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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 ...
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 ...
Productos y subproductos obtenidos de la yuca (Manihot esculenta Crantz)
(Universidad Nacional de la Amazonía Peruana, 2022)
This research work has the purpose of explaining how cassava (Manihot esculenta Crantz), also called Manioc, how the crop is managed, the different varieties of this tuber, how it is planted, how the different pests are ...
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 ...
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 ...