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Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts
(LACCEI, 2018-07-20)
Acceso abierto
RESUMEN
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 abierto
RESUMEN
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 ...
Novel kombucha-analogue beverages made from Peruvian-pepper, matico and cedron: Bioactive and sensory profiles [Nueva bebida análoga a la kombucha hecha de molle, matico y cedron: Perfiles bioactivo y sensorial]
(LACCEI, 2020-09-15)
Acceso abierto
RESUMEN
radicionalmente, la kombucha es una bebida refrescante obtenida por fermentación de infusiones azucaradas de té negro mediante un consorcio microbiano de bacterias y levaduras llamado SCOBY (Symbiotic Culture of ...
Optimum substrate using Pinus chips, Eucalyptus chips and Corn cob for maximizing the production capacity of Oyster mushroom [Sustrato óptimo entre viruta de Pino, viruta de Eucalipto y coronta de Maíz para maximizar la capacidad productiva de Hongo Ostra]
(LACCEI, 2020-09-15)
Acceso abierto
ABSTRACT
This work aimed to optimize the production capacity of oyster mushroom (Pleurotus ostreatus), using as substrates vegetables residues: pine chips (Pinus sylvestris), eucalyptus chips (Eucalyptus globulus) and ...
Prickly pear, potential adsorbent of copper (Cu2+), iron (Fe3+) and chromium (Cr3+) from contaminated waters [Tuna, potencial adsorbente de cobre (Cu2+), hierro (Fe3+) y cromo (Cr3+) de aguas contaminadas]
(LACCEI, 2020-09-15)
Acceso abierto
ABSTRACT
The aim of the study was to evaluate the potential of prickly pear cactus cladode (Opuntia ficus) to remove copper (Cu2+), iron (Fe3+) and chromium (Cr3+) from aqueous solutions. Distilled water mixed with Cu2+, ...
Pre-treatments applied to rice husk enzymatic hydrolysis: effect on structure, lignocellulosic components, and glucose production kinetics
(LACCEI, 2020-09-15)
Acceso abierto
ABSTRACT
Freezing (-20 °C, 12h) and alkaline (NaOH 8%) pretreatments were applied individually and combined in rice husk (Oryza sativa L.) before their hydrolysis with cellulase (EC: 3.2.1.4.). The effects on structural ...
Properties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane bagasse and asparagus peel fiber
(Elsevier Ltd., 2017-09-10)
Acceso abierto
ABSTRACT
The aim of this work was evaluate the effect of the addition of sugarcane bagasse and asparagus peel fiber on the physical and mechanical properties of baked foams based on oca starch. Low concentrations of fiber ...
Mixing Design for Optimizing Ultrasound-Assisted Extraction of Phenolic Components and Anthocyanins from Blue Berries and Grape Marc
(Taylor & Francis, 2020-07-07)
Acceso abierto
ABSTRACT
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 ...
Biodegradable foam tray based on starches isolated from different Peruvian species
(Elsevier, 2019-03-15)
Acceso abierto
ABSTRACT
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 ...
Physicochemical and nutraceutical characterization of sirimbache fruit (Gaultheria glomerata (Cav.) Sleumer)
(Jesús A. Sánchez-González, 2017-12-27)
Acceso abierto
ABSTRACT
The consumption of vegetables with the greatest nutraceutical potential, especially those with high levels of antioxidants such as anthocyanin and phenolic compounds, has become popular among health conscious ...