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 ...

Male pumpkin (Cucurbita spp.) flowers are potentially an important source of several nutrients, carotenes, ascorbic acid, folic acid, vitamins, and minerals that humans should consume in their daily diet. The aim of this ...

The pepper Capsicum chinense, is a key ingredient in Puerto Rican cuisine due to its flavor, aroma and in the case of local varieties, little to no pungency. Little is known about the nutritional value of this specialty ...

Cocoyam corm flour from the Nazareno cultivar has a great potential in the food industry for the elaboration of different products. The objective of this study was to make extrudates products based on corm flour and flour ...

Research in organic production has been triggered by the global necessity of consuming healthy food that increases the quality of life. Eggplant (Solanum melongena) and tanier (Xanthosoma violaceum) are characterized by ...

Minimally processed tropical pumpkin (Cucurbita moschata) has considerable potential to create new value-added market opportunities in Puerto Rico. Minimal processing can potentially impact the chemical and physical ...

Achachairú (Garcinia spp.) a subtropical fruit grown in Puerto Rican soils was monitored for quality characteristics during storage. In order to introduce it to the market, a proper characterization of the postharvest ...