Robert W. Ocrospoma-Dueñas
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View article: Effect of combined hurdle technology treatments on the quality characteristics of minimally processed pitahaya
Effect of combined hurdle technology treatments on the quality characteristics of minimally processed pitahaya Open
Fresh-cut pitahaya ( Selenicereus spp. ) faces significant postharvest challenges due to rapid quality deterioration. This study evaluated the effects of combined preservation treatments (ascorbic acid, calcium chloride, and UV-C light) o…
View article: Global trends in Trichoderma secondary metabolites in sustainable agricultural bioprotection
Global trends in Trichoderma secondary metabolites in sustainable agricultural bioprotection Open
The use of Trichoderma spp. constitutes a promising biotechnological strategy for sustainable agriculture, owing to its capacity to control phytopathogens and to produce bioactive secondary metabolites. This study, one of the first of its …
View article: Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru
Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru Open
In Peru, the consumption of panettone has increased, highlighting the importance of its sensory aspect, quality and price for its acceptance. This study evaluated sensory, physicochemical, texture and color attributes in commercial and tra…
View article: Food grain quality: Analysis of physical, biometric, and colorimetric properties to promote consumption
Food grain quality: Analysis of physical, biometric, and colorimetric properties to promote consumption Open
This research focused on analyzing the biometric, colorimetric and morphological characteristics of thirty seeds, covering legumes, cereals and oilseeds. Thirteen legumes, fourteen cereals and three oilseeds were collected from three diffe…
View article: Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures
Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures Open
Wheat flour is a common raw material in the food industry; however, Andean grains, such as quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive compounds. A trend has been observed toward the enric…
View article: Circular economy: an innovative strategy to improve business sustainability
Circular economy: an innovative strategy to improve business sustainability Open
The main purpose of the study was to determine the relationship between the circular economy and the business sustainability of Empresa Agraria Azucarera Andahuasi, Sayán - 2022. Regarding the methodological part, the research focused on a…
View article: Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours
Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours Open
Enrichment is the addition of nutrients to a food that does not contain them naturally, which is conducted in a mandatory manner and in order to solve a nutritional deficiency in the population. Enriched petipan are products that contain h…
View article: Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone
Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone Open
In Peru, panettones are consumed in July and December. The main ingredient of panettones is wheat flour, which can be replaced with substitute flours to improve their nutritional, textural and sensory properties. This study aimed to evalua…