EFECTO DEL ULTRASONIDO EN LAS CARACTERISTICAS DE HIDRATACION DE FRIJOL (PHASEOLUS VULGARIS L.)
Beans (Phaseolus vulgaris L.), along with corn, constitute the basic diet for most Mexicans and is used in the preparation of various dishes. Of the main problems related to the consumption of beans, the long preparation time stands out (Piergiovanni, 2011). In such a situation, a product such as in...
| Autores: | , |
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| Tipo de recurso: | tesis de maestría |
| Estado: | Versión publicada |
| Fecha de publicación: | 2015 |
| País: | México |
| Institución: | Universidad Autónoma de Nayarit |
| Repositorio: | Repositorio Institucional Aramara de la UAN |
| Idioma: | español |
| OAI Identifier: | oai:dspace.uan.mx:123456789/1617 |
| Acceso en línea: | http://dspace.uan.mx:8080/jspui/handle/123456789/1617 |
| Access Level: | acceso abierto |
| Palabra clave: | HIDRATACIÓN DE FRIJOL PHASEOLUS VULGARIS L EFECTO DEL ULTRASONIDO HYDRATION OF BEAN EFFECT OF ULTRASOUND CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA [6] |
| Sumario: | Beans (Phaseolus vulgaris L.), along with corn, constitute the basic diet for most Mexicans and is used in the preparation of various dishes. Of the main problems related to the consumption of beans, the long preparation time stands out (Piergiovanni, 2011). In such a situation, a product such as instant whole bean represents an alternative for the rapid preparation and promotion of its consumption. However, the process of production of relatively high quality instantaneous whole bean relatively long (Ulloa et al., 2013) On the other hand, ultrasound (US) is a technology recently applied in the food industry that is very profitable in processes that involve mass transfer phenomena, such as the case of food hydration (Carcel et al., 2012). |
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