Introduction to food processing engineering

Introducción a la ingeniería de alimentos

Anderson, R. B. (1946). Modifications of the Brunauer, Emmett, and Teller equation. 68(4):686-691. United States. https://doi.org/10.1021/ja01208a049

Amer, D. A., Albadri, A. A. M., El-Hamshary, H. A., Nehela, Y., Makhlouf, A. H., El-Hawary, M. Y., Awad, S. A. (2023). Changes in Sensory Properties, Physico-Chemical Characteristics, and Aromas of Ras Cheese under Different Coating Techniques. Foods. 12(10):2023. https://doi.org/10.3390/foods12102023

Cedeño, S. L. (2017). Fundamentos básicos de cálculos de ingeniería química con enfoque en alimentos. Editorial UTMACH. P. 165. 978-9942-24-118-4. https://repositorio.utmachala.edu.ec/bitstream/48000/14369/3/Cap.1%20Aspectos%20b%C3%A1sicos%20del%20Balance%20de%20Materia.pdf

Codex Alimentarios. Normas Internacionales de los Alimentos. CADEX STAN 192-1995. https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192s.pdf

Codex Alimentarius. (2021). Secciones 3 y 4 del “Sistema internacional de numeración para aditivos alimentarios” actualizadas periódicamente. https://url.unad.edu.co/qqSns

Duizer, L. M., Field, K. (2015). Modifying Food Texture. Volume 2. Changes in sensory perception during aging, Editor(s): Jianshe Chen, Andrew Rosenthal, In Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing. Pp. 19-44. ISBN: 978-1-178242-334-8. https://doi.org/10.1016/B978-1-78242-334-8.00002-X

Guggenheim, E. A. (1966). Application of statistical mechanics. Oxford Press.

Guzmán, H. J. C., Zapata, J. E. (2018). Propiedades Termodinámicas e Isotermas de Sorción de Sales con Interés Alimentario. Información tecnológica, 29(3):105-120. https://dx.doi.org/10.4067/S0718-07642018000300105

Hernández, R. de E. M., De Morentin, A. B. M., Almiron-Roig, E., Pérez-Diez, S., Blanco, R. San C., Navas-Carretero, S., Martines, A. (2017). Influencia multisensorial sobre la conducta alimentaria: ingesta hedónica. Endocrinol Diabetes Nutr. 65(2):114-125. https://doi.org/10.1016/j.endinu.2017.09.008

Irles, R. J. A., García, L. P. P. (2014). El menú de textura modificado; valor nutricional, digestibilidad y aportación dentro del menú de hospitales y residencias de mayores. Nutrición Hospitalaria, 29 (4):873-879. https://www.redalyc.org/articulo.oa?id=309231669021

Lingjun Ma. (2023). A preface for the special issue: Oxidation in food. Food Chemistry: X. 18:100729. ISSN 2590-1575. https://doi.org/10.1016/j.fochx.2023.100729

Madrid, V. A. (2016). Ingeniería y producción de alimentos diagrama de flujo y detalles de la elaboración de todo tipo de alimentos (1a ed.). AMV Ediciones. 648 p. ISBN: 9788494439841. https://dama.umh.es/permalink/34CVA_UMH/1c61uvt/alma991000664439706331

Orozco, C. B. S., De Melo P.G. V., De Carvalho, J.C., Grace, K.S., Rodrigues, C., Soccol, V.T., Schneider F. L., Soccol, C.R. (2023). Deodorization of algae biomass to overcome off-flavors and odor issues for developing new food products: Innovations, trends, and applications. Food Chemistry Advances. 2:100270. ISSN 2772-753X, https://doi.org/10.1016/j.focha.2023.100270

Peinado, J., Graeml, A. R. (2007). Administração da produção: operações industriais e de serviços. Curitiba: UnicenP, 2007. https://tinyurl.com/yywfyznd

Rettig, M., Hen, A. (2014). El color en los alimentos un criterio de calidad medible, Agro Sur. 42(2):57-66. https://doi.org/10.4206/agrosur.2014.v42n2-07

Sánchez J. R. (2013). La química del color en los alimentos. Química Viva, 12(3):234-246. https://www.redalyc.org/articulo.oa?id=86329278005

