Recent Submissions

  • Optimización de procesos utilizando metología de superficie de respuesta 

    Diaz Dosantos, Nisa Yurasi (Universidad Nacional de la Amazonía PeruanaPE, 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 ...
  • Gestión del agua en el Perú 

    Pinedo López, Gaby Fiorella (Universidad Nacional de la Amazonía PeruanaPE, 2022)
    Water is essential for human health and well-being, as well as to safeguard the environment, since in addition to satisfying the fundamental needs of human beings, this element is essential in agricultural processes, ...
  • Estudio del arte de la gestión de calidad en alimentos 

    Macedo Pinedo, Sergio Junior (Universidad Nacional de la Amazonía PeruanaPE, 2022)
    The subject to be dealt with in this work entitled ¨ESTUDY OF THE ART OD QUALITY MANAGEMENT IN FOOD¨ will be reflected in the term QUALITY MANAGEMENT that today in our society is widely used but very little applied. This ...
  • Cromatografía líquida aplicada a análisis de alimentos 

    Vela Tuanama, Danisca Frangoysi (Universidad Nacional de la Amazonía PeruanaPE, 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 

    García García, Hernán Mauricio (Universidad Nacional de la Amazonía PeruanaPE, 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 

    Rojas Donayre, Angela Edelmira (Universidad Nacional de la Amazonía PeruanaPE, 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 ...
  • Productos y subproductos obtenidos de la yuca (Manihot esculenta Crantz) 

    Toledo Zumaeta, Elda Adela (Universidad Nacional de la Amazonía PeruanaPE, 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 ...
  • Microencapsulación de nutrientes aplicados alimentos 

    Meneses Ruiz, Lourdes del Pilar (Universidad Nacional de la Amazonía PeruanaPE, 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 ...
  • Carotenoides y actividad antioxidante 

    Vargas Villasis, Kerwin Manuel (Universidad Nacional de la Amazonía PeruanaPE, 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 ...
  • Circulación de fluidos a través de lechos porosos, fluidización; ley de Darcy 

    Flores Tuanama, Alan (Universidad Nacional de la Amazonía PeruanaPE, 2022)
    The present work reveals the great versatility and wide use of Darcy's Law, which through mathematical representation allows its use in various areas, allowing to know the fluid dynamic behavior of the fluid, which can be ...
  • Tecnología de secado aplicado a alimentos y nutrientes 

    Saavedra Amasifuén, Llily Estefany (Universidad Nacional de la Amazonía PeruanaPE, 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 ...
  • Espectrofotometría y colorimetría 

    Rojas Gutiérrez, Daniél César (Universidad Nacional de la Amazonía PeruanaPE, 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 ...
  • Procesos de elaboración de chifles de plátano y yuca 

    Sicchar Vilchez, Juan Andrés (Universidad Nacional de la Amazonía PeruanaPE, 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 ...
  • Avances en micro y nanoencapsulación de componentes bioactivos 

    Sifuentes Pacaya, Konny Corina (Universidad Nacional de la Amazonía PeruanaPE, 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 ...
  • Bioaccesibilidad de proteínas 

    García Pinedo, Gustavo Andree (Universidad Nacional de la Amazonía PeruanaPE, 2022)
    Nowadays, people are more concerned about their health, and the trend for the consumption of healthy foods is increasing. There are different nutritional claims about various foods, however, just knowing the nutritional ...
  • Teoría de control y aplicaciones a la industria de alimentos. Neumática. Controladores lógicos programables (PLC) 

    Del Castillo Santana, Kelly (Universidad Nacional de la Amazonía PeruanaPE, 2022)
    The present work “CONTROL THEORY ANDAPPLICATIONS TO THE FOODINDUSTRY. PNEUMATICS. PROGRAMMABLE LOGIC CONTROLLERS (PLC)”, is based on the basic concepts and applications in the food industry that are of great importance. ...
  • Técnicas de extracción de compuestos de matrices vegetales 

    Mananita Otoya, Joel Homero (Universidad Nacional de la Amazonía PeruanaPE, 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 ...
  • Compuestos bioactivos presentes en el Myrciaria dubia (camu camu) 

    Santillan Sinacay, Sendy (Universidad Nacional de la Amazonía PeruanaPE, 2018)
    Entre las frutas del mundo, el camu camu (Myrciaria dubia) tiene mayor concentración de vitamina C que el limón, esta fruta nativa tiene varios compuestos bioactivos como, antioxidantes, compuestos fenólicos, carotenoides ...
  • Estudio del arte para el control físico químico microbiológico del agua para consumo humano 

    Huayaban Saboya, Luis Eliu (Universidad Nacional de la Amazonía PeruanaPE, 2018)
    El agua es uno de los recursos naturales fundamentales y es uno de los cuatro recursos básicos. Posee propiedades únicas, es una molécula sencilla formada por tres pequeños átomos. El agua no debe presentar ningún tipo de ...
  • Microorganismos de uso industrial: vinos, quesos, yogurt, salsa de soja 

    Guriz Panaifo, Shizuko Linsh (Universidad Nacional de la Amazonía Peruana, 2018)
    La presente memoria descriptiva, tiene como objetivo recopilar información científica sobre el estado actual de los microorganismos de uso industrial, y se describe los principales grupos de microorganismos y las ...

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