La Facultad de Ingeniería de la Universidad Privada Líder Peruana perteneciente a la región Cusco atravesó dificultades para establecer los mecanismos que hicieran efectiva la implantación de un sistema de gestión de la calidad exigido por la Superintendencia Nacional de Educación Superior Universitaria, por este motivo, el objetivo del estudio fue identificar los componentes que debe considerar el diseño de un sistema de gestión de la calidad académica SGCA orientado a esta facultad. El estudio fue de tipo aplicado, nivel descriptivo y diseño descriptivo simple. Se contó con una sola variable denominada sistema de gestión de la calidad académica SGCA. El instrumento utilizado fue una lista de verificación en base a la ISO 9001:2008 compuesta por 05 dimensiones, 23 sub dimensiones y 178 indicadores. El diseño del SGCA fue realizado tomando como base la ISO 9001:2008 estan...

La Facultad de Ingeniería de la Universidad Privada Líder Peruana perteneciente a la región Cusco atravesó dificultades para establecer los mecanismos que hicieran efectiva la implantación de un sistema de gestión de la calidad exigido por la Superintendencia Nacional de Educación Superior Universitaria, por este motivo, el objetivo del estudio fue identificar los componentes que debe considerar el diseño de un sistema de gestión de la calidad académica SGCA orientado a esta facultad. El estudio fue de tipo aplicado, nivel descriptivo y diseño descriptivo simple. Se contó con una sola variable denominada sistema de gestión de la calidad académica SGCA. El instrumento utilizado fue una lista de verificación en base a la ISO 9001:2008 compuesta por 05 dimensiones, 23 sub dimensiones y 178 indicadores. El diseño del SGCA fue realizado tomando como base la ISO 9001:2008 estan...

Carotenoids were extracted from the petals of yellow nasturtium flowers (Tropaeolum majus L.) with hexane, chloroform and petroleum ether at 12, 24 and 48 hours; The highest yield was obtained with chloroform at 24 hours, which was purified to be solubilized with olive oil. It was then microencapsulated with maltodextrin and gum arabic. The dispersion was carried to a Mini Spray Dried B-290 at drying temperatures of 130 °C, 150°C and 170 °C; In the microencapsulation the % recovery of total carotenoids was evaluated (p<0.05) due to the interaction of the encapsulating agent and the drying temperature, the highest recovery rates were 74.10 % and 83.76 % At 130 °C and 150 °C respectively, with gum arabic; No difference (p>0.05) was found in antioxidant activity ranging from 393.00 to 470.97 μmol TE/g. shows. With regard to % humidity, % hygroscopicity, bulk density (g/cm3) and ...

The research aimed to develop a children's pumpkin compote, functional, inexpensive, preservative-free and of considerable shelf life. The effect of incorporating xanthan gum (XG) was evaluated at three concentrations (0.10%, 0.15% and 0.20%) on its rheological properties. Sensory characteristics were applied to 60 panelists (30 undergraduate students and 30 children between 2 and 3 years). Its physical, physicochemical, and microbiological characteristics were determined. With the pH values was estimated the shelf life of pumpkin compote using accelerated testing method. The product was stored at 20 °C, 30 °C and 40 °C for 0, 10, 20, and 30 days. The results show the pumpkin compote presented non-Newtonian behavior, pseudoplastic, and was adjusted to the Ostwald Waele model (R2 > 0.98). Compote formulated with 0.15% of XG was conceived as the best treatment, with a "Like" scale fo...

The research aimed to develop a children's pumpkin compote, functional, inexpensive, preservative-free and of considerable shelf life. The effect of incorporating xanthan gum (XG) was evaluated at three concentrations (0.10%, 0.15% and 0.20%) on its rheological properties. Sensory characteristics were applied to 60 panelists (30 undergraduate students and 30 children between 2 and 3 years). Its physical, physicochemical, and microbiological characteristics were determined. With the pH values was estimated the shelf life of pumpkin compote using accelerated testing method. The product was stored at 20 °C, 30 °C and 40 °C for 0, 10, 20, and 30 days. The results show the pumpkin compote presented non-Newtonian behavior, pseudoplastic, and was adjusted to the Ostwald Waele model (R2 > 0.98). Compote formulated with 0.15% of XG was conceived as the best treatment, with a "Like" scale fo...

Background. Artichoke (Cynara scolymus L.) residues are a rich source of phenolic compounds, but these compounds are susceptible to external factors. Therefore, nanoencapsulation by ionic and ultrasound-assisted gelation techniques can be used as an alternative to preservation. This work aimed to determine the effects of the interaction of the following variables: chitosan (Ch) concentration, sodium tripolyphosphate (TPP), Ch/TPP ratio, pH, and sonication time to ensure high encapsulation efficiency (%EE). Materials and methods. Optimal nanoencapsulation conditions were evaluated using a 25–1 fractional factorial design to maximize nanoencapsulation efficiency (%EE) using multivariate regression analysis. Results. The model was adequate with R2 = 0.998. The optimum conditions for nanoencapsulation were Ch (0.28%), TPP (0.29%), Ch/TPP (5/1), pH (4.9) and sonication time (4.79 min). Unde...