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Aprovechamiento de la cholupa en mixología molecular
This research-grade work has been developed for the purpose of taking advantage of the fruit of the Cholupa in molecular mixology. For this we had to make a diagnosis in which we could identify the habits of fruit consumption ...
Aprovechamiento del fruto del pepino dulce por medio de tres productos en el área gastronómica
The objectives set for the research work were 4 in which they appear,
physicochemical characterization, elaboration of base products, application of these in
gastronomic preparations and evaluation by tasting them in the ...
Elaboración de productos a base de Borojó (Borojoa patinoi) y su aplicación en culinaria
In this project is the development of an investigation that argues the possibility of making sweet sauce, hot sauce, sandwich and gummies based on borojo pulp (Borojoa patinoi) with their respective acceptable characteristics ...
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 ...