Sicheng, S., Yucen, X., Ren, Y., Mei-Jun Z., Shyam S., Juming, T. (2023). The influence of temperature and water activity on thermal resistance of Salmonella in milk chocolate. Food Control. 143:109292, ISSN 0956-7135. https://doi.org/10.1016/j.foodcont.2022.109292

Torres, J. D., González, M. K. J., Acevedo, C. D. (2015). Análisis del Perfil de Textura en Frutas, Productos Cárnicos y Quesos. Revista ReCiTeIA. 14. 63-75. https://www.researchgate.net/publication/283352303_Analisis_del_Perfil_de_Textura_en_Frutas_Productos_Carnicos_y_Quesos

Valdés R.M.P., Londoño H.L., Ortiz G.S. (2023). Panificación con harinas compuestas de trigo y ahuyama (Cucurbita moschata Duchesne) Temas Agrarios 28(1):46-55. https://doi.org/10.21897/rta.v28i1.3198

Vázquez, F.R., Ladino, L., Bagés, M. M. C., Hernández, R. V., Ochoa, O. E., Alomía, M., Bejarano, R., Boggio, M. C., Bojórquez, R. M. C., Colindres, C. E., Fernández, G., García, B. E., González, C. I., Guisande, A., Guzmán, C., Moraga, M. F., Palacios, R. J., Ramírez, R.N.E., Rodar, J., Sanabria, M.C., Sánchez, V. F., Santiago, R.J., Sepúlveda, V. N., Spolidoro, J., Valdivieso, F.P., Villalobos, P. N., Koletzko, B. (2023). Consenso de alimentación complementaria de la Sociedad Latinoamericana de Gastroenterología, Hepatología y Nutrición Pediátrica: COCO 2023, Revista de Gastroenterología de México, 88(1):57-70, ISSN 0375-0906, https://doi.org/10.1016/j.rgmx.2022.11.001

Yamamoto, T., Inui-Yamamoto, C. (2023). The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi. npj Sci Food 7, 88(1):57-70. https://doi.org/10.1038/s41538-023-00178-2

Introducción a las operaciones unitarias en procesos alimentarios

Aldegheri, F. (2023). Estudio experimental y diseño de un proceso de ósmosis inversa para concentrar una corriente enriquecida en compuestos fenólicos procedentes de 120 m3/día de extractos hidroalcohólicos de alperujo. Universidad Politécnica de Valencia. http://hdl.handle.net/10251/195993

Bartholomai, A. (1991). Fábricas de Alimentos - Procesos, equipamento, costos. Zaragoza: ACRIBIA. ISBN 978-84-200-0711-3. Pp. 310.

Freixedas, F.G., Costa, B.A., Sohnel, O. (2000). Cristalización en disolución conceptos básicos. Barcelona: EDITORIAL REVERTÉ, S. A. ISBN 9788429172096. Pp.120.https://books.google.com.do/books?id=73EtcO0j1i0C&printsec=copyright#v=onepage&q&f=false

Ibarz, A., Barbosa-Cánovas, G.V. (2005). Operaciones unitarias en la ingeniería de alimentos. Mundi-Prensa Libros. https://www.academia.edu/23017464/OPERACIONES_UNITARIAS_EN_LA_INGENIERIA_DE_ALIMENTOS_IBARZ_1_

Icesi, U. (s.f.). Fermentación alcohólica.

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Integración, C. d. (2018). Introducción. Universidad Tecnologica Nacional - Facultad Regional Rosario- DEPTO. de Ingeniería Química.

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Navas, J. S. (2006). Liofilización de alimentos. Cali: Universidad del Valle. ReCiTeIA 6(2):1-36. https://www.researchgate.net/publication/259620189_Liofilizacion_de_alimentos

Nehring, C. J. (1998). Establecimiento de un sistema de análisis de riesgos y puntos críticos de control para leche pasteurizada en Zamorano (Doctoral dissertation, Escuela Agrícola Panamericana, Zamorano). 53 p. https://bdigital.zamorano.edu/handle/11036/2759

