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Implementación gastronómica del lulo de páramo solanum quitoense f. septentrionale
The present work of investigation, consists in giving to know the lulo of paramo (solanumquitoensefo. Septentrionale), by means of gastronomic implementations, that of this fruit does not have greater knowledge.
Three ...
Inventario gastronómico del municipio de Une, Cundinamarca
The research we have carried out is a gastronomic inventory about the municipality of une located in Cundinamarca we find, Although it is small and you do not hear much about it, it is a municipality with a quiet environment, ...
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 ...
Bayas de Sauco como Ingrediente en la Gastronomia
Much of the population over time has lost interest in their diet. They are only paying attention to the value of the products that go to consumption and that have a pleasant flavor for the taste of them. It is highlighted ...
Obtención y aplicación de productos culinarios a partir de la cereza magenta “Syzygium Paniculatum”
The present work focuses on analyzing the chemical properties of a sauce, a
jam, a nectar and strips of natural fruit obtained by extracting the fruit
"Magenta cherry" from the tree "syzygium paniculatum", "lilly pilly ...
Desarrollo de productos alimenticios con aplicación culinaria a partir de la guayaba agria (Psidium araca)
In the following project of degree it was sought to implement gastronomically the sour guava (psidium araca), an exotic fruit from the Colombian Caribbean area, which has little familiarization in the interior of the ...