<?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>1390-6542</journal-id>
<journal-title><![CDATA[Enfoque UTE]]></journal-title>
<abbrev-journal-title><![CDATA[Enfoque UTE]]></abbrev-journal-title>
<issn>1390-6542</issn>
<publisher>
<publisher-name><![CDATA[Universidad UTE]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1390-65422018000200036</article-id>
<article-id pub-id-type="doi">10.29019/enfoqueute.v9n2.300</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Elaboración de una bebida pasteurizada a partir de un extracto proteico de quinua (Chenopodium quinoa Willd.)]]></article-title>
<article-title xml:lang="en"><![CDATA[(Elaboration of a pasteurized beverage from a quinoa (Chenopodium quinoa Willd.) protein extract)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guallasamín-Dávila]]></surname>
<given-names><![CDATA[Andrea]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ávila-Vélez]]></surname>
<given-names><![CDATA[Jenny]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sotomayor-Grijalva]]></surname>
<given-names><![CDATA[Cristina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Escuela Politécnica Nacional  ]]></institution>
<addr-line><![CDATA[Quito ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<volume>9</volume>
<numero>2</numero>
<fpage>36</fpage>
<lpage>47</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&amp;pid=S1390-65422018000200036&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_abstract&amp;pid=S1390-65422018000200036&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_pdf&amp;pid=S1390-65422018000200036&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: La investigación consistió en evaluar parámetros para obtener una bebida de quinua. Los parámetros considerados fueron extracción de proteína soluble (PS) de quinua y dos condiciones de proceso (adición de estabilizante y temperatura de pasteurización). La concentración de PS en el extracto proteico se estudió a través de los factores: relación harina-solución de NaOH (1:2.50, 1:3.25 y 1:4.00), temperatura (20 y 45 ºC) y pH de acondicionamiento (7.50 y 8.00), durante 30 min a escala de laboratorio. El extracto con mayor concentración de PS fue replicado a escala piloto y formulado con azúcar blanca, saborizante de vainilla y estabilizante (0.00 y 0.25 %) para obtener la bebida, luego se evaluó la temperatura de pasteurización (120 y 130 ºC). Las variables dependientes medidas al día 0 en la bebida fueron: variación de proteína soluble (VPSb), porcentaje en suspensión y reducción de la población microbiana (RPM). El extracto obtenido en proporción 1:3.25 harina-solución de NaOH, 20 ºC y pH 7.50 obtuvo 77.10 ± 1.76 % de PS. El tratamiento a 120 ºC con estabilizante (0.25 %) tuvo -2.36 ± 0.25 % de VPSb y 98.33 ± 1.53 % en porcentaje en suspensión. La bebida obtenida alcanzó 2.36 % de proteína.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: The research consisted on evaluating parameters to obtain a quinoa beverage. Quinoa soluble protein (SP) extraction and two process conditions (addition of stabilizer and pasteurization temperature) were considered as parameters. The concentration of SP in the protein extract was studied through the factors: flour:NaOH solution ratio (1:2.50, 1:3.25 and 1:4.00), conditioning temperature (20 and 45 ºC), and pH (7.50 and 8.00), for 30 min at laboratory scale. The protein extract with the highest SP concentration was replicated at pilot scale, and white sugar, vanilla flavor and stabilizer (0.00 and 0.25 %) were added to formulate beverage. Then, the pasteurization temperature (120 and 135 ºC) was evaluated. The independent variables: soluble protein variation (SPVb), suspension percentage and microbial population reduction (MPR) were measured at day 0. The protein extract that was obtained with a flour-NaOH solution ratio of 1:3.25, 20 ºC and pH 7.5 reached 77.10 ± 1.76 %. The beverage had a VPSb -2.36 ± 0.25 %, a suspension percentage of 98.33 ± 1.53 % and 2.36 % of protein at 120 ºC with stabilizer 0.25 %.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[bebida vegetal]]></kwd>
<kwd lng="es"><![CDATA[quinua]]></kwd>
<kwd lng="es"><![CDATA[solubilización proteica]]></kwd>
<kwd lng="es"><![CDATA[tratamiento térmico.]]></kwd>
<kwd lng="en"><![CDATA[plant-based milk substitutes]]></kwd>
<kwd lng="en"><![CDATA[quinoa]]></kwd>
<kwd lng="en"><![CDATA[protein solubilization]]></kwd>
<kwd lng="en"><![CDATA[heat treatment.]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="">
<collab>3M</collab>
<source><![CDATA[Guía de Interpretación Petrifilm 3M.]]></source>
<year>2003</year>
</nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="">
<collab>AOAC</collab>
<source><![CDATA[Official methods of analysis of AOAC international: Current Trough Revision 2, 2007. (18th. ed.).]]></source>
<year>2005</year>
<publisher-loc><![CDATA[Virginia, USA ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bergesse]]></surname>
<given-names><![CDATA[A. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Boiocchi]]></surname>
<given-names><![CDATA[P. N.]]></given-names>
</name>
<name>
<surname><![CDATA[Calandri]]></surname>
