Tópicos Sugeridos dentro de su búsqueda.
Tópicos Sugeridos dentro de su búsqueda.
Cañihua
4
Cocción – extrusión
4
Cooking
4
Food Mix
4
Llama meat
4
Mezcla Alimenticia
4
Quinoa
4
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1
tesis de maestría
Publicado 2022
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Descargue el texto completo en el portal de la revista Agronomy: https://doi.org/10.3390/agronomy12010142
2
artículo
Publicado 2020
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In this work, maximum flows observed in the Paranapanema river basin are modeled by a mixture of two GEV distributions whose components correspond to the summer and winter subpopulations. The nonlinear discriminant function allowed to confirm the assumption of mixture model.The proposed model is then used to determine probabilities of exceedance and return periods associated with extreme flows, which are of fundamental importance for hydraulic projects. The results show significant differences when a mixture model is used and therefore an approach more coherent with the observed data.
3
artículo
Publicado 2020
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In this work, maximum flows observed in the Paranapanema river basin are modeled by a mixture of two GEV distributions whose components correspond to the summer and winter subpopulations. The nonlinear discriminant function allowed to confirm the assumption of mixture model.The proposed model is then used to determine probabilities of exceedance and return periods associated with extreme flows, which are of fundamental importance for hydraulic projects. The results show significant differences when a mixture model is used and therefore an approach more coherent with the observed data.
4
artículo
Publicado 2019
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The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...
5
artículo
Publicado 2019
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The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...
6
artículo
Publicado 2019
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The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...
7
artículo
Publicado 2019
Enlace
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The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...
8
artículo
Publicado 2020
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The films can be obtained from renewable resources such as polysaccharides, proteins, and lipids. Potato starch is a polysaccharide found in abundance, low cost, biodegradable, edible, and can be obtained from agro-industrial waste. In the present study, biodegradable films were obtained from potato starch mixed with montmorillonite nanoclay (MMT) as crosslinking agent and glycerin as a plasticizer; and thus characterize properties such as: permeability to water vapor, solubility, thickness, functional groups by FTIR, analysis of the morphology by scanning electron microscopy (SEM), and mechanical properties. 9 mixtures combining different proportions of glycerol (1, 1.5 and 2 ml) with montmorillonite nanoclay (MMT) (0, 0.03 and 0.05 g) were prepared.
9
artículo
Publicado 2020
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The study of the complex ultracellular processes of nucleic acids is a subject debated as a scientific argument in favor of Intelligent Design (ID). The objective of this work was to analyze some molecular processes of the nucleic acids that suggest the confirmation of the ID theory, through the technique of documentary content analysis. First, the chemical structure of DNA and the combination of nitrogenous bases reflects that the genetic information of each created being is an original mixture of nitrogenous bases that makes each individual unique in the history of the world. Secondly, by studying the processes of DNA replication and repair, it is observed that each enzyme fulfills its function in a coordinated and organized manner avoiding the occurrence of errors and, should this occur, the cell has had very fine repair mechanisms. that correct these alterations in the best possible ...
10
artículo
Publicado 2020
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The study of the complex ultracellular processes of nucleic acids is a subject debated as a scientific argument in favor of Intelligent Design (ID). The objective of this work was to analyze some molecular processes of the nucleic acids that suggest the confirmation of the ID theory, through the technique of documentary content analysis. First, the chemical structure of DNA and the combination of nitrogenous bases reflects that the genetic information of each created being is an original mixture of nitrogenous bases that makes each individual unique in the history of the world. Secondly, by studying the processes of DNA replication and repair, it is observed that each enzyme fulfills its function in a coordinated and organized manner avoiding the occurrence of errors and, should this occur, the cell has had very fine repair mechanisms. that correct these alterations in the best possible ...
11
artículo
In response to the growing interest in non-dairy functional foods, this study aimed to develop a symbiotic beverage based on water kefir fermented with Andean plant-based substrates: black mashua, yacon, and spirulina. An extreme vertices mixture design was applied, maintaining constant levels of 12 % sucrose and 15 % kefir grains, to evaluate eight formulations. The variables analyzed included physicochemical parameters (pH, °Brix, titratable acidity), microbiological indicators (lactic acid bacteria count), and sensory attributes (odor, color, and taste). The results showed a significant decrease in pH (from 6.26 to 2.98) and °Brix (from 15 to 7.0), along with an increase in titratable acidity (up to 1.10 %) and lactic acid bacteria counts exceeding 8 log₁₀ CFU/mL on day 7. Sensory evaluation revealed high acceptability in treatments containing black mashua (odor: 4.6; taste: 4.8...
12
tesis de maestría
Publicado 2021
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New pH- and thermo-responsive hydrogels (HG) were synthesized by free radical polymerization of N-isopropylacrylamide and a macromonomer, which was a hydrolyzed random copolymer of 2-carboxyethyl- and 2-methyl-2-oxazoline, using a bisacrylamide as crosslinker. The polymerization was carried out in a mixture of water and ethanol at room temperature and was initiated by ammonium peroxodisulfate. The HG showed conformational transitions with variation of temperature and/or pH-value and as a function of hydrogel composition. This property was shown macroscopically as hydrogel contraction or expansion. The HG structures were characterized by high-resolution magic angle spinning (HRMAS) NMR spectroscopy. The thermal properties, in particular the lower critical solution temperatures, were determined by temperature-dependent HRMAS NMR measurements and differential scanning calorimetry. The pH re...
