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Utilización del noni en la elaboración de postres, 2010
(Escuela Superior Politécnica de Chimborazo, 2013-04-17)
The investigation Project named “Use of Noni in the Dessert Elaboration” is a theoretical-practical proposal whose main objective is to inform about the nutritional qualities of this exotic fruit and its application as an ...
Diseño artístico de esculturas de chocolate, ESPOCH 2013
(Escuela Superior Politécnica de Chimborazo, 2014-08-06)
Chocolate scultures have benn increasing over time, and now are found throughout the world, being very attractive in customers view. Create sculptures and make known the use of plastic chocolate as unique technique can be ...
Despiece de cortes gourmet en carne de llama y sus usos gastronómicos, 2013
(Escuela Superior Politécnica de Chimborazo, 2013-11)
The objective of the research is to develop an exploded view of gourmet cuts in llama meat and its gastronomic uses for the city of Riobamba province of Chimborazo, the research was conducted framed in the guidelines of ...
Aplicación mixologica de una bebida fermentada a base de maíz negro (Zea Mays)
(Escuela Superior Politécnica de Chimborazo, 2014-07-24)
The aim of this research was to develop a fermented beverage a fermented beverage from Maíz Negro for its prior application in Mixología, this beverage was obtained by the fermentation of Maíz Negro for about 5 months. ...
Elaboración de harina de melloco y oca deshidratados para la preparación de snacks naturales
(Escuela Superior Politécnica de Chimborazo, 2014-07-07)
The main objective of this research was to obtain oca and melloco flour and melloco, Andean tubers of Ecuador, through dehydration outdoor stainless steel trays, lined with filter paper, making chips of the same with the ...
Elaboración de helados light utilizando stevia con frutas en bajo contenido de carbohidratos
(Escuela Superior Politécnica de Chimborazo, 2014-01-15)
This research was conducted at Gastronomy School, Faculty of Public Health of the Polytechnic School of Chimborazo, it aimed to verify that Stevia (Eupatorium rebaudiana) is a low calorie sweetener, which facilitated the ...
Elaboración y aceptabilidad de mermeladas a base de stevia Stevia Rebaudiana Bertoni como edulcorante
(Escuela Superior Politécnica de Chimborazo, 2015-05-11)
This research aimed to develop stevia based jams as natural sweetener for consumers looking for alternative natural products. Jams based on stevia were developed with three fruits (taxo, guayaba and peach) best techniques ...