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Utilización del chontaduro (Bactris Gasipaes) en elaboración de productos de panificación
(Escuela Superior Politécnica de Chimborazo, 2014-05-06)
The present investigation was experimental and cross-sectionnal. The chontaduro flour was obtained by dehydration processes at controlled temperature getting an apt flour for human consumption with and optimal microbiological ...
Elaboración de un recetario con preparaciones a base de harina de zanahoria blanca (arracacia xanthorrhiza bancroft) 2014
(Escuela Superior Politécnica de Chimborazo, 2016-04-27)
This research aims to: develop a cookbook with preparations of flour made of arracacha (arracacia xanthorrhiza bancroft); made in the workshops of the School of Gastronomy of the School of Public Health; this flour was ...
Caracterización físico químico y organoléptica de la harina de fruto de pan (Artocarpus altilis) para su uso en panadería y galletería.
(Escuela Superior Politécnica de Chimborazo, 2021-12-13)
The objective of this research project was the physicochemical and organoleptic characterization
of breadfruit flour (Artocarpus Altilis), by compiling documents on the application of this raw
material in bakery and ...
Utilización de la Harina de Chocho en Preparaciones Gastronómicas. Riobamba 2011
(Escuela Superior Politécnica de Chimborazo, 2012-06-27)
This descriptive experimental research is about the development and use of lupine flour in culinary preparation, in order to know and use the product because in our country the most common way to eat the lupine is through ...
Elaboración de snack nutracéuticos de quinua (Chenopodium quinoa Willd) con remolacha (Beta vulgaris) como colorante
(Escuela Superior Politécnica de Chimborazo, 2014-02-26)
The elaboration, nutritional and nutraceutical evaluation of the snack type food with quinoa flour (Chenopodium quinoa willd) and beet (Beta vulgaris) as colorant was carried out in the laboratories of Animal Nutrition and ...
Análise do processo de implementação da estratégia de fortificação obrigatória das farinhas de trigo e de milho com ferro e ácido fólico no Brasil
(2013-11-26)
As deficiências nutricionais provêm de vários fatores, como o acesso restrito ao alimento, alimentação deficiente sob o aspecto nutricional, consumo inadequado de alimentos fontes de micronutrientes essenciais entre ...