Facultad de Ciencias Gastronómicas y Turismo
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Item type:Publication, Evaluación del potencial de Quito como destino turístico inteligente: desafíos en sostenibilidad, innovación y marketing digitalLos Destinos Turísticos Inteligentes han emergido como una estrategia clave para mejorar la experiencia del turista mediante el uso de tecnología, datos y sostenibilidad. En este contexto, el presente estudio analiza el potencial de la ciudad de Quito paraconvertirse en un destino turístico inteligente, evaluando sus condiciones actuales en dimensiones clave como gobernanza, sostenibilidad, accesibilidad, innovación, conectividad, inteligencia, información, marketing online y evolución de la actividad turística. A través de una metodología cualitativa basada en observación directa e indirecta, se aplicó la herramienta de autodiagnóstico Destinos Turísticos Inteligentes de la Comunitat Valenciana, adaptada al contexto ecuatoriano. Los resultados evidencian que Quito presenta un desempeño desigual entre las dimensiones evaluadas. Destaca en gobernanza y conectividad gracias a la existencia de planes estratégicos y servicios tecnológicos básicos, pero enfrenta debilidades notorias en sostenibilidad, innovación, accesibilidad y marketing digital. Se concluye que la transición de Quito hacia un Destino Turístico Inteligente requiere más que avances tecnológicos: demanda una visión estratégica sostenible que integre innovación, participación ciudadana y gobernanza colaborativa. La investigación subraya la necesidad de fortalecer la articulación entre actores públicos y privados para convertir los logros actuales en políticas de largo plazo que garanticen competitividad, sostenibilidad e inclusión en la gestión turística. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, El tamal lojano como patrimonio vivo de la gastronomía del EcuadorEl patrimonio culinario refleja la tradición y la historia de una región a través de su cocina. La ciudad de Loja, en Ecuador, con sus platos típicos, los cuales han sido elaborados y adaptados a lo largo del tiempo en respuesta a los cambios de consumo. El tamal lojano forma parte esencial de la alimentación de la región, y su preparación facilita la interrelación cultural entre el sector productivo y la sociedad. Esta investigación tiene como objetivo identificar y comprender los procesos y la evolución de los ingredientes que intervienen en la preparación actual y su permanencia en la cocina local, considerándolo un componente importante del patrimonio cultural intangible. La investigación es de tipo cualitativo, utilizando técnicas de observación, entrevistas y revisión bibliográfica. Los resultados obtenidos se analizaron considerando aspectos como la distribución geográfica, los tipos de relleno, la base de la maza y los métodos de cocción. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, The effect of obesity and body composition on cancer risk: a nutritional perspective(AG Editor (Argentina), 2025-01-21) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, The Effect of Optimizing the Stripping and Drying Parameters During Industrial Extraction on the Physicochemical Properties of Soybean Oil(MDPI AG, 2025-02-14); Soybean oil is the second most consumed vegetable oil worldwide and is recognized as a source of heart-healthy polyunsaturated fatty acids. Optimizing the extraction process in the oil industry is essential for both economic and environmental sustainability. This research aimed to determine the optimal conditions for various extraction parameters—stripper temperature (110–140 °C), stripper pressure (150–210 mbar), and dryer pressure (60–120 mbar)—and their effects on the physicochemical properties of soybean oil. These properties include oil-insoluble fine substances, acidity, the color index, peroxide value, oxidative stability, and moisture content. The results indicated that the stripper temperature significantly influenced oil-insoluble fine substances, acidity, the color index, and peroxide value (p < 0.05). The optimal conditions for oil extraction were found to be a stripper temperature of 110 °C, a stripper pressure of 150 mbar, and a dryer pressure of 120 mbar. Under these conditions, the oil-insoluble fine substances, acidity, the color index, peroxide value, oxidative stability, and moisture content of soybean oil were in the ranges of 0.2–0.58%, 0.63–1.15%, 4.3–5.5, 0.67–1.23 meqO2/kg, 3–5.5, and 0.05–0.11%, respectively. These findings provide valuable insight for optimizing soybean oil extraction processes to enhance quality and efficiency. Future advancements in industrial oil extraction are expected to focus on integrating efficient, eco-friendly technologies and enhancing precision through automation and data analytics to