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Now showing items 171-180 of 226
Microencapsulación de nutrientes aplicados alimentos
(Universidad Nacional de la Amazonía Peruana, 2022)
Microencapsulation is definet as a technology of packaging solids, liquids or gases. The microcapsules can release their contents sealed at controlled rates under specific conditions, and can protect the encapsulated product ...
Optimización de procesos utilizando metología de superficie de respuesta
(Universidad Nacional de la Amazonía Peruana, 2022)
Process optimization in a series of steps and methods to carry out experiments that help determine the procedures formulations, optimal combinations to process or develop optimal quality products with the greatest efficiency ...
Procesos de elaboración de chifles de plátano y yuca
(Universidad Nacional de la Amazonía Peruana, 2022)
In a process of manufacturing products for human consumption, it is important to know the attributes of the raw material to be processed —in the present work Musa paradisiaca L. [green plantain] and Manihot esculenta Crantz ...
Técnicas de extracción de compuestos de matrices vegetales
(Universidad Nacional de la Amazonía Peruana, 2022)
This review aims to provide up-to-date technical information on extraction mechanisms, their pros and cons, and factors influencing efficacy and also presents a comparative overview of the applications of the following ...
Carotenoides y actividad antioxidante
(Universidad Nacional de la Amazonía Peruana, 2022)
Carotenoids are essential natural pigments for photoprotection against excess light in plants, although they are best known for being responsible for the yellow, orange and red color of fruits. These are mainly synthesized ...
Tecnología de secado aplicado a alimentos y nutrientes
(Universidad Nacional de la Amazonía Peruana, 2022)
Drying is a method to preserve fruits, vegetables and fish by reducing their volume, their weight. Drying involves the application of energy to vaporize and mobilize the moisture content within porous products. During this ...
Determinación de las mejores variables de proceso y cinética de obtención de un producto mínimamente procesado (pmp) a partir de Piaractus brachypomus (paco)
(Universidad Nacional de la Amazonía Peruana, 2014)
Se ha realizado, pruebas preliminares, para la obtención de un producto mínimamente procesado (PMP) mediante la deshidratación osmótica, a partir de filete de Piaractus brachypomus (paco), pez amazónico con características ...
Cromatografía líquida aplicada a análisis de alimentos
(Universidad Nacional de la Amazonía Peruana, 2022)
High-performance liquid chromatography or HPLC is one of the analysis procedures for all types of materials, including food, and is currently the most widely used procedures today, thanks to the fact that it uses techniques ...
Sistema de comercialización de productos alimenticios frescos y procesados
(Universidad Nacional de la Amazonía Peruana, 2022)
The present study is a bibliographic review on the problem of the commercialization of fresh and processed foods in the world, in the country, a review was also made of the types and classification of fresh and ultra-processed ...
Determinación predicción de las principales propiedades físicas de los fluidos de uso alimentario: viscosidad, conductividad térmica y difusividad
(Universidad Nacional de la Amazonía Peruana, 2022)
Momentum, heat transfer and mass transfer are transport phenomena in the food industry. the main physical properties of fluids (gases and liquids). such as: viscosity, density, thermal conductivity, diffusivity, determine ...