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Efecto de la velocidad de flujo en la concentración de vitamina c del polvo de Myrciaria Dubia (camu camu) empleando goma arabiga como agente encapsulante
(Universidad Nacional de la Amazonía Peruana, 2020)
El objetivo de la investigación fue la determinación de las velocidades de flujo optimas de ingreso del jugo de Myrciaria dubia (camu camu) al secador spray dryer para su conversión en polvo; realizando conjugaciones entre ...
Optimización de la extracción por solventes de compuesto de la corteza y hojas de Spondias mombin L. (ubos) y evaluación de la capacidad antioxidante
(Universidad Nacional de la Amazonía Peruana, 2022)
Spondias mombin L., is a plant dispersed throughout the tropical regions of South America, Africa and Asia, where the leaves and bark are used in preparations for neuropsychiatric disorders due to their metabolite content. ...
Mazamorra a base de Manihot esculenta (yuca) y Ananas comosus (piña), endulzado con Saccharum officinarum (chancaca de caña de azúcar)
(Universidad Nacional de la Amazonía Peruana, 2022)
This was developed to seek a solution to the current problem of the lack of use of natural
resources in the region, for this reason an investigation was carried out giving them added
value, finding the necessary technological ...
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 ...
Gestión del agua en el Perú
(Universidad Nacional de la Amazonía Peruana, 2022)
Water is essential for human health and well-being, as well as to safeguard the environment, since in addition to satisfying the fundamental needs of human beings, this element is essential in agricultural processes, ...
Estudio del arte de la gestión de calidad en alimentos
(Universidad Nacional de la Amazonía Peruana, 2022)
The subject to be dealt with in this work entitled ¨ESTUDY OF THE ART OD QUALITY MANAGEMENT IN FOOD¨ will be reflected in the term QUALITY MANAGEMENT that today in our society is widely used but very little applied.
This ...
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 ...
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 ...
Bebida funcional a base de Solanum sessiliflorum (cocona) endulzado con Stevia rebaudiana (estevia)
(Universidad Nacional de la Amazonía Peruana, 2022)
The lacking of functional drinks of Amazonian fruits with health benefits was the reason for the elaboration of a functional drink based on Solanum sessiliflorum (cocona) with Stevia revaudiana (stevia) with the appropriate ...
Alimentos genéticamente modificados
(Universidad Nacional de la Amazonía Peruana, 2022)
Genetically modified foods are nothing new. For decades, they have been altering the genetic makeup of food, saving seeds, and breeding and crossing varieties to make them tastier, bigger, and longer.
Most of the food we ...