Zobrazeno 1 - 10
of 15
pro vyhledávání: '"César R. Balcázar-Zumaeta"'
Autor:
Katheryn L. Vasquez-Gomez, Diner Mori-Mestanza, Aline C. Caetano, Guillermo Idrogo-Vasquez, Carlos Culqui-Arce, Erick A. Auquiñivin-Silva, Efraín M. Castro-Alayo, Rosita Cruz-Lacerna, Harvey A. Perez-Ramos, César R. Balcázar-Zumaeta, Llisela Torrejón-Valqui, Cindy Yoplac-Collantes, Ives Yoplac, Segundo G. Chavez
Publikováno v:
Heliyon, Vol 10, Iss 21, Pp e40088- (2024)
The research explored the chemical characteristics of essential oils (EOs) extracted from the peels of four citrus fruits grown in northeastern Peru (lime, sweet lemon, mandarin and orange). The essential oils were extracted by hydrodistillation usin
Externí odkaz:
https://doaj.org/article/4f73333e602b4671a8943dd15f3e8b51
Autor:
Delli Huaman-Rojas, Jorge L. Maicelo-Quintana, Diner Mori-Mestanza, Erick A. Auquiñivin-Silva, Marleni Medina-Mendoza, Ilse S. Cayo-Colca, Italo Maldonado-Ramirez, Efrain M. Castro-Alayo, César R. Balcázar-Zumaeta
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100433- (2024)
White chocolate has seen a promising trend in consumption in recent years; however, the minimal concentrations of its bioactive properties have not brought benefits to human health. This research aimed to improve the nutritional value of white chocol
Externí odkaz:
https://doaj.org/article/575c2c8a312243cf81156acdae337ea0
Autor:
César R. Balcázar-Zumaeta, Editha Fernández-Romero, Alessandra Santos Lopes, Nelson Rosa Ferreira, Gilson Celso Albuquerque Chagas-Júnior, Ives Yoplac, Heydi A. López-Trigoso, Mery L. Tuesta-Occ, Italo Maldonado-Ramirez, Jorge L. Maicelo-Quintana, Ilse S. Cayo-Colca, Efrain M. Castro-Alayo
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101486- (2024)
The study investigated the behavior of seventeen amino acids during spontaneous (SF) and starter culture (SC) fermentation of Criollo cocoa beans from Copallín, Guadalupe and Tolopampa, Amazonas-Peru. For this purpose, liquid chromatography (UHPLC)
Externí odkaz:
https://doaj.org/article/56db7b535aae446895b3c427300cae9e
Autor:
César R. Balcázar-Zumaeta, Jorge L. Maicelo-Quintana, Geidy Salón-Llanos, Miguel Barrena, Lucas D. Muñoz-Astecker, Ilse S. Cayo-Colca, Llisela Torrejón-Valqui, Efraín M. Castro-Alayo
Publikováno v:
Applied Sciences, Vol 14, Iss 18, p 8476 (2024)
Tropical fruits such as cherimoya, soursop, and pineapple share sugars (glucose, fructose, and sucrose) in common but may differ in the content of other phytochemicals. In the present work, confocal Raman spectroscopy and partial least squares discri
Externí odkaz:
https://doaj.org/article/608cf832814a4c3e9b2ab719b83f5bc2
Autor:
Jheniffer E. Valdivia-Culqui, Jorge L. Maicelo-Quintana, Ilse S. Cayo-Colca, Marleni Medina-Mendoza, Efraín M. Castro-Alayo, César R. Balcázar-Zumaeta
Publikováno v:
Gels, Vol 10, Iss 9, p 561 (2024)
In response to the growing demand for healthier food options, this review explores advances in oleogel systems as an innovative solution to reduce saturated fats in chocolates. Although appreciated for its flavor and texture, chocolate is high in cal
Externí odkaz:
https://doaj.org/article/7bf096ebab83467fae89a0ca24313aff
Autor:
Jorge L. Maicelo-Quintana, Katherine Reyna-Gonzales, César R. Balcázar-Zumaeta, Erick A. Auquiñivin-Silva, Efrain M. Castro-Alayo, Marleni Medina-Mendoza, Ilse S. Cayo-Colca, Italo Maldonado-Ramirez, Miguelina Z. Silva-Zuta
Publikováno v:
Heliyon, Vol 10, Iss 1, Pp e24056- (2024)
Over the past eight years, bee products such as wax, honey, propolis, and pollen have generated intense curiosity about their potential food uses; to explore these possibilities, this review examines the nutritional benefits and notable characteristi
Externí odkaz:
https://doaj.org/article/596b03a8a13248ae9952931320542392
Autor:
César R. Balcázar-Zumaeta, Efraín M. Castro-Alayo, Lucas D. Muñoz-Astecker, Ilse S. Cayo-Colca, Fredy Velayarce-Vallejos
Publikováno v:
Heliyon, Vol 9, Iss 9, Pp e19578- (2023)
Technology forecasting (TF) based on bibliometric tools allows knowing the technological trends of developed topics based on experience and current knowledge, thus anticipating future changes. To reduce hunger and improve nutrition, the food-based to
Externí odkaz:
https://doaj.org/article/fa68a9d88ee84c18a24592cb67388617
Autor:
César R. Balcázar-Zumaeta, Alexa J. Pajuelo-Muñoz, Deisy F. Trigoso-Rojas, Angel F. Iliquin-Chavez, Editha Fernández-Romero, Ives Yoplac, Lucas D. Muñoz-Astecker, Nadia Rodríguez-Hamamura, Ily M. Maza Mejía, Ilse S. Cayo-Colca, Gilson C. A. Chagas-Junior, Jorge L. Maicelo-Quintana, Efrain M. Castro-Alayo
Publikováno v:
Foods, Vol 12, Iss 17, p 3291 (2023)
In current systems, the fermentation spontaneous process produces fermented beans of heterogeneous quality due to the fermentation time. This study demonstrated that the fermentation time should be reduced. For this purpose, the physicochemical param
Externí odkaz:
https://doaj.org/article/32f09c6f19bc46cf82e2787325dc354c
Autor:
Marvin G. Valle-Epquín, César R. Balcázar-Zumaeta, Erick A. Auquiñivín-Silva, Armstrong B. Fernández-Jeri, Guillermo Idrogo-Vásquez, Efraín M. Castro-Alayo
Publikováno v:
Scientia Agropecuaria, Vol 11, Iss 4 (2020)
The Criollo cocoa bean is classified as “fine” or flavor cocoas, being perceived as aromatic or smooth with fruity, raisin, floral, spicy, nutty, molasses, and caramel notes. In the present work, gas chromatography coupled to mass spectrometry wa
Externí odkaz:
https://doaj.org/article/d092a0a4bba249b9b5727794b68d1730
Autor:
César R. Balcázar-Zumaeta, Efraín M. Castro-Alayo, Marleni Medina-Mendoza, Lucas D. Muñoz-Astecker, Llisela Torrejón-Valqui, Roxana J. Rodriguez-Perez, Elizabeth Rojas-Ocampo, Ilse S. Cayo-Colca
Publikováno v:
Preventive Nutrition and Food Science. 27:474-482
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::551d3438b0a38a3d9a21a948b7355d06
https://doi.org/10.3746/pnf.2022.27.4.474
https://doi.org/10.3746/pnf.2022.27.4.474