Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process

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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 Mendo...

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Detalles Bibliográficos
Autores: Castro Alayo, Efraín Manuelito, Torrejón-Valqui Lliseli, Medina-Mendoza, Marleni, Cayo-Colca, Ilse Silvia, Cárdenas Toro, Fiorella
Formato: artículo
Fecha de Publicación:2021
Institución:Consejo Nacional de Ciencia Tecnología e Innovación
Repositorio:CONCYTEC-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.concytec.gob.pe:20.500.12390/3193
Enlace del recurso:https://hdl.handle.net/20.500.12390/3193
https://doi.org/10.3390/foods11121769
Nivel de acceso:acceso abierto
Materia:Polymorphism
Cocoa butter
Crystallization
https://purl.org/pe-repo/ocde/ford#2.11.01
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dc.title.none.fl_str_mv Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
title Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
spellingShingle Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
Castro Alayo, Efraín Manuelito
Polymorphism
Cocoa butter
Crystallization
https://purl.org/pe-repo/ocde/ford#2.11.01
title_short Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
title_full Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
title_fullStr Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
title_full_unstemmed Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
title_sort Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
author Castro Alayo, Efraín Manuelito
author_facet Castro Alayo, Efraín Manuelito
Torrejón-Valqui Lliseli
Medina-Mendoza, Marleni
Cayo-Colca, Ilse Silvia
Cárdenas Toro, Fiorella
author_role author
author2 Torrejón-Valqui Lliseli
Medina-Mendoza, Marleni
Cayo-Colca, Ilse Silvia
Cárdenas Toro, Fiorella
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Castro Alayo, Efraín Manuelito
Torrejón-Valqui Lliseli
Medina-Mendoza, Marleni
Cayo-Colca, Ilse Silvia
Cárdenas Toro, Fiorella
dc.subject.none.fl_str_mv Polymorphism
topic Polymorphism
Cocoa butter
Crystallization
https://purl.org/pe-repo/ocde/ford#2.11.01
dc.subject.es_PE.fl_str_mv Cocoa butter
Crystallization
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#2.11.01
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
publishDate 2021
dc.date.accessioned.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.available.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.issued.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12390/3193
dc.identifier.doi.none.fl_str_mv https://doi.org/10.3390/foods11121769
dc.identifier.scopus.none.fl_str_mv 2-s2.0-85135279208
url https://hdl.handle.net/20.500.12390/3193
https://doi.org/10.3390/foods11121769
identifier_str_mv 2-s2.0-85135279208
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv Foods
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
dc.rights.uri.none.fl_str_mv https://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONCYTEC-Institucional
instname:Consejo Nacional de Ciencia Tecnología e Innovación
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spelling Publicationrp05878600rp05882600rp05879600rp05877600rp03812600Castro Alayo, Efraín ManuelitoTorrejón-Valqui LliseliMedina-Mendoza, MarleniCayo-Colca, Ilse SilviaCárdenas Toro, Fiorella2024-05-30T23:13:38Z2024-05-30T23:13:38Z2021https://hdl.handle.net/20.500.12390/3193https://doi.org/10.3390/foods111217692-s2.0-85135279208This 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-ConcytecThe 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.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengMDPIFoodsinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/4.0/PolymorphismCocoa butter-1Crystallization-1https://purl.org/pe-repo/ocde/ford#2.11.01-1Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Processinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTECORIGINAL2021_Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process.pdf2021_Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process.pdfapplication/pdf3710925https://repositorio.concytec.gob.pe/bitstreams/d281fdc7-52d8-e7a2-5817-0f21555b230d/download7723da33b45bffac6612e8e08900bda6MD51THUMBNAIL2021_Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process.pdf.jpg2021_Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process.pdf.jpgIM Thumbnailimage/jpeg13514https://repositorio.concytec.gob.pe/bitstreams/4b7442f8-8343-b606-e8c4-552bda26f0d0/download2f57570decbed357e7075e01ab261a03MD52TEXT2021_Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process.pdf.txt2021_Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process.pdf.txtExtracted texttext/plain56716https://repositorio.concytec.gob.pe/bitstreams/06f30043-e8b5-4566-8944-1bc33903480b/download448fa95d5bab8eb91800d74ba0635cabMD5320.500.12390/3193oai:repositorio.concytec.gob.pe:20.500.12390/31932024-06-19 21:03:49.741https://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessopen accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="6c2b2d4a-3c09-4723-9286-77ff4872f879"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process</Title> <PublishedIn> <Publication> <Title>Foods</Title> </Publication> </PublishedIn> <PublicationDate>2021</PublicationDate> <DOI>https://doi.org/10.3390/foods11121769</DOI> <SCP-Number>2-s2.0-85135279208</SCP-Number> <Authors> <Author> <DisplayName>Castro Alayo, Efraín Manuelito</DisplayName> <Person id="rp05878" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Torrejón-Valqui Lliseli</DisplayName> <Person id="rp05882" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Medina-Mendoza, Marleni</DisplayName> <Person id="rp05879" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Cayo-Colca, Ilse Silvia</DisplayName> <Person id="rp05877" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Cárdenas Toro, Fiorella</DisplayName> <Person id="rp03812" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>MDPI</DisplayName> <OrgUnit /> </Publisher> </Publishers> <License>https://creativecommons.org/licenses/by-nc-nd/4.0/</License> <Keyword>Polymorphism</Keyword> <Keyword>Cocoa butter</Keyword> <Keyword>Crystallization</Keyword> <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.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1
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Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
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