Browsing Ingeniería Agroindustrial by Title
Now showing items 1-20 of 39
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Aplicación del propóleo en envasado activo [Propoli's aplication on active packaging]
(Universidad Nacional de Trujillo, 2016-11-03)Acceso abiertoRESUMEN Las investigaciones relacionadas con el envasado activo están encaminados hacia la caracterización de nuevas películas basadas en hidrocoloides de fuentes no convencionales y la adición de agentes que proporcionen ... -
Application of residual blue shark skin (Prionace glauca) clarifying sugarcane juice [Aplicación de residuos de tiburón azul (Prionace glauca) como clarificante de jugo de caña]
(LACCEI, 2020-08-15)Acceso abiertoRESUMEN La Industria pesquera y el consumo de productos del mar, genera gran cantidad de residuos que derivan en la contaminación del ambiente, entre ellos la piel de los peces, que puede ser utilizada para la extracción ... -
Automation of a Mattson Bean Cooker: A simple and a low-cost approach
(Institute of Food Science & Technology, 2020-07-26)Acceso abiertoABSTRACT This work aimed to automate the most popular method to determine the cooking time of grains: the Mattson Bean Cooker apparatus. The proposed system is a low-cost and a simple approach, offering the possibility ... -
Bioconversion and effect of metabolic inhibitors on secondary metabolites production during alcoholic fermentation [Bioconversión y efecto de inhibidores metabólicos sobre la producción de metabolitos secundarios durante la fermentación alcohólica]
(LACCEI, 2019-09-17)Acceso abiertoABSTRACT The aim of this study was to evaluate the bioconversion of metabolic inhibitors (furfural, o-vanillin, transcinnamic acid and copper) during alcoholic fermentation by Saccharomyces cerevisiae, and its effect on ... -
Biodegradable foam tray based on starches isolated from different Peruvian species
(Elsevier, 2019-03-15)Acceso abiertoABSTRACT Starch was isolated from three Andean-native crops — arracacha (Arracacia xanthorrhiza), oca (Oxalis tuberosa), and sweet potato (Ipomoea batatas) — for use as a raw material for the production of foam trays. The ... -
Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractions
(Marcello Iriti and Md. Moshfekus Saleh-E-In, 2021-05-13)Acceso abiertoABSTRACT Essential oils (EOs) from Citrus are the main by-product of Citrus-processing industries. In addition to food/beverage and cosmetic applications, citrus EOs could also potentially be used as an alternative to ... -
Coverage of chitosan and essential cinnamon oil for strawberry conservation (Fragaria ananassa) var. Aroma, minimally processed
(LACCEI, 2020-09-15)Acceso abiertoABSTRACT Abstract– 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 ... -
Cut orientation effect on mass transfer: drying and rehydration of yellow sweet potato cylinders
(Taylor & Francis Group, 2022-04-07)Acceso cerradoThis work aimed to evaluate how cut orientation affects mass transfer during the drying and rehydration process. Sweet potato cylinders of 1.90 cm of diameter and 0.50 cm of height were prepared. Three cut orientations ... -
Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin
(Springer, 2020-10-13)Acceso abiertoABSTRACT Different drying accelerators were studied to improve vegetable drying: acetone (AC), ethanol (ET), isopropanol (ISO) and acetic acid (AA). Pre-treatments were performed by immersion of pumpkin cylinders. Convective ... -
Drying kinetics of blueberry pulp and mass transfer parameters: effect of hot air and refractance window drying at different temperatures
(Elsevier, 2021-12-30)Acceso cerradoBlueberry pulp was dried using hot air (HA) and refractance window (RW) methods at 55–95 °C, the drying kinetics were described by the Page (k and n) and Fick (Deff1) Models. In addition, mass transfer parameters (drying ... -
Effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatments
(Springer, 2021-06-15)Acceso abiertoABSTRACT Agroindustry generates a high production of waste, including the banana shell that can be used for flour extraction and the production of snacks. In this context, the objective of the study was to evaluate the ... -
Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts
(LACCEI, 2018-07-20)Acceso abiertoRESUMEN El objetivo de este trabajo fue evaluar el efecto de diferentes inhibidores metabólicos sobre la fermentación alcohólica por dos cepas de Saccharomyces cerevisiae: 7VA y AWRI796. Estos inhibidores se producen ... -
Energy bars based on quinoa, kiwicha and chia: Textural, acoustic and sensory characteristics [Barras energéticas a base de quinua, kiwicha y chía: Características texturales, acústicas y sensoriales]
(LACCEI, 2020-09-15)Acceso abiertoRESUMEN El presente estudio tuvo por finalidad evaluar las características físicas, texturales y aceptabilidad general de barras energéticas elaboradas con granos de quinua (Chenopodium quinoa Willd), kiwicha (Amaranthus ... -
Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics
(Elsevier, 2020-05-08)Acceso abiertoABSTRACT Ultrasound was combined with ethanol to improve different aspects of carrot convective drying, evaluating both processing and product quality. The ultrasound in water treatment resulted in cellular swelling and ... -
Gamma irradiation of common beans: Effect on nutritional and technological properties
(Elsevier, 2019-09-03)Acceso abiertoABSTRACT This work aimed studied the effect of ionizing irradiation on the nutritional and technological properties of cooked Carioca beans (Phaseolus vulgaris). The dry beans were irradiated with different doses (1, 5 ... -
Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips
(Springer, 2018-01-01)Acceso abiertoABSTRACT In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at ... -
Lignocellulosic agroindustrial waste in Peru: potential for bioethanol, energy, and reduction of CO2 emission
(LACCEI, 2020-09-15)Acceso abiertoABSTRACT 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 ... -
Mejora de los parámetros colorimétricos en vino de arándano (Vaccinium corymbosum) mediante chaptalización [Improved of the colorimetric parameters in cranberry (Vaccinium corymbosum) wine by chaptalization]
(Universidad Nacional de Trujillo, 2016-05-04)Acceso abiertoRESUMEN El consumo de alimentos ricos en antocianos como el arándano (Vaccinium corymbosum), puede ayudar a prevenir diversas enfermedades debido a su capacidad antioxidante y antiinflamatoria. Al tratarse de un fruto ... -
Microencapsulation Enhances the in vitro Antibacterial Activity of a Citrus Essential Oil
(Taylor & Francis, 2020-12-07)Acceso abiertoABSTRACT Essential oils (EOs) have become a promising alternative to antibiotic use in animal breeding because of their biological properties. Citrus EOs, a by-product of citrus processing industries, could be a feasible ... -
Mixing Design for Optimizing Ultrasound-Assisted Extraction of Phenolic Components and Anthocyanins from Blue Berries and Grape Marc
(Taylor & Francis, 2020-07-07)Acceso abiertoABSTRACT Waste from fruit processing can be used for obtaining additives as colorants and antioxidant compounds by extraction processes. Despite there are many works optimizing parameters as temperature and solvent ...
