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Propiedades fisico-quimicas de un postre congelado elaborado con suero de leche
(2013)
This project evaluated the physical and chemical properties during storage of a frozen dessert made from acid whey in order to provide an added value to the acid whey, as it is a waste and an environmental pollutant. Six ...
Características fisicoquímicas de quesos frescos elaborados con leche caprina y bovina en Puerto Rico
(2019)
This study aimed to make a comparison between private producers’ fresh bovine and caprine cheese elaborated with rennet and vinegar. The composition was evaluated by means of a proximal analysis, chemical tests (pH and ...
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 ...
Evaluación de las propiedades funcionales del almidón modificado del cormo de la yautía (Xanthosoma Spp.) del cultivar nazareno mediante métodos físicos, químicos y enzimáticos
(2019-07-10)
Actualmente el cormo de la yautía (Xanthosoma spp.) es descartado a pesar de que tiene un alto contenido de almidón. Sin embargo, los almidones nativos no poseen las propiedades funcionales ideales para la formulación de ...
Caracterización de compuestos bioactivos en hojas de guayaba (Psidium guajava) como un potencial de valor agregado en botánicos tropicales
(2011)
Guava (Psidium guajava) is a botanical plant that has been used for a long time as a ceremonial and / or medicinal plant. However, chemical and biological activity of this plant is hidden and very few reported studies used ...
Preparation and characterization of Chitosan/talc nanocomposite films for food packaging applications
(2019-07-08)
In the present study, the effect of ultrasonication treatment time on talc particles’ morphology, crystallite size, dimensions, structure and specific surface area was investigated. Additionally, the effect of talc as a ...
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 ...
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 ...