1,720,964 research outputs found
Caracterización de bebida con mucílago de cacao (Theobroma cacao L) y guayaba (Psidium guajava)
Get PDFThe research focuses on promoting the use of cocoa mucilage in beverage production instead of its current disposal. The proposed beverage combines cocoa mucilage with guava, capitalizing on cocoa's vitamins and anti-inflammatory properties, along with guava's nutritional richness. An analytical study employing an AxB factorial design and Completely Randomized Design (CRD) evaluates nine treatments by 29 tasters. Aspects such as color, aroma, and sweetness are assessed to determine the optimal combination. The research concludes by identifying the best treatment and recommends its industrialization to meet Ecuadorian market demands, thereby preventing cocoa mucilage wastage and harnessing its nutritional benefits.The research focuses on promoting the use of cocoa mucilage in beverage production instead of its current disposal. The proposed beverage combines cocoa mucilage with guava, capitalizing on cocoa's vitamins and anti-inflammatory properties, along with guava's nutritional richness. An analytical study employing an AxB factorial design and Completely Randomized Design (CRD) evaluates nine treatments by 29 tasters. Aspects such as color, aroma, and sweetness are assessed to determine the optimal combination. The research concludes by identifying the best treatment and recommends its industrialization to meet Ecuadorian market demands, thereby preventing cocoa mucilage wastage and harnessing its nutritional benefits.La investigación se centra en promover el uso del mucílago de cacao en la elaboración de una bebida, en lugar de desecharlo como se hace actualmente. La bebida propuesta combina el mucílago de cacao con guayaba, aprovechando las vitaminas y propiedades antiinflamatorias del cacao y la riqueza nutricional de la guayaba. Se lleva a cabo un estudio analítico utilizando un diseño factorial AxB junto con un Diseño Completamente al Azar (DCA), con nueve tratamientos diferentes evaluados por 29 catadores. Se valoran aspectos como color, olor y dulzor para determinar la combinación óptima. La investigación concluye identificando el mejor tratamiento y sugiere su industrialización para satisfacer la demanda del mercado ecuatoriano, evitando el desperdicio de mucílago de cacao y aprovechando sus beneficios nutricionales
Optimización del proceso de extracción del jugo de la caña de azúcar Saccharum officinarum por medio del Trapiche, para la elaboración de panela artesanal
Get PDFArtisanal panela is a product derived from sugar cane and is widely consumed in many regions of the world. In Ecuador it is a very popular product, especially in rural areas; there are around 30,602 hectares for panela production. Optimizing the extraction of cane juice through the mill for the production of artisanal panela implies improving the efficiency and quality of the final product. According to research, it is considered that juice extraction in mills is satisfactory when it ranges between 58% and 63%, however, these percentages are achieved when the equipment is in high wear conditions. The present investigation details the various difficulties, limitations and other aspects that occur in the mills at the time of extraction, since this can negatively influence the juice yield and therefore also the panela production, reaching the conclusion that To optimize this process, we seek to achieve a balance between maximizing the yield of sugarcane juice and minimizing losses, which translates into greater efficiency and production of artisanal panela of high quality and nutritional value. This approach not only benefits producers by increasing profitability, but also guarantees a final product that meets the quality and food safety standards required by consumers.Artisanal panela is a product derived from sugar cane and is widely consumed in many regions of the world. In Ecuador it is a very popular product, especially in rural areas; there are around 30,602 hectares for panela production. Optimizing the extraction of cane juice through the mill for the production of artisanal panela implies improving the efficiency and quality of the final product. According to research, it is considered that juice extraction in mills is satisfactory when it ranges between 58% and 63%, however, these percentages are achieved when the equipment is in high wear conditions. The present investigation details the various difficulties, limitations and other aspects that occur in the mills at the time of extraction, since this can negatively influence the juice yield and therefore also the panela production, reaching the conclusion that To optimize this process, we seek to achieve a balance between maximizing the yield of sugarcane juice and minimizing losses, which translates into greater efficiency and production of artisanal panela of high quality and nutritional value. This approach not only benefits producers by increasing profitability, but also guarantees a final product that meets the quality and food safety standards required by consumers.La panela artesanal es un producto derivado de la caña de azúcar y tiene un amplio consumo en muchas regiones del mundo. En Ecuador es un producto muy popular especialmente en las zonas rurales, existen alrededor de 30.602 hectáreas para la producción de panela. Optimizar la extracción del jugo de caña mediante el trapiche para la elaboración de panela artesanal implica mejorar la eficiencia y calidad del producto final. Según investigaciones se considera que la extracción de jugos en los trapiches es satisfactoria cuando oscila entre el 58% y 63%, sin embargo, estos porcentajes se logran cuando los equipos están en condiciones de desgaste elevados. La presente investigación detalla las diversas dificultades, limitaciones y otros aspectos que se presentan en los trapiches al momento de la extracción, ya que esto puede influenciar negativamente en el rendimiento del jugo por ende también en la producción de la panela, llegando a la conclusión que para la optimización de este proceso se busca alcanzar un equilibrio entre la maximización del rendimiento del jugo de caña de azúcar y la minimización de las perdidas, lo que se traduce en una mayor eficiencia y una producción de panela artesanal de alta calidad y valor nutricional. Este enfoque no solo beneficia a los productores al aumentar la rentabilidad, sino que también garantiza un producto final que cumple con los estándares de calidad y seguridad alimentaria requerido por los consumidores
Nanosensores como una alternativa para la prolongación del tiempo de vida útil de los alimentos precederos