Noguera, F., Gigante, S., Peña, N., Aude, I., Montero, D., Menoni, C. (2018). Principios de la preparación de alimentos. Montevideo, Uruguay; Publicaciones-Comisión Sectorial de Enseñanza, Universidad de la República. ISBN: 978-9974-0-1585-2. 127 p. https://www.cse.udelar.edu.uy/wp-content/uploads/2018/12/Principios-de-la-preparacio%CC%81n-de-alimentos-Noguera-2018.pdf

Maluenda, P. D. (1991). El sistema de análisis de riesgos y puntos críticos - Su aplicación a las industrias de alimentos. ZARAGOZA (España): ACRIBIA, S.A. ISBN

978-84-200-0716-8. 250 p. https://www.editorialacribia.com/libro/el-sistema-de-analisis-de-riesgos-y-puntos-criticos-su-aplicacion-a-las-industrias-de-alimentos_54391/

McCabe, W. L., Smith, J. C., Harriot, P. (1993). Operaciones unitarias en ingeniería química. España: McGraw-Hill. ISBN: 84-481-1918-5 https://ingenieriapetroquimicaunefazulia.wordpress.com/wp-content/uploads/2011/05/operaciones-unitarias-a.pdf

McCabe, W. L., Smith, J. C., Harriot, P. (2019). Operaciones unitarias en ingeniería química - Séptima edición. Mc Graw Hill. http://librodigital.sangregorio.edu.ec/librosusgp/14698.pdf

Marialina Anria, A. G. (2019). Modelling of moisture sorption isotherms of dehydrated carrot. Revista I+D Tecnológico, 15(1):17-23. https://www.researchgate.net/publication/330768109_Modelado_de_la_isoterma_de_adsorcion_de_zanahorias_deshidratadas

Mazariegos, D. B. (2006). Secado de arroz con cáscara en un lecho fluidizado al vacío, empleando vapor sobrecalentado. Universidad de las Américas Puebla. Sta. Catarina Mártir. https://www.researchgate.net/publication/47785627_Secado_de_Arroz_con_Cascara_en_un_lecho_fluidizado_al_vacio_empleando_vapor_sobrecalentado

Parry, R. T. (1995). Envasado de los alimentos en atmósfera modificada. https://www.sidalc.net/search/Record/dig-odepa-123456789-38926

Pérez Esteve, E., Barrera Puigdollers, M. C., Castelló Gómez, M. L. (2017). Productos químicos para la limpieza en la industria alimentaria. https://riunet.upv.es/handle/10251/83384

Rees, J., Bettison, J. (1991). Procesado Térmico y envasado de los alimentos. ZARAGOZA (España): ACRIBIA, S.A. https://search.worldcat.org/es/title/procesado-termico-y-envasado-de-los-alimentos/oclc/34205048

Secado Térmico. (2005). Obtenido de Agro Waste - Centro tecnológico nacional de la conserva y alimentación: https://www.ctnc.eu/

Social, M. d. (2013). Resolución 2674 Ministerio de Salud y Protección social. https://www.minsalud.gov.co/sites/rid/Lists/BibliotecaDigital/RIDE/DE/DIJ/resolucion-2674-de-2013.pdf

Vollrath, H. (2005). Fundamentos de tecnología química para formación profesional. Barcelona - Bogotá - Buenos Aires - Caracas - Méxixo. Editorial Reverté. ISBN

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Zalduegui, P. C. (1975). Bioquímica de las fermentaciones. Madrid: Escuela Técnica superior de ingenieros agrónomos. https://oa.upm.es/55235/

Carnización

Rouger A, Tresse O, Zagorec M. (2017). Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics. Microorganisms. 5(3):50. https://doi.org/10.3390/microorganisms5030050

Mason-D'Croz, D., Barnhill, A., Bernstein, J., Bogard, J., Dennis, G., Dixon, P., Fanzo, J., Herrero, M., McLaren, R., Palmer, J., Rieder, T., Rimmer, M., & Faden, R. (2022). Ethical and economic implications of the adoption of novel plant-based beef substitutes in the USA: a general equilibrium modelling study. The Lancet Planetary Health, 6(8):e658-e669. https://doi.org/10.1016/S2542-5196(22)00169-3

Candace Croney, Janice Swanson. (2023). Is meat eating morally defensible? Contemporary ethical considerations, Animal Frontiers, 13(2):61–67. https://doi.org/10.1093/af/vfac097