<given-names><![CDATA[E. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Cervilla]]></surname>
<given-names><![CDATA[N. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Gianna]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Guzmán]]></surname>
<given-names><![CDATA[C. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Miranda]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Montoya]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Mufari]]></surname>
<given-names><![CDATA[J. R]]></given-names>
</name>
</person-group>
<source><![CDATA[Aprovechamiento Integral del Grano de Quinoa. Aspectos Tecnológicos, Fisicoquímicos, Nutricionales y Sensoriales. (1era. ed.)]]></source>
<year>2015</year>
<publisher-loc><![CDATA[Córdoba, Argentina ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Aislados Proteínicos De Granos Altoandinos Chenopodiaceas; Quinua &#8220;Chenopodium Quinoa&#8221; - Cañahua &#8220;Chenopodium Pallidicaule&#8221; por Precipitación Isoeléctrica.]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Callisaya]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Alvarado]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Revista Boliviana de Química]]></source>
<year>2009</year>
<volume>26</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>12-20</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Quinoa (Chenopodium quinoa Willd.) versus soja (Glycine max [L] Merr) en la nutrición humana: revisión sobre las características agroecológicas, de composición y tecnológicas.]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chito]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Ortega]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Ahumada]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Rosero]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<source><![CDATA[Revista Española de Nutrición Humana y Dietética]]></source>
<year>2017</year>
<volume>21</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>184-98</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Physicochemical and functional properties of quinoa protein isolate.]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Elsohaimy]]></surname>
<given-names><![CDATA[S. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Refaay]]></surname>
<given-names><![CDATA[T. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Zaytoun]]></surname>
<given-names><![CDATA[M. A. M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Annals of Agricultural Sciences]]></source>
<year>2015</year>
<volume>60</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>297-305</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="book">
<collab>FAO</collab>
<source><![CDATA[La quinua: cultivo milenario para contribuir a la seguridad alimentaria mundial.]]></source>
<year>2011</year>
<publisher-loc><![CDATA[Córdoba ]]></publisher-loc>
<publisher-name><![CDATA[FAO]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="confpro">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ferragut]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández-Herrero]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Poliseli]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Valencia]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Guamis]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<source><![CDATA[Ultra High Pressure Homogenization (UHPH) treatment of vegetable milks: improving hygienic and colloidal stability]]></source>
<year>2011</year>
<conf-name><![CDATA[ 11thInternational Congress on Engineering and Food (ICEF11)]]></conf-name>
<conf-loc> </conf-loc>
</nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Food and Bioproducts Processing Isolation of quinoa protein by milling fractionation and solvent extraction]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Föste]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Elgeti]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Brunner]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Jekle]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Becker]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food and Bioproducts Processing]]></source>
<year>2015</year>
<volume>96</volume>
<page-range>20-6</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Guerrero]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Elaboración de leche de avena esterilizada utilizando diferentes estabilizantes (gelatina y obsigel) y niveles de Pimalac como conservante en la empresa Prolac S.E.M.]]></source>
<year>2010</year>
<publisher-name><![CDATA[Escuela Superior Politécnica de Chimborazo]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Hot-Fill Processing of Beverages]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hariyadi]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food Reviews International]]></source>
<year>2013</year>
<volume>1</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>46-9</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[International Association for Cereal Science and Technology. Determination of crude fibre value]]></article-title>
<collab>ICC</collab>
<source><![CDATA[Quality Assurance and Safety of Crops and Foods]]></source>