Get PDFThe application of nanotechnology in the food industry offers ample opportunities thanks to nanosensors, which are devices capable of detecting small changes in the properties of food. Nanosensors are useful for predicting the shelf life of food products, as well as helping to control ethylene production in order to know with certainty when a product is about to expire, temperature, water availability and the degree of maturity of the food. They also help to improve food safety by detecting contaminants and pathogens, and facilitate real-time monitoring of conditions such as temperature and humidity for effective management of the cold chain, the types of nanosensors can detect chemical compounds such as pesticides, antibiotics that affect the food product, in addition to controlling pathogenic bacteria that can cause damage to food.The application of nanotechnology in the food industry offers ample opportunities thanks to nanosensors, which are devices capable of detecting small changes in the properties of food. Nanosensors are useful for predicting the shelf life of food products, as well as helping to control ethylene production in order to know with certainty when a product is about to expire, temperature, water availability and the degree of maturity of the food. They also help to improve food safety by detecting contaminants and pathogens, and facilitate real-time monitoring of conditions such as temperature and humidity for effective management of the cold chain, the types of nanosensors can detect chemical compounds such as pesticides, antibiotics that affect the food product, in addition to controlling pathogenic bacteria that can cause damage to food.La aplicación de la nanotecnología en la industria alimentaria ofrece amplias oportunidades gracias a los nanosensores, que son dispositivos capaces de detectar pequeños cambios en las propiedades de los alimentos. Los nanosensores son útiles para predecir la vida de anaquel de los productos alimenticios, además ayuda a tener un control en la producción de etileno para poder tener con certeza cuando un producto va a caducar, se puede controlar la temperatura, la disponibilidad de agua y el grado de madurez del alimento. También ayudan a mejorar la seguridad alimentaria al detectar contaminantes y patógenos, y facilitan el monitoreo en tiempo real de condiciones como la temperatura y la humedad para una gestión eficaz de la cadena de frío, los tipos de nanosensores puede detectar compuestos químicos como pesticidas, antibióticos que afecte el producto alimentario, además de controlar las bacterias patógenas que puedan causar daños a los alimentos
Evaluación del etileno y su influencia en el índice de madurez del banano Musa aaa, aguacate Persea americana y papaya Carica papaya.
No full textThe present research work focuses on the evaluation of ethylene and its influence on the maturity index of banana Musa paradisiacaavocado Persea americanaand papaya Carica papayaat the Technical University of Babahoyo, using ethylene in different dosages. Within the methodology used, a qualitative type was established, with which the qualities of the analyzed fruits, banana, avocado and papaya, were recognized, in order to, through a systematic process, be able to identify the influence of ethylene in the ripening process. of the fruits analyzed. In addition to evaluating its pH, acidity and brix degrees to guarantee the quality of the fruit, a completely randomized block experimental design with an A*B factorial arrangement was used. The factors studied were: Factor A (the values per unit of fruit to be used and factor B (the amount of milliliters of ethylene Etherl in which the fruit will be immersed), corresponding to 9 treatments with 3 replicas, generating 27 experimental units. The study was analyzed through Excel tables, using the SPSS statistical software, this is how it is possible to demonstrate incidence during the maturation process such as the influence of pH range, acidity, brix degrees and maturity index .The present research work focuses on the evaluation of ethylene and its influence on the maturity index of banana Musa paradisiacaavocado Persea americanaand papaya Carica papayaat the Technical University of Babahoyo, using ethylene in different dosages. Within the methodology used, a qualitative type was established, with which the qualities of the analyzed fruits, banana, avocado and papaya, were recognized, in order to, through a systematic process, be able to identify the influence of ethylene in the ripening process. of the fruits analyzed. In addition to evaluating its pH, acidity and brix degrees to guarantee the quality of the fruit, a completely randomized block experimental design with an A*B factorial arrangement was used. The factors studied were: Factor A (the values per unit of fruit to be used and factor B (the amount of milliliters of ethylene Etherl in which the fruit will be immersed), corresponding to 9 treatments with 3 replicas, generating 27 experimental units. The study was analyzed through Excel tables, using the SPSS statistical software, this is how it is possible to demonstrate incidence during the maturation process such as the influence of pH range, acidity, brix degrees and maturity index .El presente trabajo de investigación se enfoca en la evaluación del etileno y su influencia en el índice de madurez del banano Musa paradisiaca aguacate, Persea americana y papaya Carica papaya en la universidad Técnica de Babahoyo, utilizando el etileno en diferentes dosificaciones. Dentro de la metodología usada se estableció de tipo cualitativa, con la cual se procedió a reconocer las cualidades propias de los frutos analizados, banano, aguacate y papaya, para por medio de un proceso sistemático lograr identificar la influencia del etileno en el proceso de maduración de los frutos analizados. Además de evaluar su pH, acidez y grados brix para garantizar la calidad de la fruta, Se utilizó un diseño experimental de bloques completamente al azar con un arreglo factorial A*B. Los factores estudiados fueron: Factor A (son los valores por unidad de fruta que se van a utilizar y el factor B (es la cantidad de mililitros de etileno Etherl en la que se va a sumergir la fruta), correspondiendo a 9 tratamientos con 3 réplicas, generando 27 unidades experimentales. El estudio se analizó mediante tablas de Excel, utilizando el software estadístico SPSS, es así como se logra evidenciar incidencia durante el proceso de maduración tales como la influencia de rango pH, acidez, grados brix y índice de madurez
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Dispelling the Myths Behind First-author Citation Counts
Get PDFWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
- …
