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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 ...
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 ...
Hamburguesa de boquichico (Prochilodus nigricans) con micropartículas conteniendo aceite de sacha inchi (Plukenetia volubilis L.)
(Universidad Nacional de la Amazonía Peruana, 2022)
Hamburgers are the most consumed processed meat products worldwide, however, it is well known that they have a high content of saturated fats, due to this different studies have opted for the reformulation of this product, ...