The current trend is to consume natural products with functional properties that reduce the risk of developing several types of diseases. One of the foods that meets these characteristics is mashua (Tropaeolum tuberosum), since it is an important source of bioactive compounds such as anthocyanins, glucosinolates and phenols. This feature is especially distinctive in purple and black mashuas compared to the yellow ones, because they have higher antioxidant capacity and are rich in phenolic compounds. The purpose of this research is to identify the active principles of black mashua, as well as to elaborate a mixed drink of mashua and pineapple (Golden variety) and to study the effect of the production process on the conservation of these active principles in the mixed drink.

The current trend is to consume natural products with functional properties that reduce the risk of developing several types of diseases. One of the foods that meets these characteristics is mashua (Tropaeolum tuberosum), since it is an important source of bioactive compounds such as anthocyanins, glucosinolates and phenols. This feature is especially distinctive in purple and black mashuas compared to the yellow ones, because they have higher antioxidant capacity and are rich in phenolic compounds. The purpose of this research is to identify the active principles of black mashua, as well as to elaborate a mixed drink of mashua and pineapple (Golden variety) and to study the effect of the production process on the conservation of these active principles in the mixed drink.

Oils used as lubricants in machinery, vehicles, or industrial equipment deteriorate with use; that is, they lose their properties due to the effect of environmental conditions; and acids and oxidation compounds, that can be corrosive and are considered hazardous waste, are formed. This research seeks to determine the biodegradation performance of used automotive lubricating oil by the Oil Eating Microbes (Rhodococcus, Pseudomonas, and Bacillus) bacterial consortium quantifying the total petroleum hydro[1]carbons (TPH) retained in bentonite in four experimental tests. A 57 % TPH decrease was obtained in the following conditions: T = 35 ºC, pH = 7,0, mechanical agitation = 120 rpm, and dilution of the contaminated clay in water in a ratio of 1 (clay): 3 (water).

Oils used as lubricants in machinery, vehicles, or industrial equipment deteriorate with use; that is, they lose their properties due to the effect of environmental conditions; and acids and oxidation compounds, that can be corrosive and are considered hazardous waste, are formed. This research seeks to determine the biodegradation performance of used automotive lubricating oil by the Oil Eating Microbes (Rhodococcus, Pseudomonas, and Bacillus) bacterial consortium quantifying the total petroleum hydro[1]carbons (TPH) retained in bentonite in four experimental tests. A 57 % TPH decrease was obtained in the following conditions: T = 35 ºC, pH = 7,0, mechanical agitation = 120 rpm, and dilution of the contaminated clay in water in a ratio of 1 (clay): 3 (water).

This research aims to determine the time of anaerobic fermentation by reducing sugar intake, inoculating the wort with 4 g/L of Saccharomyces Cerevisiae yeast strains (Lalvin D 47), keeping the fermentation to the following conditions: Acidity 6.5 g/L, temperature 16 °C and Ammonium phosphate 0,2 g/L (nutrient). It was used as raw material grape Italy, from the Province of Cañete. The initial conditions must have been: Brix, 22; acid, 5.7 g / L. The fermentation process was performed in a glass container of 10 L, to which a gas trap adapted to output the CO2 formed during fermentation. To maintain the fermentation temperature, cooling equipment was used. The fermentation time to the above conditions has been 21 days, yielding a wine with residual sugar 1%, aromatic and of good quality.

This research aims to determine the time of anaerobic fermentation by reducing sugar intake, inoculating the wort with 4 g/L of Saccharomyces Cerevisiae yeast strains (Lalvin D 47), keeping the fermentation to the following conditions: Acidity 6.5 g/L, temperature 16 °C and Ammonium phosphate 0,2 g/L (nutrient). It was used as raw material grape Italy, from the Province of Cañete. The initial conditions must have been: Brix, 22; acid, 5.7 g / L. The fermentation process was performed in a glass container of 10 L, to which a gas trap adapted to output the CO2 formed during fermentation. To maintain the fermentation temperature, cooling equipment was used. The fermentation time to the above conditions has been 21 days, yielding a wine with residual sugar 1%, aromatic and of good quality.

The country has inmumerable nutrional natural resources of Andean Character, one of which is oca, which not yet has taken advantage of and amassed its consumption; reason for which this study raises to make an analysis of the types of oca which they exist in the mountain range of the Ancash region, determining its physical and chemical characteristics for its later recommendation, dentroi of a contex of an industrialization possibility. In order to fulfill this assignment, professional efforts and of field have come together. In this sense it has been possible the participation of the university through his laboratories of the university through his laboratories and Centers of Processing, education and independent, producing investigators of oca population in general, with the purpose of making tests of laboratory for the obtaining of flour and nectar.

The country has inmumerable nutrional natural resources of Andean Character, one of which is oca, which not yet has taken advantage of and amassed its consumption; reason for which this study raises to make an analysis of the types of oca which they exist in the mountain range of the Ancash region, determining its physical and chemical characteristics for its later recommendation, dentroi of a contex of an industrialization possibility. In order to fulfill this assignment, professional efforts and of field have come together. In this sense it has been possible the participation of the university through his laboratories of the university through his laboratories and Centers of Processing, education and independent, producing investigators of oca population in general, with the purpose of making tests of laboratory for the obtaining of flour and nectar.