Procesos aplicados en la infustria láctea

Aagagunduz, D., Yilmaz, B., Sahin, T. O., Gunesliol, B. E., Ayten, S., Russo, P., Spano, G., Rocha, J. M., Bartkiene, E., Ozogul, F. (2021). Dairy lactic acid bacteria and their potential function in dietetics: The food-gut-health axis. Foods, 10(12):1-33. https://doi.org/10.3390/foods10123099

Ahtesh, F. B., Stojanovska, L., Apostolopoulos, V. (2018). Anti-hypertensive peptides released from milk proteins by probiotics. Maturitas, 115:103-109. https://doi.org/10.1016/j.maturitas.2018.06.016

Anand, S., Som Nath, K., Chenchaiah, M. (2013). Whey and whey products. Milk and Dairy Products in Human Nutrition: Production, Composition and Health, 477-497.

Banerjee, P., Qamar, I. (2022). Insights into the technological and nutritional aspects of lactic milk drinks: Buttermilk. Advances in Dairy Microbial Products, 93-103. https://doi.org/10.1016/B978-0-323-85793-2.00002-3

Batista, P., Penas, M. R., Pintado, M., Oliveira-Silva, P. (2022). Kombucha: Perceptions and Future Prospects. Foods, 11(13), 1977. https://doi.org/10.3390/foods11131977

Bauland, J., Bouchoux, A., Croguennec, T., Famelart, M. H., Guyomarc'h, F. (2022). Atomic force microscopy to assess the mechanical properties of individual casein micelles. Food Hydrocolloids, 128:107577. https://doi.org/10.1016/j.foodhyd.2022.107577

Borgonovi, T. F., Salgaco, M. K., Oliveira, G. L. V. D., Carvalho, L. A. L. D., Pinheiro, D. G., Todorov, S. D., ... & Penna, A. L. B. (2022). Functional fermented milk with fruit pulp modulates the in vitro intestinal microbiota. Foods, 11(24), 4113. https://doi.org/10.3390/foods11244113

Calvache, I., Navas, A. (2012). Factores que influyen en la composicion nutricional de la leche. Revista Ciencia Animal, 1(5):73-85. https://ciencia.lasalle.edu.co/cgi/viewcontent.cgi?article=1050&context=ca

Capcanari, T., Chirsanova, A., Covaliov, E., Siminiuc, R. (2021). Development of Lactose Free Yogurt Technology for Personalized Nutrition. Food and Nutrition Sciences, 12(11):1116-1135. https://doi.org/10.4236/fns.2021.1211082

Cerón, J. M., Correa, H. J. (2005). Factores nutricionales que afectan la produccion de la leche. Fondo Editorial Biogenesis, 229-261.

Chatterton, D. E. W., Smithers, G., Roupas, P., Brodkorb, A. (2006). Bioactivity of b-lactoglobulin and a-lactalbumin-Technological implications for processing. International Dairy Journal, 16(11):1229-1240. https://doi.org/10.1016/j.idairyj.2006.06.001

Chaves-Lopez, C., Serio, A., Martuscelli, M., Paparella, A., Osorio-Cadavid, E., Suzzi, G. (2011). Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population. Food Microbiology, 28(5):1041-1047. https://doi.org/10.1016/j.fm.2011.02.006

Chiliquinga Yugcha, E. G. (2017). Creacion de una linea de produccion a base de leche fermentada (Kumis) en la Pasteurizadora Tanilact de la Provincia de Cotopaxi [Tesis de licenciatura, Universidad Tecnica de Ambato, Facultad de Ciencias Administrativas]. Repositorio Institucional de la Universidad Tecnica de Ambato. https://repositorio.uta.edu.ec/handle/123456789/24598

Chuck-Hernandez, C., Garcia-Cayuela, T., & Mendez-Merino, E. (2022). Dairy-based snacks. In Snack foods (pp. 417-448). CRC Press. https://doi.org/10.1201/9781003129066

Cimmino, F., Catapano, A., Villano, I., Di Maio, G., Petrella, L., Traina, G., Pizzella, A., Tudisco, R., Cavaliere, G. (2023). Invited review: Human, cow, and donkey milk comparison: Focus on metabolic effects. Journal of Dairy Science, 106(5):3072-3085. https://doi.org/10.3168/jds.2022-22465

