Alimentos y Bebidas
1. Description of the plant
2. Soil and climate suitable for pineapple development
3. Preparation of the land
5. Maintenance and phytosanitary protection
6. Financial information
7. Pineapple consumption and processing methods
9. Additonal information
Impact of Ripening Stage and Drying on Selected Quality Attributes of Apple Mango Cubes and Leathers
Optimización Experimental del Proceso de Liofilización de Uchuva Adicionada con Componentes Activios por Impregnación al Vacío
The purpose of this study was to isolate wild yeast strains present in different fruits (apple, orange and banana) and to determine the yeast growth and the amount of alcohol production at various glucose concentrations. Three fruits namely apple, banana and orange were selected as natural sources for yeast isolation. Medium used for isolation of yeast from fruits was consisting of 50 glucose, 3 malt extract, 3 yeast extract, 5 peptone and 15g/L agar. For fermentation MGYP medium used with different glucose concentrations of 5, 10, 30, 50 and 70g/L.
This study aimed at production of mangosteen juice using mangosteen pericarp as a natural colorant. Furthermore, quality changes of the mangosteen juice during refrigerated storage were investigated. Formula of mangosteen juice was developed based on flavor and color by addition of sucrose and mangosteen pericarp, respectively. Mangosteen juice adjusted to 18º Brix and added with 0.2% mangosteen pericarp obtained the highest sensory scores of quality attributes for flavor, color and overall liking.
Efecto de distintas alternativas de elaboración de vinos de la variedad Tannat sobre la extracción de compuestos fenólicos de la uva