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

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

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

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