López Marín, Beatriz EstellaArias Cardona, Luis Fernando2017-03-292017-03-292016http://hdl.handle.net/10567/1763The purpose of this research focuses on describing the effects of the use of different methods used for the preservation of fruits and vegetables (conventional and unconventional) on the organoleptic and nutritional quality of these foods; for this, it is part of a critical review of the scientific literature on the different methods used for the preservation of fruit and vegetables; likewise, how the methods used in the food industry for preserving fruits and vegetables affects the organoleptic and nutritional quality of these foods it is described; and finally, it relates, an identification of the different technologies and do not finish unconventional for preserving fruits and vegetables.esAcceso abiertoCorporación Universitaria LasallistaEspecialización en Alimentación y NutriciónTratamiento térmico de los alimentosNutriciónThesis