Search
Now showing items 31-40 of 59
Efecto del uso de lámina comestible en las propiedades fisicoquímicas de la Carica papaya almacenadas a temperatura ambiente
(2016)
Papaya (Carica papaya L.), also known as “lechosa” in Puerto Rico, is a fruit cultivated in tropical and sub-tropical regions worldwide and consumed fresh or processed. The shape varies from round to ovoid and its weight ...
Formulación de una lámina comestible a base de almidón de farináceos con adición de bacteriófagos.
(2012)
El cultivo de tubérculos en Puerto Rico no satisface la demanda local y frecuentemente no puede competir con los productos importados en precio. Una manera de darle valor agregado a los tubérculos es procesarlos para la ...
Determinación de arsénico en diferentes variedades de arroces utilizando ICP-MS y la evaluación de un método para reducir tal contaminante
(2018-05)
Arsenic is an element of interest, in the food industry, due to its accumulation in the food and later in the human body, which may lead to further complications in health. This study of arsenic in rice was conducted using ...
Development of a new method for the production of kefiran and kefir grains
(2016)
Consumption of probiotic and functional foods have been a constant trend over the last years.
One product that belongs to this category is kefir, a fermented milk that have been related with
multiple health benefits kefir ...
Desarrollo de formulación y proceso de elaboración de un puré de carambola (Averrhoa carambola)
(2012)
Nine varieties of fresh starfruit were obtained from the United States Department of Agriculture’s Tropical Agriculture Research Station’s (USDA-TARS) Experimental Station in Isabela and were used to develop the process ...
Incidencia de Pseudomonas spp. y grupo Bacillus cereus, en leche cruda y leche procesada por ultra alta temperatura
(2019-05-15)
Psychrotrophic bacteria levels are one of the most important aspects when processing UHT milk, since these levels will have a negative impact on the shelf-life of the product. To study the incidence of psychrotrophic ...
Utilización de películas comestibles para extender el largo de vida útil de naranjas (Citrus sinensis) frescas peladas
(2013)
Distributors of citrus fruits in Puerto Rico produce peeled oranges as their main product, however this product is highly perishable. The main objective of this research was to compare different edible film treatments for ...
Perfil microbiológico y características físico-químicas de la leche cruda en hatos lecheros de Puerto Rico
(2019-12-09)
La composición y el alto contenido de agua en la leche favorecen el crecimiento de microorganismos que pueden ser deterioradores y patogénicos. Conocer la calidad de la leche cruda es importante para elaborar un producto ...
Elaboración de pan fermentado a partir de harina de yuca
(2011)
Breads were formulated and evaluated using composite cassava-wheat flour. Cassava flour used, enriched with gluten, came from 3 different sources (commercial cassava flour, peeled cassava flour and unpeeled cassava flour) ...
Efecto de los ingredientes y la fermentación en las galletas de soda bajas en grasa
(2017)
Soda crackers are fermented breadmaking products characterized for being thin, with crunchy texture, low moisture content and alkaline pH. This work focused on evaluating the effect of lard addiction time (first or second ...