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dc.contributor.advisorRendón Ledesma, Victoria
dc.contributor.authorSalazar Mera, Juan José
dc.date.accessioned2022-04-29T17:16:12Z
dc.date.available2022-04-29T17:16:12Z
dc.date.issued2022
dc.identifier.urihttp://dspace.utb.edu.ec/handle/49000/11340
dc.descriptionThis document refers to the agronomic management of the cultivation of Ginger (Zingiber officinale) and its agro-industrial processes. It is necessary for farmers to carry out good agronomic management of the crop so that yields are improved and therefore they obtain economic benefits by offering a good quality product for the industrialization process. From the above, it is concluded that in scientific and field research it was possible to know that ginger can be obtained in different presentations that help in the elaboration of different recipes; The production of ginger and its transformation into added value is important, knowing that in Ecuador there are several cultivation areas that meet favorable conditions and that would allow obtaining a quality root suitable for being processed into derivatives such as tea, essences, oils, beer. , dust and others; ginger can be found and consumed in a variety of culinary preparations such as: infusions, breads and pastries. As a flavoring agent for sauces, rice dishes, soups, meat and fish; it is used as a raw material for the manufacture of more complex semi-synthetic drugs, the chemical structure of its active ingredients can serve as a model for the production of synthetic drugs and such principles can be used as taxonomic markers in the search for new drugs; Ginger is available for export in two presentations: Young Ginger, also known as spring ginger, is very mild and less pungent than mature ginger. Ripe ginger has a well-formed skin that preserves a sweet and very spicy flavor and aroma. Since ancient times, this medicinal plant has been used for vertigo, nausea and travel sickness, circulatory and blood supply disorders, muscle pain and spasms, as well as for gastric and digestive disorders, being considered an aphrodisiac.es_ES
dc.descriptionThis document refers to the agronomic management of the cultivation of Ginger (Zingiber officinale) and its agro-industrial processes. It is necessary for farmers to carry out good agronomic management of the crop so that yields are improved and therefore they obtain economic benefits by offering a good quality product for the industrialization process. From the above, it is concluded that in scientific and field research it was possible to know that ginger can be obtained in different presentations that help in the elaboration of different recipes; The production of ginger and its transformation into added value is important, knowing that in Ecuador there are several cultivation areas that meet favorable conditions and that would allow obtaining a quality root suitable for being processed into derivatives such as tea, essences, oils, beer. , dust and others; ginger can be found and consumed in a variety of culinary preparations such as: infusions, breads and pastries. As a flavoring agent for sauces, rice dishes, soups, meat and fish; it is used as a raw material for the manufacture of more complex semi-synthetic drugs, the chemical structure of its active ingredients can serve as a model for the production of synthetic drugs and such principles can be used as taxonomic markers in the search for new drugs; Ginger is available for export in two presentations: Young Ginger, also known as spring ginger, is very mild and less pungent than mature ginger. Ripe ginger has a well-formed skin that preserves a sweet and very spicy flavor and aroma. Since ancient times, this medicinal plant has been used for vertigo, nausea and travel sickness, circulatory and blood supply disorders, muscle pain and spasms, as well as for gastric and digestive disorders, being considered an aphrodisiac.es_ES
dc.description.abstractEl presente documento refiere al manejo Agronómico del cultivo de Jengibre (Zingiber officinale) y sus procesos agroindustriales. Es necesario que los agricultores realicen un buen manejo agronómico del cultivo para que con ello se mejore los rendimientos y por consiguiente obtengan beneficios económicos a ofrecer producto de buena calidad para el proceso de industrialización. Por lo expuesto se concluye que en investigación científica y de campo se pudo conocer que el jengibre se puede conseguir en diferentes presentaciones que ayudan en la elaboración de diferentes recetas; es importante la producción del jengibre y su transformación en valor agregado, conociéndose que en Ecuador existen varias zonas de cultivo que cumplen con las condiciones favorables y que permitirían obtener una raíz de calidad apta para ser procesada en derivados como té, esencias, aceites, cerveza, polvo y otros; el jengibre se lo puede encontrar y consumir en una variedad de elaboraciones culinarias como son: infusiones, panes y repostería. Como aromatizador de salsas, arroces, sopas, carnes y pescados; se emplea como materia prima para la fabricación de medicamentos semisintéticos más complejos, la estructura química de sus principios activos puede servir de modelo para la elaboración de drogas sintéticas y tales principios se pueden utilizar como marcadores taxonómicos en la búsqueda de nuevos medicamentos; el jengibre está disponible para la exportación en dos presentaciones: Jengibre joven (Young Ginger) también conocido como spring ginger, es muy suave y es menos picante que el jengibre maduro. El jengibre maduro tiene una piel bien formada que preserva un sabor y aroma dulce y muy picante y esta planta medicinal, desde la antigüedad se utiliza para los vértigos, náuseas y mareos de viaje, trastornos circulatorios y del riego sanguíneo, dolores y espasmos musculares, así como para los trastornos gástricos y digestivos, considerándose un afrodisíaco. Palabras claves:es_ES
dc.format.extent30 p.es_ES
dc.language.isoeses_ES
dc.publisherBABAHOYO: UTB, 2022es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Ecuador*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/ec/*
dc.subjectJengibrees_ES
dc.subjectMedicinales_ES
dc.subjectIndustrializaciónes_ES
dc.subjectRendimientoes_ES
dc.titleManejo Agronómico del cultivo de Jengibre (Zingiber officinale) y sus procesos agroindustrialeses_ES
dc.typebachelorThesises_ES


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Atribución-NoComercial-SinDerivadas 3.0 Ecuador
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