Publicación:
Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
| dc.contributor.author | Castro Alayo, Efraín Manuelito | es_PE |
| dc.contributor.author | Torrejón-Valqui Lliseli | es_PE |
| dc.contributor.author | Medina-Mendoza, Marleni | es_PE |
| dc.contributor.author | Cayo-Colca, Ilse Silvia | es_PE |
| dc.contributor.author | Cárdenas Toro, Fiorella | es_PE |
| dc.date.accessioned | 2024-05-30T23:13:38Z | |
| dc.date.available | 2024-05-30T23:13:38Z | |
| dc.date.issued | 2021 | |
| dc.description | This research was funded by the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica-Concytec (Project: Equipamiento Científico 2018-01/E044-2018-01-BM, Contrato N◦ 012-2018-Fondecyt/BM) of the Peruvian Government, The World Bank Group, the Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas and the Pontificia Universidad Católica del Perú. The APC was funded by the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica-Concytec | |
| dc.description.abstract | The spontaneous fermentation process of Criollo cocoa is studied for its importance in the development of chocolate aroma precursors. This research supports the importance of spontaneous fermentation, which was studied through the crystallization behavior and polymorphisms of cocoa butter (CB), the most abundant component of chocolate that is responsible for its quality physical Properties. | |
| dc.description.sponsorship | Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec | |
| dc.identifier.doi | https://doi.org/10.3390/foods11121769 | |
| dc.identifier.scopus | 2-s2.0-85135279208 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12390/3193 | |
| dc.language.iso | eng | |
| dc.publisher | MDPI | |
| dc.relation.ispartof | Foods | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
| dc.subject | Polymorphism | |
| dc.subject | Cocoa butter | es_PE |
| dc.subject | Crystallization | es_PE |
| dc.subject.ocde | https://purl.org/pe-repo/ocde/ford#2.11.01 | |
| dc.title | Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process | |
| dc.type | info:eu-repo/semantics/article | |
| dspace.entity.type | Publication |
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