Tópicos Sugeridos dentro de su búsqueda.
Tópicos Sugeridos dentro de su búsqueda.
1
artículo
Publicado 2024
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This study investigated consumers' perceptions of adding bee pollen to bread. An attitude questionnaire composed of 48 statements related to "general health," "light products," "natural products," "salty products," "food as a reward," "pleasure," and "food neophobia" was answered by the participants, who indicated their level of agreement with each statement according to a 5-point Likert scale, ranging from (1) "totally disagree" to (5) "totally agree." A check-all-that-apply (CATA) questionnaire was also employed to characterize 12 visual stimuli. The creation of stimuli was carried out using a factorial design, resulting in 12 images of bread. Three clusters of consumers were identified, each associating positive attributes with stimuli containing bee pollen, regardless of the health claim, while negative attributes were associated with stimuli without added pollen. The main positive d...
2
artículo
Publicado 2024
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This study investigated consumers' perceptions of adding bee pollen to bread. An attitude questionnaire composed of 48 statements related to "general health," "light products," "natural products," "salty products," "food as a reward," "pleasure," and "food neophobia" was answered by the participants, who indicated their level of agreement with each statement according to a 5-point Likert scale, ranging from (1) "totally disagree" to (5) "totally agree." A check-all-that-apply (CATA) questionnaire was also employed to characterize 12 visual stimuli. The creation of stimuli was carried out using a factorial design, resulting in 12 images of bread. Three clusters of consumers were identified, each associating positive attributes with stimuli containing bee pollen, regardless of the health claim, while negative attributes were associated with stimuli without added pollen. The main positive d...
3
artículo
Publicado 2024
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This study investigated consumers' perceptions of adding bee pollen to bread. An attitude questionnaire composed of 48 statements related to "general health," "light products," "natural products," "salty products," "food as a reward," "pleasure," and "food neophobia" was answered by the participants, who indicated their level of agreement with each statement according to a 5-point Likert scale, ranging from (1) "totally disagree" to (5) "totally agree." A check-all-that-apply (CATA) questionnaire was also employed to characterize 12 visual stimuli. The creation of stimuli was carried out using a factorial design, resulting in 12 images of bread. Three clusters of consumers were identified, each associating positive attributes with stimuli containing bee pollen, regardless of the health claim, while negative attributes were associated with stimuli without added pollen. The main positive d...
4
artículo
Publicado 2025
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Purple corn (Zea mays L.) is a superfood native to Peru, highly regarded for its functional properties and commonly used in the preparation of traditional beverages and desserts, such as chicha morada and mazamorra morada. Following processing, the corn cobs remaining as a byproduct retain significant amounts of bioactive compounds with potential for utilization. This study proposes their use as a primary component in the production of teas. To ensure product safety, the moisture content, total ash, and counts of enterobacteria and aflatoxins in the raw materials were first evaluated. Fourteen formulations were developed, varying in the proportions of corn cobs, quince, stevia, cinnamon, and cloves, as well as extraction times (5 and 10 minutes at 100 °C) with hot water. Two rapid sensory evaluation methods using consumer panels were applied sequentially: Flash Profile (FP) and Check-...
5
artículo
The forms of production, emission and consumption process of messages have been modified significantly with the advent of digital technologies. Museography doesn´t escape to this phenomenon, as long as the users of the museums have new paradigms in the way of consume information. The museums have also been developing with regard to their function and increasingly come to the idea that they, conceptually, must be outside and not just wait visitors. Education is a factor that founds in museums a valuable resource to promote the integration and assertion of identity. The enclosure, the architectonic place becomes the element that completes the articulation of the elements of exhibition. Although structurally its variation in favor of a type of exhibition is not significant, it is clear that we must consider the space as modi...
6
artículo
The forms of production, emission and consumption process of messages have been modified significantly with the advent of digital technologies. Museography doesn´t escape to this phenomenon, as long as the users of the museums have new paradigms in the way of consume information. The museums have also been developing with regard to their function and increasingly come to the idea that they, conceptually, must be outside and not just wait visitors. Education is a factor that founds in museums a valuable resource to promote the integration and assertion of identity. The enclosure, the architectonic place becomes the element that completes the articulation of the elements of exhibition. Although structurally its variation in favor of a type of exhibition is not significant, it is clear that we must consider the space as modi...
7
artículo
Publicado 2019
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The objective of this research was to determinate the consumer response about the degree liking of a beverage in function to flavor and consistency. The beverage was elaborated with pineapple (Ananas comosus) pulp/quinoa (Chenopodium quinoa Willd), in ratio 7:1 (w:w), processed in three heat treatments TP01, TP02 and TP03 (85 ºC x 26 minutes , 90 ° C x 7 minutes and 95 ° C x 2 minutes). The physical-chemical characteristics evaluated were: pH, degrees Brix, viscosity. The sensory evaluation was evaluating with trained judges (panel of 15 judges) to flavor and consistency. The results showed statistically significant differences between the three treatments in terms of viscosity and consistency; in flavor not showed statistically significant differences between treatments. The linking degree for consumers employed people of 16 to 40 years old. The consumer’s response not present sign...
