Articulos del Cacao

DESARROLLO DE INNOVACIONES TECNOLÓGICAS PARA EL MANEJO INTEGRAL SUSTENTABLE DEL CULTIVO DE CACAO

Articulos sobre cacao

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The cocoa aroma potential is one of the most important qualitative attributes that determine the ec... Leer más

Fermented cocoa beans can be described as a complex matrix that integrates the chemical history of b... Leer más

Glutelin fraction from cocoa almond was hydrolyzed with alcalase for the production of hydrolysates.... Leer más

The cocoa bean (Theobroma cacao L.) is one of main crops grown in the southwest of Mexico and this... Leer más

Different volatile and non-volatile compounds produced during the fermentation-drying process are co... Leer más

Recently, proteins and peptides have become an added value to foodstuffs due to new knowledge about... Leer más

This study aimed at determining the effect of cocoa proteins (CP) on the blood pressure, using in s... Leer más

The aim of this study was to determine the pancreatic lipase (PL) inhibitory eect of cocoa protein... Leer más

The objective of this work was to evaluate if Cocoa Proteins (CP) from the cocoa-bean were able to r... Leer más

A novel nanocomposite whey protein-based film with nanoemulsified cocoa liquor (CL) was prepared us... Leer más

There is a growing interest in the identification of chemometric markers that allow the distinction... Leer más

The consumption of cocoa products, contributes to human nutrition and health benefits attributed to... Leer más