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Multiple-objective optimization of lactic-fermentation parameters to obtain a functional-beverage candidate
ArticleAbstract: Background: Whey is the most abundant by-product of the cheese industry. It is estimated that it conPalabras claves:Central-composite design, Cheese industry, Fermented milk drink, Functional-beverage, Kefir grains, lactic acid bacteria, Lactic fermentation, Response Surface Methodology, Whey powder, YeastAutores:Jimmy Nuñez, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Paola M. Alvarado-Cóndor, Rosario C. Espín-ValladaresFuentes:googlescopusPectin Extraction from Residues of the Cocoa Fruit (Theobroma cacao L.) by Different Organic Acids: A Comparative Study
ArticleAbstract: Ecuador is the world’s fifth largest cocoa producer, generating hundreds of tons of residues from thPalabras claves:central composite design, citric acid, cocoa pod husk valorisation, fumaric acid, malic acid, Pectin, Response Surface MethodologyAutores:Hortensia Rodriguez Cabrera, Jenny Paola Jarrín-Chacón, Jimmy Nuñez, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Luis Armando Manosalvas-Quiroz, Rosario C. Espín-ValladaresFuentes:googlescopusThe extended methylene blue reduction test and milk quality
ArticleAbstract: Introduction. This study aimed to evaluate the quality of milk produced by six cattlemen's associatiPalabras claves:dairy cattle, Dairy industry, Microorganisms, Raw milk, somatic cellsAutores:Edmundo Recalde-Posso, Holger Pineda-Flores, Holguer Pineda-Flores, Jimmy Cuaran-Guerrero, Jimmy Nuñez, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Lucía Yépez-Vásquez, Luis E. Trujillo, Mayra Pérez-Lomas, Milton J. Cuaran-Guerrero, Rosario C. Espín-ValladaresFuentes:googlescopus