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Gestión del agua en el Perú
(Universidad Nacional de la Amazonía Peruana, 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
(Universidad Nacional de la Amazonía Peruana, 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 ...
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 ...
Alimentos genéticamente modificados
(Universidad Nacional de la Amazonía Peruana, 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
(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 ...
Microencapsulación de nutrientes aplicados alimentos
(Universidad Nacional de la Amazonía Peruana, 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 ...