13
tesis de maestría
Publicado 2021
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New pH- and thermo-responsive hydrogels (HG) were synthesized by free radical polymerization of N-isopropylacrylamide and a macromonomer, which was a hydrolyzed random copolymer of 2-carboxyethyl- and 2-methyl-2-oxazoline, using a bisacrylamide as crosslinker. The polymerization was carried out in a mixture of water and ethanol at room temperature and was initiated by ammonium peroxodisulfate. The HG showed conformational transitions with variation of temperature and/or pH-value and as a function of hydrogel composition. This property was shown macroscopically as hydrogel contraction or expansion. The HG structures were characterized by high-resolution magic angle spinning (HRMAS) NMR spectroscopy. The thermal properties, in particular the lower critical solution temperatures, were determined by temperature-dependent HRMAS NMR measurements and differential scanning calorimetry. The pH re...
14
objeto de conferencia
Publicado 2017
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We would like to thank the PUPC and CONCYTEC for the opportunity given to carry out this work within the management agreement N° 27-2015 - FONDECYT between these institutions. In addition, the authors thank to SENAMHI and especially to Alan Llacza.
15
tesis de grado
Publicado 2019
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Se elaboró producto alimenticio liofilizado utilizando mezcla de jugos de maracuyá (Passiflora edulis) y camu camu (Myrciaria dubia), frutas tropicales de la amazonia, que aportan componentes bioactivos importantes para el cuerpo humano. Se formularon mezclas de maracuyá/camu camu (v/v: 50/50; 70/30 y 90/10) usando encapsulante 0,2% CMC y 1,5% Goma arábiga, se formaron cubos de 1,5 cm de espesor congelados a -24°C/24 horas y secados en un liofilizador a 0,2 y 165 Pa durante 24 horas. Se determinaron las propiedades fisicoquímicas del jugo y en polvo liofilizado, como color, polifenoles totales y vitamina C. Los resultados indican 15 °Brix, 74,61 mgAG/ml y 24,55 mgAA/ml (vitamina C) en jugo maracuyá; 6 °Brix, 622,88 mgAG/ml y 2714,10 mgAA/ml (vitamina C) en jugo camu camu, lo que confirma una ligera sinergia en la mezcla de jugos 50/50 y en polvo liofilizado con 0,2% CMC a una pr...
16
tesis de grado
Publicado 2025
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Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Tecnología de Alimentos y Productos Agropecuarios
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artículo
Fabrication and thermomechanical evaluation in controlled atmospheres of SiC/Si biomorphic compounds
Publicado 2020
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Biomorphic SiC/Si compounds were fabricated from copaiba wood (Copaifera officinalis, natural wood native to Peru), by reactive infiltration of molten silicon in a porous carbon preform obtained by a controlled pyrolysis process of wood. Structural and microstructural characterization tests by X-ray diffraction and scanning electron microscopy, respectively, revealed, on the one hand, the presence of crystalline phases of SiC, Si and C, and on the other, the typical morphology of this type of material, which it consists of a continuous SiC scaffold with elongated channels in the direction of tree growth and the presence of residual Si and C located mainly in the porosities of the material. The mechanical behavior in uniaxial compression was also studied at a constant compression rate of 0.05 mm/min and as a function of temperature (from ambient to 1400 ºC) and test atmosphere (ambient a...
18
artículo
Publicado 2025
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This article aims to demonstrate that in the novel Fabla salvaje (1923) the grotesque is evidenced as the main resource to allegorize the degradation process of the protagonist: Balta Espinar. It is based primarily on the critical studies proposed by Kayser (1957) and Bajtin (1987), the main theorists of this aesthetic in the 20th century. In this way, it was possible to establish categories such as the mixture of heterogeneous elements, the degradation of environments, animalization, and the dreamlike. Furthermore, it can also be noted that these resources acquire greater relevance when, as the distorted reality advances, there is the possibility of something promising, which could be called an utopian function.
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artículo
This scientific research article seeks to verify if the resources of grotesque aesthetics enrich the analysis of the indigenist narrative with the purpose that these novels are no longer only valued as vehicles of denunciation, as they are usually catalogued, but also as artistic products. Based on an analysis of different theorists of the grotesque, this research proposed categories of analysis, such as narrative intrusions, animalization, the mixture of the heterogeneous, the disruption of reality, caricatures, allegories, and the utopian function. The used methods were the narratology, rhetoric and hermeneutics, procedures through which it was sought to demonstrate the hypothesis, taking as a sample, fragments of the novels Huasipungo by Jorge Icaza and El tungsteno by César Vallejo. The main result obtained shows that, in its essence, the grotesque aesthetic is very related to Latin...
20
artículo
Publicado 1937
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Dementia praecox or schizophrenia, psychosis common in youth and fundamentally conditioned by heredity age has an external cause appear without evident and manifest a special set of organic and mental symptoms. Among the latter are some characteristic. Hence the interest of psychopathological study of this psychosis. The most important psychopathological manifestations of schizophrenia are the following: 1 In the field of perceptual activity: the impression of strangeness of the world, pseudopercepciones body sensitivity or verbal hallucinations and pseudo-hallucinations verbomotrices, especially the thought that makes noise, the echo of thinking, dialogical voices and commentary of the action itself. In general, pseudopercepciones genuinely schizophrenic experiences are distinguished by being the subject lives without assimilating into their autonomous existence. Regarding 2nd thought: ...
