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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 ...
Coverage of chitosan and essential cinnamon oil for strawberry conservation (Fragaria ananassa) var. Aroma, minimally processed
(LACCEI Inc., 2020-07)
The use of edible coverage represents one of the important methods used to preserve the quality of minimally processed products. The aim of this research was to determine the effect of chitosan and essential cinnamon oil ...
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 ...
Cut orientation and drying temperature effect on drying and rehydration kinetics of yacon (Smallanthus sonchifolius)
(LACCEI Inc., 2021-07)
Yacon (Smallanthus sonchifolius) is commonly consumed fresh and is known for its nutritional and functional properties, however, this raw material still needs an added value that allows greater stability and availability. ...
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) ...