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Now showing items 31-38 of 38
Hojuelas glaseadas a partir de harina de Xanthosoma sagittifolium (papa huitina) libre de gluten
(Universidad Nacional de la Amazonía Peruana, 2019)
This research was made with the objective of determinate the technology for the elaboration of Xanthosoma Sagittifolium (Huitina Potato) gluten free glassed flakes. It is an alternative of alimentation specifically named ...
Determinación de plomo en raíces de Manihot esculenta (yuca) en el distrito de campo verde, Ucayali - Perú
(Universidad Nacional de la Amazonía Peruana, 2023)
The present study aimed of determine the levels of lead (Pb) in the edible root of cassava (Manihot esculenta) in the district of Campo Verde Ucayali – Peru. The research was non-experimental and descriptive, with the study ...
Elaboración de hamburguesa de paco (Piaractus brachypomus) con adición de cloruro de calcio y cloruro de potasio
(Universidad Nacional de la Amazonía Peruana, 2022)
Excessive sodium consumption brings with it negative health effects such as cardiovascular problems and hypertension, which is why the food industry sees the replacement of sodium with other types of salts as an alternative. ...
Compota frutada de Spondias dulcis Parkinson (taperiba), Musa alinsanaya (plátano pildorita) y Myrciaria dubia (camu camu) fortificada con sangre de pollo para consumo de infantes
(Universidad Nacional de la Amazonía Peruana, 2023)
The objective of the present study was to determine optimal production parameters of a fruit compote of Spondias dulcis Parkinson (taperiba), Musa alinsanaya (pildorita plantain) and Myrciaria dubia (camu camu) fortified ...
Extracción de pectina de dos variedades de cáscaras de sandía (Citrullus lanatus) costeña y regional
(Universidad Nacional de la Amazonía Peruana, 2023)
The present research was carried out in the Research Center of Amazonian Natural Resources (CIRNA) and the other part in the pilot canning plant of the F.I.A, for which samples of regional and coastal watermelon were used, ...
Refresco instantáneo con pulpa microencapsulada a partir de Euterpe oleracea (huasai) y Myrciaria dubia (camu camu) con alto valor nutricional y capacidad antioxidante
(Universidad Nacional de la Amazonía Peruana, 2024)
The purpose of the work was to obtain the technological parameters for the production of an instant soft drink from Euterpe oleracea (huasaí) and Myrciaria dubia (camu camu), with nutritional value and antioxidant capacity; ...
Obtención de bebida hidratante a partir de acai Euterpe oleracea camu camu Myrciaria dubia y agua de coco cocos nucifera
(Universidad Nacional de la Amazonía Peruana, 2023)
This research was developed at the C.I.R.N. A (Centro de Investigación Recursos Naturales), being the objective to find an ideal formulation with the three components that were Acai, camu camu pulp and coconut water, where ...
Capacidad antioxidante de pepita de Citrullus lanatus (sandía regional), y su uso en fortificar panes
(Universidad Nacional de la Amazonía Peruana, 2023)
Watermelon is one of the most consumed fruits in the Loreto region, as a consequence its consumption generates a large amount of seeds that are discarded. The objective of this work was to study the antioxidant activity ...