Tecnología en Alimentos
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Efecto de diferentes sustitutos de huevo, la aplicación de aireación, la adición de lecitinay el almacenamiento sobre las características físicas y sensoriales de un queque libre de huevo
(2020)Esta investigación se compone de cuatro estudios. Se evalúo el efecto de diferentes sustitutos de huevo sobre la densidad relativa, viscosidad y color de las masas destinadas a la elaboración de quequitos libres de huevo. ... -
Detección de gluten en alimentos etiquetados como libres de gluten disponibles en el mercado costarricense
(2019)La presencia de gluten en alimentos etiquetados como libres de gluten (LG) representa una preocupación para la salud de pacientes celíacos, y personas intolerantes y sensibles a este conjunto de proteínas. Sin embargo, ... -
Microbial Safety and Quality Evaluation of UV-Treated, Cold-Pressed Colored and Turbid Juices and Beverages
(2018)The growing demand for fruit and vegetable juice blends, with improved nutritional and sensory attributes, has prompted the industrial adoption of nonthermal processing technologies, including UV light. Limited studies ... -
Películas biodegradables con propiedades bioactivas
(2017)El envasado pasivo como barrera física entre el alimento y su entorno no permite posibles interacciones beneficiosas. Por otro lado, la acumulación del material plástico derivado del petróleo usado en el envasado es una ... -
Carotenoid Profile, Antioxidant Capacity, and Chromoplasts of Pink Guava (Psidium guajava L. Cv. ‘Criolla’) during Fruit Ripening
(2017)Pigments of pericarp and pulp of pink guava (Psidium guajava L. cv. ‘Criolla’) were investigated to elucidate the profile and the accumulation of main carotenoids during four stages of fruit ripening by using HPLC-DAD and ... -
Ascorbic acid and selected preservatives influence effectiveness of UV treatment of apple juice
(2017)The influence of ascorbic acid, sodium benzoate, potassium sorbate, and sulfur dioxide on the effectiveness of UV pasteurization of apple juice and the effect of UV exposure on the stability of these compounds were evaluated. ... -
Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.)
(2017)Jicaro seeds (Crescentia alata) are widely consumed in Central America, primarily as a popular tasty and nutritious beverage called “horchata”. Seeds are roasted to develop a specific aroma through a process that has never ... -
Innovative process combining roasting and tempering to mechanically dehull jicaro seeds (Crescentia alata K.H.B)
(2017)An innovative process combining roasting and tempering was proposed to promote puffing and mechanical dehulling of jicaro seeds. Roasting was performed at three temperatures (120 °C, 140 °C, and 160 °C) and for six residence ... -
Concentration of Polyphenolic Compounds in Blackberry (Rubus Adenotrichos Schltdl.) Juice by Nanofiltration
(2016)Nanofiltration membranes with molecular weight cut‐off around 200 Da were evaluated to concentrate anthocyanins and ellagitannins in a blackberry juice. Temperature was 30°C and cross‐flow velocity 0.3 m/s. Transmembrane ... -
Potential Opportunities and Challenges for Research Collaboration with Latin America in Agriculture and Food Science
(2017)Latin America (LatAm) is an ethnic and geographic concept associated with those areas of the American continent where romance languages (Spanish, Portuguese, or French) predominate, i.e., Mexico, Central and South America, ... -
Job-Sorting Assignment to Assess Cream Liqueur Brand Image
(2017)Projective techniques rely on a stimulus to elicit from respondents projections of their beliefs onto other people or objects, thus reflecting their own perceptions, feelings and motivations. In this work, the job-sorting ... -
Ácido linoleico conjugado (ALC) en carne bovina de Costa Rica: diagnóstico de la presencia de factor anticancerígeno
(2017)En el 2006 en la Revista ECAC Informa, (hoy Revista UTN Informa al Sector Agropecuario), número 36 en el artículo “El ácido linoleico conjugado (ALC): un nutrimento funcional presente en la leche”, se enfatizó sobre la ... -
Problemas de sólidos lácteos en la producción lechera debido al Síndrome de Baja Grasa Láctea
(2017)En la actividad lechera, el contenido de sólidos lácteos es de suma importancia, por su efecto sobre el precio de la leche y por los rendimientos de la industria. Es reconocido que la composición de los sólidos lácteos ... -
A Review on Phytochemicals (Including Essential Oils and Extracts) Inclusion in Feed and Their Effects on Food Producing Animals
(2017)This report is intended to give an overlook at the essential oil and phytochemical applications on food producing animals when applied to feed. The first part aims to illustrate that gas chromatography coupled with mass ... -
Características nutricionales y fermentativas de ensilados de pasto Camerún con plátano Pelipita
(2017)El objetivo de esta investigación fue determinar las características nutricionales y fermentativas de los ensilados de pasto Camerún con sustitución por fruto inmaduro de plátano Pelipita (Musa ABB). El experimento se ... -
Selenium Concentrations in Serum and its Outputs in Milk and Urine from Grazing Jersey Cow Herds Found in Two Dairy Production Regions from Costa Rica
(2017)Objective: The study aimed to determine the concentration of selenium (Se) and glutathione peroxidase (GSH-Px) in serum and the Se concentration in milk and urine in grazing Jersey cows in two dairy producing areas of Costa ... -
Tetracyclines in Food and Feedingstuffs: From Regulation to Analytical Methods, Bacterial Resistance, and Environmental and Health Implications
(2017)Antibiotics are widely used as growth promoters in animal husbandry; among them, the tetracyclines are a chemical group of relevance, due to their wide use in agriculture, surpassing in quantities applied almost every other ... -
Evaluation of the quality of natural products for the preparation of chamomile and mint tea in Costa Rica
(2017)In this study, the quality and safety of chamomile and mint tea marketed in Costa Rica were evaluated. Physical and chemical analyses, the presence of toxic substances and pathogenic microorganisms were carried out, to ...
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