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Estudio para instalar una planta de producción de pasta dental utilizando papaína como ingrediente activo
(Universidad de Lima, 2015)
Acceso abierto
People today consume high abrasiveness toothpastes to remove the plaque from, to prevent oral diseases and whiten your teeth. This deteriorates tooth enamel, causing sensitivity problems. In this regard, the use of papain ...
Medios de control para un sistema de gestión de la innovación en las empresas manufactureras: caso agroindustria
(Universidad de Lima, 2015)
Acceso abierto
This article constitutes the first step in research that aims to propose a methodology of diagnosis of an integrated management of innovation (SIGI), through quantitative and qualitative research in manufacturing companies ...
Probióticos: una alternativa para la industria de alimentos
(Universidad de Lima, 2015)
Acceso abierto
There is a growing market for foods that contain probiotic bacteria,
and a wide variety of probiotic strains are being added mainly to dairy
products. The ability of probiotic strains to survive conditions encountered
in ...
Influencia de la concentración de aceite esencial de orégano (Origanum vulgare L.) en el tiempo de vida en anaquel del aceite de oliva (Olea europea) extravirgen
(Universidad de Lima, 2015)
Acceso abierto
The influence of two concentrations of essential oil of oregano: 0,1 % and 0,3 %, applied to extra virgin olive oil with an acidity % and initial rate of 0,168 % peroxide and 9,5 milliequivalent of peroxide was evaluated ...
Modelo de evaluación de proyectos de inversión en condiciones de riesgo para apertura de programas de pregrado en instituciones de educación superior de Colombia: caso de estudio
(Universidad de Lima, 2015)
Acceso abierto
A model for evaluating investment projects under risk conditions in institutions of higher learning is proposed. It is common that these institutions are facing the process of decision making in an investment project, ...
Optimización del overrun (aireado), de la dureza, la viscosidad y los costos de un helado mediante el diseño de mezclas
(Universidad de Lima, 2015)
Acceso abierto
This research had as main principal aim use amix design to optimize four factors in studied: overrun, hardness, viscosity and cost of ice cream, for which the best formula fulfilled this optimization process was one ...
Propuesta metodológica para la identificación del valor agregado como input de Lean Services en instituciones de educación superior
(Universidad de Lima, 2014)
Acceso abierto
Companies use Lean Thinking philosophy to eliminate wastes.
Furthermore, CRM is a business strategy to improve the relationship with
customers; although its potential has not been developed completely. From
this perspective ...
Diseño de indicadores de gestión del networking para el emprendimiento universitario
(Universidad de Lima, 2014)
Acceso abierto
In Peru there is a significant academic interest in entrepreneurship. This is reflected in the development of programs to support entrepreneurship at the university cloister. The implementation methodology in national ...
El gluten del trigo y su rol en la industria de la panificación
(Universidad de Lima, 2014)
Acceso abierto
Gluten is the wheat protein that gives flour unique viscoelastic
cohesiveness and gas holding capacity properties, fundamental aspects
in the production of aerated and low weight baked products like breads,
cakes and ...
Combustibles alternativos en motores de combustión interna
(Universidad de Lima, 2014)
Acceso abierto
This paper explains the effect of blends of conventional fuel with
higher concentration of biofuel in internal combustion engines. The operational
parameters of an internal combustion engine were measured by
means of a ...