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Reorganización del funcionamiento de la Unidad Técnica de la Municipalidad El Jícaro
(Guatemala URL, 2003)
Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.)
(2017)
Jicaro seeds (Crescentia alata) are widely consumed in Central America, primarily as a popular tasty and nutritious beverage called “horchata”. Seeds are roasted to develop a specific aroma through a process that has never ...
Physicochemical characterization of Jicaro seeds (Crescentia alata H.B.K.): a novel protein-rich and oleaginous seed
(2017-03)
Jicaro (Crescentia alata) is a tropical tree native to Mesoamerica well adapted to severe drought
conditions. The seeds of the fruits were analyzed for protein, fatty acid, dietary
fiber, phytate, polyphenol,
tannin, ...
Physicochemical characterization of Jicaro seeds (Crescentia alata H.B.K.): a novel protein-rich and oleaginous seed
(2017-03)
Jicaro (Crescentia alata) is a tropical tree native to Mesoamerica well adapted to severe drought
conditions. The seeds of the fruits were analyzed for protein, fatty acid, dietary
fiber, phytate, polyphenol,
tannin, ...
Innovative process combining roasting and tempering to mechanically dehull jicaro seeds (Crescentia alata K.H.B)
(2017)
An innovative process combining roasting and tempering was proposed to promote puffing and mechanical dehulling of jicaro seeds. Roasting was performed at three temperatures (120 °C, 140 °C, and 160 °C) and for six residence ...
Los jícaros secretos de Vilhelm Hartman
(Universidad de Costa Rica. Campus Rodrigo Facio. Sitio web: https://www.ucr.ac.cr/ Teléfono: (506) 2511-4000. Correo de soporte: revistas@ucr.ac.cr, 2013)