The main objective of this work was to establish mechanisms that help improve health and nutrition related conditions in persons that live in special communities with limited schooling. The special community, La Playa de ...

Optimum time of harvest of oranges (Citrus sinensis [L.] Osbeck) varies depending on variety and environmental conditions. Physicochemical qualities of the fruit and juice are related to fruit maturation. A study was ...

The clarification treatments used in the wine industry are employ to reduce turbidities. In this research, the effect of different clarification methods was evaluated over different attributes of orange wines, such as ...

The first steps in the implementation of food safety regulations are often the sanitation procedures. The main objective of this study was to determine the level of surface contamination at different points in a tuna ...

Sweetness in the sweet potato is an important attribute for its quality and market acceptability. Difference in sweetness among varieties is due to the content of different sugars. Information on this attribute to set ...

The consumption of fruits and vegetables has increased over the past decades due to several reasons including: change in consumption patterns, healthy lifestyles and increased availability through the year. Today we ...

The Plantain are in third place, in terms of importance, of the agricultural gross income of Puerto Rico; and the Maricongo variety is one of the most produced commercially. Recently, introducing the Maiden hybrid, which ...

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 ...

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 ...

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 ...