
<year>2005</year>
<publisher-loc><![CDATA[La Habana ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B26">
<label>26</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[VELOSO]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[LABORDE]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[GALIZIO]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[PÉREZ]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[NÚÑEZ]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Análisis sensorial del dulzor de mermeladas de ciruelas elaboradas a base de miel como edulcorante]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[PAGANO]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Revista Alimentos Hoy]]></source>
<year>2020</year>
<volume>28</volume>
<numero>49</numero>
<issue>49</issue>
<page-range>24-40</page-range></nlm-citation>
</ref>
<ref id="B27">
<label>27</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[CHAVEZ]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[SILVA]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación fisicoquímica y sensorial de galletas enriquecidas con harina de castaña (Bertholletia excelsa)]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[PAMPA]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
</person-group>
<source><![CDATA[Peruvian Agricultural Research]]></source>
<year>2020</year>
<volume>2</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>21-8</page-range></nlm-citation>
</ref>
<ref id="B28">
<label>28</label><nlm-citation citation-type="">
<collab>ISO 4121</collab>
<source><![CDATA[Análisis sensorial. Directrices para la utilización de escalas de respuestas cuantitativas]]></source>
<year>2006</year>
</nlm-citation>
</ref>
<ref id="B29">
<label>29</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[O&#8217;SULLIVAN]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[A Handbook for sensory and consumer-Driven New Product Development; Innovative Technologies for the Food and Beverage Industry]]></source>
<year>2017</year>
<publisher-name><![CDATA[Woodhead Publishing. UK]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B30">
<label>30</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[BARBOSA]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[FRANCO]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[CABRERA]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[MOGUEL]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación de la Calidad de Galletas Reducidas en Calorías Endulzadas con Hojas de Stevia rebaudiana BERTONI]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[BETANCUR]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<source><![CDATA[Revista INTERCIENCIA]]></source>
<year>2018</year>
<volume>43</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>17-22</page-range></nlm-citation>
</ref>
<ref id="B31">
<label>31</label><nlm-citation citation-type="">
<collab>MINSAP</collab>
<source><![CDATA[Instituto Nacional de Higiene. Epidemiología y Microbiología. Registro Sanitario de Alimentos. Cosméticos. Juguetes y otros productos de interés sanitario: Regulaciones e indicadores]]></source>
<year>2017</year>
<publisher-loc><![CDATA[La Habana ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B32">
<label>32</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[SKIBSED]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[ANDERSON]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Chemical deterioration and physical instability of food and beverage]]></source>
<year>2010</year>
<publisher-name><![CDATA[Woodhed Publishing, UK.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B33">
<label>33</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[CHINCHILLA]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Magdalenas con polvo de hojas de Moringa oleifera: mejora nutricional y aceptabilidad]]></source>
<year>2019</year>
<publisher-loc><![CDATA[España ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Politécnica de Valencia]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B34">
<label>34</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ABDULL]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[AHMAD]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[IBRAHIM]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Health benefits of Moringa oleifera]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[KNTAYYA]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<source><![CDATA[Asian Pacific Journal of Cancer Prevention]]></source>
<year>2014</year>
<volume>15</volume>
<numero>20</numero>
<issue>20</issue>
<page-range>8571-6</page-range></nlm-citation>
</ref>
<ref id="B35">
<label>35</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[SUN-YOUNG]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Quality Characteristics of Noodles added with Moringa oleifera Leaf Powder]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[CHANG-HO]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal of The East Asian Society of Dietary life]]></source>
<year>2017</year>
<volume>30</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>321-31</page-range></nlm-citation>
</ref>
<ref id="B36">
<label>36</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ARYEE]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[AGYEI]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[UDENIGWE]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<source><![CDATA[Impact of processing on the chemistry and functionality of food proteins. In Proteins in Food Procesing Woodhead Publishing Series in Food Science]]></source>
<year>2018</year>
<publisher-name><![CDATA[Technology and Nutrition]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B37">
<label>37</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MOYO]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[MASIKA]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[HUGO]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Nutritional characterization of Moringa (Moringa oleifera Lam,) leaves]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[MUCHENJE]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
</person-group>
<source><![CDATA[African Journal of Biotechnology]]></source>
<year>2011</year>
<volume>10</volume>
<numero>60</numero>
<issue>60</issue>
<page-range>12925-33</page-range></nlm-citation>
</ref>
<ref id="B38">
<label>38</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ARYEE]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Comparative study of the effects of processing on the nutritional, physicochemical and functional properties of lentil]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[BOYE]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal of food processing and preservation]]></source>
<year>2017</year>
<volume>4</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>12824-38</page-range></nlm-citation>
</ref>
<ref id="B39">
<label>39</label><nlm-citation citation-type="">
<collab>OMS</collab>
<source><![CDATA[Dieta, nutrición y prevención de enfermedades crónicas]]></source>
<year>2003</year>
</nlm-citation>
</ref>
<ref id="B40">
