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Mostrando ítems 371-380 de 554
Propuesta de loncheras saludables para escolares de la Unidad Educativa “Verbo Divino” en el cantón Guaranda provincia de Bolívar en base al Acuerdo Ministerial 004-10
(Escuela Superior Politécnica de Chimborazo, 2015-03-26)
This cross-sectional descriptive study was conducted at the Educational Unit ¨Verbo Divino¨ in Guaranda Canton, Bolivar Province, to propose healthy lunchboxes based on Andean products for school, as proposed by the ...
Utilización de Plukenetia volubilis (sacha inchi) para Mejorar los Componentes Nutricionales de la Hamburguesa.
(Escuela Superior Politécnica de Chimborazo, 2012)
It was assessed three levels of Plukenetia volubilis (SI) 10.15% and 20%, in
relationship of pork fat weight conventionally used to improve the nutritional quality
of the common hamburger, compared to a control group. ...
Plan de exportación de cacao en grano hacia los Estados Unidos, desde la unión de organizaciones Campesinas e Indígenas del cantón Echeandía “UNORCIE” provincia de Bolívar, año 2018.
(Escuela Superior Politécnica de Chimborazo, 2018-11-09)
This research aims to design a plan for the exportation of cocoa beans to the United States, from the Union of Peasant and Indigenous Organizations of the Canton Echeandia "UNORCIE", Bolivar Province, in the year 2018, ...
Barras energéticas a base de cereales.
(Escuela Superior Politécnica de Chimborazo, 2021-07-23)
In this study, the objective was to investigate different energy bars made from cereals. The most common cereals used in the production of energy bars were identified and compared to verify the nutritional value of each ...
Evaluación del proceso de fermentación en las variedades de cacao nacional y súper árbol (Theobroma cacao L) en las condiciones climáticas del cantón Joya de los Sachas, provincia de Orellana.
(Escuela Superior Politécnica de Chimborazo, 2022-01-17)
The present research was performed with aim of evaluating different fermentation processes in cocoa (Theobroma cacao L) National and Super-tree on the physical and chemical characteristics in the climatic conditions from ...
Elaboración de Compost a partir de Cascarilla de Cacao
(Escuela Superior Politécnica de Chimborazo, 2013-07-24)
The elaboration of compost from cocoa husks was carried out looking for a biotechnological process to reduce the waste of cocoa husks produced by the chocolate industry, which reaches 12%; this took place in Molinos OALSA, ...
Diversificación del ponche quiteño en un recetario gastronómico, para difundirlo en el centro histórico de Quito 2014
(Escuela Superior Politécnica de Chimborazo, 2016)
This research is addressed to make a gastronomic recipe book about the diversification of Quito punch, in order to promote in the Historic Centre of Quito. A descriptive methodology and experimental desing were used through ...
Propuesta técnica para la implementación de una carta con preparaciones tradicionales en la Estación Ferroviaria Sibambe 2014
(Escuela Superior Politécnica de Chimborazo, 2016-01-18)
This project was developed at the Sibambe railway station with the purpose of modifying techniques for the implementation of a new menu with traditional preparations showing local cuisine as a cultural identity which is ...
Evaluación del proceso de liofilización en fresa (Fragaria ananassa) para su aplicación en la industria alimentaria.
(Escuela Superior Politécnica de Chimborazo, 2021-07-26)
The objective of this research was to collect information on the freeze-drying process in strawberry and its application in the food industry. Strawberry (Fragaria ananassa) is a fruit that stands out for its intense flavor ...
Propuesta de guía repostera de bajo costo para la educación de niños/as y adolescentes en el Centro de Desarrollo Integral Julián Quito, Riobamba 2013
(Escuela Superior Politécnica de Chimborazo, 2013-09-18)
This research work aims to propose a Bakery Guide in order to develop the bakery skills of the children and teenagers attending to the center of Holistic Development Julián Quito in Riobamba city. Through a field study, ...