<year>1972</year>
<volume>8</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>319-480</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Which Is Better for Humans, Animal Milk or Vegetable Milk]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ismail]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[J Nutr Health Food Eng,]]></source>
<year>2015</year>
<volume>2</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>14-5</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[La importancia de los cultivos andinos]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jacobsen]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Mujica]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Ortiz]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<source><![CDATA[Fermentum. Revista Venezolana de Sociología Y Antropología]]></source>
<year>2003</year>
<volume>13</volume>
<numero>36</numero>
<issue>36</issue>
<page-range>14-24</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jeske]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Zannini]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Arendt]]></surname>
<given-names><![CDATA[E. K.]]></given-names>
</name>
</person-group>
<source><![CDATA[Plant Foods for Human Nutrition]]></source>
<year>2017</year>
<volume>72</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>26-33</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Quinoa Beverages: Formulation , Processing and Potential Health Benefits]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kaur]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Tanwar]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<source><![CDATA[Rom J Diabetes Nutr Metab Dis.]]></source>
<year>2016</year>
<volume>23</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>215-25</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Review: Effect of thermal processing on soymilk.]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kwok]]></surname>
<given-names><![CDATA[K.-C.]]></given-names>
</name>
<name>
<surname><![CDATA[Niranjan]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<source><![CDATA[International Journal of Food Science &amp; Technology]]></source>
<year>1995</year>
<volume>30</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>263-95</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Henthorn]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<source><![CDATA[Particle Technology and Applications. (1era. ed.)]]></source>
<year>2012</year>
<publisher-loc><![CDATA[USA ]]></publisher-loc>
<publisher-name><![CDATA[Taylor & Francis Group]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mäkinen]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
</person-group>
<source><![CDATA[Studies on quinoa (Chenopodium quinoa) for novel food and beverage applications.]]></source>
<year>2014</year>
<publisher-loc><![CDATA[Irlanda ]]></publisher-loc>
<publisher-name><![CDATA[University College Cork]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mäkinen]]></surname>
<given-names><![CDATA[O. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Uniacke-Lowe]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[O&#8217;Mahony]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Arendt]]></surname>
<given-names><![CDATA[E. K.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food Chemistry]]></source>
<year>2015</year>
<volume>168</volume>
<page-range>630-8</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Foods for Special Dietary Needs: Non-Dairy Plant Based Milk Substitudes.]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mäkinen]]></surname>
<given-names><![CDATA[O.E.]]></given-names>
</name>
<name>
<surname><![CDATA[Wanhalinna]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Zannini]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Arendt]]></surname>
<given-names><![CDATA[E. K.]]></given-names>
</name>
</person-group>
<source><![CDATA[Critical Reviews in Food Sciencie and Nutricion]]></source>
<year>2015</year>
<volume>56</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>339-49</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="">
<collab>Ministerio de Salúd Pública y Asistencia Social</collab>
<source><![CDATA[Reglamento técnico de soya natural fluída]]></source>
<year>2005</year>
</nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="">
<collab>NB NA 0038</collab>
<source><![CDATA[Granos andinos-Pseudo cereales-Quinua en grano-Clasificación y Requisitos]]></source>
<year>2007</year>
</nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="">
<collab>NTE INEN 517</collab>
<source><![CDATA[Harinas de origen vegetal. Determinación del tamaño de las partículas]]></source>
<year>1980</year>
</nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="">
<collab>NTE INEN 3042</collab>
<source><![CDATA[Harina de quinua. Requisitos]]></source>
<year>2015</year>
</nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="">
<collab>NTP 205.062</collab>
<source><![CDATA[Quinua (Chenopodium quinoa Willd). Requisitos]]></source>
<year>2009</year>
</nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="">
