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Alicia Panuncio, Luciana Cardeza, Mariana Quintero, María Laura Solé, Sofía Barrios, Adriana Gámbaro
Pág. 39 - 43
Se elaboraron hamburguesas de pescado a partir de desmenuzado de merluza (Merluccius hubbsi) con la incorporación de transglutaminasa microbiana, con la finalidad de mejorar sus propiedades sensoriales y elaborar un producto pesquero que fomente el consu...
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Angel A. Carbonell-Barrachina,Teresa García-Ortuño,Javier Andreu-Rodríguez,María T. Ferrández-García,Manuel Ferrández-Villena,Clara E. Ferrández-García,Angel Calín-Sanchez
Pág. 149 - 160
Giant reed (Arundo donax L.) is currently one of the greatest invasive threats to Mediterranean-type river ecosystems worldwide and can be easily transformed into a cheap and sustainable material that can be used in the manufacturing of containers for th...
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Mauro Gontero, Adriano Brandelli, Caciano Zapata Noreña
Pág. 55 - 60
The aim of this work was to produce crystallized fruit from watermelon rind. The following procedure was developed: the outer peel was removed; the material was sliced into 7 mm cubes, blanched for, 0, 5 and 10 minutes, and then treated with 10% sodiu...
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Javier Leiva, Heriberto Figueroa
Pág. 85 - 91
The aim of the study is to evaluate, by using sensory methods, Chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. Samples of Chanco cheese (two different commercial brands) were...
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Gloria Montenegro, Miguel Gómez, Rodrigo Pizarro, Gerard Casaubon, Raúl C. Peña
Pág. 41 - 48
The purpose of the present work was to implement a sensory evaluation panel for Chilean honeys. The expert panel was trained during 14 sessions, with the aim of developing recognition of aromatic standards in order to be able to discriminate between hone...
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