Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa by Efraín M. Castro-Alayo, Guillermo Idrogo-Vásquez, Raúl Siche, Fiorella P. Cardenas-Toro

Get full text

Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares by Efraín M. Castro-Alayo, Llisela Torrejón-Valqui, Ilse S. Cayo-Colca, Fiorella P. Cárdenas-Toro

Get full text

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa by Editha Fernández-Romero, Segundo G. Chavez-Quintana, Raúl Siche, Efraín M. Castro-Alayo, Fiorella P. Cardenas-Toro

Get full text

Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process by Efraín M. Castro-Alayo, Llisela Torrejón-Valqui, Marleni Medina-Mendoza, Ilse S. Cayo-Colca, Fiorella P. Cárdenas-Toro

Get full text

Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties by Dorila E. Grández-Yoplac, Diner Mori-Mestanza, Lucas D. Muñóz-Astecker, Ilse S. Cayo-Colca, Efraín M. Castro-Alayo

Get full text

Food Technology forecasting: A based bibliometric update in functional chocolates by César R. Balcázar-Zumaeta, Efraín M. Castro-Alayo, Lucas D. Muñoz-Astecker, Ilse S. Cayo-Colca, Fredy Velayarce-Vallejos

Get full text

Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries by Elizabeth Rojas-Ocampo, Llisela Torrejón-Valqui, Lucas D. Muñóz-Astecker, Marleni Medina-Mendoza, Diner Mori-Mestanza, Efraín M. Castro-Alayo

Get full text

Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolate by Marleni Medina-Mendoza, Efrain M. Castro-Alayo, Cesar R. Balcazar-Zumaeta, Miguelina Z. Silva-Zuta, Jorge L. Maicelo-Quintana, Ilse S. Cayo-Colca

Get full text

The roasting process and place of cultivation influence the volatile fingerprint of Criollo cocoa from Amazonas, Peru by Marvin G. Valle-Epquín, César R. Balcázar-Zumaeta, Erick A. Auquiñivín-Silva, Armstrong B. Fernández-Jeri, Guillermo Idrogo-Vásquez, Efraín M. Castro-Alayo

Get full text

Aceites esenciales de plantas nativas del Perú: Efecto del lugar de cultivo en las características fisicoquímicas y actividad antioxidante by Efraín M. Castro–Alayo, Segundo G. Chávez–Quintana, Erick A. Auquiñivín-Silva, Armstrong B. Fernández-Jeri, Otilia Acha-De la Cruz, Nadia Rodríguez-Hamamura, Guadalupe Olivas-Orozco, David Roberto Sepúlveda-Ahumada

Get full text

Potential application of bee products in food industry: An exploratory review by Jorge L. Maicelo-Quintana, Katherine Reyna-Gonzales, César R. Balcázar-Zumaeta, Erick A. Auquiñivin-Silva, Efrain M. Castro-Alayo, Marleni Medina-Mendoza, Ilse S. Cayo-Colca, Italo Maldonado-Ramirez, Miguelina Z. Silva-Zuta

Get full text

Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization by 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

Get full text