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 ...

The effect of refrigeration and freezing in the physicochemical, microbiological and sensorial properties of a batter based in yam (Dioscorea alata L.) was evaluated. For this purpose, three treatments of a yam batter ...

Effectiveness of the cleaning and sanitation procedures was verified in seven supermarkets and five bakeries in Mayagüez, Rincón and Hormigueros towns. Microbiological tests performed included aerobic plate count (APC), ...

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 ...

Foodborne diseases cause 48 million people annually to suffer health problems due to the presence of pathogens in their food. This represents a concern in terms of the people affected and the economic cost for public health, ...

Optimum time of harvest of oranges (Citrus sinensis [L.] Osbeck) varies depending on variety and environmental conditions. Physicochemical qualities of the fruit and juice are related to fruit maturation. A study was ...

Tropical fruits are desired by international markets, especially by those markets in which Latin people predominate. In Puerto Rico, there are diverse varieties of quenepa (Melicoccus bijugatus Jacq.), which present different ...

The objective of this investigation was to use an ultrafiltration system in combination with the addition of sodium metabisulfite to try to solve the problems that the passion fruit schnapps presented. The effect of these ...

An important characteristic of wines is their acidity, as it could influence the final properties of the product. Some of these characteristics are: conservation, stability, influence on organoleptic properties and foam ...