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Osmotic dehydration effects on mass transfer kinetics and characteristics of fried banana (Musa balbisiana) chips
(LACCEI Inc., 2020-07)
This study evaluated the osmotic dehydration (OD) treatments (using sucrose at 60 °Brix and a solution of salt 1.5% (m/m) with sucrose at 45 °Brix) in banana slices. The effects on the mass transfer kinetics (water loss ...
Lignocellulosic agroindustrial waste in Peru: potential for bioethanol, energy, and reduction of CO2 emission
(LACCEI Inc., 2020-07)
The residues from agricultural and agroindustrial activities are not adequately valorised and at best they are destined for animal consumption or else they are inadequately disposed of. The objective of the present work ...
Análisis del perfil de textura del queso mantecoso comercial
(LACCEI Inc., 2021-07)
El objetivo del presente trabajo fue determinar el Perfil de Textura del queso mantecoso comercial, para lo cual se eligieron cuatro marcas: CEFOP, El Andino, Huacariz y Chugur. El Análisis del Perfil de Textura de los ...
Blueberry-based gummies with partial substitution of unflavored gelatin for cushuro (Nostoc commune Vauch.) flour
(LACCEI Inc., 2021-07)
Cushuro (Nostoc commune Vauch.) is an alga resistant to adverse weather conditions and has been consumed since ancient times. However, in recent years, more research has been carried out to revalue this product since it ...
Study of the rehydration kinetics of nixtamalized corn by using two nixtamalization methods
(LACCEI Inc., 2021-07)
The present work aimed to study the rehydration kinetics of previously nixtamalized and dried corn. Nixtamalization was carried out by two methods: using wood ash (classical method) and using calcium hydroxide (Ca(OH)2) ...