Now showing items 11-15 of 15
Reduccion del contenido del acido fitico en la elaboracion de "crisps" de garbanzo (Cicer arietinum L.)
Crisps type baked products were made from a chickpea and wheat flour base. In the formulations, wheat flour was replaced with 10%, 20% and 30% chickpea flour and compared with a control (0% chickpea flour). The chemical ...
Market characteristics of banana hybrids resistant to black Sigatoka
Fourteen varieties of banana hybrids resistant to Black Sigatoka were stored at 20o C. Data from the different assessments performed on hybrids were compared against those of “Grand Naine” (Control). Determination of shelf ...
Plantain hybrids: fresh market and processing characteristics
In 2004, the presence of a fungus known as Mycosphaerella fijiensis that causes the disease Black Sigatoka, was detected on plantain leaves in Puerto Rico. This situation motivated this study on the potential use of Black ...
Pelado cáustico de yuca
Peeling is one the big challenges of the food industry. The removal of unwanted (inedible) portion of the crop affects the yield and speed of the elaboration process. This research focuses on the development of a cassava ...
Efecto de la alimentación con palmillo (Roystonea borinqueña) sobre la calidad de la carne de cerdo producida en Puerto Rico.
Fifty-three pigs (37 females, 16 castrated males) were evaluated to determine the quality of their meat when they consumed a diet with 2.5% palmillo (seed of royal palm, Roystonea borinqueña) compared to a diet of 0% ...