Fatty acid profile and solid fat content of Peruvian cacao for optimal production of trade chocolate
ABSTRACT Using technical procedures, the fatty acid (FA) profile and solid fat content (SFC) of the Peruvian cultivar cacao beans CCN 51 and ICS 6 and the “optimal chocolate”, obtained from the mixture of the first two, were determined to assess their quality. These cacao beans w...
Guardado en:
Autores principales: | Chire-Fajardo,Gabriela Cristina, Ureña-Peralta,Milber Oswaldo, Hartel,Richard W. |
---|---|
Lenguaje: | English |
Publicado: |
Sociedad Chilena de Nutrición, Bromatología y Toxicología
2020
|
Materias: | |
Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000100050 |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares
-
Proximal chemical evaluation, antioxidant content and fatty acids in fermented and dried cocoa beans, roasted cocoa beans and cocoa pulp bar (Theobroma cacao L. Criollo cultivar)
por: Ariza-Ortega,José Alberto, et al.
Publicado: (2021) -
Fatty acids as suitable biomarkers to assess pesticide impacts in freshwater biological scales – A review
por: Ana M.M. Gonçalves, et al.
Publicado: (2021) -
Cacao : producción, consumo y comercio : del período prehispánico a la actualidad en América Latina /
Publicado: (2016) -
Cacao in México: Restrictive factors and productivity levels
por: Díaz-José,Julio, et al.
Publicado: (2014) -
Modification of fatty acid composition in broiler chickens fed canola oil
por: Gallardo,María A, et al.
Publicado: (2012)