Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Diego Armando Tuárez García"'
Autor:
Cyntia Yadira Erazo Solorzano, Diego Armando Tuárez García, Carlos Edison Zambrano, José Manuel Moreno-Rojas, Raquel Rodríguez Solana
Publikováno v:
Plants, Vol 12, Iss 22, p 3904 (2023)
The present work was conducted to evaluate the volatile profile of Ecuadorian Forastero, CCN-51, ETT103 and LR14 cocoa beans during traditional fermentation in laurel wood boxes followed by a sun-drying process. Fifty-six volatiles were identified wi
Externí odkaz:
https://doaj.org/article/4e8f9c13de2c408f9247a42380cbc320
Autor:
Cyntia Yadira Erazo Solorzano, Vincenzo Disca, José Manuel Muñoz-Redondo, Diego Armando Tuárez García, Mónica Sánchez-Parra, Manuel Danilo Carrilo Zenteno, José Manuel Moreno-Rojas, Raquel Rodríguez-Solana
Publikováno v:
Foods, Vol 12, Iss 5, p 1065 (2023)
Cocoa (Theobroma cacao L.) is one of the most widely consumed edible seeds in the world affected by on-farm processing. This study investigated the effect of different drying techniques, namely oven drying (OD), sun drying (SD), and a modification of
Externí odkaz:
https://doaj.org/article/ce5f089ecdcb401ab9468b456db843f5
Autor:
José Manuel Moreno-Rojas, Cyntia Yadira Erazo Solorzano, Diego Armando Tuárez García, Gema Pereira-Caro, José Luis Ordóñez Díaz, José Manuel Muñoz–Redondo, Raquel Rodríguez-Solana
Aiming to improve the quality of cocoa, preconditioning of cocoa after harvesting and before fermentation has become an on-farm processing step of great interest in recent times. The present work aimed to evaluate the influence of a pre-drying proces
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59ead83ba7dff7bdf97db387e8885551
https://hdl.handle.net/10400.1/19822
https://hdl.handle.net/10400.1/19822
Autor:
Ángel Oliverio Fernández Escobar, Cyntia Yadira Erazo Solórzano, Carlos Vicente Torres Segarra, Emma Danielly Torres Navarrete, Diego Armando Tuárez García, Raúl Gilberto Díaz Ocampo
Publikováno v:
Ciencia y Tecnología. 15:25-33
Los mucílagos vegetales tradicionalmente usados para clarificar jugos de caña de azúcar provienen del balso, el guácimo y cadillo, aunque también se puede aprovechar la cáscara de cacao. El objetivo fue establecer el estado de madurez, condici
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2a3a7b2edb05213169323a2717b4b45
https://doi.org/10.18779/cyt.v15i1.540
https://doi.org/10.18779/cyt.v15i1.540
Autor:
Diego Armando Tuárez-García, Hugo Galván-Gámez, Cyntia Yadira Erazo Solórzano, Carlos Edison Zambrano, Raquel Rodríguez-Solana, Gema Pereira-Caro, Mónica Sánchez-Parra, José M. Moreno-Rojas, José L. Ordóñez-Díaz
Publikováno v:
Plants, Vol 12, Iss 15, p 2780 (2023)
The banana is a tropical fruit characterized by its composition of healthy and nutritional compounds. This fruit is part of traditional Ecuadorian gastronomy, being consumed in a wide variety of ways. In this context, unripe Red Dacca banana samples
Externí odkaz:
https://doaj.org/article/1828a1bc950741bfb927cc08a7354811