In the present research work, the influence on the chemical properties during the fermentation of a mixture of fine aroma cocoa and CCN-51 (Theobroma cacao L.), such as soluble solids, pH and polyphenols, was analyzed, in ...

Copper nanoparticles in the agricultural industry are of extremely important consideration. It is known that nanotechnology handles various types of materials, whether synthetic, molecular, atomic or natural. This technology, ...

In the present study, the effect of the cocoa variety on the bromatological and sensory characteristics of three varieties of liquor was investigated: national, trinitario and forastero, carrying out an evaluation of the ...

This research aimed to develop a fruit snack enriched with vitamin C and banana peel as a source of fiber through forced air dehydration, to offer a stable product rich in antioxidants. Using "Tommy Atkins" mango and "Ananas ...

The aim of this study was to develop a coating using acetylated starch from Cavendish banana and rosemary essential oil (Salvia rosmarinus) to investigate its impact on the preservation parameters of cherry tomato (Solanum ...

This research work analyzed the physicochemical properties of fine aroma cocoa (Theobroma cacao L.), such as pH, soluble solids, acidity, reducing sugars, lactic acid and total phenol content, where data were taken daily. ...

The use of ethyl acetate as an alternative to replace n-hexane in order to obtain of oil from Sacha Inchi seeds was evaluated; in this way, the oil was extracted from Sacha Inchi seed oil, previously ground, by organic ...

Pectin is a food additive that, due to its functionality, is used in the production of different food products and is mainly obtained from citrus fruits and apples. The objective of this titration work was the extraction ...