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Reconocimiento del tarwi en el ámbito gastronómico, por medio de la aplicación de su harina.
The cultivation and consumption of this legume is being significantly diminished in the Andean countries, where Colombia is one of the countries where it is practically not cultivated or consumed, due to lack of knowledge ...
Elaboración de productos saludables enriquecidos con semillas de sésamo, auyama y girasol
In this work we seek to investigate the elaboration of special products made with sesame, sunflower and sunflower seeds, where research was carried out on this type of seeds, which is known as the consumption risks, their ...
Elaboración y aplicación de productos culinarios a base de la carne de conejo del criadero: granja cero, Sesquilé, Cundinamarca
We want to generate an impact on meat consumers in Colombia given that many people are concerned about long and short term diseases, the consumption of beef and pork, teach them to value rabbit meat as it is low fat meat. ...
Aprovechamiento gastronomico de la cascara del cacao
This project is focused on the use of raw material, where the main product is the fruit of cocoa, from which the shell is derived, considered as an organic waste, and the seeds from which the chocolate is obtained; the ...
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 ...
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 ...