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Mostrando ítems 11-20 de 49
Diseño de un proceso para la obtención de un caramelo dietético a partir de la Jícama (Smallanthus sonchifolia).
(Escuela Superior Politécnica de Chimborazo, 2014)
A process for the production of dietary candy from Jicama (Smallanthus sonchifolia) was designed. It was carried out at the National Institute of Agricultural Research (INIAP), so that the elaboration of dietary candy is ...
Changes in the aroma of organic passion fruit (Passiflora edulis Sims f. flavicarpa Deg.) during ripeness
(Elsevier B.V., 2014-12-01)
The odoriferous importance of volatile compounds during maturation of organic passion fruit was studied. The volatile compounds were analyzed using GC-FID-OSME and GC-MS. The volatile profile changed throughout maturation. ...
Elaboración de rellenos a base de agua, utilizando la feijoa (Acca Sellowiana) como ingrediente principal en chocolatería, provincia de Chimborazo, 2019
(Escuela Superior Politécnica de Chimborazo, 2021-04-12)
The present study aimed to make water-based fillings using feijoa (Acca sellowiana) as the main ingredient for its use in chocolate making. It was used the analytical, inductive method and the research was almost experimental, ...
A new eco-friendly methodology for the determination of Amaranth dye in foodstuffs using diffuse reflectance spectroscopy
(2016-05-28)
A simple, fast, low cost, and environmentally friendly analytical methodology was developed for the determination of Amaranth dye in foodstuff samples, offering low consumption of reagents. Spot tests were performed using ...
Evaluación y aplicación de un hidrolizado de lactosa como edulcorante en una bebida láctea fermentada y un dulce de leche
(2017-12-01)
Este estudio tuvo como objetivo analizar la influencia de la adición de un Sirope o jarabe Glucosa-Galactosa (SGG) obtenido a partir de lactosuero dulce, el cual posee un poder edulcorante de 0.5, sobre las características ...
Aplicación del modelo servperf para medir la calidad del servicio entre la organización y el cliente industrial
(2013)
La dinámica de los negocios permite a las organizaciones no solo ofrecer calidad y precio, sino que el servicio sea un factor diferencial, la prestación de este es una experiencia única e irrepetible, e influye en el ...
Corantes em alimentos: perspectivas, usos e restriçõesColorants in food: perspectives, uses and restrictions
(Universidade Federal de Viçosa, 2016)
Avaliação de cachaças de Morretes - PR empregando ferramentas quimiométricas: proje1ction pursuit e análise de componentes principais
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2019-11-12)
Projection Pursuit (PP) and Principal Component Analysis (PCA) are unsupervised multivariate pattern recognition tools that were employed to evaluate twenty cachaça samples for sensory attributes. It was considered ...