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Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products
ArticleAbstract: The aim of this work was to determine the chemical, technological and in vitro antioxidant propertiePalabras claves:antioxidant, Co-product, COCOA, FiberAutores:J. Figueroa Hurtado, J. Pérez, Jorge G. Figueroa, M Torres Castro, M. Meneses Chamba, M. Viuda, Miguel Meneses, Paulina Torres-Castro, Pérez-álvarez J.Á., R. Martinez Espinosa, Ruth Irene Martínez-Espinosa, Viuda-Martos M.Fuentes:googlerraaescopusEvaluation of SDE, SFE and SPME/GC-MS for extraction and determination of aroma compounds from Vilcabamba - Ecuadorian roasted coffee
ArticleAbstract: The aim of this study was to compare the usefulness of three extraction methods: solid-phase microexPalabras claves:Aroma, Roasted coffee, SCF, SDE, SPME, VilcabambaAutores:Jorge G. Figueroa, Vargas L.F.Fuentes:googlescopusOptimization of drying process and pressurized liquid extraction for recovery of bioactive compounds from avocado peel by-product
ArticleAbstract: The aim of the present study was to optimize the extraction of phenolic compounds in avocado peel usPalabras claves:Avocado peel, Drying, HPLC-DAD-ESI-TOF-MS, PHENOLIC COMPOUNDS, Pressurized liquid extractionAutores:Borrás-Linares I., Jorge G. Figueroa, Lozano-Sánchez J., Quirantes-Piné R., Segura-Carretero A.Fuentes:googlescopusVolatile Compound Characterization of Coffee (Coffea arabica) Processed at Different Fermentation Times Using SPME–GC–MS
ArticleAbstract: Coffee is a beverage that is consumed due to its flavor and fragrance. In this investigation, we demPalabras claves:Coffee, GC–MS, postharvest, SPME, Volatile compoundsAutores:Gustavo Galarza, Jorge G. FigueroaFuentes:googlescopus