8
artículo
Publicado 2024
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The development and consumption of functional foods (FF) have gained relevance in response to modern dietary habits and their effects on public health. This study evaluated the current perspectives on FF in different countries and their promotion of health through a bibliometric and scoping review of the Scopus database, selecting 52 relevant documents from the last 15 years. The search equation used was ("functional food" or "functional product") and ("food development" and health) and not (animals or animals). The R biblioshiny package was used to quantify the data. The results revealed an increase in scientific research on FF, especially during the COVID-19 pandemic, due to the interest in strengthening the immune system. The research shows significant collaboration between countries, highlighting China, the United States, and Brazil as leaders and institutions such as Zhejiang Univer...
9
artículo
Publicado 2019
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Maca is nutritious, energetic and functional food. As a defense mechanism, its secondary metabolites react to biotic and abiotic stress, during pre-harvest, harvest and traditional post-harvest drying. The aim of this review is to evaluate and provide relevant scientific information about bioactives, biochemistry and biological activity of the maca (Lepidium meyenii Walpers or Lepidium peruvianum Chacón) related to health and reassess its functional food condition. A search of four electronic databases and information required from the authors was used for this review. There is a lack of in vivo and clinical research with more representative sample sizes and more consistent methodologies. Therefore, glucosinolates, phenolic compounds, phytosterols, macaenes, macamides, macahidantoins, meyeniins, alkaloids and others formed during the productive cycle of maca act synergistically to preve...
10
artículo
Publicado 2019
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Maca is nutritious, energetic and functional food. As a defense mechanism, its secondary metabolites react to biotic and abiotic stress, during pre-harvest, harvest and traditional post-harvest drying. The aim of this review is to evaluate and provide relevant scientific information about bioactives, biochemistry and biological activity of the maca (Lepidium meyenii Walpers or Lepidium peruvianum Chacón) related to health and reassess its functional food condition. A search of four electronic databases and information required from the authors was used for this review. There is a lack of in vivo and clinical research with more representative sample sizes and more consistent methodologies. Therefore, glucosinolates, phenolic compounds, phytosterols, macaenes, macamides, macahidantoins, meyeniins, alkaloids and others formed during the productive cycle of maca act synergistically to preve...
11
artículo
Publicado 2019
Enlace
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Maca is nutritious, energetic and functional food. As a defense mechanism, its secondary metabolites react to biotic and abiotic stress, during pre-harvest, harvest and traditional post-harvest drying. The aim of this review is to evaluate and provide relevant scientific information about bioactives, biochemistry and biological activity of the maca (Lepidium meyenii Walpers or Lepidium peruvianum Chacón) related to health and reassess its functional food condition. A search of four electronic databases and information required from the authors was used for this review. There is a lack of in vivo and clinical research with more representative sample sizes and more consistent methodologies. Therefore, glucosinolates, phenolic compounds, phytosterols, macaenes, macamides, macahidantoins, meyeniins, alkaloids and others formed during the productive cycle of maca act synergistically to preve...
12
artículo
Publicado 2019
Enlace
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Maca is nutritious, energetic and functional food. As a defense mechanism, its secondary metabolites react to biotic and abiotic stress, during pre-harvest, harvest and traditional post-harvest drying. The aim of this review is to evaluate and provide relevant scientific information about bioactives, biochemistry and biological activity of the maca (Lepidium meyenii Walpers or Lepidium peruvianum Chacón) related to health and reassess its functional food condition. A search of four electronic databases and information required from the authors was used for this review. There is a lack of in vivo and clinical research with more representative sample sizes and more consistent methodologies. Therefore, glucosinolates, phenolic compounds, phytosterols, macaenes, macamides, macahidantoins, meyeniins, alkaloids and others formed during the productive cycle of maca act synergistically to preve...
13
artículo
This paper refers to the historical evolution of the favor debilis principle from the Roman Law until our days. In this way, it begins with an examination of the favor libertatis principle and its incidence on the debtor’s responsibility, as well as the contractual interpretation in Ancient Rome. Subsequently, it refers to the incidence of Christianity in the moralization of the obligation. Then, the text refers to the persistence of the favor debilis under the modern model based on the conception of a free man that is able to protect its rights. Finally, its persistence in postmodernity is analyzed, which suggests changes in the law of obligations and contracts, which proposes also a new moralization of the contract, but sustained this time in the fundamental rights, as well as a renewed anthropocentric vision. Then, it refers to the bases of rules more favorable to the consu...
