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COFFE BREAK BASICO Pastas, Café, Té, Agua embotellada y Refrescos 1 hrs. $ 90.00 4 hrs. $ 140.00 8 hrs. $ 170.00 Día $ 200.00 COFFE BREAK PAN DULCE Pan dulce, Café, Té, Agua Embotellada y Refrescos 1 hrs. $ 100.00 4 hrs. $ 150.00 8 hrs. $ 180.00 Día $210.00 COMPLEMENTOS BASICOS Chocolate $ 32.00 Yogurth $ 30.00 Leche $ 27.00 Crudites $ 30.00 Jugo $ 38.00 Botana Seca $ 30.00 Pastas Extras (6 pz) $ 30.00 Finger Sandwiches (4 pz) $ 50.00 Pan dulce (3 pz) $ 30.00 Mini tacos dorados (4 pz) $ 50.00 Pastelería fina (3pz) $ 50.00 Mini molletes (4 pz) $ 50.00 Plato de frutas $ 35.00 Mini sincronizadas (4 pz) $ 50.00 Jarra de jugo $120.00 Jarra de chocolate $120.00 Jarra de cafe $ 100.00 Precios Más 16% IVA, más 15% servicio PRECIOS POR PERSONA Y SUJETOS A CAMBIO SIN PREVIO AVISO CROWNE PLAZA HOTEL DE MEXICO [email protected] Dakota #95 Col. Nápoles C. P 03810 México D.F [email protected] Directo +52(55) 1164 1164 Lada sin Costo 01800 112 7696 COFFE BREAK GOURMET Pastelería Fina, Café, Té, Agua embotellada y Refrescos 4 hrs. $200.00 8 hrs. $250.00 COFFE BREAK SEMINARIO Café, Té, Agua Embotellada y Refrescos AM Pan dulce, Jugo y Fruta PM Pastas, Botana seca y Crudites 4 hrs. $ 190.00 8 hrs. $ 270.00 Más 16% IVA, más 15% servicio Precios por persona y sujetos a cambios sin previo aviso CROWNE PLAZA HOTEL DE MEXICO [email protected] Dakota #95 Col. Nápoles C. P 03810 México D.F [email protected] Directo +52(55) 1164 1164 Lada sin Costo 01800 112 7696 TAMALES Y ATOLE TAMALES SALADOS Tamales de rajas Tamales de mole Tamales verdes Tamales rojos Tamales oaxaqueños TAMALES DULCES Tamales de guayaba Tamales de ciruela Tamales de piña Tamales de limón ATOLES Atole champurrado Atole de arroz Atole de ciruela Atole de cajeta Atole de guayaba Atole de tamarindo Atole de agua de arroz y piloncillo A elegir 2 opciones de tamales y una opción de atole $ 80.00 por persona Más 16% IVA, más 15% servicio 30 personas mínimo PRECIOS POR PERSONA Y SUJETOS A CAMBIO SIN PREVIO AVISO CROWNE PLAZA HOTEL DE MEXICO [email protected] Dakota #95 Col. Nápoles C. P 03810 México D.F [email protected] Directo +52(55) 1164 1164 Lada sin Costo 01800 112 7696 MEXICANO ANTOJITOS FRIOS Tártara de res Tostadas de pata Tostadas de tinga ANTOJITOS CALIENTES Gorditas de chicharrón Sopecitos Tlacoyos Flautas Chalupas Pambazos Pescadillas BEBIDAS Agua de horchata Agua de tamarindo Agua de jamaica Tepache Café de olla 6 piezas $ 165.00 por persona 8 piezas $ 195.00 por persona 2 opciones de bebidas Mínimo 30 personas TACOS DE CANASTA Tacos de chicharrón Tacos de papa Tacos de adobo Tacos de frijol Tacos de mole verde A elegir 4 opciones $ 85.00 por persona Precios Más 16% IVA, más 15% servicio PRECIOS POR PERSONA Y SUJETOS A CAMBIO SIN PREVIO AVISO CROWNE PLAZA HOTEL DE MEXICO [email protected] Dakota #95 Col. Nápoles C. P 03810 México D.F [email protected] Directo +52(55) 1164 1164 Lada sin Costo 01800 112 7696 .

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Instituto Politecnico Nacional
INSTITUTO POLITECNICO NACIONAL ESCUELA NACIONAL DE CIENCIAS BIOLOGICAS SECCIÓN DE ESTUDIOS DE POSGRADO E INVESTIGACIÓN ESTUDIO DE CAMBIOS ESTRUCTURALES Y EN ALGUNOS COMPUESTOS FENÓLICOS DURANTE LA ELABORACIÓN DE TESGÜINO DE MAÍZ AZUL (Zea mays) TESI S QUE PARA OBTENER EL GRADO DE: DOCTOR E N C I E N C I A S EN ALIMENTOS PRESENTA : M. EN C. DENI NAVA ARENAS DIRECTORES DE TESIS: DR. HUMBERTO HERNANDEZ SANCHEZ DR. ANTONIO JIMENEZ APARICIO MÉXICO, D.F. MAYO 2009 El presente trabajo se llevo a cabo en el Laboratorio de Biotecnología de Alimentos del Departamento de Graduados en Alimentos, Sección de Estudios de Posgrado e Investigación de la Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional, con el apoyo de los proyectos: Estudio de algunos cambios en los CGPI 2005 compuestos fitoquímicos del maíz azul (Zea Clave 2005 0137 mays L) durante su procesamiento biotecnológico. Estudio de algunos cambios en compuestos CGPI 2006 fenólicos del maíz azul durante la Clave 2006 0568 elaboración de tesgüino Así como de: Beca Institucional para estudios de Febrero 2005 – Julio 2006 Doctorado. Beca CONACyT para estudios de Agosto 2006 – Diciembre Doctorado. 2008 Apoyo del Programa Institucional Febrero 2005 – Diciembre de Formación de Investigadores. 2007 Beca Institucional para Tesis de Febrero 2009 – Julio 2009 Doctorado. INSTITUTO POLITÉCNICO NACIONAL ESCUELA NACIONAL DE CIENCIAS BIOLÓGICAS SECCIÓN DE ESTUDIOS DE PORGRADO E INVESTIGACIÓN DOCTORADO EN ALIMENTOS ESTUDIO DE CAMBIOS ESTRUCTURALES Y EN ALGUNOS COMPUESTOS FENÓLICOS DURANTE LA ELABORACIÓN DE TESGÜINO DE MAIZ AZUL (Zea mays) TESIS DE DOCTORADO DIRECTOR DE TÉSIS Y CONSEJERO DE ESTUDIOS: DR. HUMBERTO HERNÁNDEZ SÁNCHEZ DIRECTOR: DR.
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