optimize yield and minimize waste.Scopus© Citations 4 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Demographic Capital and the Conditional Validity of SERVPERF: Rethinking Tourist Satisfaction Models in an Emerging Market DestinationTourist satisfaction models typically assume that service performance dimensions carry the same weight for all travelers. Drawing on Bourdieu, we reconceptualize age, gender, and region of origin as demographic capital, durable resources that mediate how visitors decode service cues. Using a SERVPERF-based survey of 407 international travelers departing Quito (Ecuador), we test measurement invariance across six sociodemographic strata with multi-group confirmatory factor analysis. The four-factor SERVPERF core (Access, Lodging, Extra-hotel Services, Attractions) holds, yet partial metric invariance emerges: specific loadings flex with demographic capital. Gen-Z travelers penalize transport reliability and safety; female visitors reward cleanliness and empathy; and Latin American guests are the most critical of basic organization. These patterns expose a boundary condition for universalistic satisfaction models and elevate demographic capital from a descriptive tag to a structuring construct. Managerially, we translate the findings into segment-sensitive levers, visible security for youth and regional markets, gender-responsive facility upgrades, and dual eco-luxury versus digital-detox bundles for long-haul segments. By demonstrating when and how SERVPERF fractures across sociodemographic lines, this study intervenes in three theoretical conversations: (1) capital-based readings of consumption, (2) the search for boundary conditions in service-quality measurement, and (3) the shift from segmentation to capital-sensitive interpretation in emerging markets. The results position Ecuador as a critical case and provide a template for destinations facing similar performance–perception mismatches in the Global South.Scopus© Citations 4 - Some of the metrics are blocked by yourconsent settings
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Item type:Publication, Optimization of Partial Replacement of Wheat Flour with Black Plum Peel Powder and Citric Acid in Sponge Cake: Effects on Physicochemical, Sensory, and Antioxidant PropertiesBlack plum peel is a by-product of the processing of black plum and contains nutritional properties of black plum that can be utilized in the production of innovative food products. In this study, different percentages of black plum peel powder (5, 10, and 15%) and citric acid (0, 1 and 2%) were used in sponge cake formulation and physico-chemical properties (moisture content, acidity, pH), antioxidant capacity, cooking loss, texture characteristics (hardness, cohesiveness, gumminess, springiness, resilience and adhesiveness) and sensory attributes (hardness, adhesiveness, porosity, springiness and overall acceptance) were evaluated using Response Surface Methodology. Increasing the levels of black plum peel powder and citric acid resulted in higher moisture content, acidity, antioxidant capacity, cohesiveness, resilience and overall acceptance of the black plum peel cake, while the pH decreased. The linear effect of citric acid had the most significant influence on moisture content, acidity, antioxidant capacity, sensory hardness, adhesiveness and overall acceptance whereas pH, cohesiveness, and resilience were most influenced by the linear term of black plum peel powder. Porosity and springiness were impacted with quadratic parameter of citric acid and cooking loss was affected by the quadratic term of black plum peel powder. Response Surface Methodology proved to be an effective tool for optimizing the sponge cake formulation, with high model adequacy indicated by R2 values of 0.92–0.99, non-significant lack-of-fit (p > 0.05), and adequate precision > 10, identifying 2% citric acid and 11.56% black plum peel powder as the optimal concentrations. Compared to control cake, the optimized formulation showed slightly higher moisture content, significantly enhanced antioxidant capacity, and similar or improved overall acceptability, demonstrating its functional and sensory advantages. The black plum sponge cake is an economical, enriched cake with higher quality that utilizes a by-product of the plum industry.Scopus© Citations 1 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Evaluación antropométrica según el Índice de Masa Corporal en universitarios de Quito(Universidad Nacional de Colombia, 2018-05-01)Scopus© Citations 7 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Identifying Strategic Dimensions of Territorial Logistics Management in Turbulent Environments: A Factor-Analytic Model for Smart, Sustainable, and Resilient Supply Chains(MDPI AG, 2026-06-02); ; ;