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Mostrando ítems 1-10 de 26
The Women building a world: The recipes of the Santa Monica Convent in PueblaLas Mujeres construyendo un mundo: Las recetas del convento de Santa Mónica en Puebla
(Universidad Autónoma del Estado de Hidalgo, 2019)
Motivações da demanda pelos restaurantes locais: turismo gastronômico na Quarta Colônia/RS
(Universidade Federal de Santa MariaBrasilUFSMCentro de Ciências Sociais e Humanas, 2022-01-26)
Gastronomic tourism in the context of cultural tourism has grown more and more, tourism and
gastronomy have always been present in people's daily lives. Thus, the gastronomic quality of
a place is an important factor ...
Evaluación de las cervezas artesanales de producción nacional y su maridaje con la cocina ecuatoriana
(Universidad Internacional del Ecuador, extensión Guayaquil, 2018)
Use of organic vegetables in typical dishes of japanese cuisine
(2015)
Recent studies have shown that organic food is safer and healthier than common food since the former is cultivated without any chemical fertilizers. Research at the Universidade Federal de Lavras, Brazil, has revealed that ...
Elaboración de recetas de cocina experimental con base en kombucha de: ajo negro (Allium cepa), cacao (Theobroma cacao), hoja de higo (Ficus carica) y suero de leche
(Universidad de Cuenca, 2021-06-06)
The intervention project proposes the development of kombucha with the intention of diversifying the use and production of fermented beverages, which is currently overrun by artificial beverages. With the use of different ...
Efecto del tratamiento térmico en las propiedades nutracéuticas del chile chilaca (Capsicum annuum L.)
(2011-12-07)
Pepper is one of the main fruits culture in Mexico, and because its economical
importance, in Mexican cuisine it has gastronomical importance, being the most
consumed dish the salsas, due to the mentioned facts the aim ...
Desenvolvimento de alimento vegetal tipo requeijão para população com alergia alimentar
(Universidade Federal de São CarlosUFSCarCâmpus Lagoa do SinoEngenharia de Alimentos - EAl-LS, 2022-04-05)
Considering the increase in the number of allergy cases related to products
originating from milk, it is necessary to develop products with rheological and sensory
characteristics similar to conventional products, replacing ...