Correa, J. A. F., de Melo Nazareth, T., Rocha, G. F. da., Luciano, F. B. (2023). Bioactive Antimicrobial Peptides from Food Proteins: Perspectives and Challenges for Controlling Foodborne Pathogens. Pathogens, 12(3):477. https://doi.org/10.3390/pathogens12030477

Corredig, M., Nair, P. K., Li, Y., Eshpari, H., Zhao, Z. (2019). Invited review: Understanding the behavior of caseins in milk concentrates. Journal of Dairy Science, 102(6):4772-4782. https://doi.org/10.3168/jds.2018-15943

Cuadros Hernandez, A. F. (2015). Manual de procedimientos administrativo-financiero para la Industria Lechera "Gloria" en la Parroquia El Angel, Canton Espejo, Provincia del Carchi [Tesis de licenciatura, Universidad Tecnica del Norte]. https://repositorio.utn.edu.ec/handle/123456789/6633

Czyzak-Runowska, G., Wojtowski, J. A., Gogol, D., Wojtczak, J., Skrzypczak, E., Stanislawski, D. (2020). Properties of rennet cheese made from whole and skimmed summer and winter milk on a traditional polish dairy farm. In Animals 10(10):1794. https://doi.org/10.3390/ani10101794

D'auria, E., Salvatore, S., Acunzo, M., Peroni, D., Pendezza, E., Di Profio, E., Fiore, G., Zuccotti, G. V., Verduci, E. (2021). Hydrolysed formulas in the management of cow's milk allergy: New insights, pitfalls and tips. Nutrients, 13(8):1-21. https://doi.org/10.3390/nu13082762

da Cunha, T. M. P., Canella, M. H. M., Haas, I. C. da S., Amboni, R. D. de M. C., Prudencio, E. S. (2022). A theoretical approach to dairy products from membrane processes. Food Science and Technology (Brazil), 42:1-9. https://doi.org/10.1590/fst.12522

Dini, I. (2019). An overview of functional beverages. Functional and Medicinal Beverages, 1-40. https://doi.org/10.1016/B978-0-12-816397-9.00001-7

Early, R. (2012). Dairy products and milk-based food ingredients. In Natural Food Additives, Ingredients and Flavourings. Woodhead Publishing Limited. https://doi.org/10.1533/9780857095725.2.417

Estrada Martinez. (2011). Libro blanco de la leche y los productos lacteos. Primera edicion, volumen 1. Editorial Litho Offset Imprenta https://www.uv.mx/personal/pcervantes/files/2012/05/libro_blanco_de_la_leche.pdf

Goa, T., Beyene, G., Mekonnen, M., Gorems, K. (2022). Isolation and Characterization of Lactic Acid Bacteria from Fermented Milk Produced in Jimma Town, Southwest Ethiopia, and Evaluation of their Antimicrobial Activity against Selected Pathogenic Bacteria. International Journal of Food Science. https://doi.org/10.1155/2022/2076021

Gonzalez, A., Ramirez, J., Jaramillo, D., Lopez, S., Rodriguez, C., Velez, E., Araque, G., Echevarria, N., Atehortua, N., & Tobon, O. (2016). Manual de produccion y consumo sostenible: Gestion del recurso hidrico sector lacteo. Corantioquia. https://www.corantioquia.gov.co/wp-content/uploads/2022/01/Lacteos.pdf

Hassanin, A. A., Osman, A., Atallah, O. O., El-Saadony, M. T., Abdelnour, S. A., Taha, H. S. A., Awad, M. F., Elkashef, H., Ahmed, A. E., Abd El-Rahim, I., Mohamed, A., Eldomiaty, A. S. (2022). Phylogenetic comparative analysis: Chemical and biological features of caseins (alpha-S-1, alpha-S-2, beta- and kappa-) in domestic dairy animals. Frontiers in Veterinary Science, 9:952319. https://doi.org/10.3389/fvets.2022.952319

