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Características fisicoquímicas y sensoriales del dulce de leche caprino con inclusión de amaretto
Physicochemical and sensory characteristics of a caprine milk caramel with the inclusion of amaretto
(2023)
Introducción. A nivel mundial, los lácteos bovinos son prevalentes, por lo que existe la necesidad de estudios enfocados en leches menos tradicionales, como la caprina. Objetivo. Evaluar el efecto de dos niveles de inclusión ...
Identification of phenolic compounds in soursop (Annona muricata) pulp by high-performance liquid chromatography with diode array and electrospray ionization mass spectrometric detection
(2014-11)
Soursop (Annona muricata L., Annonaceae) is a neotropical fruit species producing large fruits that can be consumed fresh and mainly processed. While the leaves, roots and stems of this species have been the subject of ...
Effect of the type of packaging on the shelf life of ground rabbit meat
(2021)
Rabbit meat consumption has increased worldwide due to its health benefits in humans but few studies
addressed the stability of this food matrix. The effect of two types of packaging (vacuum, VP; and polystyrene tray ...
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 ...
El uso del sistema nova no es acertado para la clasificación de alimentos
(2018-05)
En el documento de la Organización Panamericana de la Salud (OPS) titulado “Alimentos y bebidas ultraprocesados en América Latina: tendencias, efecto sobre la obesidad e implicaciones para las políticas públicas” se relaciona ...
Desarrollo de una salsa tipo chimichurri mediante la metodología “despliegue de la función de calidad” y estimación de su vida útil
(2019)
Los consumidores de la salsa tipo chimichurri buscan en este producto una manera de realzar el sabor de la carne, en especial la carne asada a la parrilla. Básicamente, esta salsa se elabora con aceite de oliva, perejil ...
Reviteca 3(1-2)
(Reviteca, vol. 3, n. 1-2, 1994, 1994-03)
Physicochemical and sensory assessment of partial corn substitutions with carotenoid-containing non-traditional flours during tortilla preparation
(2022)
Tortilla is a staple food for several countries and a gluten-free alternative and can be enriched using other non-traditional flours to improve their nutritional value. Three different lime and moisture concentrations were ...
Incidencia de Listeria monocytogenes en camarón fresco (Penaeus brevirostris, Solenocera agassizi y S. florea) que se expenden en el área metropolitana de San José
(2000)
Se analizaron 130 muestras de camarón pequeño (Penaeus brevirostris, Solenocera agassizi y S. florea), provenientes de 26 expendios (5 de cada uno en diferentes oportunidades) localizados en el Área Metropolitana de San ...
Modelling the effect of salt concentration on the fate of listeria monocytogenes isolated from Costa Rican fresh cheeses
(2021-07)
“Turrialba cheese” is a Costa Rican fresh cheese highly appreciated due to its sensory
characteristics and artisanal production. As a ready-to-eat dairy product, its formulation could
support Listeria monocytogenes growth. ...