Listar Tecnología en Alimentos por título
Mostrando ítems 338-357 de 401
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Nitrogen/protein and one-step moisture and ash examination in foodstuffs: Validation case analysis using automated combustion and thermogravimetry determination under ISO/IEC 17025 guidelines
(2021-11)Method validation within food science is a not only paramount to assess method certainty and ensure the quality of the results, but a pennant in analytical chemistry. Proximate analysis is an indispensable requirement for ... -
Obtención de jugo clarificado de banano en el nivel de planta piloto
(1995)Las condiciones generales del proceso de obtención de jugo de banano empleadas en este estudio, fueron definidas en el nivel de laboratorio por Víquez et aI. (1981). Para su implementación en el nivel de planta piloto fue ... -
Palatability and Voluntary Intake of Three Commercially Available Sports Drinks and Unflavored Water during Prolonged Exercise in Hot and Humid Conditions
(Medicine & Science in Sports & Exercise: 39(5), p S315, 2007-05)PURPOSE: This study compared the palatability and voluntary intake of beverages that have different sensory characteristics, between male and female athletes while running or racewalking in a tropical climate. METHODS: ... -
Pasteurization of blackberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicals
(2015-09)Berries are commonly consumed as juice, and juice-processing conditions could affect their bioactive compounds. This study evaluated the effect of thermal treatments on the antioxidant capacity of blackberry juice polyphenols. ... -
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 ... -
Percepción y uso de la fecha de duración mínima en los alimentos preenvasados
(1997)Ciento cincuenta y ocho consumidores y treinta y cuatro técnicos fueron encuestados para evaluar su percepción y uso de la fecha de duración mínima en los productos preenvasados. Un 84% de los consumidores comprende el ... -
Perfil físico - químico de manzana var. Ana no comercializable en Costa Rica.
(1992-01)Se planteó una investigación para determinar el perfil físico-químico de la manzana variedad Ana, y usarlo como punto de partida en el desarrollo de productos que puedan ser una alternativa de comercialización para ... -
Physicochemical and antioxidant composition of fresh peach palm (Bactris gasipaes Kunth) fruits in Costa Rica
(2016)The variability of the physicochemical composition, carotenoid and polyphenol contents and hydrophilic antioxidant capacity of fresh peach palm (Bactris gasipaes) fruit was studied with a view to its exploitation as a ... -
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 ... -
Physicochemical characterization and consumer preference of rice (Oryza sativa) varieties grown in Costa Rica
(2022)Introduction: Rice is a staple food in Costa Rica representing almost 24 % of the total calorie intake in the diet. Consumers have become more quality conscious about the rice consumed, so producers need to focus on the ... -
Phytochemical and mineral composition of fruits and seeds of wild-growing Bactris guineensis (L.) H.E. Moore palms from Costa Rica
(2020-12)In the present study, nutritionally relevant constituents of wild-growing B. guineensis palm fruit from Costa Rica were assessed. In the edible exo- and mesocarp, 24 soluble free and six insoluble bound phenolic compounds ... -
Potential of New Bacterial Strains for a Multiproduct Bioprocess Application: A Case Study Using Isolates of Lactic Acid Bacteria from Pineapple Silage of Costa Rican Agro-Industrial Residues
(2022-07-29)Lactic acid bacteria (LAB) with potential for the development of multi-product processes are necessary for the valorization of side streams obtained during the biotechnological production of lactic acid (LA). In this ... -
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, ... -
La preservación de pulpa de guayaba (Psidium guajava L.) por métodos combinados
(1994)Se estudió la tecnología de factores combinados en la preservación de pulpa de guayaba. Se emplearon cuatro factores de conservación en tres niveles de aplicación cada uno, mediante un diseño factorial fraccionario 34: ... -
Probiotics survival and betalains stability in purple pitaya (Hylocereus sp.) juice
(2022)The development of biofunctional non-dairy beverages with probiotics and prebiotics is a challenge and a frontier goal prompted by current consumers demand of health promoting foods, in particular from those with dietary ...