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Caracterización físico-química y microbiológica de un yogurt elaborado a base de suero lácteo ácido
(2017)
Evaluation of physicochemical properties of a whey-based yogurt, were conducted. Three formulations were elaborated, one with milk (control) and two with neutralized whey, with variation in the source of the added solids: ...
Efecto del uso de lámina comestible en las propiedades fisicoquímicas de la Carica papaya almacenadas a temperatura ambiente
(2016)
Papaya (Carica papaya L.), also known as “lechosa” in Puerto Rico, is a fruit cultivated in tropical and sub-tropical regions worldwide and consumed fresh or processed. The shape varies from round to ovoid and its weight ...
Evaluación sensorial y química de variedades de batata [Ipomoea batatas (L.) Lam.] de Puerto Rico
(2015)
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 ...
Evaluación de diferentes variedades de mangó (Mangifera indica L.) y la obtención de una esencia
(2014)
Mango (Mangifera indica L.) is an exotic and popular fruit due to its unique taste and aroma, which could be found in a number of processed food products. Many of these products loose their natural aroma and flavor during ...
Determinación del tiempo de vida útil de naranjas (Citrus sinensis) sin cáscara cubiertas con láminas comestibles almacenadas a 14˚C
(2017)
The Citrus Producers Association of Puerto Rico produces peeled oranges. When the shell is removed, it faces the problem of a short shelf life for this product. This research was carried out to evaluate the use of edible ...
Evaluación de tratamientos post-cosecha para reducir lesiones de antracnosis (Colletotrichum gloeosporoides) en frutos de papaya (Carica papaya L.)
(2020-05-29)
Papaya (Carica papaya L.) is a fruit, native from Central America. In Puerto Rico, papaya is one of the tropical fruits in greatest demand; given its medicinal benefits and high nutritional value. However, its harvest has ...
Utilización de películas comestibles para extender el largo de vida útil de naranjas (Citrus sinensis) frescas peladas
(2013)
Distributors of citrus fruits in Puerto Rico produce peeled oranges as their main product, however this product is highly perishable. The main objective of this research was to compare different edible film treatments for ...
Evaluation of a commercial aeration mixer and variations of the sponge cake traditional method for the purpose of improving sponge cake baking methodology
(2018-05)
The standard sponge cake baking method used for the evaluation of the quality of soft white wheat is a complex, time-sensitive and very detailed process. This study was conducted to evaluate a commercial aeration mixer and ...
Determinación de ácidos clorogénicos, cafeína, actividad antioxidante, y evaluación sensorial en dos variedades de café tostado (Coffea arábica) de Puerto Rico sembrado a dos alturas diferentes
(2017)
Coffee is the beverage prepared from seeds or grains processed from red fruits obtained from plants of the genus Coffea. Coffee is one of the most popular drinks in the world, third in consumption after water and tea. It ...
Mejoramiento de las propiedades físicoquimicas del tembleque puertorriqueño
(2020-05-19)
El "tembleque" es un tipo de natilla de coco típica de Puerto Rico. Este plato es bastante tradicional en otros países latinoamericanos y en Italia. El coco es una fruta rica en hierro, potasio, calcio, fósforo y magnesio; ...