Results 31 to 40 of about 2,089 (180)

Optimization of Ale-Type Craft Beer Through the Addition of Cañihua Malt (Chenopodium pallidicaule) and Aguaymanto Juice (Physalis peruviana) Using a D-Optimal Experimental Design

Beverages
The global growth of the craft beer market has driven the use of native ingredients to improve the sensorial and nutritional qualities of the product.
Luz Maria Paucar-Menacho, Rebeca Salvador-Reyes, Wilson Daniel Simpalo-Lopez, Alicia Lavado-Cruz, Anggie Verona-Ruiz, Jordy Campos-Rodriguez, Katherine Acosta-Coral, Williams Esteward Castillo-Martinez, William López-Rodriguez, Soledad Quezada-Berrú   +9 more
doaj   +1 more source

Effect of the Prodegradant-Additive Plastics Incorporated on the Polyethylene Recycling

International Journal of Polymer Science, 2018
The effect of degraded plastic with prodegradants on the polyethylene properties was studied. First, the mixture of low-density polyethylene (LDPE) with 5 wt.% prodegradant (oxo-degradable) additive was prepared by melt processing using a mixer chamber ...
Miguel Aldas, Andrea Paladines, Vladimir Valle, Miguel Pazmiño, Francisco Quiroz   +4 more
doaj   +1 more source

EVALUACIÓN DE LAS PRÁCTICAS DE ORDEÑO, LA CALIDAD HIGIÉNICA Y NUTRICIONAL DE LA LECHE, EN EL MUNICIPIO DE GRANADA, ANTIOQUIA - COLOMBIA

Revista U.D.C.A Actualidad & Divulgación Científica, 2014
La calidad de la leche se ve afectada por la mastitis y por las prácticas empleadas durante y después del ordeño. El propósito de este estudio fue evaluar las prácticas de ordeño y la calidad higiénica y nutricional de la leche producida en Granada ...
Roberto Silva Pulido, Juliana Alzate Amelines, Claudia Reyes Manosalva   +2 more
doaj  

Development of spreadable olive paste from the Sevillana variety

Grasas y Aceites, 2009
The development of a spreadable olive paste was carried out. Sevillian or Gordal green olive varieties were used in the paste. Pastes were prepared by crushing olives after pit removal and adding preservatives (potassium solvate and sodium benzoate), and
Marco Schwartz, Vilma Quitral, Claudia Daccarett, Julio Callejas   +3 more
doaj   +1 more source

Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour

Heliyon, 2023
Many consumers who are aware of the importance of good nutrition demand quality food alternatives. In particular, many of them are looking for quality, plant-based protein sources such as quinoa.
Deiny Maryeli Córdoba-Cerón, Jesús Eduardo Bravo-Gómez, Lina Marcela Agudelo-Laverde, Diego Fernando Roa-Acosta, Jhon Edinson Nieto-Calvache   +4 more
doaj   +1 more source

UHPLC‐MSE Insights Into Extrusion‐Driven Changes in Wheat Phenolics and Their Bioaccessibility

Cereal Chemistry, Volume 103, Issue 1, Page 124-134, January/February 2026.
ABSTRACT Background and Objectives This study evaluated the impact of thermoplastic extrusion (wheat snack, WS) and cold extrusion followed by cooking (wheat pasta, WP) on phenolic compounds (PC) in two Brazilian wheat genotypes, commercially classified by gluten strength (ORS Agile, strong; ORS Vintecinco, weak).
Renata Marenda Ferreira, Carolina Thomaz Dos Santos D'Almeida, Thais Oliveira de Alves, Carlos Wanderlei Piler de Carvalho, Cristina Yoshie Takeiti, Mariana Simões Larraz Ferreira   +5 more
wiley   +1 more source

Pequeñas empresas productoras de leche: un estudio desde la perspectiva del modelo de negocio

Innovar: Revista de Ciencias Administrativas y Sociales, 2022
En este artículo se analizan empresas productoras de leche de pequeña escala bajo el enfoque de los modelos de negocio, con la finalidad de comprender la lógica de negocio de las empresas y valorar su rentabilidad.
Saúl Carrasco Pérez , J. Reyes Altamirano Cárdenas, Miguel Ángel Vargas Del Ángel, Asael Islas-Moreno   +3 more
doaj   +1 more source

EVOLUCIÓN DE PARÁMETROS FISICO-QUÍMICOS DE QUESILLO HUILENSE, EN ALMACENAMIENTO REFRIGERADO

Biotecnología en el Sector Agropecuario y Agroindustrial, 2016
This study aimed to assess the physicochemical parameters above the stability and quality in Huila fresh cheese made in traditional method and semi industrialized method, during refrigeration storage.
ERIKA TATIANA CORTES MACIAS, NATALY PEÑA GOMEZ, CLAUDIA MILENA AMOROCHO CRUZ, NELSON GUTIERREZ GUZMAN   +3 more
doaj   +1 more source

Evaluation of Banana Pseudostem Fibres for Packaging Material Development

Packaging Technology and Science, Volume 39, Issue 1, Page 91-103, January 2026.
Composites were developed from banana pseudostem fibres, extracted from a thermomechanical method to produce pulp, which was subsequently hot‐pressed with gum arabic to form fibreboards intended as sustainable packaging material. ABSTRACT The present study investigated composites prepared from banana pseudostem fibres (BF) and gum arabic (GA), in ...
Sérgio Ambrósio Sangarote, Antonio Gomes Soares, Elen Beatriz Acordi Vasques Pacheco, Otniel Freitas‐Silva   +3 more
wiley   +1 more source

Aplicación de Producción Más Limpia al Sector de Embotellado de una Industria Cervecera Ecuatoriana

Revista Politécnica, 2014
En el presente proyecto se realizó la aplicación de producción más limpia en  el proceso de embotellado de una industria cervecera ecuatoriana en lo que se refiere a la disminución y recuperación de los efluentes líquidos posibles para lograr un ahorro ...
William Estuardo Villacís, H. Vanderputten   +1 more
doaj