Cocoa mucilage from nacional and trinitario varieties for cocoa jelly production

Cocoa mucilage from nacional and trinitario varieties for cocoa jelly production

We evaluated the effect of three recipes for jelly production using cocoa mucilage. We selected the best treatment in terms of the physical-chemical and organoleptic characteristics. We used two mucilage varieties (Nacional and CCN-51) and three levels of sugar plus pectin (35, 40, 45% sugar +0.5% p...

Furkejuvvon:

Bibliográfalaš dieđut
Váldodahkki:	Vallejo Torres, Christian Amable (author)
Eará dahkkit:	Díaz Ocampo, Raul (author), Morales Rodríguez, Wiston (author), Soria Velasco, Román (author), Vera Chang, Jaime Fabian (author), Baren Cedeño, Carlos (author)
Materiálatiipa:	article
Giella:	spa
Almmustuhtton:	2016
Liŋkkat:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/116
Fáddágilkorat:	Lasit fáddágilkoriid Eai fáddágilkorat, Lasit vuosttaš fáddágilkora!

Geahča maid

Cocoa mucilage from nacional and trinitario varieties for cocoa jelly production
Dahkki: Vallejo Torres, Christian Amable
Almmustuhtton: (2016)

Influence of cocoa mucilage (Theobroma cacao) on the physicochemical and sensory characteristics of craft beer
Dahkki: Pilligua, Ronald Luigi
Almmustuhtton: (2021)

Influence of cocoa mucilage (Theobroma cacao) on the physicochemical and sensory characteristics of craft beer
Dahkki: Pilligua, Ronald Luigi
Almmustuhtton: (2021)

Use and evaluation of a non-alcoholic beverage based on cocoa mucilage and placenta of Thoebroma cacao L, Ananas comosus and mango Mangifera indica
Dahkki: Loor Vélez , Yelitza Marianela
Almmustuhtton: (2023)

Effect of co-fermentation of probiotic microorganisms and fruit pulps in the cocoa beans of the ccn-51 variety
Dahkki: Vizcaíno Almeida, Camila Raquel
Almmustuhtton: (2020)

VALORIZATION OF COCOA BY PRODUCTS: APPLICATIONS AND PERSPECTIVES IN THE FOOD INDUSTRY
Dahkki: Chico, Mayra Fernanda
Almmustuhtton: (2022)

TYPE NACIONAL COCOA CLONE PRODUCTIVITY IN AN AREA OF TROPICAL RAINFOREST IN LOS RÍOS, ECUADOR
Dahkki: Sánchez Mora, Fernando David
Almmustuhtton: (2014)

The Cocoa Production Systems of the Shushufindi Canton and its Resilience to Climate Change
Dahkki: Albiño Cargua, Jose Iván
Almmustuhtton: (2020)

The role of technology in the cocoa and chocolate production process in a development organization
Dahkki: Abad Merchán, Guido Andrés
Almmustuhtton: (2020)

Selection of self-compatible progenies of high productivity cocoa in the Ecuadorian coast
Dahkki: Quinaluisa Morán, César
Almmustuhtton: (2021)

Sensory profile of genotypes of cocoa (Theobroma cacao L.) in the parish of Valle Hermoso-Ecuador
Dahkki: Vallejo Torres, Christian Amable
Almmustuhtton: (2018)

Sensory profile of genotypes of cocoa (Theobroma cacao L.) in the parish of Valle Hermoso-Ecuador
Dahkki: Vallejo Torres, Christian Amable
Almmustuhtton: (2018)

Incidence of pollinating agents on the fertilization of the cocoa flower (Theobroma cocoa L.)
Dahkki: García García, Vianka Stéfany
Almmustuhtton: (2022)

Incidence of pollinating agents on the fertilization of the cocoa flower (Theobroma cocoa L.)
Dahkki: García García, Vianka Stéfany
Almmustuhtton: (2022)

Potencial productivo de clones experimentales de cacao tipo “Nacional”: Productive potential of experimental “nacional” cocoa clones
Dahkki: Proaño Vinces, Oscar Henry
Almmustuhtton: (2015)

Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products
Dahkki: Viuda, M.
Almmustuhtton: (2012)

Comparison of 3M-Petrifilm TM and conventional methods for quick counting of aerobics in cocoa products
Dahkki: Intriago Bermúdez, Dariel
Almmustuhtton: (2018)

