The objective of this study was to determine the physicochemical characteristics and
sensory profile of mango nectar sweetened with different high intensity sweeteners …

The aim of this study was to stabilize guava nectar using hydrocolloids and/or enzymes, and
evaluate the stability and the bioactive compounds content during storage. In general, there …

BACKGROUND This work studies the added value to the Andean tuber crops through the
production of jams. The objective were:(1) to study the sensory and instrumental …

This work aimed to study the chemical and physical stability of 'umbu-cajá'powders
produced by lyophilization during storage.'Umbu-cajá'pulps formulated with different …

El objetivo general de esta tesis fue desarrollar confituras y snacks dulces con la
incorporación de tubérculos andinos o almidón extraído de ellos, a fin de aumentar el valor …

As embalagens metálicas são amplamente utilizadas em processos de esterilização
convencional de alimentos, realizados em autoclaves. Devido ao seu material de …

A bebida à base de soja (BBS) vem ganhando espaço junto aos consumidores por ser uma
bebida que traz benefícios à saúde aliado à nutrição, o qual tem sido uma tendência da …

Objetivos: 1) desarrollar mermeladas con mezclas de frutas y tubérculos andinos, 2)
estudiar sus características sensoriales e instrumentales, 3) investigar la aceptabilidad y la …

Dry extracts (DE) rich in phenolic compounds of peanut skin (PSE) and sesame cake (SCE),
obtained by subcritical water-ethanol were studied. ey were evaluated as antioxidant agents …

O objetivo deste projeto de pesquisa foi a elaboração de uma sopa creme de pupunha
estável em temperatura ambiente, utilizando resíduos do processamento industrial de …