Browsing by Author "Siavichay Peralta Martha Susana"

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    Exploración de técnicas tradicionales de conservación de encurtidos, fermentos y escabeches
    (Instituto Superior Tecnológico Particular Sudamericano, 2024) Siavichay Peralta Martha Susana
    The present thesis investigates ancestral methods and their contemporary applications in food preservation. This study focuses on three primary techniques globally used to extend the shelf life of vegetables and other food products through natural preservation processes and enhanced flavors. Pickling involves immersing vegetables in a brine, vinegar, or fermentation solution to inhibit microbial growth. Fermentation, on the other hand, relies on beneficial bacteria to transform sugars into acids, preserving and enriching the flavor of foods. Lastly, escabeche uses an acidic marinade of vinegar and spices to enhance flavor and prolong the preservation of meats, fish, and vegetables.The research spans from evaluating the effectiveness of each technique in terms of preservation and sensory quality to comparing them with modern preservation methods. Critical parameters such as food durability, changes in nutritional composition, and consumer preference are analyzed, providing insights into how these techniques can be effectively integrated into contemporary contexts. Additionally, the socio-economic and environmental implications of adopting traditional techniques are examined, highlighting their potential to promote food security, reduce waste, and preserve agricultural biodiversity. It is noteworthy that this thesis not only underscores the historical and cultural significance of these methods but also offers valuable perspectives for food sustainability and the promotion of agricultural and culinary practices that respect the environment while enriching global gastronomic diversity