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http://dspace.udla.edu.ec/handle/33000/9018Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | González Morales, Diego Hernán | - |
| dc.creator | Medina Díaz, Katy Gabriela | - |
| dc.date.accessioned | 2018-05-14T18:20:26Z | - |
| dc.date.available | 2018-05-14T18:20:26Z | - |
| dc.date.issued | 2018 | - |
| dc.identifier.citation | Medina Díaz, K. G. (2018). Chillangua, usos y aplicaciones en la gastronomía moderna y tradicional (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TTAB-2018-08 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/9018 | - |
| dc.description | Chillangua (Eryngium foetidum) is a type of aromatic herb that can be found in tropical - humid climates. This wild plant is not commonly marketed being that it is used only in the ancestral cuisine of the coastal region. In our country, it is found mainly in the provinces of Esmeraldas and Manabí. The present work shows an investigation focused on the different forms of conservation and gastronomic applications of the Chillangua, both in traditional and modern cuisine. Its forms of conservation are: fresh to the environment, dehydrated in the oven and in ashes, these three being the most important since they preserve their own characteristics of smell and taste. Through gastronomic techniques, it is used in various preparations such as: soups, creams, desserts and rice. In addition papers, lands, airs and sales are developed; everything based on the new gastronomic trends for decorating dishes. This project also exposes the qualities of this herb for the diversification of its use and commercialization. | en |
| dc.description.abstract | La Chillangua (Eryngium foetidum) es un tipo de hierba aromática que se la puede encontrar en climas tropical - húmedos... | es_ES |
| dc.format.extent | 99 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2018 | es_ES |
| dc.rights | openAccess | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | COCINA ECUATORIANA | es_ES |
| dc.subject | COCINA TRADICIONAL | es_ES |
| dc.subject | CHILLANGUA | es_ES |
| dc.subject | HIERBAS AROMÁTICAS | es_ES |
| dc.title | Chillangua, usos y aplicaciones en la gastronomía moderna y tradicional | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Tecnologia en Alimentos y Bebidas | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TTAB-2018-08.pdf | 4,05 MB | Adobe PDF | Visualizar/Abrir |
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