Eating mushrooms are an alternative, which provide high biological and nutritional values, because of their proteins and the high level of their macro nutrients.

La explotación de algas productoras de carragenanos se intensifican a partir de los 80. La obtención de κ -carragenano y λ -carragenano está en función de la selección adecuada de algas, identificación correcta de las fases de vida, control de parámetros como temperatura, pH, tiempo y concentración de soluciones. El proceso de extracción se basa en: solubilidad en agua caliente e insolubilidad en solventes orgánicos polares. La fase gametofita es punto de partida para la producción de κ-carragenano y la fase esporofita se orienta a la producción de λ-carragenano. La capacidad gelificante (κ-carragenano) y el comportamiento viscosante (λ-carragenano) de los carragenanos son características que se aplican para gelificar o espesar sistemas acuosos

The exploitation of algae producing carrageenan are intensified since the 80 '. Obtaining κ-carrageenan and λ-carrageenan is a function of the proper selection of algae, correct identification of the stages of life, control of parameters such as temperature, pH, time, concentration of solutions. The extraction process is based on: soluble in hot water and insolubility in polar organic solvents. Gametophyte phase is a starting point for the production of κ-carrageenan and phase sporophitic is geared to the production of λ - carrageenan. The ability gelling (κ-carrageenan) and performance viscosante (λ-carrageenan) of carrageenan are characteristics that apply to gelificar or thicken aqueous systems.

En el presente trabajo desarrollamos y adecuamos una tecnología de cultivo y producción de hongos comestibles.

The current research aims to reassess no traditional meats that in sausage shape get to entry in the local market, according to their nutritional qualities, such as low cholesterol and high protein, which shows the alpaca meat against pork, and also revalue mutton. The presence of Gigartina chamissoi (seaweed) in the formulation is important as a source of iodine, complex polysaccharides (fiber) and natural gelling agents which increase its biological value. Gigartina chamissoi besides raise its nutritional value, constitutes a prebiotic product for counter propensities against cancer cells in tissues such as mucous (esophagus, stomach), glandular (breast) and glandularvessels (prostate). To this effect has been developed an experimental design allowing manufacture sausages in more optimal hygienic conditions. The proximal chemical analysis of the finished product (Table 9) showed that F...

The exploitation of algae producing carrageenan are intensified since the 80. Obtaining κ-carrageenan and λ-carrageenan is a function of the proper selection of algae, correct identification of the stages of life, control of parameters such as temperature, pH, time, concentration of solutions.The extraction process is based on: soluble in hot water and insolubility in polar organic solvents. Gametophyte phase is a starting point for the production of κ-carrageenan and phase sporophitic is geared to the production of λ - carrageenan. The ability gelling (κ-carrageenan) and performance viscosante (λ-carrageenan) of carrageenan are characteristics that apply to gelificar or thicken aqueous systems. The gelling fraction obtained was used in the formulation of dairy products. The κ-carrageenan obtained in the laboratory replaced Lactogel FL610 and Lactogel PS451 in the formulation of c...

The current research aims to reassess no traditional meats that in sausage shape get to entry in the local market, according to their nutritional qualities, such as low cholesterol and high protein, which shows the alpaca meat against pork, and also revalue mutton. The presence of Gigartina chamissoi (seaweed) in the formulation is important as a source of iodine, complex polysaccharides (fiber) and natural gelling agents which increase its biological value. Gigartina chamissoi besides raise its nutritional value, constitutes a prebiotic product for counter propensities against cancer cells in tissues such as mucous (esophagus, stomach), glandular (breast) and glandularvessels (prostate). To this effect has been developed an experimental design allowing manufacture sausages in more optimal hygienic conditions. The proximal chemical analysis of the finished product (Table 9) showed that F...

The exploitation of algae producing carrageenan are intensified since the 80. Obtaining κ-carrageenan and λ-carrageenan is a function of the proper selection of algae, correct identification of the stages of life, control of parameters such as temperature, pH, time, concentration of solutions.The extraction process is based on: soluble in hot water and insolubility in polar organic solvents. Gametophyte phase is a starting point for the production of κ-carrageenan and phase sporophitic is geared to the production of λ - carrageenan. The ability gelling (κ-carrageenan) and performance viscosante (λ-carrageenan) of carrageenan are characteristics that apply to gelificar or thicken aqueous systems. The gelling fraction obtained was used in the formulation of dairy products. The κ-carrageenan obtained in the laboratory replaced Lactogel FL610 and Lactogel PS451 in the formulation of c...

Describe la evolución que ha experimentado la industria vidriera en el área de Lima, Perú, así como el grado de adelanto en el que se encuentra en las líneas de botellas, vidrio plano y vidrio de seguridad, del periodo comprendido entre 1965-1974, a partir de información procedente de organismos estatales.

This paper describes the cultivation of two Pleurotus' mush-rooms. The parameters about control growth of mush-rooms are reported.

This paper describes the cultivation of two Pleurotus' mush-rooms. The parameters about control growth of mush-rooms are reported.