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Stability of bioactive compounds in minimally processed beet according to the cooking methods
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017)
Abstract The current study aimed to determine the functional propriety of fresh beets under different cooking methods through the quantification of bioactives compounds. Beets were chosen for uniformity of size, color and ...
Effects of the use of the BAKE mobile application as an Educative instrument for teaching content for preschool education to Shipibo people in the community of Cantagallo, Lima, Peru
(Institute of Electrical and Electronics Engineers Inc., 2020-03)
This document includes the experience in the design, development and validation of a mobile application conceptualized as an instrument for basic teaching and self-learning of the Shipibo - Konibo language. It was created ...
Estudo da degradação e potencial antigênico de proteínas do ovo no processamento de biscoitos semidoces e validação de método imunoenzimático
(Universidade Federal de Minas GeraisUFMG, 2017-02-23)
The prevalence of food allergy is about 5 % in children and 3 % to 4 % in teenagers and adults. The food allergens can cause adverse effects even in small amounts. Among them, egg proteins are highlighted by high prevalence, ...
Diagnóstico y análisis de los costos reales en la prestación del servicio de aplicación de pintura en polvo electrostático horneable en la empresa Servipintura H Y R S.A.S
In the present work of degree it is developed a research about the diagnosis and analysis of the real costs in the provision of the service of application of electrostatic powder paint horneable in the company Servipintura ...
Otimização de um forno solar de baixo custo para assamento de alimentosOptimization of a low-cost solar oven for food baking
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia MecânicaDepartamento de Engenharia Mecânica, 2022)
Valorização do resíduo cerâmico na bijuteriaValorization of the ceramic waste on jewellery
(Grupo de Pesquisa Virtuhab/ UFSC, 2023)
Optimización del proceso de elaboración de queque utilizando harina de tarwi (lupinus mutabilis).
(Universidad Nacional de Trujillo, 2016)
Interesterification of tallow and sunflower oil
(AMER OIL CHEMISTS SOC A O C S PRESS, 2001-04)
The objective of this study was to manufacture a shortening using chemical interesterification (IT) of tallow-sunflower oil blends to replace fish oil in the present formulation, which is now in short supply in Chile. The ...
Efecto de la temperatura de horneado y tratamiento térmico sobre las características fisicoquímicas y aceptabilidad general en conserva de pimiento piquillo (Capsicum annuum L.) tipo artesano
(Universidad Privada Antenor OrregoPE, 2021)
Se evaluó el efecto de la temperatura de horneado (700, 750 y 800 °C) y el
tratamiento térmico (95 °C durante 25 min y 100 °C durante 23 min) sobre
el color (L*, a* y b*), firmeza, contenido de vitamina C, contenido ...