Now showing items 1-5 of 5
Evaluación sensorial y química de variedades de batata [Ipomoea batatas (L.) Lam.] de Puerto Rico
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
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 ...
Estandarización de la formulación de hamburguesas de carne (meat patties) con base a la composición de la materia prima
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 ...
Determinación del tiempo de añejamiento húmedo más adecuado para músculo Longissimus dorsi de res desde el punto de vista microbiológico
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 ...
Estudio de postcosecha del achachairú (Garcinia spp.) durante el almacenamiento
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 ...