Red de Información sobre Operaciones de Poscosecha - INPhO
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Publicaciones

Esta sección proporciona el acceso a documentos que cubren múltiples actividades de poscosecha de los productos agrícolas. Incluye tanto un Motor de Búsqueda Simple y un Motor de Búsqueda Avanzada de modo de facilitar la información requerida.

Siempre que ha sido posible las publicaciones se presentan como archivos pdf descargables.

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Latest Publications

When setting up a bakery it is essential that the condition of the building - the materials of construction and its position - are all suitable for food production.The plant should not be located near swamps, ditches or refuse dumps where insects and rodents are likely to be found. The [...]
Manual de instrucción      2007      FAO - AGS      (Inglés)      Download document
Fermented cereal doughs and porridges are traditional staple products in many countries. Fermentation improves the digestibility of the cereal as it breaks down the starch. It also preserves the dough by reducing the pH and gives the food a distinctive sour taste. Examples include steamed fermented maize dough known as [...]
Manual de instrucción      2007      FAO - AGS      (Inglés)      Download document
The term baking is usually applied to flour-based foods, for example wheat, oats, maize and sorghum. These grains and flours have a relatively long shelf life. The main purpose of baking is to change the eating quality of the staple and to add variety to the diet. It is also a [...]
Manual de instrucción      2007      FAO - AGS      (Inglés)      Download document
Noodles can be made from a range of flours including rice, wheat, maize and potato. The dough can be processed in one of two ways- either rolled out into thin sheets of dough and cut into strands or extruded using a machine. The strands are then steamed and may either [...]
Manual de instrucción      2007      FAO - AGS      (Inglés)      Download document
Tortilla is the most important corn food in Mexico, Central America, Venezuela, and Colombia. In Mexico, nearly 52% of the corn is used for human food, mainly in the form of nixtamalized (lime-cooked) products. In particular, the lower socioeconomics groups depend on tortillas as the main source of calories and [...]
Manual de instrucción      2007      FAO - AGS      (Inglés)      Download document

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