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A tempestade: de Shakespeare a Atwood
(Universidade Federal de Minas GeraisBrasilFALE - FACULDADE DE LETRASPrograma de Pós-Graduação em LetrasUFMG, 2020-02-19)
A remarkable feature of William Shakespeare’s creative genius is a taste for adaptation. While he transposed stories from his and other cultures to the creation of his plays and poems, several other authors have adapted ...
Effects of saponin-rich quinoa (Chenopodium quinoa Willd.) bran and bran extract in diets of adapted and non-adapted quinoa pests in laboratory bioassays
(Pontificia Universidad Catolica de Chile, Facultad de Agronomia e Ingenieria Forestal, 2019)
© 2019, Pontificia Universidad Catolica de Chile, Facultad de Agronomia e Ingenieria Forestal. All rights reserved.Quinoa (Chenopodium quinoa Willd.) produces bitter-tasting triterpene saponins that must be removed prior ...
Desarrollo de un producto de panadería con harina de quinua (Chenopodium quinoa Willd)
(2011)
Para este trabajo, se obtuvo harina de quinua de la variedad Nariño como materia prima en grano (Chenopodium quinoa Willd), para esto se adecuó la materia prima extrayendo las saponinas del grano y posterior secado con ...
Evaluación comportamental en Rhodnius prolixus de la detección de sabores y agua por contacto con los tarsos de las patas anteriores
(Universidad de los AndesBiologíaFacultad de CienciasDepartamento de Biología, 2019)
"La quimiorrecepción de moléculas disueltas en agua (mejor conocida como gusto) juega un papel muy importante en la mayoría de animales, porque les brinda la capacidad de encontrar alimentos, seleccionarlos y diferenciarlos ...
Relating Food Engineering to Cooking and Gastronomy
(2018)
Modern consumers are increasingly eating meals away from home and are concerned about food quality, taste, and health aspects. Food engineering (FE) has traditionally been associated with the industrial processing of foods; ...
Análise dos perfis de gorduras de chocolates comerciais por cromatografia gasosa
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-11-28)
Chocolate is the product obtained by mixing cocoa derivatives, cocoa mass, cocoa powder and or cocoa butter, with other ingredients containing at least 25% (g / 100g) of total cocoa solids. Cocoa butter is the most costly ...
Elaboración de productos sucedáneos con base en levadura nutricional para desarrollar nuevas propuestas veganas
(Universidad de Cuenca, 2022-01-07)
The proposed intervention project aims to apply nutritional yeast as an aroma and
flavor agent in five plant-based substitute products with the purpose of developing
a vegan gastronomic proposal. The application of ...
Obtaining new potato cultivars with late blight resistance and adapted to climate change using participatory varietal selection
(David Publishing CompanyEstados Unidos, 2020-02-28)
The potato crop in Peru is the main income and food source for the smallholder of the highland grower of the Peruvian Andes. For urban population, it represents one of the main components of the food basket and for commercial ...
Ciberactivismo: la nueva forma de organización de masas
(Universidad Santo TomásPregrado Comunicación SocialFacultad de Comunicación Social, 2016-02-26)
The media have found an obligatory adjustment in their media structures, they are adapting to the new demands that are spreading throughout the world with the modernity of the times, which bring with them technological ...