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Market characteristics of banana hybrids resistant to black Sigatoka
(2010)
Fourteen varieties of banana hybrids resistant to Black Sigatoka were stored at 20o C. Data from the different assessments performed on hybrids were compared against those of “Grand Naine” (Control). Determination of shelf ...
Synthesis and characterization of Chitosan/Cellulose-Zno Nanocomposites for bacterial aplications
(2016)
The use of non-biodegradable plastics used in food packaging has generated a major environmental concern because of the waste generated. Besides, microbial contamination of food is a serious problem affecting the human ...
Verificación de la efectividad del programa de limpieza y desinfección en establecimientos de venta al detalle y delicatessen realizando pruebas microbiológicas y de bioluminiscencia de ATP
(2008)
Effectiveness of the cleaning and sanitation procedures was verified in seven supermarkets and five bakeries in Mayagüez, Rincón and Hormigueros towns. Microbiological tests performed included aerobic plate count (APC), ...
Plantain hybrids: fresh market and processing characteristics
(2010)
In 2004, the presence of a fungus known as Mycosphaerella fijiensis that causes the disease Black Sigatoka, was detected on plantain leaves in Puerto Rico. This situation motivated this study on the potential use of Black ...
Reduccion del contenido del acido fitico en la elaboracion de "crisps" de garbanzo (Cicer arietinum L.)
(2018)
Crisps type baked products were made from a chickpea and wheat flour base. In the formulations, wheat flour was replaced with 10%, 20% and 30% chickpea flour and compared with a control (0% chickpea flour). The chemical ...
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 ...
Propiedades físico-químicas de un postre congelado elaborado con aislado de suero de leche
(2017)
The physicochemical characteristics of a milk and whey protein isolate (WPI) frozen dessert were evaluated, with the purpose of obtaining a product with a higher protein content. Whey is considered a waste in the cheese ...
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 ...