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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 abierto
ABSTRACT
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 ...
Coverage of chitosan and essential cinnamon oil for strawberry conservation (Fragaria ananassa) var. Aroma, minimally processed
(LACCEI, 2020-09-15)
Acceso abierto
ABSTRACT
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 ...
Polyester composite reinforced with fiber of Mauritia flexuosa treated with alkali: Impact energy, chemical composition and surface topography [Compuestos de poliéster reforzados con fibra de Mauritia flexuosa tratada con álcali: Energía de impacto, composición química y topografía superficial.]
(LACCEI, 2020-09-15)
Acceso abierto
ABSTRACT
This work evaluated the influence of the concentration of NaOH (100, 200 and 300 g/L NaOH) in the mercerization process at 25 °C for 1 h, and of the percentage (15, 20 and 25% m/m) of Mauritia flexuosa fibers on ...
Sorption isotherm and shelf life of malted quinoa flour [Estudio de la isoterma de adsorción y determinación de la vida útil de harina de quinua malteada]
(LACCEI, 2020-09-15)
Acceso abierto
RESUMEN
El presente trabajo estudió las isotermas de adsorción a 25 °C de harina de tres variedades de quinua (Chenopodium quinoa Willd.): INIA Salcedo (IS), Pasankalla Roja (PR) y Negra Collana (NC) sin maltear y malteada, ...
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 ...
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 ...
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 ...