The quality of food depends mainly on the microbiological part, the microbial flora of some foods plays a key role when deciding on their consumption or marketing. This study analyzes the safety of processed soft drink, ...

Yogurt is obtained by fermenting milk, it consists of transforming lactose into lactic acid with the use of lactic acid bacteria that are Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivaris subsp. ...

Sugarcane liquor is a product obtained through alcoholic fermentation and distillation of cane juice, preserving certain organoleptic characteristics of the fruit, especially aroma and flavor. The objective of this work ...

Freeze-drying is a dehydration process that has evolved over time, used by food industries for its worldwide application in food due to its high efficiency in water suppression. It is based on the elimination of water from ...

Ecuador is rich in raw materials, with a great variety of fruits in our territory, which are the main resource for the food and beverage manufacturing industry, which has encouraged a part of the producers of many cantons ...

El consumo masivo de aguas embotelladas se debe principalmente al agua insalubre que se adquiere de las redes de abastecimiento público, la misma que al pasar por las tuberías y llegar a las cisternas de las diferentes ...

El objetivo de la presente investigación consistió en la aplicación del aceite esencial de naranja para la reducción de microorganismos presentes en canales de res. La metodología que se utilizó para la aplicación de aceite ...

El objetivo de la presente investigación fue determinar la cantidad de producto existente en los quesos frescos que ofertan en las muestras de 500 gramos, para ello se empleara la herramienta estadística de control de ...

This research work analyzed the physicochemical properties of fine aroma cocoa (Theobroma cacao L.), such as pH, soluble solids, acidity, reducing sugars, lactic acid and total phenol content, where data were taken daily. ...

Heat treatments are effective when destroying the microbial load and reducing the activity of certain enzymes present in food, applying treatments that precede others, in the case of blanching, which is a preliminary ...