Comité Editorial

Raúl Siche, Ph.D.
Ph.D. in Food Engineering
Universidad Nacional de Trujillo (Peru)

Roberto Quevedo, Ph.D.
Ph.D. in Food Bioprocess
Universidad de Los Lagos (Chile)

Rouverson Pereira da Silva, Ph.D.

Ph.D. in Agronomy (Crop Production)
Universidade Estadual Paulista Júlio de Mesquita Filho (Brazil)

Gustavo Barbosa Cánovas, Ph.D.
Ph.D. in Food Engineering
Washington State University (USA)

Albert Ibarz, Ph.D.
Ph.D in Chemical Engineering
Universidad de Lleida (Spain)

Delia Rita Tapia Blácido, Ph.D.
Ph.D. in Food Engineering
University of São Paulo (Brazil)

José Manuel Amigo, Ph.D.
Ph.D. (Cum Laude) in Chemistry
University of Copenhagen (Denmark)

Felix Gamarra, Ph.D.
Ph.D. in Chemical Engineering
University of Brasilia (Brazil)

Nathália C. Cirone Silva, Ph.D.
Ph.D. in General Biology
University of Campinas (Brazil)

Joel Cristobal Exebio, Ph.D.
Ph.D. in Dietetics and Nutrition
Florida International University (EEUU)

Carmen J. Contreras Castillo, Ph.D.
Ph.D. in Food Technology
University of São Paulo (Brazil)

María José Frutos Fernández, Ph.D.
Ph.D. in Biological Sciences
Miguel Hernández University (Spain)

Felipe Rafael Garcés Fiallos, Ph.D.
Ph.D. in Plant Genetic Resources
University of Guayaquil (Equador)

Carlos E. Orrego, Ph.D.
Ph.D. of Science - Chemistry
Universidad Nacional de Colombia sede Manizales (Colombia)

Ebner Azuara, Ph.D.
Ph.D. in Food Engineering
Universidad Veracruzana (Mexico)

Wilmer Edgard Luera Pena, Ph.D.
Ph.D. in Food Science
Federal University of Viçosa (Brazil)