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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 ...
Physical - chemical analysis of selected quenepa (Melicoccus bijugatus Jacq) varieties
(2006)
Tropical fruits are desired by international markets, especially by those markets in which Latin people predominate. In Puerto Rico, there are diverse varieties of quenepa (Melicoccus bijugatus Jacq.), which present different ...
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 ...
Caracterización del subproducto del proceso de elaboración de los granos de kéfir utilizando suero ácido
(2020-12-01)
The purpose of the investigation is to determine whey kefir characterization by conducting the fermentation using column bioreactors. The three bioreactors were studied for a period of 10 fermenting days. Samples obtained ...
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 ...
La mujer en la agricultura puertorriqueña
(2004)
The main intention of the study was to obtain data on woman workers, both industrialist and professional, in the agricultural sector of Puerto Rico. The second objective of the study was to compare the labor productivity ...
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 ...
Elaboración de una bebida fermentada a partir de un suero ácido y leche
(2007)
One of the great problems confronted by the dairy industry today is the disposition of whey obtained during the cheese elaboration. The acid whey has high content of organic matter (COD) and high biological oxygen demand ...