Showing items related by title, author, creator and subject.

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  EFECTO DE LA TEMPERATURA Y TIEMPO DE SECADO EN LA EXTRACCIÓN DE GRASA O MANTECA DE SEMILLAS (GRANOS O ALMENDRAS) DE CACAO (Theobroma cacao) DE LA VEREDA TOTARE, MUNICIPIO DE ALVARADO, DEPARTAMENTO DEL TOLIMA 

  Marín Idárraga, Diego Alberto (Sello Editorial UNAD, 2010-06-10)

  The extraction of fat in cocoa was studied in grains or almond of “Teobroma cacao” native variety for different temperatures (45 ° C and ambient 28 ° C average) and times (12 and 24 h).The grains or almonds were placed in a fiber for fermentation, since this is the procedure carried out by indigenous communities and farmers and some cocoa in the region, so thatthe fermented cocoa markets or in the process of fermentation, ...
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  Caracterización morfoagronómica in situ de cacao nativo (Theobroma cacao L.) ee Puerto Asís, Putumayo, Colombia 

  Apraez Muñoz, José Julián; Burgos Jimenez, Gabriel; Burbano Ijaji, Emel John; Apraez Muñoz, José Julián; Burgos Jimenez, Gabriel (Sello Editorial UNAD, 2024-12-19)

  Contextualización: El proyecto se llevó a cabo en el municipio de Puerto Asís, Departamento del Putumayo, enfocado en la caracterización fenotípica de caracteres morfo-agronómicos del Theobroma cacao. Este estudio es relevante debido a la ausencia de bancos de germoplasma y programas de fitomejoramiento en esta zona de la Amazonía colombiana. Las plantas evaluadas llevan más de 15 años establecidas, lo que permitió ...
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  Evaluation of the content of total phenols and antioxidant capacity of ethanolic extracts of cocoa shell (Theobroma cacao L.) 

  Murcia, Karen; Castañeda, Maria; Castañeda, Maria del Rosario (Sello Editorial UNAD, 2022-06-17)

  Contextualization: The cocoa fruit (Theobroma cacao L), is composed of seeds (main object of interest for producers), placenta and shell (agro-industrial waste) with unknown or wasted properties by the farmer, which is why they are discarded in productive environments, causing various problems. This has led to the development of research on the knowledge of compounds with functional characteristics, mainly the cocoa ...