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dc.contributor.authorQuintanilla Medina, Jairo Jeu
dc.contributor.authorGaray Martinez, Jonathan Raul
dc.contributor.authorAlvarado Ramirez, Edwin Rafael
dc.contributor.authorHernandez Melendez, Javier
dc.contributor.authorMendoza Pedroza, Sergio Iban
dc.contributor.authorRojas Garcia, Adelaido Rafael
dc.contributor.authorJoaquin Cancino, Santiago
dc.contributor.authorHernandez Garay, Alfonso
dc.creatorQUINTANILLA MEDINA, JAIRO JEU; 426525
dc.creatorGARAY MARTINEZ, JONATHAN RAUL; 425135
dc.creatorALVARADO RAMIREZ, EDWIN RAFAEL; 781877
dc.creatorHERNANDEZ MELENDEZ, JAVIER; 287000
dc.creatorMENDOZA PEDROZA, SERGIO IBAN; 175421
dc.creatorROJAS GARCIA, ADELAIDO RAFAEL; 337839
dc.creatorJOAQUIN CANCINO, SANTIAGO; 216999
dc.creatorHERNANDEZ GARAY, ALFONSO; 9309
dc.date.accessioned2021-08-11T19:55:00Z
dc.date.available2021-08-11T19:55:00Z
dc.date.issued2018-05
dc.identifier.urihttp://ri.uagro.mx/handle/uagro/2577
dc.description.abstractThe objective of this study was to evaluate the effect of time and temperature on the loss of moisture (ML) and the content of raw protein (RP) in Moringa oleifera (moringa) leaves. Nine treatments obtained from the combination of two study factors were evaluated: temperature (40, 50 and 60 °C) and dehydration time (48, 60 and 72 h) in forced air circulation stoves. Nine samples of moringa were introduced (250 g) into these, to later withdraw three samples from each stove at 48, 60 and 72 h. The data were analyzed under a completely random design (CRD) with factorial arrangement (3¿3). Time and temperature affected (p¿0.05) positively and negatively the pH and RP content, respectively. All the combinations of time and temperature allow obtaining moisture percentages under 13 %, except with 40 °C for 48 h. The moringa leaves presented RP contents that ranged between 25.6 and 31.5 %.
dc.formatpdf
dc.language.isospa
dc.publisherAgroproductividad
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0
dc.subjectDehydration process
dc.subjectthermal treatment
dc.subjectprotein content
dc.subject.classificationCIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA::CIENCIAS AGRARIAS::OTRAS ESPECIALIDADES AGRARIAS
dc.titleTiempo y temperatura sobre la pérdida de humedad y contenido de proteína en hojas de Moringa oleifera LAM.
dc.typeArtículo
dc.type.conacytarticle
dc.rights.accesopenAccess
dc.audiencegeneralPublic
dc.identificator6||31||3199
dc.format.digitalOriginBorn digital
dc.thesis.degreelevelMaestría
dc.thesis.degreenameMaestría en Producción de Bovinos en el Trópico
dc.thesis.degreegrantorUniversidad Autónoma de Guerrero
dc.thesis.degreedepartmentEscuela Superior de Medicina Veterinaria y Zootecnia No. 2
dc.thesis.degreedisciplineCiencias Agropecuarias y Biotecnología
dc.identifier.cvuagro18146


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