Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Editha Fernández-Romero"'
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, 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:
Editha Fernández-Romero, Segundo G. Chavez-Quintana, Raúl Siche, Efraín M. Castro-Alayo, Fiorella P. Cardenas-Toro
Publikováno v:
Antioxidants, Vol 9, Iss 2, p 146 (2020)
Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catech
Externí odkaz:
https://doaj.org/article/2629408ba8064b4ab9cd9b4db4dd1568
Autor:
Efraín M. Castro-Alayo, Raúl Siche, Fiorella P. Cardenas-Toro, Editha Fernández-Romero, Segundo G. Chavez-Quintana
Publikováno v:
Antioxidants
Volume 9
Issue 2
Antioxidants, Vol 9, Iss 2, p 146 (2020)
Volume 9
Issue 2
Antioxidants, Vol 9, Iss 2, p 146 (2020)
Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catech
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe5763c345a7a32e652eb39cd411051e
http://europepmc.org/articles/PMC7070796
http://europepmc.org/articles/PMC7070796