Mostrando 10 resultados de: 10
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Foods(2)
11th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2020(1)
Advances in Food and Nutrition Research(1)
Agricultural, Forestry and Bioindustry Biotechnology and Biodiscovery(1)
Journal of Food Engineering(1)
Área temáticas
Microorganismos, hongos y algas(4)
Tecnología de las bebidas(3)
Alimentación y bebidas(2)
Bioquímica(1)
Dirección general(1)
In vitro fermentation kinetics of an antarctic yeast and suitability for beer production
Conference ObjectAbstract: Beer is one of the most consumed fermented beverages worldwide and the demand of high-quality low-alPalabras claves:Bioprospecting, Candida sake, Rosso modelAutores:Andrea Morales, Christian Guarco, Juan Manuel Cevallos-CevallosFuentes:scopusMetabolomic analysis in food science: a review
ReviewAbstract: Metabolomics has emerged as an important tool in many disciplines such as human diseases and nutritiPalabras claves:Autores:Danyluk M., Etxeberria E., Juan Manuel Cevallos-Cevallos, Reyes-De-Corcuera J.I., Rodrick G.Fuentes:googlescopusMetabolomics in Food Science
Book PartAbstract: Metabolomics, the newest member of the omics techniques, has become an important tool in agriculturePalabras claves:FOOD, Metabolomics, Microbiology, Quality, safety, ToxicologyAutores:Juan Manuel Cevallos-Cevallos, Reyes-De-Corcuera J.I.Fuentes:googlescopusMicrobial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation
ArticleAbstract: Cacao demand is continuously increasing, and variations in cacao prices have been associated with thPalabras claves:aroma compounds, cacao bean fermentation, Nacional cacao, Trinitario cacaoAutores:Cynthia Sulay Zambrano-Vera, Joel Tigrero-Vaca, Juan Manuel Cevallos-Cevallos, Liao H.L., Lorena Monserrate Maggi, María Gabriela Maridueña-Zavala, Mónica Prado-LinceFuentes:googlescopusMicrobiological quality of high-demand food from three major cities in ecuador
ArticleAbstract: Bacterial foodborne diseases are among the most important public health issues worldwide, but in EcuPalabras claves:Aerobic mesophile, Coliform, ESCHERICHIA coli, food safety, LISTERIA MONOCYTOGENES, salmonellaAutores:Enrique Salazar-Llorente, Gu G., Ivette Sornoza, Johana Ortíz-Ulloa, Juan Manuel Cevallos-Cevallos, María Gabriela Maridueña-Zavala, María Morales, Nou X., Pedro Maldonado-AlvaradoFuentes:googlescopusTraditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity
ReviewAbstract: The development of early civilizations was greatly associated with populations’ ability to exploit nPalabras claves:cacao, champús, chicha, Coffee, microbial fermentation, Starter culture, traditional foodsAutores:Jenny Ruales, Juan Manuel Cevallos-Cevallos, Luis Santiago Guerra, Weckx S.Fuentes:googlescopusTray dryer design under feed uncertainty: A case study on a nutraceutical beverage
ArticleAbstract: Feed characterization in the food industry has significant variability due to the complexity of itsPalabras claves:Feed uncertainty, Nutraceutical beverage, sizing, Tray dryerAutores:Alexander Espinoza, Galatro D., Ivan Chóez-Guaranda, Juan Manuel Cevallos-Cevallos, Patricia Manzano Santana, Santiago D. Salas, Yris GonzálezFuentes:scopus“ reingeniería del proceso de elaboración de galletas fermentadas tipo cracker
Bachelor ThesisAbstract: Para la fabricación de galletas fermentadas son necesarios tres tipos de procesos: físicos, químicosPalabras claves:FINALMENTE SE, PROCEDIÓ A REALIZAR UN ESTUDIO DE COSTOS COMPARATIVO ENTRE EL PROCESO ACTUAL Y EL SUGERIDO, A FIN DE EVALUAR LA CONVENIENCIA DE ESTE PROYECTO.Autores:Juan Manuel Cevallos-CevallosFuentes:rraaeTemperature profiles during the fermentation of Cacao 'Nacional' to understand chocolate quality
Book PartAbstract: The quality of chocolate is affected by a multitude of factors including cacao cultivar, maturity, fPalabras claves:Cacao 'Nacional', Chocolate quality, Fermentation, Temperature profilesAutores:Juan Manuel Cevallos-Cevallos, María Gabriela Maridueña-Zavala, Noël J., Pastorelly D., Pérez R., Reyes-De-Corcuera J.I., Victor HernándezFuentes:scopusTime-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans
ArticleAbstract: Chocolate is one of the most consumed foods worldwide and cacao fermentation contributes to the uniqPalabras claves:Autores:Gysel L., Juan Manuel Cevallos-Cevallos, María Gabriela Maridueña-Zavala, María José Molina-MirandaFuentes:scopus