<collab>Obsidián</collab>
<source><![CDATA[Bebidas]]></source>
<year>2016</year>
</nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="">
<collab>Oficina Comercial de Ecuador en Los Ángeles, E. U., & Dirección de Inteligencia Comercial e Inversiones</collab>
<source><![CDATA[Perfil de quinua y elaborados en Estados Unidos. Pro Ecuador]]></source>
<year>2011</year>
</nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ogungbenle]]></surname>
<given-names><![CDATA[H. N.]]></given-names>
</name>
</person-group>
<source><![CDATA[International Journal of Food Sciences and Nutrition]]></source>
<year>2003</year>
<volume>54</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>153-158.</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pereira]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<source><![CDATA[Elaboración de leche de quinua (Chenopodium quinoa, Willd)]]></source>
<year>2011</year>
<publisher-loc><![CDATA[Quito, Ecuador ]]></publisher-loc>
<publisher-name><![CDATA[Escuela Politécnica Nacional]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Low glycemic index and increased protein content in a novel quinoa milk]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pineli]]></surname>
<given-names><![CDATA[L. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Botelho]]></surname>
<given-names><![CDATA[R. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Zandonadi]]></surname>
<given-names><![CDATA[R. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Solorzano]]></surname>
<given-names><![CDATA[J. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Oliveira]]></surname>
<given-names><![CDATA[G. T.]]></given-names>
</name>
<name>
<surname><![CDATA[De Reis]]></surname>
<given-names><![CDATA[C. E. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Teixeira]]></surname>
<given-names><![CDATA[D. S.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food Science and Technology]]></source>
<year>2015</year>
<volume>63</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>1261-7</page-range></nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="">
<collab>Pro Ecuador</collab>
<source><![CDATA[Análisis sectorial: Quinua. Quito: Pro Ecuador]]></source>
<year>2015</year>
</nlm-citation>
</ref>
<ref id="B33">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Componente nutricional de diferentes variedades de quinua de la región andina]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Reyes-Montaño]]></surname>
<given-names><![CDATA[E. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Ávila-Torres]]></surname>
<given-names><![CDATA[D. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Guevara-Pulido]]></surname>
<given-names><![CDATA[J. O.]]></given-names>
</name>
</person-group>
<source><![CDATA[AVANCES Investigación En Ingeniería]]></source>
<year>2006</year>
<numero>5</numero>
<issue>5</issue>
<page-range>86-97</page-range></nlm-citation>
</ref>
<ref id="B34">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Suspension Stability, Texture, and Color of High Temperature Treated Peanut Beverage]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rubico]]></surname>
<given-names><![CDATA[S. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Resurrección]]></surname>
<given-names><![CDATA[A. V. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Frank]]></surname>
<given-names><![CDATA[J. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Beuchat]]></surname>
<given-names><![CDATA[L. R.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal of Food Science]]></source>
<year>1987</year>
<volume>52</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>1676-9</page-range></nlm-citation>
</ref>
<ref id="B35">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Nutritional, sensory and physicochemical properties of peanut beverage sterilized under two different UHT conditions]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rustom]]></surname>
<given-names><![CDATA[I. Y. S.]]></given-names>
</name>
<name>
<surname><![CDATA[López-Leiva]]></surname>
<given-names><![CDATA[M. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Nair]]></surname>
<given-names><![CDATA[B. M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food Chemistry]]></source>
<year>1996</year>
<volume>56</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>45-53</page-range></nlm-citation>
</ref>
<ref id="B36">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Scanlin]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Stone]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Quinoa Protein Concentrate, Production and Functionality. Estados Unidos.]]></source>
<year>2009</year>
</nlm-citation>
</ref>
<ref id="B37">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Plant-based milk alternatives an emerging segment of functional beverages: a review.]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sethi]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Tyagi]]></surname>
<given-names><![CDATA[S. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Anurag]]></surname>
<given-names><![CDATA[R. K.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal of Food Science and Technology]]></source>
