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Tecnología de un alimento balanceado peletizado a partir de Bactris gasipaes (pijuayo) para pollos de engorde
(Universidad Nacional de la Amazonía Peruana, 2021)
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 ...
Optimización de micropartículas por metodología de superficie de respuesta conteniendo aceite por coacervación compleja
(Universidad Nacional de la Amazonía Peruana, 2021)
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 ...
Estrategias de enriquecimiento con omega 3 para productos cárnicos saludables
(Universidad Nacional de la Amazonía Peruana, 2022)
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 ...
Barras energéticas a base de Theobroma bicolor (macambo), Plukenetia volubilis (sacha inchi), Prunus domestica (guindones)
(Universidad Nacional de la Amazonía Peruana, 2022)
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). ...
Aromas y sabores para la industria de alimentos
(Universidad Nacional de la Amazonía Peruana, 2022)
The present work on aromas and flavors in the food industry has the objective of knowing how to define between aroma and flavor and to know the mechanism of its formation of these aromas from both microorganisms that can ...
Automatización de procesos en la industria alimentaria
(Universidad Nacional de la Amazonía Peruana, 2022)
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 ...
Cadena de suministro: distribución instantánea, transporte y almacenamiento
(Universidad Nacional de la Amazonía Peruana, 2022)
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 ...
Uso de componentes naturales encapsulados como aditivos antimicrobianos en empaque de alimentos
(Universidad Nacional de la Amazonía Peruana, 2022)
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 ...
Aditivos: clasificación y uso en alimentos
(Universidad Nacional de la Amazonía Peruana, 2022)
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 ...
Evaluación comparativa bromatológica y contenido de actividad oxidativa Portulaca oleracea verdolaga cruda y cocida, Iquitos - 2021
(Universidad Nacional de la Amazonía Peruana, 2022)
The present investigation was carried out in the facilities of the pilot plant of the Faculty of Food Industries and CIRNA, its objective was to carry out comparative bromatological analysis and determine antioxidants of ...