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Caracterización nutricional y perfil de ácidos grasos de la semilla de soya [Glycine max (L.) Merr.] a diferentes niveles termicos
(2018-05)
Soybean seeds [Glycine max (L.) Merr.] of varieties (V) PR 1-1, PR 16-2, PR 22-3 and Hinson Long Juvenile (HLJ) from two plantings (March 2016 and July 2016) were used in two studies. The objectives of the first study were ...
Utilización de suero ácido lácteo en la elaboración de dulce de leche con probióticos
(2013)
One of the major problems facing today's dairy industry is the disposal of whey; this is due to the high content of organic materials, mostly lactose, which represents an environmental problem. Environmental regulatory ...
Efecto de la alimentación con palmillo (Roystonea borinqueña) sobre la calidad de la carne de cerdo producida en Puerto Rico.
(2014)
Fifty-three pigs (37 females, 16 castrated males) were evaluated to determine the quality of their meat when they consumed a diet with 2.5% palmillo (seed of royal palm, Roystonea borinqueña) compared to a diet of 0% ...
Compositional and phytochemical characterization of four improved varieties of Puerto Rico sweet chili pepper (Capsicum chinense)
(2017)
The pepper Capsicum chinense, is a key ingredient in Puerto Rican cuisine due to its flavor, aroma and in the case of local varieties, little to no pungency. Little is known about the nutritional value of this specialty ...
Elaboración de productos de valor añadido utilizando la harina del cormo de la yautía (Xanthosoma spp.) del cultivar Nazareno
(2019-07-10)
Cocoyam corm flour from the Nazareno cultivar has a great potential in the food industry for the elaboration of different products. The objective of this study was to make extrudates products based on corm flour and flour ...
Perfil aromático en cuatro cultivares de ají dulce (Capsicum chinense) de Puerto Rico
(2018-11-29)
The genus Capsicum includes several species, including Capsicum chinense. known as sweet chili pepper or ají dulce in Puerto Rico. The aroma volatiles of Puerto Rican sweet chili peppers have not been previously studied. ...
Caracterización físico-química y microbiológica de un yogurt elaborado a base de suero lácteo ácido
(2017)
Evaluation of physicochemical properties of a whey-based yogurt, were conducted. Three formulations were elaborated, one with milk (control) and two with neutralized whey, with variation in the source of the added solids: ...
Evaluación del efecto de refrigeración y congelación en las características fisicoquímicas, microbiológicas y sensoriales de una mezcla a base de ñame (Dioscorea alata L.) con diferentes concentraciones de goma xantán
(2013)
The effect of refrigeration and freezing in the physicochemical, microbiological and sensorial properties of a batter based in yam (Dioscorea alata L.) was evaluated. For this purpose, three treatments of a yam batter ...
Determinación del largo de vida de pastelitos de calabaza (Cucurbita moschata) horneados y empacados en atmósfera modificada, mediante el estudio de sus características físico-químicas y microbiológicas
(2013)
The shelf life of baked pumpkin (‘Taína Dorada’) cakes packed under modified packaging conditions was evaluated. The baked pumpkin cakes were packed in a nitrogen modified atmosphere and it was compared against a control ...
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 ...