Por favor, use este identificador para citar o enlazar este ítem: http://dspace.udla.edu.ec/handle/33000/9018
Tipo de material : bachelorThesis
Título : Chillangua, usos y aplicaciones en la gastronomía moderna y tradicional
Autor : Medina Díaz, Katy Gabriela
Tutor : González Morales, Diego Hernán
Fecha de publicación : 2018
Editorial : Quito: Universidad de las Américas, 2018
Citación : Medina Díaz, K. G. (2018). Chillangua, usos y aplicaciones en la gastronomía moderna y tradicional (Tesis de pregrado). Universidad de las Américas, Quito.
Resumen : La Chillangua (Eryngium foetidum) es un tipo de hierba aromática que se la puede encontrar en climas tropical - húmedos...
Descripción : 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.
URI : http://dspace.udla.edu.ec/handle/33000/9018
Aparece en las colecciones: Tecnologia en Alimentos y Bebidas

Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
UDLA-EC-TTAB-2018-08.pdf4,05 MBAdobe PDFVisualizar/Abrir

Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons Creative Commons