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Now showing items 11-20 of 104
Caracterización de compuestos volátiles responsables del aroma dos variedades de cafés arábicas de Puerto Rico
(2016)
The attributes of greater quality and importance of coffee drinks are the aroma, flavor, color and body. To obtain a high performance coffee we must ensure their quality. This requires analysis of coffee characteristics ...
Mejoras a la calidad en galletas de soda baja en grasa
(2018)
This research proposes the quality improvement of low fat soda crackers with the purpose of reducing the incidence of cracked crackers. The first experimental phase involved the change of shortening in the formulation from ...
Use of stabilizers to improve the texture of a fermented beverage elaborated from milk and acid whey
(2010)
Whey-milk kefir type beverages were prepared using proportions of 75% and 50% whey and stabilized using pectin (0.2% w/v) and gelatin (0.4% w/v). Physicochemical and rheological characteristics of the fermented beverages ...
Elaboración de una bebida fermentada a partir de un suero ácido y leche
(2007)
One of the great problems confronted by the dairy industry today is the disposition of whey obtained during the cheese elaboration. The acid whey has high content of organic matter (COD) and high biological oxygen demand ...
Empaque de ñame (Dioscorea rotundata) bajo condiciones de atmósfera modificada
(2009)
Whole yam (D. rotundata) tubers were packed under the following combinations of modified atmosphere: (1) 10% CO2 & 2% O2, (2) 5% CO2 & 2% O2, (3) 10% CO2 & 80% O2 y (4) 6% CO2 & 70% O2. N2 was used to complete the balance. ...
Utilización del suero de mantequilla y suero ácido para la elaboración del yogurt griego
(2019-05-14)
El YG es un yogurt regular al cual se le remueve el suero. Es más costoso producirlo debido a su bajo rendimiento. El objetivo de esta investigación es sustituir la leche por SM y SA en su elaboración. Se realizaron 3 ...
Determinación de la calidad microbiológica de alimentos listos para el consumo en establecimientos que preparan y sirven alimentos en la región de Mayagüez
(2005)
The main objective of this research was to evaluate the microbiological quality of foods ready for consumption in establishments that prepare and serve foods at the Mayagüez region and whose personnel approved the certified ...
Cucurbita flowers as a new food product for Puerto Rico: Quality and nutritional assessment
(2017)
Male pumpkin (Cucurbita spp.) flowers are potentially an important source of several nutrients, carotenes, ascorbic acid, folic acid, vitamins, and minerals that humans should consume in their daily diet. The aim of this ...
Análisis de riesgo para la bacteria Alicyclobacillus Acidoterrestris en naranjas (Citrus sinensis) cosechadas en Puerto Rico
(2009)
Alicyclobacillus acidoterrestris is a thermoacidophilic spore forming bacteria, which has the ability to survive traditional thermal process. Several studies have found that A. acidoterrestris can grow at temperatures from ...
Determinación del largo de vida útil de mezcla de frutas mínimamente procesada
(2014)
This research was aimed to evaluate the shelf life of a mixture of minimally processed fruits (melon cantaloupe, mango, pineapple, orange, grape, mandarine and carambola) under modified atmosphere with the addition of ...