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Rendimiento de materia seca, valor nutricional, caracteristicas de fermentación y estabilidad aeróbica de ensilaje de soya (Glycine max L. Merr.) y girasol (Helianthus annuus)
(2015)
During 2014 and 2015 three experiments, were conducted, the first two at the Agricultural Experimental Station (AES) in Isabela and the third at the Small Animal Farm of the Animal Science Department in Lajas. The objective ...
Efecto de los ingredientes y la fermentación en las galletas de soda bajas en grasa
(2017)
Soda crackers are fermented breadmaking products characterized for being thin, with crunchy texture, low moisture content and alkaline pH. This work focused on evaluating the effect of lard addiction time (first or second ...
Rendimiento de materia seca y características fermentativas de ensilajes de maíz ( Zea mays L.) Asociados con leguminosas anuales
(2011)
Corn (Zea mays L) is an ideal crop for silage due to its high levels of fermentable carbohydrates, but its major limitation for use in human and animal feeding is its low crude protein concentration (CP). An alternative ...
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 ...
Fermentación de gandul (Cajanus cajan): efecto en los azúcares y aminoácidos y su posible uso comercial
(2012)
Three fermentation treatments were used in pigeon pea "Lazaro" variety in order to eliminate α-galactosides, sugars responsible of producing flatulence. The fermented pigeon pea is a high protein alternative that can be ...
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 ...
Efecto de pasteurización y adición de sulfitos en la fermentación de vino de piña
(2006)
Fermentation experiments have been conducted with pineapple juice using pineapple (Ananas comosus) Red Spanish variety. The experiments were conducted to evaluate the effect of five types of yeast strains in the sensory ...
Rendimiento y valor nutricional de especies forrajeras en sistemas de almacenamiento
(2019-05-08)
Se realizaron experimentos durante el 2017 y 2018 en las Estaciones Experimentales Agrícolas (EEA)-Isabela y Lajas, y en conjunto con Tai South Farm.
Experimento 1. En Puerto Rico (Isabela y Lajas) se establecieron soyas ...
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 ...