Hennessy, A. A., Ross, R. P., Stanton, C., Devery, R., Murphy, J. J. (2007). Development of dairy based functional foods enriched in conjugated linoleic acid with special reference to rumenic acid. In Functional Dairy Products: Second Edition (Vol. 2, Issue 2006). Woodhead Publishing Limited. https://doi.org/10.1533/9781845693107.3.443

Hess H.J., in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003. Academic Press. https://www.sciencedirect.com/referencework/9780122270550/encyclopedia-of-food-sciences-and-nutrition#book-info

Illikoud, N., Mantel, M., Rolli-Derkinderen, M., Gagnaire, V., Jan, G. (2022). Dairy starters and fermented dairy products modulate gut mucosal immunity. Immunology Letters, 251-252:91-102. https://doi.org/10.1016/j.imlet.2022.11.002

Jouki, M., Jafari, S., Jouki, A., Khazaei, N. (2021). Characterization of functional sweetened condensed milk formulated with flavoring and sugar substitute. Food Science & Nutrition, 9(9):5119-5130.

Kielczewska, K., Jankowska, A., Dabrowska, A., Wachowska, M., Ziajka, J. (2020). The effect of high pressure treatment on the dispersion of fat globules and the fatty acid profile of caprine milk. International Dairy Journal, 102:104607. https://doi.org/10.1016/j.idairyj.2019.104607

Korhonen, H., Pihlanto, A. (2006). Bioactive peptides: Production and functionality. International Dairy Journal, 16(9):945-960. https://doi.org/10.1016/j.idairyj.2005.10.012

Leal, K. N. da S., Bastos, I. C., Diniz, P. H. G. D., de Barros, S. R. C. (2022). Assessment of dairy products stability by physicochemical and spectroscopic analyses and digital images. Brazilian Journal of Food Technology, 25:1-14. https://doi.org/10.1590/1981-6723.16421

Lopez B, F. N., Sepulveda V, J. U. (2012). Evaluation of non fat solids substitutes (NSL) in a hard dairy ice cream mix with vegetable fat. Vitae, 19(2):197-206.

Lucy, M. D., & Juliana, R. R. S. (n.d.). Analisis de factibilidad del desarrollo de 4 prototipos de dulce blando a base de leche. https://repositorio.udes.edu.co/entities/publication/086bfd42-4a0b-4058-9393-64f1237c490e

Lukewille, U., Uhlig, H. H. (2007). Dairy products, probiotics and the health of infants and children. In Functional Dairy Products: Second Edition (Vol. 2). Woodhead Publishing Limited. https://doi.org/10.1533/9781845693107.1.46

Macedo, R. C., Ramirez, Velez-Ruiz, J. F. (2015). Propiedades fisicoquimicas y de flujo de un yogur asentado enriquecido con microcapsulas que contienen acidos grasos omega 3. Informacion Tecnologica, 26(5):87-96. https://doi.org/10.4067/S0718-07642015000500012

Mahony, J. A. O., Fox, P. F. (2014). Milk: An Overview. In Milk Proteins (Second Edi). Elsevier Inc. https://doi.org/10.1016/B978-0-12-405171-3/00002-7

Malmgren, B. (2007). Evaluation of UHT milk processed by direct steam injection and steam infusion technology. https://www.lunduniversity.lu.se/lup/publication/28e085b9-c17e-4a86-8c0c-4854d47e08ff

Mazziotta, C., Tognon, M., Martini, F., Torreggiani, E., Rotondo, J. C. (2023). Probiotics Mechanism of Action on Immune Cells and Beneficial Effects on Human Health. In Cells. 12(1):184. https://doi.org/10.3390/cells12010184

McCarthy, O. J. (2011). Plant and Equipment: Centrifuges and Separators: Applications in the Dairy Industry. Encyclopedia of Dairy Sciences: Second Edition, 175-183. https://doi.org/10.1016/B978-0-12-374407-4.00463-5

Mir Khan, U., Selamoglu, Z. (2020). Use of enzymes in dairy industry: A review of current progress. Archives of Razi Institute, 75(1):131-136. https://doi.org/10.22092/ARI.2019.126286.1341

Mollea, C., Marmo, L., & Bosco, F. (2013). Valorisation of cheese whey, a by-product from the dairy industry. En Food industry. IntechOpen. https://doi.org/10.5772/53159

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