Chambi Rodriguez, Alex Danny
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Chambi Rodriguez, Alex Danny
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Correo electrónico
adanny@upeu.edu.pe
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18 resultados
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Item type:Publicación, Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce(2023-04-30); ; Deysi Rosmery Salguero-PaccoTomato sauce is one of the most consumed dish components in the world; and, for this reason, it is one of the most studied in the food industry. The objective of this research was to evaluate the effect of quinoa germ on the chromatic properties of tomato sauce. Tomato paste was prepared with additions of powdered quinoa germ using an analysis of variance of a single factor where the percentage of quinoa germ was the independent variable and water content, water activity (aw), and chromatic properties were the response variables. The results showed that as the percentage of germ increased, values of water content and water activity lowered. However, the chromatic properties showed values with a tendency to increase. In conclusion, the quinoa germ directly impacted the variables studied.Citas (OpenAlex): 1metric-badges.view 5 - Algunas métricas están bloqueadas por suconfiguración de consentimiento
Item type:Publicación, Calidad fisicoquímica, microbiológica y toxicológica de leche cruda en las cuencas ganaderas de la región Puno –Perú(2017-05-22); Citas (OpenAlex): 3metric-badges.view 2 - Algunas métricas están bloqueadas por suconfiguración de consentimiento
Item type:Publicación, Influence of temperature and solute concentration during osmotic dehydration of apple (Malus domestica) cubes on the stability of probiotics(2023-08-31)Citas (OpenAlex): 0metric-badges.view 4 - Algunas métricas están bloqueadas por suconfiguración de consentimiento
Item type:Publicación, Evaluación de la cinética de degradación térmica de la vitamina C en la pulpa de tumbo (Passiflora mollissima b.)(2022-09-16); Vitamin C is an important micronutrient, which is found in acidic fruits such is the case of tumbo, studies have shown beneficial effects of vitamin C on health due to its antioxidant and free radical scavenging capabilities. The objective of the research was to evaluate the thermal degradation kinetics of vitamin C of the pulp of tumbo (Passiflora mollissima b.). The pulp of tumbo was prepared and subsequently subjected to different temperatures (60, 70 and 80 ° C) and times (0, 5, 10, 15 and 20 min). The vitamin C content in the pulp of tumbo was 77.01 mg / 100g which was analyzed by spectrophotometry. The results showed that vitamin Cdegradation followed second-order kinetic models. The degradation rate constants for ascorbic acid in the tumbo pulp were: k60 = 0.014 min-1, k70 = 0.019 min-1 and k80 = 0.023 min-1 and the decimal reduction times are: D60 = 162.17 min, D70 = 121.74 min and D80 = 101.76 min. The z value was 99 ° C, the Ea in the temperature range of 60-80 ° C is 22.84 kJ / mol and the value of Q10 is 1.60. The optimal time and temperature of pasteurization in the pulp of tumbo is 10.69 min at 60 ° C, for presenting the best correlation index, retaining the greatest amount of ascorbic acid, presenting a lower reaction rate and requiring a longer time of decimal reduction. It was concluded that the higher the temperature, the higher the degradation of vitamin C, the data obtained will help to predict the best conditions of processing of the pulp of tumbo and minimize degradation since it is an important quality factor.Citas (OpenAlex): 1metric-badges.view 6 - Algunas métricas están bloqueadas por suconfiguración de consentimiento
Item type:Publicación, Effect of bacterial xylanase on the automated production of barley flour-enriched sandwich bread(2024-12-31); Citas (OpenAlex): 0metric-badges.view 5 - Algunas métricas están bloqueadas por suconfiguración de consentimiento
Item type:Publicación, Competency analysis based on accounting career anchors using clustering techniques(2023-01-06); ; ; Dina Milagros Tapara-YanaricoThis research work aims to identify the prevalent anchors in the professional accounting career using the Schein scale and to describe the prevalent anchors by defining the values, attitudes, aptitudes, skills, and interests. Career anchors are defined by the competence, motivation, and values a person has to perform a particular job in an organization and are present throughout their working life. When determining the soft and hard competencies of the professional profile, universities must consider the career anchors essential for graduates' work performance. To determine which anchors dominate the competencies of the graduate profile, two universities in Latin America with a degree in accounting were selected. The study was organized in two stages: first, the operationalization of the research was conducted, including the description of the instrument through the application of 40 questions divided into Schein's eight anchors. Samples were selected based on the convenience of the authors: one university in Peru and another in Colombia. The sample includes all students enrolled in the accounting major, and the data were coded and processed. In the second stage, data analysis was performed by grouping parameters, analysis of variance, explanatory analysis using a test for the best clustering algorithm, statistical testing, and discussion of the findings. The predominant anchors in the two universities are creativity, entrepreneurship, and lifestyle. The selected universities placed considerable emphasis on training future accountants with an innovative spirit, integrity, and social commitment without neglecting the professional requirements. This approach allows students to undertake challenges and new businesses in their field of work.Citas (OpenAlex): 6metric-badges.view 1 - Algunas métricas están bloqueadas por suconfiguración de consentimiento
