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Mostrando documentos 21-30 de 36
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 ...
Identidad de Garagoa, Boyacá: sumercé, venga y conozca
Since Garagoa is considered one of the most fertile land municipalities because of its facility to adapt the products to its changing climate and because of the importance that is given to corn in this region, we decided ...
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 ...
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 ...
Implementaciones Culinarias de la hoja de yuca
The cassava or Manihot Esculenta, is consumed by many frequency by more than billion persons in the world, which it wants to say, that it is a very important product in the familiar basket since it it is the rice, the maize ...
Consumo local del vino del trópico producido en Villa de Leyva, Boyacá
The main objective of this project is to characterize the dynamics of local consumption of wine manufactured in Villa de Leyva, Boyacá-Colombia, collecting theoretical, historical, geographical and conceptual information; ...
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 ...
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 ...