Zobrazeno 1 - 6
of 6
pro vyhledávání: '"James Quiroz"'
Autor:
Wilma Llerena, Iván Samaniego, Christian Vallejo, Adner Arreaga, Billy Zhunio, Zomayra Coronel, James Quiroz, Ignacio Angós, Wilman Carrillo
Publikováno v:
Foods, Vol 12, Iss 13, p 2583 (2023)
The aim of the study was to determine the profile of bioactive compounds in cocoa residues (mucilage and bean shells), and to evaluate their antioxidant activity in two cocoa varieties, Nacional X Trinitario type (Fine Aroma) and the variety CCN-51.
Externí odkaz:
https://doaj.org/article/65ac4f7d4b4b443385788a19f9a7d97b
Publikováno v:
Bionatura. 8:1-5
Ecuador is the leading producer and exporter of fine cocoa, with plantations over 80 years old, preserving distinctive aroma and flavor characteristics. The research objective was to screen the genetic variability of a collection of National cocoa fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15372f160747fbe69227acd6ab7102ec
https://doi.org/10.21931/rb/2023.08.01.31
https://doi.org/10.21931/rb/2023.08.01.31
Autor:
Carrillo, Wilma Llerena, Iván Samaniego, Christian Vallejo, Adner Arreaga, Billy Zhunio, Zomayra Coronel, James Quiroz, Ignacio Angós, Wilman
Publikováno v:
Foods; Volume 12; Issue 13; Pages: 2583
The aim of the study was to determine the profile of bioactive compounds in cocoa residues (mucilage and bean shells), and to evaluate their antioxidant activity in two cocoa varieties, Nacional X Trinitario type (Fine Aroma) and the variety CCN-51.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::11f158002ffb0193d890482fc442a10b
Autor:
Cristina García-Viguera, Carmen Rosales, Pedro Mena, Iván Samaniego, Susana Espín, Wilman Carrillo, James Quiroz
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Cocoa presents a high fat content and a unique fatty acid profile defining its technological and nutritional properties. This study evaluated the fat content and fatty acid composition of Nacional cocoas, a worldwide recognised “fine” variety, co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b123689a269ad03ada03da64745d607
Autor:
James Quiroz, Iván Samaniego, Susana Espín, Cristina García-Viguera, Wilman Carrillo, Pedro Mena, Bladimir Ortiz
Publikováno v:
Journal of Food Composition and Analysis. 88:103448
Nacional is a worldwide recognized Ecuadorian cocoa variety. However, little is known regarding its phytochemical profile and how the production area influences its nutritional quality. The contents of methylxanthines (caffeine and theobromine), tota
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44faa9378d347b92ceb6b8ba1a93820c
https://doi.org/10.1016/j.jfca.2020.103448
https://doi.org/10.1016/j.jfca.2020.103448
Autor:
Dominique Crouzilat, Sophie Flipo, Vincent Petiard, Estelle Lerceteau, James Quiroz, Jorge Soria
Publikováno v:
Euphytica. 95:77-87
The quality of Ecuadorian cacao is presently threatened by the introduction of hybrid material. An estimation of genetic diversity in Ecuador is required in order to avoid the loss of fine flavored cocoa. Genetic variability amongst 60 Ecuadorian gen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::597a0f43f0e429f6f86f30b6ee1a1ac3
https://doi.org/10.1023/a:1002993415875
https://doi.org/10.1023/a:1002993415875