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Now showing items 31-40 of 102
Compositional and phytochemical characterization of four improved varieties of Puerto Rico sweet chili pepper (Capsicum chinense)
(2017)
The pepper Capsicum chinense, is a key ingredient in Puerto Rican cuisine due to its flavor, aroma and in the case of local varieties, little to no pungency. Little is known about the nutritional value of this specialty ...
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 ...
Efecto de los parámetros de procesamiento sobre la producción de compuestos volátiles de la cerveza: caracterización mediante la técnica de microextracción en fase sólida (SPME) y cromatografía de gas acoplada a espectrometría de masas (GS-MS)
(2009)
We validated a technique for characterization of volatile compounds in beer using solid phase micro-extraction and gas chromatograph coupled to a mass spectrometer and a flame ionization detector. An exposure time of 45 ...
Empaque de ñame (Dioscorea rotundata) bajo condiciones de atmósfera modificada
(2009)
Whole yam (D. rotundata) tubers were packed under the following combinations of modified atmosphere: (1) 10% CO2 & 2% O2, (2) 5% CO2 & 2% O2, (3) 10% CO2 & 80% O2 y (4) 6% CO2 & 70% O2. N2 was used to complete the balance. ...
Uso de microscopía confocal de rayos láser para estudiar la interacción entre Escherichia coli y Acanthamoeba polyphaga: potencial de transmisión de patógenos fagocitados por protistas presentes en bebederos de agua para ganado.
(2006)
Published research suggests that amoebas can play a role of importance in the survival and dispersion of bacteria in the environment. The protection of bacteria within protozoa can render ineffective the mechanisms used ...
Plan de Intervención con un grupo comunitario de bajo nivel literario basado en encuestas y observaciones
(2005)
The main objective of this work was to establish mechanisms that help improve health and nutrition related conditions in persons that live in special communities with limited schooling. The special community, La Playa de ...
Tortillas (“wraps”) con harinas compuestas de trigo y yuca
(2018)
There is local concern about the huge importation of food, including cereal flours such as wheat, and its implication to Puerto Rico's food security. This research proposes the use of cassava flour as a partial substitution ...
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 ...
Caracterización nutricional y perfil de ácidos grasos de la semilla de soya [Glycine max (L.) Merr.] a diferentes niveles termicos
(2018-05)
Soybean seeds [Glycine max (L.) Merr.] of varieties (V) PR 1-1, PR 16-2, PR 22-3 and Hinson Long Juvenile (HLJ) from two plantings (March 2016 and July 2016) were used in two studies. The objectives of the first study were ...
Reduccion del contenido del acido fitico en la elaboracion de "crisps" de garbanzo (Cicer arietinum L.)
(2018)
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 ...