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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 ...
Obtención de un producto congelado a partir del Colossoma macropomun (gamitana) empacado al vacío
(Universidad Nacional de la Amazonía Peruana, 2015)
The research work was developed in order to obtain frozen fish from the species Colossoma macropomun. The raw material was obtained from the Fish Research Center of the Faculty of Biological Sciences located on the ...
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 ...
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 ...
Elaboración de hojuelas glaseadas sin gluten de la pulpa del fruto Artocarpus altilis (pan de árbol)
(Universidad Nacional de la Amazonía Peruana, 2022)
The objective of the research work was to determine the technological parameters in
the preparation of gluten-free glazed flakes from the pulp of the fruit of Artocarpus
altilis (Tree bread) using aguaje oil as a source ...
Evaluación del extracto etanólico de Chamaesyce thymifolia como solución desinfectante natural en superficies inertes en contacto con alimentos
(Universidad Nacional de la Amazonía Peruana, 2022)
This work arose from the need to search for secondary metabolites from plants in the Peruvian Amazon to be studied as natural disinfectants. The objective was to verify the in vivo bactericidal effect of the ethanolic ...
Obtención de colorante natural de Bixa orellana L. (achiote) por aspersión
(Universidad Nacional de la Amazonía Peruana, 2019)
The fruit of the Bixa orellana L. (achiote) is highly appreciated by people as a member for the preparation of their food, and by entrepreneurs as a supplier agent of natural color very appreciated now, but like all fruits ...
Secado por lecho fluidizado de Zingiber officinale (jengibre o kión)
(Universidad Nacional de la Amazonía Peruana, 2015)
The Fluidized Bed Dryer Method is common in the industry to dehydrate foods with high humidity in granulated products with a temperature of 40 °C to 150 °C, passing a current flow in hot air with varied speed, in 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, ...
Efecto de temperatura sobre la bixina evaluado mediante la cinética de secado e isotermas de adsorción de la harina Bixa Orellana L. (achiote)
(Universidad Nacional de la Amazonía Peruana, 2023)
In the present investigation, the effect of temperature on bixin was evaluated by means of drying kinetics, for which a series of steps were carried out, such as drying kinetics in a tray dryer by forced convection applying ...