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Now showing items 51-60 of 104
Efecto del eritorbato de sodio en el desarrollo de rancidez oxidativa en filetes de pacú (Colossoma macropomum) congelados
(2007)
Fish consumption is highly recommended as a healthy alternative to replace saturated fats in diets, due to its high poly-unsaturated fatty acids content. However, this polyunsaturation makes them more susceptible to ...
Elaboración de una bebida fermentada a partir de un suero ácido y leche
(2007)
One of the great problems confronted by the dairy industry today is the disposition of whey obtained during the cheese elaboration. The acid whey has high content of organic matter (COD) and high biological oxygen demand ...
Efecto de pasteurización y adición de sulfitos en la fermentación de vino de piña
(2006)
Fermentation experiments have been conducted with pineapple juice using pineapple (Ananas comosus) Red Spanish variety. The experiments were conducted to evaluate the effect of five types of yeast strains in the sensory ...
The effectiveness of the firefly rapid method in determining sanitation procedures at a Tuna processing plant
(2006)
The first steps in the implementation of food safety regulations are often the sanitation procedures. The main objective of this study was to determine the level of surface contamination at different points in a tuna ...
Determinación del efecto tiempo-temperatura durante el proceso de pasteurización sobre el color, aroma y “flavor” de cerveza usando análisis sensorial
(2006)
The pasteurization of beer an elaboration stage of microbiological stabilization, is measured in pasteurization units (PU). One PU is a thermal treatment equivalent to 60 ºC by 1 minute. This study evaluated the combined ...
Efecto de diferentes concentraciones de vitamina c (ácido l-ascórbico) en el desarrollo de rancidez oxidativa en filetes de tilapia (Oreochromis niloticus) congelados
(2006)
The presence of long chain omega-3 polyunsaturated fatty acids in tilapia is of great nutritional benefit for people eating it, but double bonds present in fatty acids make them very susceptible to deterioration caused by ...
Detección de patógenos antes, durante y después del proceso de cocción en alcapurrias de jueyes (Cardisoma guanhumi Latreille, 1825)
(2005)
“Alcapurrias de jueyes” are one of autochthonous Puerto Rican foods. The batter of this product is a mix of green banana (Musa paradisiaca), tannier (Xanthosoma spp.) and /or cassava (Manihot esculenta). The batter is ...
Detección de fitoquímicos, contenido de vitamina c y ácido fólico en chironja (Citrus sinensis x Citrus paradisi) injertada en diferentes patrones de cítrica
(2005)
The purpose of this research was to determine the contents of vitamin C, folic acid and the phytochemicals flavonoids in the chironja fruit grafted on four different rootstocks. A comparative analysis was conducted within ...
Incidencia de los patógenos escherichia coli O157:h7, listeria monocytogenes y salmonella spp. en la leche cruda en los tanques de enfriamiento en vaquerías de Puerto Rico
(2006)
The production of fresh milk is one of the most important agricultural industries in Puerto Rico. Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. are foodborne pathogens that can be present in cattle ...
Refrigeration system for the transportation of live shrimp without water
(2004)
The objective of this project was to evaluate parameters in a refrigeration system to transport live shrimp without water. The decisive parameters that worked like decision factors in the selection of the refrigeration ...