The objective of this research work was to obtain a technology to make a palletized balanced feed from Bactris gasipaes (Pijuayo) for broilers, obtaining an alternative feed in the rearing of these poultry, the experimental ...

The research work was developed in order to obtain frozen fish from the species Colossoma macropomun. The raw material was obtained from the Fish Research Center of the Faculty of Biological Sciences located on the ...

The microparticles produced by complex coacervation is a process by which gelatin and gum arabic are used as a polymeric pair for the formation of a resistant wall in order to protect a sensitive material, in this case ...

Enriching foods with omega-3 polyunsaturated fatty acids is a multidisciplinary challenge that must overcome technical and commercial barriers in order to launch this type of functional food on the market in a sustainable ...

In this present investigation, it was to obtain the technological parameters for the elaboration of energy bars based on macambo of Theobroma bicolor (MACAMBO), Plukenetia volubilis (SACHA INCHI), Prunus domestica (GUINDONES). ...

Currently, the peach palm is highly sought after for having a fruit with a special flavor. The pulp of the peach palm when cooked is the most nutritious food of the fruits of the Amazon, since it has vitamin A, antioxidants, ...

This work addresses the issue of process automation in the food industry, because technological advances and quality requirements are increasingly rigorous, that is why companies today are forced to make major changes to ...

This paper seeks to publicize the benefits of using the administrative tool called supply chain. Some basic concepts of business administration and what are the tools developed by it have been addressed. Although the concept ...

Microbial action is one of the main causes of food decomposition, causing concern, not only in the area of public health but also in the industry, since it generates large economic losses. This is why packaging is one of ...

Food additives are non-nutritive substances or compounds that are intentionally added to the food for a different purpose in its manufacturing, preparation, transformation, packaging, transportation or storage process, in ...