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Mostrando ítems 11-20 de 37
Efecto del eritorbato de sodio en el desarrollo de rancidez oxidativa en filetes de pacú (Colossoma macropomum) congelados
(2007)
Fish consumption is highly recommended as a healthy alternative to replace saturated fats in diets, due to its high poly-unsaturated fatty acids content. However, this polyunsaturation makes them more susceptible to ...
Efecto de los parámetros de procesamiento sobre la producción de compuestos volátiles de la cerveza: caracterización mediante la técnica de microextracción en fase sólida (SPME) y cromatografía de gas acoplada a espectrometría de masas (GS-MS)
(2009)
We validated a technique for characterization of volatile compounds in beer using solid phase micro-extraction and gas chromatograph coupled to a mass spectrometer and a flame ionization detector. An exposure time of 45 ...
Detección de patógenos antes, durante y después del proceso de cocción en alcapurrias de jueyes (Cardisoma guanhumi Latreille, 1825)
(2005)
“Alcapurrias de jueyes” are one of autochthonous Puerto Rican foods. The batter of this product is a mix of green banana (Musa paradisiaca), tannier (Xanthosoma spp.) and /or cassava (Manihot esculenta). The batter is ...
Refrigeration system for the transportation of live shrimp without water
(2004)
The objective of this project was to evaluate parameters in a refrigeration system to transport live shrimp without water. The decisive parameters that worked like decision factors in the selection of the refrigeration ...
Pelado cáustico de yuca
(2009)
Peeling is one the big challenges of the food industry. The removal of unwanted (inedible) portion of the crop affects the yield and speed of the elaboration process. This research focuses on the development of a cassava ...
Determinación del efecto tiempo-temperatura durante el proceso de pasteurización sobre el color, aroma y “flavor” de cerveza usando análisis sensorial
(2006)
The pasteurization of beer an elaboration stage of microbiological stabilization, is measured in pasteurization units (PU). One PU is a thermal treatment equivalent to 60 ºC by 1 minute. This study evaluated the combined ...
Caracterización del aroma del café molido de Puerto Rico mediante la técnica de microextracción en fase sólida (spme) y cromatografía de gas acoplada a espectrometría de masas (gc/ms)
(2005)
The main objective of this research was the identification and semiquantitative determination of the volatile compounds responsible for the aroma of the two principal coffee species and their respective varities grown at ...
Determinación del perfil microbiológico de la almeja (Lucina pectinata Gmelin, 1791), del ostión de mangle (Crassostrea rhizophorae guilding, 1828) y las aguas de extracción de bivalvos de la zona suroeste de Puerto Rico
(2005)
The microbiological profile of the clam, the mangrove oyster, and their harvesting waters in the southwestern zone of Puerto Rico, was determined by the analysis of fecal coliforms, Salmonella spp., Vibrio spp., and total ...
Incidencia de los patógenos escherichia coli O157:h7, listeria monocytogenes y salmonella spp. en la leche cruda en los tanques de enfriamiento en vaquerías de Puerto Rico
(2006)
The production of fresh milk is one of the most important agricultural industries in Puerto Rico. Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. are foodborne pathogens that can be present in cattle ...
Efecto de diferentes concentraciones de vitamina c (ácido l-ascórbico) en el desarrollo de rancidez oxidativa en filetes de tilapia (Oreochromis niloticus) congelados
(2006)
The presence of long chain omega-3 polyunsaturated fatty acids in tilapia is of great nutritional benefit for people eating it, but double bonds present in fatty acids make them very susceptible to deterioration caused by ...