Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa

por Castro-Alayo, Efraín M., Idrogo-Vásquez, Guillermo, Siche, Raúl, Cardenas-Toro, Fiorella P.
Publicado 2019

Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares

por Castro-Alayo, Efraín M., Torrejón-Valqui, Llisela, Cayo-Colca, Ilse S., Cárdenas-Toro, Fiorella P.
Publicado 2021

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

por Fernández-Romero, Editha, Chavez-Quintana, Segundo G., Siche, Raúl, Castro-Alayo, Efraín M., Cardenas-Toro, Fiorella P.
Publicado 2020

Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process

por Castro-Alayo, Efraín M., Torrejón-Valqui, Llisela, Medina-Mendoza, Marleni, Cayo-Colca, Ilse S., Cárdenas-Toro, Fiorella P.
Publicado 2022

Food Technology forecasting: A based bibliometric update in functional chocolates

por Balcázar-Zumaeta, César R., Castro-Alayo, Efraín M., Muñoz-Astecker, Lucas D., Cayo-Colca, Ilse S., Velayarce-Vallejos, Fredy
Publicado 2023

Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties

por Grández-Yoplac, Dorila E., Mori-Mestanza, Diner, Muñóz-Astecker, Lucas D., Cayo-Colca, Ilse S., Castro-Alayo, Efraín M.
Publicado 2021

Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries

por Rojas-Ocampo, Elizabeth, Torrejón-Valqui, Llisela, Muñóz-Astecker, Lucas D., Medina-Mendoza, Marleni, Mori-Mestanza, Diner, Castro-Alayo, Efraín M.
Publicado 2021

Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolate

por Medina-Mendoza, Marleni, Castro-Alayo, Efrain M., Balcazar-Zumaeta, Cesar R., Silva-Zuta, Miguelina Z., Maicelo-Quintana, Jorge L., Cayo-Colca, Ilse S.
Publicado 2023

Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil

por Medina-Mendoza, Marleni, Rodriguez-Pérez, Roxana J., Rojas-Ocampo, Elizabeth, Torrejón-Valqui, Llisela, Fernández-Jeri, Armstrong B., Idrogo-Vásquez, Guillermo, Cayo-Colca, Ilse S., Castro-Alayo, Efraín M.
Publicado 2021

Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Arazá (Eugenia stipitata) Pulp

por Balcázar-Zumaeta, César R., Castro-Alayo, Efraín M., Medina-Mendoza, Marleni, Muñoz-Astecker, Lucas D., Torrejón-Valqui, Llisela, Rodriguez-Perez, Roxana J., Rojas-Ocampo, Elizabeth, Cayo-Colca, Ilse S.
Publicado 2022

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

por Balcázar-Zumaeta, César R., Pajuelo-Muñoz, Alexa J., Trigoso-Rojas, Deisy F., Iliquin-Chavez, Angel F., Fernández-Romero, Editha, Yoplac, Ives, Muñoz-Astecker, Lucas D., Rodríguez-Hamamura, Nadia, Maza Mejía, Ily M., Cayo-Colca, Ilse S., Chagas-Junior, Gilson C. A., Maicelo-Quintana, Jorge L., Castro-Alayo, Efrain M.
Publicado 2023