Jhan Carlos Guzmán Quintero
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Jhan Carlos Guzmán Quintero has a total of 2 co-authors. Here are the top co-authors by number of shared publications:
Obeimar Pabón Parada
Universidad de Popular del Cesar
1 shared publication- Yina Paola Ortega Santiago
Universidad de Popular del Cesar
1 shared publication
Latest Publications
- Open Access
- 15 December 2025
- Published by Universidad de Pamplona in @limentech, Ciencia y Tecnología Alimentaria
- Vol. 23 (2) , 40-58
Potencial de la ahuyama (Cucurbita maxima) como agente de enriquecimiento en vitamina C para productos lácteos fermentados
Aligned with the goals of regional agro-industrial development and the pursuit of functional food matrices, this study evaluated Cucurbita maxima (Maruyama) as a natural source of vitamin C enrichment in fermented yogurt production. The formulation was developed at the Universidad Popular del Cesar (Aguachica campus), using three treatments with varying sugar (4–5 porciento) and pumpkin pulp content (6–10 porciento), added as jam, and compared to a commercial reference product.
- 15 December 2025
- Published by Universidad de Pamplona in @limentech, Ciencia y Tecnología Alimentaria
- Vol. 23 (2) , 40-58
Open AccessPotencial de la ahuyama (Cucurbita maxima) como agente de enriquecimiento en vitamina C para productos lácteos fermentados
Aligned with the goals of regional agro-industrial development and the pursuit of functional food matrices, this study evaluated Cucurbita maxima (Maruyama) as a natural source of vitamin C enrichment in fermented yogurt production. The formulation was developed at the Universidad Popular del Cesar (Aguachica campus), using three treatments with varying sugar (4–5 porciento) and pumpkin pulp content (6–10 porciento), added as jam, and compared to a commercial reference product.