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Planchas biodegradables a base de almidón de Pituca y cáscara de Cacao: Características físico-mecánicas y degradabilidad
(LACCEI Inc., 2021-07)
Resumen- En el presente estudio se elaboró planchas biodegradables a base de almidón de pituca con sustitución parcial por harina de cáscara de cacao. Las planchas se procesaron empleando diferentes formulaciones de cáscara ...
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 ...
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) ...
Ultrasound technology: effect of processing conditions and material on cavitation level
(LACCEI Inc., 2021-07)
Ultrasound technology has been widely studied for its application in food area in order to improve different processes and properties of food. The most used form of application is by immersing the product in a medium placed ...