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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 ...
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 ...
Automation of a Mattson Bean Cooker: A simple and a low-cost approach
(Institute of Food Science & Technology, 2020-07-26)
Acceso abierto
ABSTRACT
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 ...
Lignocellulosic agroindustrial waste in Peru: potential for bioethanol, energy, and reduction of CO2 emission
(LACCEI, 2020-09-15)
Acceso abierto
ABSTRACT
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 ...
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 abierto
RESUMEN
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 ...
Osmotic dehydration effects on mass transfer kinetics and characteristics of fried banana (Musa balbisiana) chips
(LACCEI, 2020-09-15)
Acceso abierto
ABSTRACT
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 ...