A5004111714- Food Chemistry and Fat Analysis
- Botanical Research and Applications
- Environmental and Ecological Studies
- Banana Cultivation and Research
- Biochemical Analysis and Sensing Techniques
- Soil Science and Environmental Management
- Phytochemicals and Antioxidant Activities
- Agricultural and Food Sciences
- Seed and Plant Biochemistry
- Cocoa and Sweet Potato Agronomy
- Insect and Arachnid Ecology and Behavior
- Insect Utilization and Effects
- Food composition and properties
- Postharvest Quality and Shelf Life Management
- Proteins in Food Systems
- Polysaccharides and Plant Cell Walls
- Animal and Plant Science Education
- Potato Plant Research
- Microbial Metabolites in Food Biotechnology
University of Guayaquil
2020-2024
Universitat Politècnica de València
2017
Introduction. Cocoa (Theobroma cacao L.) originates from Ecuador. It is one of the oldest foods in world. The fact that cocoa main component chocolate industry makes it most quoted raw materials today. chemical, physical, microbiological, and sensory properties determine its quality and, as a result, economic nutritional value. research objective was to conduct detailed analysis fermentation process study transformations this material subjected during processing.
 Study objects methods....
The growing consumer trend toward healthier foods has challenged the food industry to constantly innovate and offer alternatives that meet demand for products appealing senses providing attractive health benefits. Quinoa, a gluten-free pseudocereal with high protein content, kiwi, fruit pleasant taste vitamin C exemplify this shift. Conversely, watermelon, widely consumed fruit, yields fiber-rich by-product in its rind, often discarded not fully utilized. Following trend, research aims take...
Sacha inchi seed (Plukenetia volubilis) has long been used for its high protein content and essential fatty acids (omega 3, 6 9). After obtaining the oil, a by-product called dry cake is generated, recent studies have shown that this cake, which generally wasted, content. In investigation, residue from oil extraction Inchi was used, dried subjected to several treatments (dehydration, grinding sieving) obtain fine flour. To product, chemical physical analyzes were performed (moisture,...
Abstract Agricultural by-products are relevant sources of valuable bioactive compounds, such as fiber, which its regular ingestion is associated with health benefits. This study evaluated the chemical, microbiological, and sensory properties ice cream using sugarcane bagasse a partial fat replacer fiber-enrichment component. Three formulations containing 15% (T1); 20% (T2) 25% (T3) sieved dried fiber were produced compared against control (C) without including by-product. Fat content...
INTRODUCCIÓN. El cacao es una materia prima producida principalmente en varios países de América, África y Asia. cultivo las principales actividades socio-económicas, el Ecuador, siendo primer exportador fino aroma grano América. OBJETIVO. presente artículo tiene como objetivo la revisión investigaciones que analicen problemática del contenido cadmio, plomo, arsénico níquel los suelos plantaciones productos derivados cacao. MÉTODO. Se realizó sistemática consultando 18 artículos bases datos....