Examinando por Materia "Aceite de oliva"

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    Ítem
    Estudio de prefactibilidad para importar y comercializar aceites de oliva y vinagres balsámicos saborizados en Colombia
    (Universidad EAFIT, 2021) Bustamante Borrero, Samuel Alfredo; Díez Benjumea, Jhon Miguel
    The objective of this project was to study the viability of a business dedicated to the importation and commercialization of flavored olive oils and balsamic vinegars in Colombia. To achieve this, a conceptual frame of reference is taken from a logical framework approach, starting from the antecedents as the state of the art of the matter, and developing categories such as the viability of a business model, the olive oil, balsamic vinegar and naturally flavored foods. The methodology used in this analysis is UNIDO, where market, technical, legal, organizational, and financial variables are analyzed, and with that it is found that the project is not feasible under a series of conditions that are developed in pre-feasibility and the aspects that must be taken into account are advised to continue the project in a next stage and achieve its sustainability.
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    Ítem
    Evaluación de la producción de lipasas fúngicas
    (Universidad EAFIT, 2022) Henao Martínez, Mauricio; Olarte Fernández, Ana María; Marín Palacio, Luz Deisy
    Lipases are enzymes that catalyze the hydrolysis and synthesis of esters formed from glycerol and fatty acids. fatty acids, are present in different organisms, however, microbial lipases are of greater interest commercial. These are highly used in industries such as food, paper and pharmaceutical, applicability that is limited by the little evaluation of lipase-producing microorganisms for specific processes, the high production cost and problems associated with the systemic use of enzymes. The rationale for this study is to select from a group of microorganisms of the genera Aspergillus, Penicillium, Fusarium, Trichoderma and Botrytis, a microorganism capable of producing lipid enzymes in a complex medium with a low-cost substrate, as an agro-industrial residue. For this, the radial growth of microorganisms in a solid medium defined with olive oil was evaluated. as the only source of carbon and energy, those with the highest growth were selected to determine the kinetic parameters and lipid activity in a submerged culture with a defined fatty medium, and evaluate the and production of lipid enzymes in a complex medium whose fatty substrate was the residual pulp of the palm oil industry. Among the microorganisms evaluated, it was found that the genera Aspergillus and Penicillium produced lipases. following its growth in defined media with lipids as the only source of carbon and energy, In addition, the lipases produced by Aspergillus flavus have higher activity compared to those produced by Penicillium, however, this microorganism has low lipid activity due to microgram of protein that it had, in the culture in complex medium that was 5.12x10-3 U/mg with respect to the obtained in defined medium of 1.94x10-2 U/mg