Item type:Publicación, Evaluación de la calidad microbiana de los quesos frescos de los mercados de Juliaca – Perú(2022-09-29)El objetivo de la presente investigación fue la de evaluar la calidad microbiana de los quesos frescos de los mercados de la ciudad de Juliaca; para tal efecto se evaluó muestras frescas de queso de los mercados de Cerro Colorado y Santa Bárbara; aplicando el método de dilución y reencuentro en placa petri de los siguientes microorganismos: salmonella spp, estafilococcos y coliformes totales incubándolos a 37 ºC por un tiempo de 24 – 48 horas y los resultados fueron expresados por unidades formadoras de colonias por gramo (ufc/g) para así compararlas con los criterios microbiológicos con el expediente Nº 07-051670-002 que contiene el oficio Nº 5868-2008/DJ/ DIGESA, de los cuales se encontró presencia de estafilococos 800 x 103 , y en coliformes totales 40 x 103 , y Salmonella spp 11 x 103 en el mercado de Santa bárbara excediendo lo permitido por la norma en cambio se encontró salmonellas en ausencia, estafilococos 142 x 103 y coliformes totales 13 x 104 en el mercado de Cerro Colorado excediendo lo permitido por la norma, en conclusión los quesos frescos son de mala calidad microbiana y se recomienda tomar acciones preventivas ya que el consumo de estos pueden producir enfermedades de transmisión alimentaria (ETA).Citas (OpenAlex): 2metric-badges.view 4 - Algunas métricas están bloqueadas por suconfiguración de consentimiento
Item type:Publicación, Evaluación Físico-Química y Microbiológica de Agua para Consumo Humano Puno – Perú(2018-03-04); ; Citas (OpenAlex): 2metric-badges.view 3 - Algunas métricas están bloqueadas por suconfiguración de consentimiento
Item type:Publicación, Efecto antimicrobiano in vitro de aceite esencial de eucalipto (<i>Eucalyptus globulus </i>labill) y muña (<i>Minthostachys mollis</i>)(2024-01-31); The objective of this research work was to evaluate the antimicrobial effect of 2 oil sources against Staphylococcus aureus and Fecal Coliforms. For the oil extraction, the steam drag method was applied where 5000g of sample was used (muña, Eucalyptus leaves), in which the yield presented: muña 50ml = 0.9268%, eucalyptus 52ml = 0.9717%, a Physicochemical characterization whose result was: in muña oil: peroxide index: 0.75 (Meq / Kg), Iodine index: 6.87 (IV), Acidity index: 1.78 (% FFA), Refractive index: 1.486 (n), density: 0.898 (Kg / L). In eucalyptus leaves: peroxide index: 0.68 (Meq / Kg), Iodine index: 8.08 (IV), Acidity index: 1.82 (% FFA), Refractive index: 1.495 (n), density: 0.845 (Kg / L). Inhibition halos were determined in millimeters (mm), with muña oil in dilutions at 25, 50 and 75% against Fecal Coliforms, where it was at 25%: 9.7950mm, 50%: 10.7467mm, 75%: 13.2700 mm, against Staphylococcus aureus, 25%: 9.9600mm, 50%: 10.7408mm, 75%: 13.1533mm; with dilution of Eucalyptus essential oil against Fecal Coliforms at 25%: 12.0983mm, 50%: 13.2900mm, 75%: 14.5875mm; then against Staphylococcus aureus in 25%: 11.7200mm, 50%: 13.5608mm, 75%: 14.3767. It was possible to establish the inhibitory effect in 2 sources of oils against Fecal Coliforms and Staphylococcus aureus, for which it is concluded that the more dilution of the oil, more microbial inhibition, these species have their respective active principles such as monoterpenes, alcohols, ketones and terpenic oxides that prevent microbial growth.Citas (OpenAlex): 3metric-badges.view 3 - Algunas métricas están bloqueadas por suconfiguración de consentimiento
Item type:Publicación, Determinación de la curva de crecimiento microbiano Saccharomyces Boulardii en tunta variedades chaska y negra(2019-09-04); The purpose of this investigation was to determine the curve of microbial growth of Saccharomyces Boulardii (SB) in tunta Chaska and Negra through mathematical modeling. The Gompertz and Logistico equations were applied in four treatments. The first was a mixture in 250 ml flasks between distilled water - Chaska (T1); the second distilled water - Black (T2); the third Salina Peptonada Solution - Chaska (T3); and the last Peptonada Saline Solution - Black (T4). These treatments were sterilized at 121 ° C for 15 min, then SB was inoculated at 37 ° C with constant agitation of 20 RPM for a lapse of 7 hours; where, at intervals of one hour, the readings of the biomass increase were made with a microcosp and a neubauer chamber expressed in colony forming units per milliliter (cfu / ml); Likewise, a comparison of the pH, oBrix and acidity between the tunta varieties was made in fermentation times of 24 and 48 hours. The results of the mathematical modeling showed that graphically the T1 and T4 treatments are similar; also, this phenomenon is repeated in treatments T2 and T3. On the other hand, in the goodness of fit of the parameters of each model showed a variety of data that can give several applications. Finally, with respect to pH and acidity both increased being more noticeable in 48 hours.Citas (OpenAlex): 3metric-badges.view 3