• Fermentación sumergida de las almendras de cacao (Theobroma cacao) para mejorar sus características sensoriales y tecnológicas 

  Viejo Villegas, María Belén; Viejo Villegas, María Andrea (2024)

  Cocoa (Theobroma cacao L.) originates from South America, specifically from the Upper Amazon region. Two types of cocoa have been developed: Criollo and Nacional. A classification system establishes a quality standard ...
• Uso de plasma sanguíneo porcino en productos cárnicos emulsificados cocidos para mejorar la retención de agua 

  Sarmiento Ruiz, Dayana Carolina; Neira Silva, Jean Pierre (2024)

  In the present thesis work, the effect of incorporating porcine blood plasma in sausages with different concentrations of porcine plasma (1%, 3% and 5%) was investigated, evaluating its water retention capacity, yield ...
• Encapsulamiento y caracterización de jugo de uvilla (Physalis peruviana l.) y piña (Ananas comosus) en maltodextrina y/o inulina mediante liofilización. 

  Camacho Luzón, Diana Julexi; Ordoñez Mejía, Kevin Joel (2024)

  Postharvest fruit deterioration represents a significant challenge in the food industry, leading to substantial economic losses and resource wastage. Therefore, developing processing methods that extend shelf life while ...
• Evaluación de la cascarilla de cacao fino de aroma para la obtención de un estabilizante alimenticio 

  Mendoza Álvarez, Jean Carlos; Peláez Armijos, Nayely Nahomi (2024)

  The production of fine flavored cocoa generates large quantities of cocoa shell, a byproduct rich in cellulose, hemicellulose and lignin. The objective of this research was the chemical transformation of cocoa shell into ...
• Elaboración de chocolate en barra enriquecida de compuestos bioactivos por adición de extracto microencapsulado de Anodema Lucidum, como alternativa innovadora de alimentos saludables. 

  Arrobo Minuche, Sonia Andrea; Guerrero Centeno, Damaris Lissette (2024)

  This study focuses on the development of a chocolate bar enriched with bioactive compounds through the addition of a microencapsulated extract of Ganoderma Lucidum, as an innovative alternative for diversifying health ...
• Propiedades fisicoquímicas y térmicas del kétchup elaborado a base de banano (Musa acuminata) 

  Paltin Macas, Luís Ronald; Arteaga Junco, Kelly Johanna (2024)

  This project focuses on the development of banana-based ketchup, aiming to optimize the product’s quality and production efficiency. The key objective was to create a balanced and economically viable formulation for the ...
• Estabilidad oxidativa en aceite de semilla de granadilla (Passiflora Ligularis) obtenido mediante prensado en frío. 

  Dávila Merizalde, Kerly Yulissa; Saritama Ambuludi, Josselin Rosa (2024)

  This study analyzed the extraction of oil from granadilla (Passiflora ligularis) seeds, evaluating its physicochemical properties and oxidative stability. Prior to extraction, the seeds underwent mucilage removal and ...
• Obtención de hidrogel de grado alimenticio de la celulosa presente en la cáscara de arroz 

  Rivera Ávila, Nicole Carolina; Correa Torres, Daniel Alejandro (2024)

  The objective of this study was to obtain a food-grade hydrogel from the cellulose present in rice husk through a chemical methylation process. The transformation of the hydrogel was carried out through alkaline ...
• Estudio de las condiciones de modificación por acetilación del almidón de banano y sus efectos en las propiedades funcionales 

  Márquez Ordoñez, Ambar Natividad; Chamba Cruz, Andreina Lizbeth (2024)

  The present research work aims to study the effect of modification conditions on the physicochemical properties of banana starch (Musa spp. AAA subgroup Cavendish). In the starch extraction process, the wet milling method ...
• Evaluación fisicoquímica de tres variedades de Coffea arábica (café) procesadas en tres niveles de tueste (claro, medio y oscuro) 

