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Now showing items 51-60 of 107
Utilización de parámetros de calidad de jugo para determinar tiempo óptimo de cosecha en variedades de naranjas ‘Hamlin’ y ‘Rhode Red Valencia’
(2009)
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 ...
Utilización de películas comestibles para extender el largo de vida útil de naranjas (Citrus sinensis) frescas peladas
(2013)
Distributors of citrus fruits in Puerto Rico produce peeled oranges as their main product, however this product is highly perishable. The main objective of this research was to compare different edible film treatments for ...
Caracterización del aroma del café molido de Puerto Rico mediante la técnica de microextracción en fase sólida (spme) y cromatografía de gas acoplada a espectrometría de masas (gc/ms)
(2005)
The main objective of this research was the identification and semiquantitative determination of the volatile compounds responsible for the aroma of the two principal coffee species and their respective varities grown at ...
Optimización del proceso de clarificación en la elaboración de vino de naranja criolla (Citrus sinensis)
(2006)
The clarification treatments used in the wine industry are employ to reduce turbidities. In this research, the effect of different clarification methods was evaluated over different attributes of orange wines, such as ...
Modified atmosphere packaging and postharvest quality of pigeon pea
(2006)
Pigeon peas are the most important leguminous crop in Puerto Rico, as they are the most highly consumed. Puerto Ricans prefer to consume fresh pigeon peas rather than canned or frozen peas; however, their shelf-life is ...
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 ...