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Fermentación de gandul (Cajanus cajan): efecto en los azúcares y aminoácidos y su posible uso comercial
(2012)
Three fermentation treatments were used in pigeon pea "Lazaro" variety in order to eliminate α-galactosides, sugars responsible of producing flatulence. The fermented pigeon pea is a high protein alternative that can be ...
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 ...
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 ...
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 ...