<year>2016</year>
<volume>53</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>3408-23</page-range></nlm-citation>
</ref>
<ref id="B38">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Soteras]]></surname>
<given-names><![CDATA[E. M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Obtención y formulación de una bebida en base de granos de amaranto]]></source>
<year>2011</year>
<publisher-loc><![CDATA[Santa Fé,, Argentina ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Nacional del Litoral]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B39">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Aislamiento de proteínas de quinua ecuatoriana ( Chenopodium quinoa Willd ) variedad INIAP Tunkahuan con remoción de compuestos fenólicos , para uso potencial en la nutrición y salud humanas]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tapia]]></surname>
<given-names><![CDATA[I. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Taco]]></surname>
<given-names><![CDATA[D. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Taco]]></surname>
<given-names><![CDATA[V. J.]]></given-names>
</name>
</person-group>
<source><![CDATA[Revista de La Facultad de Ciencias Médicas (Quito]]></source>
<year>2016</year>
<volume>41</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>71-80</page-range></nlm-citation>
</ref>
<ref id="B40">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Thuresson]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<source><![CDATA[Development and studies on a gluten free , liquid suspension based on quinoa (Chenopodium quinoa).]]></source>
<year>2015</year>
<publisher-loc><![CDATA[Suecia ]]></publisher-loc>
<publisher-name><![CDATA[Swedish University of Agricultural Sciences]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B41">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Measuring and Increasing Protein Solubility]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Trevino]]></surname>
<given-names><![CDATA[S. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Scholtz]]></surname>
<given-names><![CDATA[J. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Pace]]></surname>
<given-names><![CDATA[C. N.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal of Pharmaceutical Sciences]]></source>
<year>2008</year>
<volume>97</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>4155-66</page-range></nlm-citation>
</ref>
<ref id="B42">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Valencia-Chamorro]]></surname>
<given-names><![CDATA[S. A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Encyclopedia of Food Science and Nutrition.]]></source>
<year>2003</year>
<page-range>4895-902</page-range><publisher-loc><![CDATA[Amsterdam ]]></publisher-loc>
<publisher-name><![CDATA[Academic Press]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B43">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Implementación del método de biuret para la determinación de proteína residual en lactosuero.]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Valencia]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Cuéllar]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Aguilar]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Salmerón]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<source><![CDATA[Revista Sistemas Ambientales]]></source>
<year>2012</year>
<volume>5</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>17-20</page-range></nlm-citation>
</ref>
<ref id="B44">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Effect of alkaline extraction on the structure of the protein of quinoa (Chenopodium quinoa Willd.) and its influence on film formation]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Valenzuela]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Abugoch]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Tapia]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Gamboa]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[International Journal of Food Science and Technology]]></source>
<year>2013</year>
<volume>48</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>843-9</page-range></nlm-citation>
</ref>
<ref id="B45">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Villacrés]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Peralta]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Egas]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Mazón]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
</person-group>
<source><![CDATA[Potencial Agroindustrial de la Quinua]]></source>
<year>2011</year>
<publisher-loc><![CDATA[Quito ]]></publisher-loc>
<publisher-name><![CDATA[INIAP]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B46">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Solubility of Proteins]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zayas]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<source><![CDATA[Functionality of Proteins in Food]]></source>
<year>1997</year>
<publisher-loc><![CDATA[Berlin, Heidelbeg ]]></publisher-loc>
<publisher-name><![CDATA[Springer]]></publisher-name>
</nlm-citation>
</ref>
</ref-list>
</back>
</article>