14
tesis de grado
Publicado 2021
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En el presente trabajo, se analizarán los principales beneficios de la aplicación de la metodología Lean Logistics en el área de almacén de repuestos en la empresa de consumo masivo. La aplicación de esta metodología está enfocada desde un punto de vista sistémico, con gran alcance de coordinación entre todas las funciones logísticas. Cabe resaltar que la empresa se dedica a la elaboración de alimentos de consumo masivo para su distribución a nivel nacional y en el extranjero. El objetivo principal es incrementar el nivel de pedidos perfectos en el almacén de repuestos aplicando Lean Logistics. Con respecto a la estructura del trabajo, este se divide en cinco capítulos; en el primero, se definen conceptos necesarios para la comprensión del proyecto, en el segundo, se describe la situación del diagnóstico actual, en el tercer capítulo se evaluarán propuestas de soluci...
15
tesis de grado
Publicado 2025
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This research work focuses on the development of a plant-based mayonnaise (PBM) using Sacha Inchi seeds (Plukenetia huayllabambana) and chia seed mucilage (Salvia hispanica L.), in response to the growing demand for healthier alternatives to traditional mayonnaise. The research question posed is how the incorporation of chia mucilage can replace egg yolk in the formulation of mayonnaise while maintaining similar sensory and nutritional characteristics. The main objective of the study was to evaluate different formulations of PBM, varying the content of chia mucilage (between 1% and 3%) and the water content (43% to 45%), as well as other ingredients such as salt, oil, pepper, and lemon juice. The aim was to determine the emulsion stability, omega-3 content, rheological properties, and physicochemical characteristics of the formulations. The results showed that the formulation with 3% chi...
16
tesis doctoral
Publicado 2025
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Maintaining the stability of bipedal walking remains a major challenge in humanoid robotics, primarily due to the large number of hyperparameters involved and the need to adapt to dynamic environments and external disturbances. Traditional methods for determining these hyperparameters, such as heuristic approaches, are often time- consuming and potentially suboptimal. In this thesis, we present an integrated approach combining advanced control and reinforcement learning techniques to improve the stability of bipedal walking, particularly in the face of ground disturbances and speed variations. Our main contribution lies in the integration of two complementary approaches: (1) an intrinsically stable model predictive control (IS-MPC) combined with whole-body admittance control, and (2) a reinforcement learning module implemented in the mc_rtc framework. This system allows for continuous mo...
17
artículo
Publicado 2021
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Nowadays modern medical commercial organizations in Russia carry out a paid reception of the residents for the provision of paid medical services. The demand for such services has increased significantly today due to the heavy workload of state medical institutions. However, today consumers choose the most high-quality services in the medical field, so the economic activity of medical commercial companies directly depends on the extent where specialists can provide patients with an individual approach and high-quality treatment. The purpose of the work is to study the efficiency of a commercial organization based on the analysis of its financial documentation. The author comes to the conclusion that the medical organization "Medicon+" LLC has significantly improved its financial performance during the analyzed period. This indicates that the level of services provided, as well as their d...
18
artículo
Publicado 2021
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Nowadays modern medical commercial organizations in Russia carry out a paid reception of the residents for the provision of paid medical services. The demand for such services has increased significantly today due to the heavy workload of state medical institutions. However, today consumers choose the most high-quality services in the medical field, so the economic activity of medical commercial companies directly depends on the extent where specialists can provide patients with an individual approach and high-quality treatment. The purpose of the work is to study the efficiency of a commercial organization based on the analysis of its financial documentation. The author comes to the conclusion that the medical organization "Medicon+" LLC has significantly improved its financial performance during the analyzed period. This indicates that the level of services provided, as well as their d...
19
artículo
Publicado 2025
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Objective: The objective of this study was to demonstrate whether a gel formulation developed with collagen extracted from fish scales is stable, functional, and safe for cosmetic applications. Material and Methods: A gel formulation derived from fish scales was developed, and physicochemical parameters (pH, viscosity, protein, lipid, carbohydrate, ash, and moisture content) were analyzed following AOAC (Association of Official Analytical Chemists) methods. Additionally, microbiological aspects (mesophilic bacteria, coliforms, molds, yeasts, and Salmonella spp.) were evaluated, and a sensory test was conducted with consumers. Results: The results showed a pH of 6.8 and a viscosity of 150 cP, which are suitable for stability. Protein content was 25%, carbohydrates reached 60.2%, and lipids were 5.5%. No Salmonella spp. was detected, and other microbiological parameters remained within per...
20
artículo
Publicado 2022
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Beer is one of the most consumed alcoholic beverages worldwide; however, with consumers more aware of food's environmental and nutritional benefits, there is a demand for more sustainable and value-added products. Andean pseudocereals (APS) are becoming a trend as gluten-free grains with excellent nutritional and nutraceutical value. Cultivated under the extreme climate conditions of the Peruvian Andes, APS seeds are an excellent source of starch, fiber, proteins, minerals, vitamins, and bioactive compounds such as phenolic acids and flavonoids with antioxidant capacity that provide potential health benefits. This review is a compilation of the information and studies on the general characteristics and potential of the main APS as quinoa, amaranth, and cañihua for beer production. In addition, current evidence of the malting process in APS and its effects on beer's nutritional, function...
