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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 ...
Elaboración de harina a partir del cormo de la yautía (Xanthosoma a spp.) del cultivar nazareno con potencial uso en la industria de alimentos
(2015)
The Nazareno cultivar of the cocoyam root crop (Xanthosoma spp.) is a new hybrid that retains the best properties of this specie. Therefore, it is desirable to take advantage of the whole major storage organs, primordially ...
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 ...
Elaboración de pan fermentado a partir de harina de yuca
(2011)
Breads were formulated and evaluated using composite cassava-wheat flour. Cassava flour used, enriched with gluten, came from 3 different sources (commercial cassava flour, peeled cassava flour and unpeeled cassava flour) ...
Estandarización de la formulación de hamburguesas de carne (meat patties) con base a la composición de la materia prima
(2015)
This research evaluated the effect of raw material composition from different sources on the formulation of meat patties. A mathematical model was developed that standardizes the formulation of these products using the fat ...
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 ...
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 ...
Determinación del tiempo de añejamiento húmedo más adecuado para músculo Longissimus dorsi de res desde el punto de vista microbiológico
(2015)
Import of beef in Puerto Rico is extremely high and the majority of it comes by sea. Transport conditions mimic what could be considered wet aging, which has been demonstrated to increase tenderness of beef. The objective ...
Optimización y determinación del largo de vida útil de mezcla a base de calabaza (Cucurbita moschata)
(2011)
The shelf life of a mixture of pumpkin (Cucurbita moschata Soler) was evaluated using potassium sorbate as preservative agent, ascorbic acid as acidulant agent and other ingredients. The mixture was packaged in ...
Evaluación microbiológica de la carne de res de Puerto Rico bajo dos formas de empaque
(2007)
The microbiological profile of the muscle Longissimus dorsi from six bovine of local production was evaluated under two packaging conditions (vacuum packaging and commercial packaging). Samples were packed at refrigeration ...