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Pectin 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:googlescopusMulti-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules
ArticleAbstract: Numerous fruits are produced in Ecuador, of which about 40% are never eaten. In addition, fresh goatPalabras claves:common strawberry (Fragaria × ananassa), functional beverage, goat milk whey valorisation, multi-objective optimization, Response Surface Methodology, tree-tomato (Solanum betaceum)Autores:Diana Alexandra Nastar Marcillo, Jimmy Nuñez, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Nicolás Sebastián Pinto Mosquera, Rosario C. Espín-Valladares, Valeria Olmedo-GalarzaFuentes:googlescopusMulti-Objective Statistical Optimization of Pectinolytic Enzymes Production by an Aspergillus sp. on Dehydrated Coffee Residues in Solid-State Fermentation
ArticleAbstract: Pectinolytic enzymes are a group of enzymes widely used in the food industry. They can be obtained tPalabras claves:Aspergillus sp, coffee residues, pectinolytic enzymes, Response Surface Methodology, solid-state fermentationAutores:Brayan Santiago Chávez Arias, Jimmy Nuñez, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Juan Carlos De la Vega Quintero, Santiago Zárate BacaFuentes:googlescopusMultiple-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:googlescopus