Relationship between the Fungal Incidence, Water Activity, Humidity, and Aflatoxin Content in Maize Samples from the Highlands and Coast of Ecuador

Autor: Héctor Abel Palacios, Andrieli Stefanello, Margarita Susana García Gavilánez, Dicke Alejandro Castro Demera, Marcelo Valle Garcia, Wilson Arturo Vásquez Castillo, Marcelo Alejandro Almeida Marcano, Iván Rodrigo Samaniego Maigua, Marina Venturini Copetti

Publikováno v: Toxins, Vol 14, Iss 3, p 196 (2022)

This study evaluated the fungal incidence through direct plating in Agar Dichloran Glycerol, and the presence of aflatoxins in maize samples from the Highlands and Coast of Ecuador by HPLC, investigating the influence of the temperature, altitude, wa

Externí odkaz: https://doaj.org/article/70c035eb446147f0b39b46fea2ee0333

Analysis of sugars and chlorogenic acid in coffee harvested at different ripening stages and after processing

Autor: Rosa Elena Pertierra, Héctor Abel Palacios, Rogeria Assis dos Santos, Marcelo Alexandre Prado

Publikováno v: Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Brazilian Journal of Food Technology, Volume: 21, Article number: e2017163, Published: 29 OCT 2018
Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL

Resumo Componentes como açúcares e ácidos clorogênicos, que são acumulados durante a maturação dos grãos de café, possuem importante papel na qualidade da bebidanão somente atribuído a sua alta concentração, mas também às alterações

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23f40cc5983812c40ad1763d80be874d
https://doi.org/10.1590/1981-6723.16317