Search
Now showing items 21-30 of 44
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 ...
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 ...
Parámetros de elaboración de mermelada fortificada a partir de cáscara de sandia regionaL (Citrullus lanatus) más piña (Ananas comosus)
(Universidad Nacional de la Amazonía Peruana, 2022)
This research was carried out using two raw materials: Ananas as its cayema liza variety, and regional watermelon husk Citrullus lanatus, which is considered waste, was processed in the facilities of the FIA-UNAP pilot ...
Avances en micro y nanoencapsulación de componentes bioactivos
(Universidad Nacional de la Amazonía Peruana, 2022)
Micro and nanoencapsulation over the years have been responsible for studying in an interdisciplinary way the manipulation and preparation of various materials in certain dimensions (1 and 100 nm), as well as the search ...
Pasas a partir de Physalis angulata (bolsa mullaca) secado en bandejas y con capacidad antioxidante
(Universidad Nacional de la Amazonía Peruana, 2022)
In the Peruvian Amazon there is a wide variety of fruit tres whose fruit production has not been exploited technologically, such as Physalis angulata (Bolsa mullaca), for this reason this research was to obtain a technology ...
Espectrofotometría y colorimetría
(Universidad Nacional de la Amazonía Peruana, 2022)
The present work "Spectrophotometry and colorimetry", is a bibliographic review of all the aspects, concepts, and applications that the topic in question has in the food industry. Which is very important because the ...
Elaboración de papillas a base de plátanoo (Musa paradisiaca L) variedad capirona, arroz (Oryza sativa) y camu camu (Myrciaria dubia), para niños (<5 años)
(Universidad Nacional de la Amazonía Peruana, 2021)
In this research carried out entirely at the facilities of the FIA – UNAP pilot plant, chemical physical analyses of the raw materials (banana variety capirona, silk, camu camu, instant rice) were first performed, obtaining ...