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Mostrando documentos 11-16 de 16
Hoja de ortiga (urtica dioica) fresca y deshidratada en preparaciones gastronómicas
Because the nettle has been used as a medicinal plant and has not been used in the gastronomic field, this research project was carried out in order to determine the temperature (38, 50, 66 and 80 ° C) and time (5, 10 , ...
Aprovechamiento del chachafruto (erytrina edulis) en la obtención de bebidas fermentadas y alimentos complementarios
The present work focuses on analyzing the milk extraction of chachafruto dairy drink of vegetable origin and obtaining dairy products such as the fermented beverage of vegetable origin, the cut of chachafruto and a residue ...
Optimización gastronómica del menú ofertado “merienda” de la fundación cares – sede principal, Bogotá-Colombia
The research topic consists in working with the Cares Foundation, with children between 5 and 18 years old; in the measure of a more balanced diet, in terms of an optimization of an existing culinary menu in space, since ...
Aprovechamiento gastronómico del Mapuey Morado
After performing the tests with different temperatures and time lapses, a satisfactory dehydration was achieved to achieve optimal storage and preservation of the product, this was done due to the scarcity of the raw ...
Utilización de la pulpa y cáscara de zapallo (cucúrbita máxima) para la elaboración de productos alimentarios y su aplicación gastronómica
The squash (Cucurbita) is a vegetable that has a high content of carotenoids and dietary fiber. This is one of the most produced and consumed vegetables in Colombia and has functional properties that give it various food ...
Elaboración de producto tipo snack a partir de intestino delgado de res
This project describes the methods that have been used to encourage the consumption of small intestine "chunchullo", based on previous research. Small intestine It is a viscera that little is consumed by the young population ...