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Now showing items 21-30 of 107
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 ...
Tortillas (“wraps”) con harinas compuestas de trigo y yuca
(2018)
There is local concern about the huge importation of food, including cereal flours such as wheat, and its implication to Puerto Rico's food security. This research proposes the use of cassava flour as a partial substitution ...
Evaluación de los atributos principales de calidad de la carne de res de origen local e importada, según se ofrece al consumidor
(2004)
Beef consumed in Puerto Rico comes principally from the United States and Central America and it is believed that the quality is better than the local product. In this investigation three beef muscles (longissimus dorsi, ...
Determinación de ácidos clorogénicos, cafeína, actividad antioxidante, y evaluación sensorial en dos variedades de café tostado (Coffea arábica) de Puerto Rico sembrado a dos alturas diferentes
(2017)
Coffee is the beverage prepared from seeds or grains processed from red fruits obtained from plants of the genus Coffea. Coffee is one of the most popular drinks in the world, third in consumption after water and tea. It ...
Efecto de las condiciones de extracción sobre las propiedades físico-químicas de la pectina obtenida a partir de mango mayagüezano (Mangifera indica L.)
(2013)
The Mango variety “Mayagüezano” (Mangifera indica L.) is a typical fruits of western Puerto Rico and widely distributed through the island. This research proposes the use of Mango Mayagüezano as a source of Pectin to give ...
Evaluación de peligros microbiológicos en cilantro (Coriandrum sativum) y lechuga (Lactuca sativa), producidos en Puerto Rico
(2009)
Foodborne illness is associated with a range of foods, including fresh produce. Produce are recognized as an important component of a healthy diet. Most produce are grown in a natural environment and are often consumed raw ...
Mejoramiento de las propiedades físicoquimicas del tembleque puertorriqueño
(2020-05-19)
El "tembleque" es un tipo de natilla de coco típica de Puerto Rico. Este plato es bastante tradicional en otros países latinoamericanos y en Italia. El coco es una fruta rica en hierro, potasio, calcio, fósforo y magnesio; ...
Determinación de largo de vida útil y elaboración de un producto nuevo utilizando pechugas de pollo deshuesadas mediante la aplicación de láminas comestibles a base de metilcelulosa con sabor a: limón, papaya, romero y ajo con pimienta negra
(2013)
El objetivo principal de este estudio fue añadirles valor a las pechugas deshuesadas de pollo sin piel mediante el desarrollo y la aplicación de cuatro láminas comestibles diferentes. Se desarrollaron un total de cuatro ...
Determinación de la presencia de Campylobacter jejuni por PCR en pollos parrilleros en granjas avícolas de Puerto Rico
(2007)
The presence of Campylobacter jejuni was studied in broiler chickens in poultry houses in south central Puerto Rico, during April and May of 2005. The sample was fresh feces collected from the chicken bed in different ...
The inclusion and survival rate of a bifidobacterial strain added to a fermented milk -whey beverage
(2012)
A fermented milk-whey beverage was developed using previously standardized formulations, namely 100% milk and 0% whey and 75%-25% milk-whey respectively. Titratable acidity (TA) and pH of the beverages was measured to asses ...