Trabajo de Suficiencia Profesional: Recent submissions

Now showing items 1-20 of 112

    • Estrategias de enriquecimiento con omega 3 para productos cárnicos saludables 

      Garcia Castillo, Alvaro Alexis (Universidad Nacional de la Amazonía PeruanaPE, 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 ...

    • Uso de componentes naturales encapsulados como aditivos antimicrobianos en empaque de alimentos 

      Flores Ramirez, Regina (Universidad Nacional de la Amazonía PeruanaPE, 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 ...

    • Aromas y sabores para la industria de alimentos 

      Paredes Galvez, Carlos (Universidad Nacional de la Amazonía PeruanaPE, 2022)
      The present work on aromas and flavors in the food industry has the objective of knowing how to define between aroma and flavor and to know the mechanism of its formation of these aromas from both microorganisms that can ...

    • 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 ...

    • Cadena de suministro: distribución instantánea, transporte y almacenamiento 

      Orellana Arimuya, Ivar Salvador (Universidad Nacional de la Amazonía PeruanaPE, 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 ...

    • 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 ...

    • 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 ...