Now showing items 1-4 of 4
Development of a new method for the production of kefiran and kefir grains
Consumption of probiotic and functional foods have been a constant trend over the last years. One product that belongs to this category is kefir, a fermented milk that have been related with multiple health benefits kefir ...
Caracterización de compuestos volátiles responsables del aroma dos variedades de cafés arábicas de Puerto Rico
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 ...
Synthesis and characterization of Chitosan/Cellulose-Zno Nanocomposites for bacterial aplications
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
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 ...