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Mostrando documentos 31-36 de 36
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 ...
Inventario gastronómico del municipio de Guayabetal y propuesta de guía gastronómica para el municipio
This research reveals the variety and characteristics of tourist and gastronomic sites in the municipality of Guayabetal (Cundinamarca), through a gastronomic guide that can indicate, promote, incentivize and give a correct ...
Puntos representativos de café en las localidades de Candelaria, Chapinero, Usaquén y Mártires
The project consists of the realization of a Coffee Tool for the city of Bogotá, currently the capital of Colombia focused on the towns of Usaquén, Chapinero, Candelaria and Mártires; chosen according to the information ...
Deshidratado de vainilla Cribbiana del corregimiento de Coquí (Chocó) en preparaciones de repostería tradicional y de vanguardia
In the township of Coquí (Chocó) the vanilla species (Cribbiana) was found, of which there is no report of its gastronomic use and its organoleptic characteristics (aroma and flavor) are very similar to the Vanilla planifolia ...