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    • Aditivos: clasificación y uso en alimentos 

      Vásquez Ruiz, Arnold Anthony (Universidad Nacional de la Amazonía PeruanaPE, 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 ...

    • Alimentos genéticamente modificados 

      Ruiz Mauri, Marilia Yessenia (Universidad Nacional de la Amazonía PeruanaPE, 2022)
      Genetically modified foods are nothing new. For decades, they have been altering the genetic makeup of food, saving seeds, and breeding and crossing varieties to make them tastier, bigger, and longer. Most of the food we ...

    • Automatización de procesos en la industria alimentaria 

      Tafur Morey, Edmar Laing (Universidad Nacional de la Amazonía PeruanaPE, 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 ...

    • 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, ...

    • 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 ...