  Heredia Valarezo, Gissela Estefania (2024)

  Coffee is one of the most consumed products at both the national and global levels, due to its unique and exquisite sensorial characteristics, but coffee goes far beyond that, since its chemical composition contains ...
• Predicción del índice de madurez del pepino (cucumis sativus l) mediante la aplicación de la inteligencia artificial 

  Mejia Bermeo, Nathaly Gissela; Yanangómez Romero, Dayanara Ibeth (2024)

  Cucumber (Cucumis sativus L.) is a globally consumed vegetable and is highly valued in the food industry. However, its quality largely depends on its physicochemical properties, such as texture, soluble solids, pH, and ...
• Evaluación de las propiedades térmicas y bromatológicas en pasta tipo laminada, elaborada con sustitución parcial de almidón nativo de oca (oxalis tuberosa) y harina de trigo. 

  Pagalo Tacuri, Kevin Oscar; Zambrano Abril, Anthony Josué (2024)

  The present study aims to develop a laminated-type pasta by partially replacing wheat flour with native oca starch (Oxalis tuberosa), evaluating its thermal and bromatological properties to determine its viability as an ...
• Formulación de un untable de chocolate con adición de algarrobina (prosopis pallida) y aceite de almendra (terminalia catappa) como alternativa innovadora. 

  López Machuca, Jhulissa Dayanna; Cedillo Abad, Ney Ariel (2024)

  The chocolate spread market has gained popularity due to its versatility and taste. Most of the spreads sold are high in added refined sugars and fats such as palm oil which is high in saturated fats. The objective of ...
• Sacarificación enzimática de la holocelulosa presente en el raquis del banano para obtener azucares fermentables. 

  Duarte Castillo, Evelyn Alejandra; Herrera Mantuano, Nicole Evelyn (2024)

  This research analyses the use of banana rachis as a raw material to obtain fermentable sugars by means of physical-chemical treatments and enzymatic saccharification. Banana production generates a large amount of ...
• Estudio de relaciones de catalizador en la acetilación de almidón de papa china para la aplicación en Film 

  Jara Romero, Denisse Alejandra; Belduma Belduma, Diego Bratzon (2024)

  The purpose of this work was to develop and evaluate the physical and mechanical properties of films made from acetylated starch of Chinese potato Colocasia esculenta with microcrystalline cellulose and oregano essential ...
• Propiedades proximales y térmicas de pasta tipo «spätzle» elaborada con la inclusión de frijol lupino 

  Zamora Apolo, Ericka Nicole (Machala: Universidad Técnica de Machala, 2024)

  This research investigates the partial substitution of wheat flour with lupin bean flour in the production of “Spätzle” pasta. The study evaluated the thermal, sensory, and nutritional properties of the resulting formulations. ...
• Predicción del índice de madurez de musa acuminata (banano orito) mediante la aplicación de la inteligencia artificial 

  Paz Zhuño, Carlos Humberto; Idrovo Molina, Karol Nicole (Machala: Universidad Técnica de Machala, 2024)

  The production of orito banana (Musa acuminata AA) is a very significant activity that is part of the country's economy, being used as a fruit or as an input in food processing. In this sense, the automation of the fruit ...
• Liofilización de miel de abeja usando maltodextrina como encapsulante para la producción de miel en polvo 

  Chillogalli Alonso, Janeth Alexandra; Feijoo Fernández, Jislayner Nicole (Machala: Universidad Técnica de Machala, 2024)
• Formulación de una mezcla seca para repostería a partir de placenta y cascarilla de cacao (theobroma cacao l.) 

  Paladines Torres, Yuliana Yamileth; Sivisapa Pauta, Cecilia Del Cisne (Machala: Universidad Técnica de Machala, 2024)

  The objective of this research was to develop a dry mix for baking using placenta and cocoa husk (Theobroma cacao L,) as an alternative to diversify cocoa-derived products, To achieve this, banana, placenta, and cocoa husk ...

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