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Elaboración de una Carta Mixiológica Usando el Extracto de la Ortiga (Urtica Dioica), 2012
(Escuela Superior Politécnica de Chimborazo, 2013-03-27)
This research was conducted at The Escuela Superior Politecnica de Chimborazo, Faculty of Public Health, School of Gastronomy, obtaining suitable formulations for the maceration of the stinging nettle, obtaining an extract ...
Effects of the Mixology Course on Dental Caries and Blood Lead Level for Culinary Students
(LIPPINCOTT WILLIAMS & WILKINS, 2009)
Effects of the Mixology Course on Dental Caries and Blood Lead Level for Culinary Students
(LIPPINCOTT WILLIAMS & WILKINS, 2009)
Estudio de factibilidad para la comercialización de cocteles preparados con frutas y flores comestibles en bolsa biodegradable para la empresa Salcebada
(Universidad Católica Pereira, 2020-01-27)
El presente trabajo tiene como objetivo evaluar la factibilidad para la producción y comercialización de cocteles preparados con frutas y flores comestibles para la empresa SALCEBADA en la ciudad de Pereira, el cual se ...
Propuesta de aplicación del mucílago de cacao para la elaboración de bebidas y postres mediante técnicas de vanguardia.
(2019-09-16)
ABSTRAC
This intervention Project aims to cocoa mucilage application in the preparation of desserts and drinks upon vanguard technique, hence, allowing to promote the product since it is a waste within the different cocoa ...
Obtención del licor de higo mediante el método de la maceración y la elaboración de una propuesta mixiológica
(Escuela Superior Politécnica de Chimborazo, 2015-06-04)
The present research is aimed to the elaboration of fig liquor by the method of maceration and the development of a mixological proposal. Fig liquor was obtained with the combination of 60% and 40% pure sugar cane distillate. ...
Pigmentación Natural de Pastas con Carotenos, Antocianinas y Clorofila 2011
(Escuela Superior Politécnica de Chimborazo, 2012-11-19)
The purpose of the thesis was the elaboration of blackberry liquour for preparing mixology derivatives, where the following variables were measured: fermentation of the fruit, distillation, good conditions of the process, ...
Elaboración de licor de mamey (Mammea Americana) por el método de maceración para la aplicación en el área de mixiología, Riobamba 2013
(Escuela Superior Politécnica de Chimborazo, 2014-11-12)
The present investigationaimed at the preparation of mamey liquor by maceration method for application in the area of mixology. Liquor mamey it developed with the combination of 60% fruit and 40% pure alcohol. The maceration ...
Elaboración de Licor de Mora para Preparación de Derivados Mitológicos en la Escuela de Gastronomía 2011
(Escuela Superior Politécnica de Chimborazo, 2012)
The purpose of the thesis was the elaboration of blackberry liquour for preparing mixology derivatives, where the following variables were measured: fermentation of the fruit, distillation, good conditions of the process, ...
Sirope de aloe vera y derivados para su aplicación en la mixología
This research Project was carried out in order to promote and boost the consumption of the Aloe vera plant in the Young population, specifically between the ages of 18 and 25. By sampling and data collection using tolos ...