Resultados de búsqueda - Cooking Colombia.

MIRS Database on cassava cell wall to predict cooking time at CIAT, Colombia por Tran, Thierry, Meghar, Karima, Belalcazar Martinez, John Eiver

“…This database contains also laboratory data measured on the same cassava roots samples, such as DM, water absorption at 10 minutes of cooking (WA10), water absorption at 20 minutes of cooking (WA20), water absorption at 30 minutes of cooking (WA30), water absorption at optimum cooking time, optimum cooking time (OCT), gradient, max force, distance at max force, area, linear distance, end force : max force. (2020-12-18)…”
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Biofortified rice variety Fedearroz BioZN-035 for Colombia por CGIAR Research Program on Rice

“…The final selection was done with the next users, small farmers in the region of Bolivar in Colombia. The farmers select the type of grain and cooking quality, as well as the adaptation to the different growing environments…”
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NIRS Database on fresh blended cassava for Dry Matter, Water absorption, Texture & cooking Time at CIAT, Colombia por Tran, Thierry, Belalcazar Martinez, John Eiver, Davrieux, Fabrice

“…This database contains 250 NIR spectra of cassava puree acquired in CIAT (Colombia), by using FOSS DS2500 NIR spectrometer. Cassava harvested at CIAT (Colombia) from various fields and years: - 2019-2020: 2 fields ""parentales/progenitors"" and ""sensorial"" in November 2019-February 2020. …”
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NIRS Database on fresh blended yellow cassava for DM, HCN, TCC, TBC & cooking time at CIAT, Colombia por Tran, Thierry, Belalcazar Martinez, John Eiver

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Validation of black spot [(Pseudocercospora purpurea (Cooke) Deighton] management strategies in avocado crops in northern Tolima (Colombia) por Rodríguez Polanco, Eleonora, Reina Noreña, Julian Alberto, Tamayo Molano, Pablo Julian, Rodríguez Polanco, Luz Astrid, Varón Devia, Edgar Herney

“…La peca o mancha negra del aguacate causada por el hongo Pseudocercospora purpurea (Cooke) Deighton, es una de las principales limitantes sanitarias para la producción de aguacate de los cultivares antillanos (Lorena, Choquette, Santana y Semil 44) en la región productora del norte del departamento del Tolima, Colombia. …”
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Cooking quality and NIRs por Londoño, Luis Fernando

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NIRS Database on fresh blended cassava for DM, Water absorption, texture parameters & cooking time (OCT) at CIAT, Colombia por Tran, Thierry, Belalcazar Martinez, John Eiver

“…This is a database of quality traits of boiled cassava landraces, harvested at CIAT (Colombia) from two field trials: "Parentales/progenitors (36 genotypes)" and "Sensorial (28 genotypes)" in November 2019-February 2020. …”
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Estudio preliminar de procedencias de Erythrina poeppigiana (Walpers) O.F. Cook en Turrialba, Costa Rica por Vásquez Ruiz, Milton S.

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El recetario de la yuca por Ospina, Maria Alejandra, Ramos Medina, Paola, Londoño, Luis

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NIRS calibration database on fresh cassava puree to predict cooking time por Tran, Thierry, Davrieux, Fabrice, Belalcazar Martinez, John Eiver

“…This database contains 542 NIR spectra of cassava puree acquired in CIAT (Colombia), by using FOSS DS2500 NIR spectrometer. Cassava harvested at CIAT (Colombia) from various fields and years: 2022: 1 field "progeny" in January and February 2022. 2 harvests (trials) Field 202108CQQU2_ciat (M RTB): 22-02 and 22-05 on 12 Jan. and 8 Feb. 2022, repectively (10 and 11 MAP) This database contains also laboratory data measured on the same cassava roots samples: water absorption at 20 minutes of cooking (WA20) and water absorption at 30 minutes of cooking (WA30) the Dry matter values (DM) correspond to predicted values using a specific claibration developped by CIAT. …”
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Hyperspectral calibration database on cooked cassava to predict dry matter content por Meghar, Karima, Tran, Thierry, Ospina Portilla, Maria Alejandra

“…This database contains 100 NIR average spectra of HSI images of cooked cassava root acquired in CIAT (Colombia), by using hyper spectral camera Specim FX17. …”
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Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava por Meghar, Karima, Tran, Thierry, Delgado, Luis Fernando, Ospina, Maria Alejandra, Moreno Alzate, Jhon Larry, Luna, Jorge, Londoño Hernandez, Luis Fernando, Dufour, Dominique, Davrieux, Fabrice

“…RESULTS: Hyperspectral images were acquired on cooked and fresh intact longitudinal and transversal slices from 31 cassava genotypes harvested in March 2022 in Colombia. …”
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Bioaccesibilidad de carotenoides y antocianinas en papas cocidas. por Burgos, G., Munoa, L.P., Sosa, P., Felde, T. zum, Bonierbale, Merideth W., Díaz, M.

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Genetic architecture and genomic prediction of cooking time in common bean (Phaseolus vulgaris L.) por Díaz, Santiago, Ariza-Suárez, Daniel, Ramdeen, Raisa, Aparicio Arce, Johan Steven, Arunachalam, Nirmala, Hernández Lira, Juan Carlos, Diaz, Harold, Ruíz Guzman, Henry Alonso, Piepho, Hans-Peter, Raatz, Bodo

“…Three trails were assessed: Cooking time (CKT), Water absorption capacity (WAC) and seed weight (SdW). …”
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Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties por Pantoja Espinosa, Dario Camilo, Rodriguez Cortina, Jader, Hernandez Carrion, Maria, Osorio Mora, Oswaldo

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Hyperspectral calibration database on fresh cassava to predict optimal cooking time (OCT) and water absorption at 30' por Meghar, Karima, Tran, Thierry, Ospina Portilla, Maria Alejandra, Davrieux, Fabrice

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Physicochemical characterization of special cassava starches and their application for bio-ethanol production through no-cook technology at very high gravity por Moreno-Alzate, Jhon Larry, Tran, Thierry, Ceballos, Hernan, Nguyen, Chinh-Nghia, Nguyen, Tien Cuong, Zhang, Xiaofei, Newby, Jonathan, Dufour, Dominique, Chu-Ky, Son

“…Cassava starch plays a crucial role in ethanol production, particularly in tropical countries like Colombia. This study aimed to assess the physicochemical properties of different cassava starches (including the amylose-free and small granule mutations), and to evaluate their potential for ethanol production using the Simultaneous Liquefaction, Saccharification, and Fermentation process under very high gravity (SLSF-VHG) and no-cooking conditions. …”
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Efecto de la incorporación de sales y papaína y el tratamiento de cocción-pasteurización sous vide sobre parámetros tecnológicos, cromáticos y de textura de músculo superficial pec... por Perdomo, P., Ormando, Paula, Sancho, Ana Maria, Vaudagna, Sergio Ramon, Gelvez, V., Szerman, Natalia

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Physicochemical and physiological changes during the ripening of banana (musaceae) fruit grown in Colombia por Moreno Alzate, Jhon Larry, Tran, Thierry, Cantero‐Tubilla, Borja, López López, Karina, Becerra López Lavelle, Luis Augusto, Dufour, Dominique

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Multiple uses of water: A view from the reality of rural communities and national politics in Colombia por Domínguez, I., Corrales, S., Restrepo, I., Butterworth, J.A.

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