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Determination of theobromine, theophylline and caffeine in cocoa samples by a high-performance liquid chromatographic method with on-line sample cleanup in a switching-column system
ArticleAbstract: A simple reversed-phase high-performance liquid chromatographic method was developed for the determiPalabras claves:caffeine, COCOA, Column-switching, HPLC, Solid-phase extraction, Theobromine, TheophyllineAutores:Brunetto R., Delgado Y., Gómez A., Gutiérrez L., Maximo Gallignani, Ramos G., Romero C., Zambrano A.Fuentes:googlescopusHeadspace gas chromatography-mass spectrometry determination of alkylpyrazines in cocoa liquor samples
ArticleAbstract: This paper proposes a fast, accurate, and quantitative method for alkylpyrazines determination in coPalabras claves:Alkylpyrazines, COCOA, Gas chromatography, headspace, Maillard reaction products, Mass spectrometer detectionAutores:Brunetto R., Cayama Y.D., Gómez A., Gutiérrez L., Maximo Gallignani, Méndez Y.C., Ramos G., Roa S.C., Zambrano A.Fuentes:googlescopusRP-HPLC-DAD determination of free amino acids in cocoa samples during fermentation and roasting
ArticleAbstract: Amino acids (AA) composition in cocoa beans can predict the synthesis of compounds which affect cocoPalabras claves:COCOA, Derivatization, Liquid chromatography, column-switching, Microwave radiationAutores:Ayala C., Clavijo S., Delgado Y., María del Rosario Brunetto, Máximo Gallignani , Orozco W., Zambrano A.Fuentes:googlescopusThe effect of fermentation and roasting on free amino acids profile in Criollo cocoa (Theobroma cacao L.) grown in Venezuela
ArticleAbstract: The development of cocoa flavor and aroma is a complex phenomenon that depends on how the fermentatiPalabras claves:Aroma precursors, BSTFA, Gas chromatography, Hydrophobic amino acids, Mass spectrometry, MICROWAVE, Trimethylsilyl derivativesAutores:Ayala C., Clavijo S., Delgado Y., María del Rosario Brunetto, Maximo Gallignani, Orozco W., Zambrano A.Fuentes:googlescopus