Vol. 11 No. 2 (2026): Número 2, 2026

View Vol. 11 No. 2 (2026): Número 2, 2026

Investigación y Desarrollo en Ciencia y Tecnología de Alimentos (ISSN 2448-7503) is a scientific communication journal for students, researchers, and technologists in the field of Food Science and Technology. The journal Investigación y Desarrollo en Ciencia y Tecnología de Alimentos publishes articles presenting original experimental results. Likewise, original review contributions on current scientific topics in Food Science and Technology are accepted, provided that the author is an expert in the subject addressed.

The topics covered by Investigación y Desarrollo en Ciencia y Tecnología de Alimentos include: cereals, legumes, and oilseeds; microbiology and biotechnology; fruits and vegetables; nutrition and nutraceuticals; dairy products; sensory evaluation; meat products; development of new products; functional foods; and the utilization and valorization of food by-products.

Published: 2026-06-30

Full Issue

Articles

  • Development of soy kefir (Glycine max) as a functional fermented alternative and productive strengthening strategy for artisan women of Guanajuato, Mexico

    JESÚS ALBERTO SANCHEZ VALTIERRA
    1 - 8
    DOI: https://doi.org/10.29105/idcyta.v11i2.157

  • Optimization of vitamin extraction by ultrasound in Bell peppers (Capsicum annuum) to produce functional food

    Maria Jose Estrella Estrella , Naylea Guadalupe Balan Cen, Rodrigo Portillo Salgado, Emmanuel de Jesus Chi Gutierrez, José Dolores Lira Maas, Luis Alfonso Can Herrera, Rosa Yazmin Us Camas , Julio Enrique Oney Montalvo
    9 - 19
    DOI: https://doi.org/10.29105/idcyta.v11i2.158

  • Evaluation of bamboo (Bambusa oldhamii) leaves as a lignocellulosic substrate for Pleurotus ostreatus production

    Gabriela Orozco Gutiérrez, Nayeli Sarahí Quiñones Islas
    20 - 26
    DOI: https://doi.org/10.29105/idcyta.v11i2.160

  • Production of EPA and fucoxanthin from Phaeodactylum tricornutum and their interaction with the receptor PPAR using an in silico approach

    Noemi Takebayashi-Caballero, Amanda Kim Rico-Chávez , Rosalía Reynoso-Camacho, Ana Angélica Feregrino-Pérez, Víctor Manuel Castaño-Meneses, Silvia Lorena Amaya-Llano , Carlos Regalado-González
    27 - 37
    DOI: https://doi.org/10.29105/idcyta.v11i2.163

  • Microwave Heating Treatments and Their Effects on the Physicochemical Properties of Purple Corn

    Dana Saraí Tapia Guerrero, Isaac Fernández Villanueva, Mitzi Guadalupe Flores Sánchez, Abel Cerón García, Maria Elena Sosa Morales
    38 - 44
    DOI: https://doi.org/10.29105/idcyta.v11i2.169

  • Optimization of ultrasonic extraction of mango seed fat and its effect on chocolate hardness

    ANGIE CECILIA VACA PORTILLO, Oswaldo Osorio Mora, Gabriel Abraham Cardoso Ugarte, Julián Andrés Gómez Salazar
    45 - 53
    DOI: https://doi.org/10.29105/idcyta.v11i2.173

  • Valorization of Garambullo in Green Synthesis of Silver Nanoparticles: Phytochemical Complexity Effect and Antioxidant Capacity Against Quercetin

    María Guadalupe Lopéz Cortés, Ma. Cristina Irma Pérez-Pérez, José Amir González-Calderón, Gerardo Teniente-Martínez, Sandra Herrera-Pérez, Susana Almanza-Rangel
    54 - 64
    DOI: https://doi.org/10.29105/idcyta.v11i2.172

  • Valorization of Mango Peels for Pectin Production: Process Optimization and Physicochemical Evaluation

    Gregorio Zárate Castillo, Xochitl Damián Hernández, Melissa Chávez Portillo, Nohemí Soto Reyes, Irving Israel Ruiz López, TANIA
    65 - 75
    DOI: https://doi.org/10.29105/idcyta.v11i2.167

  • Antimicrobial activity of 3-hydroxypropionaldehyde produced by Limosilactobacillus reuteri cultivated in MRS broth replacing the carbon source

    Oscar Fabian Meníndez García, Diego Alonso García Zamarrón, Rodrigo Hernández Barrientos, Juan Gabriel Báez González, Juan Luis Morales Landa, Noé Luiz Santos, Erandi Escamilla García
    76 -86
    DOI: https://doi.org/10.29105/idcyta.v11i2.175