The challenges of a sustainable cocoa value chain: A study of traditional and 'fine or flavour' cocoa produced by the kichwas in the ecuadorian Amazon region

Autor: Oswaldo Viteri Salazar, Sara Latorre, Michael Zambrano Godoy, Maribel Alexandra Quelal-Vásconez

Publikováno v: Journal of Rural Studies. 98:92-100

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3bfb3226e9f30d0850f83bbd46389e73
https://doi.org/10.1016/j.jrurstud.2023.01.015

Automatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics

Autor: Maribel Alexandra Quelal-Vásconez, Riccardo Macchioni, Greta Livi, Édgar Pérez-Esteve, María Jesús Lerma-García, Pau Talens, José Manuel Barat, Mikael Agerlin Petersen, Rasmus Bro

Publikováno v: Quelal-Vásconez, M A, Macchioni, R, Livi, G, Pérez-Esteve, É, Lerma-García, M J, Talens, P, Barat, J M, Petersen, M A & Bro, R 2022, ' Automatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics ', Food Chemistry, vol. 389, 133074 . https://doi.org/10.1016/j.foodchem.2022.133074

A total of 56 key volatile compounds present in natural and alkalized cocoa powders have been rapidly evaluated using a non-target approach using stir bar sorptive extraction gas chromatography mass spectrometry (SBSE-GC–MS) coupled to Parallel Fac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67b847ac5a8f6e3104522f28b8a643ad
https://curis.ku.dk/portal/da/publications/automatic-and-nontargeted-analysis-of-the-volatile-profile-of-natural-and-alkalized-cocoa-powders-using-sbsegcms-and-chemometrics(833df58b-c99b-40b6-aa19-e3e8bb953650).html

Reducing environmental pressures produced by household food waste: initiatives and policy challenges

Autor: Xavier Oña Serrano, Oswaldo Viteri Salazar, Juan José Cadillo Benalcázar, Xavier Buenaño Guerra, Maribel Alexandra Quelal Vásconez

Publikováno v: International Journal of Environment and Sustainable Development. 1:1

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::843b2fb9c1003cbbd72600cd0a14b75f
https://doi.org/10.1504/ijesd.2022.10048771

Rapid fraud detection of cocoa powder with carob flour using near infrared spectroscopy

Autor: A. Arnau-Bonachera, Édgar Pérez-Esteve, José M. Barat, Maribel Alexandra Quelal-Vásconez, Pau Talens

Publikováno v: CEU Repositorio Institucional
Fundación Universitaria San Pablo CEU (FUSPCEU)
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

[EN] Cocoa powder is a highly valuable global product that can be adulterated with low-cost raw materials like carob flour as small amounts of this flour would not change the color, aroma and taste characteristics of the final product. Rapid methods,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c008220d77a33f360356f1a25b01e778
http://hdl.handle.net/10637/10495