<label>40</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[TORRES]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[VALENCIA]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[SAMPEDRO]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Las proteínas en la nutrición]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[NÁJERA]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<source><![CDATA[Revista Salud Pública y Nutrición]]></source>
<year>2007</year>
<volume>8</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>34-40</page-range></nlm-citation>
</ref>
<ref id="B41">
<label>41</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ACOSTA]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[LUGO]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[VERA]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[MORINIGO]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[MAIDANA]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Uso de plantas medicinales y fitoterápicos en pacientes con Diabetes Mellitus tipo 2]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[SAMANIEGO]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<source><![CDATA[Mem Inst Investig Cienc. Salud.]]></source>
<year>2018</year>
<volume>16</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>6-11</page-range></nlm-citation>
</ref>
<ref id="B42">
<label>42</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ABDALLA]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The potential of Moringa oleifera extract as biostimulant in enhancing the growth, biochemical and hormonal contents in roca (Eruca vesicaria subsp. sativa) plants]]></article-title>
<source><![CDATA[International Journal of Plant Physiology and Biochemistry]]></source>
<year>2013</year>
<volume>5</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>42-9</page-range></nlm-citation>
</ref>
<ref id="B43">
<label>43</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[GARCÍA]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación de galletas dulces tipo wafer a base de harina de arracacha (arracacia xanthorrhiza b)]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[PACHECO]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<source><![CDATA[Revista Facultad Nacional de Agronomía Medellín]]></source>
<year>2007</year>
<volume>60</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>4195-212</page-range></nlm-citation>
</ref>
<ref id="B44">
<label>44</label><nlm-citation citation-type="">
<collab>INCAP</collab>
<source><![CDATA[Informes del Laboratorio de Composición de Alimentos del Instituto de Nutrición de Centroamérica y Panamá (INCAP)]]></source>
<year>2006</year>
<publisher-loc><![CDATA[Guatemala ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B45">
<label>45</label><nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[GARAVITO]]></surname>
<given-names><![CDATA[U.]]></given-names>
</name>
</person-group>
<source><![CDATA[Moringa oleifera, alimento ecológico para ganado vacuno, porcino, equino, aves y peces, para alimentación humana, también para producción de etanol y biodiesel, Corporación Ecológica Agroganadera SA]]></source>
<year>2008</year>
<publisher-loc><![CDATA[Colombia ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B46">
<label>46</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[GARCÍA]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación química de especies no leguminosas con potencial forrajero en el estado Trujillo, Venezuela]]></article-title>
<source><![CDATA[Zootecnia Tropical]]></source>
<year>2006</year>
<volume>24</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>401-9</page-range></nlm-citation>
</ref>
<ref id="B47">
<label>47</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PÉREZ]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[SÁNCHEZ]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[ARMENGOL]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Características y potencialidades de Moringa oleifera, Lamark, Una alternativa para la alimentación animal]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[REYES]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<source><![CDATA[Revista Pastos y Forrajes]]></source>
<year>2010</year>
<volume>33</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>1-10</page-range></nlm-citation>
</ref>
<ref id="B48">
<label>48</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PUMA]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[LIÑAN]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[SÁNCHEZ]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[CORONADO]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[SALAS]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Vida en anaquel de galletas saladas utilizando pruebas aceleradas.]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[VARGAS]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<source><![CDATA[Anales Científicos]]></source>
<year>2018</year>
<volume>79</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>218-25</page-range></nlm-citation>
</ref>
<ref id="B49">
<label>49</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MARQUES]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[SAO]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[SILVA]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[SILVA]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Whey protein as a substitute for wheat in the development of no added sugar cookies]]></article-title>
<source><![CDATA[Food Science and Technology]]></source>
<year>2016</year>
<volume>67</volume>
<page-range>18-126</page-range></nlm-citation>
</ref>
<ref id="B50">
<label>50</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[GÓMEZ]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<source><![CDATA[Diseño y técnica de packaging]]></source>
<year>2015</year>
<publisher-loc><![CDATA[España ]]></publisher-loc>
<publisher-name><![CDATA[Escuela Técnica Superior de Arquitectura, Universidad de Valladolid]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B51">
<label>51</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[GARCÍA]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[GONZALEZ]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Packaging logistic for improving performance in supply chains: the rol of meta-standards implementation]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[PRADO]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<source><![CDATA[Production]]></source>
<year>2016</year>
<volume>26</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>261-72</page-range></nlm-citation>
</ref>
<ref id="B52">
<label>52</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ROMANI]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[ROCCULIP]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[TAPPI]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Moisture adsorption behavior of biscuit during storage investigated by using a new Dynamic Dewpoint method]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[ROSA]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food Chemistry]]></source>
<year>2016</year>
<volume>195</volume>
<page-range>97-103</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
