Estudio de un producto alimentario de V gama a partir de guisantes [PDF]
, 2009 Con la aparición de nuevas tecnologías aplicadas a la industria alimentaria, surgen y evolucionan rápidamente una nueva gama de alimentos, los llamados de V gama; caracterizados por estar envasados al vacío, tratados térmicamente dentro del envase y ...
Ibern Pintor, Marina +1 more
core
Improving the use of expert opinion in disease risk analysis for conservation translocations
Conservation Biology, EarlyView.Abstract Conservation translocations are subject to considerable uncertainty and risk, of which disease is one of the most recognized. To address disease risks, several protocols for qualitative disease risk analysis (qDRA) exist and are used for responsible conservation translocation planning.
John G. Ewen +13 more
wiley +1 more source
Holistic Sensory Marketing [PDF]
, 2018 Treball Final de Grau en Publicitat i Relacions Públiques. Codi: PU0932. Curs acadèmic: 2017/2018El siguiente trabajo de final de grado se corresponde con un proyecto que entrelaza las modalidades B y C, es decir, se trata de un trabajo que abarca ...
Mari Calomarde, Sergio +2 more
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A global assessment of animal community responses to agricultural management
Conservation Biology, EarlyView.Abstract Transitions in agricultural management through crop and noncrop diversification on intensively managed croplands or pastures have benefited biodiversity. However, the extent to which agricultural management benefits species communities present in undisturbed ecosystems remains largely unclear.
Susana López Rodríguez +3 more
wiley +1 more source
Study of the use of modified atmospheres on the storage of “Sweetcrust pastry” (precooked mass)
ACI Avances en Ciencias e Ingenierías, 2014 The use of modified atmospheres for bakery products has increased in recent years high-lighting the use of gases such as carbon dioxide (CO2) and nitrogen (N2).
Paola Carrillo +4 more
doaj +1 more source
Formulación de un aderezo a base de zapallo loche utilizando criterios de conservación y aceptación sensorial [PDF]
, 2014 In this investigation, a dressing based on loche squash was developed. Initially, nine formulations ere designed, being acidified with acetic acid until reaching a pH of 4.4.
Barrios, Ana A., Candela, Mariella L.
core +1 more source
Tracking the impact of bottom trawling on benthic habitat status
Conservation Biology, EarlyView.Abstract Bottom trawling is the most widespread physical disturbance to marine benthic habitats, yet broadscale assessments of its impact remain limited. We developed a quantitative framework to evaluate trawling effects on benthic habitats at broad spatial scales based on the sentinels of seabed (SoS) indicator.
Maider Plaza‐Morlote +10 more
wiley +1 more source
Probiótico elaborado en base a las semillas de Lupinus mutabilis sweet (chocho o tarwi)
Acta Médica Peruana, 2018 Introducción: El Tarwi es una especie leguminosa cultivada ancestralmente en los andes. Es rico en proteina y grasas y como probiotico podria ser usado como complemento en los productos lacteos de la dieta en el Perú.
Benjamín Castañeda Castañeda +5 more
doaj
Impacto de la incorporación de harina de amaranto en las propiedades físicas y sensoriales en galletas [PDF]
, 2016 Las especies del género Amaranthus constituyen fuentes proteicas no tradicionales,por lo tanto, la incorporación de éste en diferentes tipos de productos representauna excelente oportunidad.
Cavieres, Elena +2 more
core +1 more source
Changes in the transformative potential of action proposals in Finnish Red Lists from 1986 to 2019
Conservation Biology, EarlyView.Abstract Red lists provide critical knowledge regarding biodiversity decline, especially in Finland, where broad assessments have been made regularly since the 1980s. They deliver information on the threat status of species and ecosystems, propose actions to guide conservation policy, and have the potential to spur transformative change.
Anni Arponen +4 more
wiley +1 more source