Comparison of 3M-Petrifilm TM and conventional methods for quick counting of aerobics in cocoa products
Dahkki: Intriago Bermúdez, Dariel
Almmustuhtton: (2018)

Cosmeceuticals products based on Cocoa Pod nanocellulose and Bioactive compounds with potential UV blocking activity
Dahkki: Cevallos Guanopatín, Andrea María
Almmustuhtton: (2022)

In situ characterization of the morphological variability in cocoa (Theobroma cacao L.) from Pastaza Province
Dahkki: Pérez Garcia, Guillermo
Almmustuhtton: (2015)

Chain of nacional cocoa marketing in Los Rios province in Ecuador
Dahkki: Morales Intriago, Fátima
Almmustuhtton: (2018)

Antimicrobial effect of cocoa peels aqueous extracts and cocoa seeds (Theobroma Cacao) In a streptococcus mutans strain: In vitro study
Dahkki: Sucuzhañay Mora, Miryan Alexandra
Almmustuhtton: (2018)

Plan de negocio : "Cocoa Bakery".
Dahkki: Carbo Varas, Miguel Angel
Almmustuhtton: (2010)

Physical properties of edible films made from peels: banana, cassava, and sweet potato, with cocoa extract
Dahkki: Otero Tuárez, Víctor Oswaldo
Almmustuhtton: (2024)

Physical properties of edible films made from peels: banana, cassava, and sweet potato, with cocoa extract
Dahkki: Otero Tuárez, Víctor Oswaldo
Almmustuhtton: (2024)

Elaboration of Aged Liquor with National Cocoa Almonds (Theobroma cacao L.) residual from the export classification
Dahkki: Fernández Escobar, Ángel Oliverio
Almmustuhtton: (2021)

Chemical quality of national type cocoa (Theobroma Cacao L.) from Valle Hermoso parish – Ecuador
Dahkki: Morales Rodríguez, Wiston Javier
Almmustuhtton: (2024)

Effectiveness of biochar and biofertilizers in the growth and quality of cocoa seedlings
Dahkki: Cargua Chávez, Jessica Elizabeth
Almmustuhtton: (2020)

Effectiveness of biochar and biofertilizers in the growth and quality of cocoa seedlings
Dahkki: Cargua Chávez, Jessica Elizabeth
Almmustuhtton: (2020)

Evaluation of the Energy Storage Capacity of Cocoa Lignocellulosic Material.
Dahkki: Rosero, M.V.
Almmustuhtton: (2024)

Phenotypic variation and selection of high performance cocoa genotypes in Ecuador
Dahkki: Sotomayor Cantos, Ignacio Antonio
Almmustuhtton: (2017)

Photosynthetic activity of ten national cocoa clones and their relationship to yield
Dahkki: Tezara Fernández, Wilmer Adelso
Almmustuhtton: (2020)

Effect of cocoa processing on the content and antioxidant activity of phenolic compounds
Dahkki: Santacruz Terán, Stalin Gustavo
Almmustuhtton: (2021)

Phenotypic variation and selection of high performance cocoa genotypes in Ecuador
Dahkki: Sotomayor Cantos, Ignacio Antonio
Almmustuhtton: (2017)

Photosynthetic activity of ten national cocoa clones and their relationship to yield
Dahkki: Tezara Fernández, Wilmer Adelso
Almmustuhtton: (2020)

Effect of cocoa processing on the content and antioxidant activity of phenolic compounds
Dahkki: Santacruz Terán, Stalin Gustavo
Almmustuhtton: (2021)

Adsorption dynamics of Cd2+(aq) on microwave-synthetized pristine biochar from cocoa pod husk: Green, experimental, and DFT approaches.
Dahkki: Correa Abril, Jhonny
Almmustuhtton: (2024)

PHYSICAL–CHEMICAL AND SENSORY ATTRIBUTES OF THE COCOA NACIONAL (Theobroma cacao L.) FIFTEEN CLONE BEANS IN ECUADOR
Dahkki: Vera Chang, Jaime Fabian
Almmustuhtton: (2015)

Cocoa on the Ecuadorian coast: a study of its cultural and economic dimension
Dahkki: Abad, Andrés
Almmustuhtton: (2020)

Natural and cultural landscape of fine cocoa as part of the agrotourism offer in Manabí
Dahkki: Andrade Alcívar, Luis Dionicio
Almmustuhtton: (2015)