Results 51 to 60 of about 2,043 (150)

Boas práticas agrícolas na cultura do cupuaçu. II Parte: doenças, pragas e beneficiamento do cupuaçu. [PDF]

, 2017
Doenças do Cupuaçuzeiro. Vassoura-de-bruxa (Moniliophtora perniciosa). Morte progressiva (Lasiodiplodia theobromae (Pa) Griff & Maubl. Podridão vermelha (Ganoderma philipii (Bres. & P. Henn) Bras.). Pragas do Cupuaçuzeiro. Broca do fruto do cupuaçuzeiro (
SOUZA, A. das G. C. de, ALVES, R. M.
core  

ANÁLISE SOCIOAMBIENTAL DO ARRANJO PRODUTIVO DO CUPUAÇU NO MUNICÍPIO DE BENJAMIN CONSTANT, AMAZONAS /Socio-environmental analysis of the cupuaçu production arrangement in the municipality of Benjamin Constant, Amazonas

Informe Gepec
Dentre as frutíferas de potencial econômico da Amazônia, destaca-se o cupuaçu, fruta comercializada no município de Benjamin Constant de maneira in natura e/ou congelada (polpa).
Maria Gabriela da Silva Pulgarin, Caio Graco Carneiro de Carvalho, Renato Abreu Lima, Taciana Carvalho Coutinho   +3 more
doaj   +1 more source

A systematic review on the potential substitute of cocoa by aromatic compounds of Artocarpus heterophyllus seeds

Food Biomacromolecules, Volume 2, Issue 2, Page 206-223, June 2025.
Abstract The global demand for cocoa has increased over the years. However, cocoa production faces challenges such as high production costs and low yield. A potential source that can replace cocoa powder is jackfruit seed flour, which can produce a similar chocolate aroma.
Qin Yuan Lee, Michelle Chen, Kit Wayne Chew, Seung‐min Park, Chi Wei Ong   +4 more
wiley   +1 more source

Production of “Melomel” from Cupuaçu (Theobroma grandiflorum) Using the Probiotic Yeast Saccharomyces cerevisiae var. boulardii

Fermentation
Mead is a fermented alcoholic beverage obtained by diluting honey in water and adding yeast. However, the addition of fruit to this beverage gives rise to melomel. In this study we are proposing an interesting novelty which consists of developing cupuaçu
Karina Nascimento Pereira, Handray Fernandes de Souza, Amanda Cristina Dias de Oliveira, Marcela Aparecida Deziderio, Victor Dédalo Di Próspero Gonçalves, Marina Vieira de Carvalho, Eliana Setsuko Kamimura   +6 more
doaj   +1 more source

Characterization and quality assessment of frozen tropical fruit pulp

Agro@mbiente On-line, 2019
Given the increase in the production, commercialization andconsumption of fruit pulp in southwest Piauí state (PI), Brazil, research is needed to gain information on the composition of products already on the market.
Lailla Sabrina Queiroz Nazareno, Ana Karolina de Oliveira Sá Acevedo, Edvaldo Renner da Costa Cardoso   +2 more
doaj   +1 more source

Competing narratives inhibit a circular economy for bio‐based plastic packaging: Insights from a social innovation lab study in Brazil, Canada, Poland and the UK

Business Strategy and the Environment, Volume 34, Issue 1, Page 516-554, January 2025.
Abstract Businesses are turning to bio‐based, compostable plastic packaging as a circular economy solution to global plastic pollution. However, there is a lack of proper waste management systems for collection and processing. Through an international research initiative, a social innovation lab was undertaken in Brazil, Canada, Poland and the United ...
Belinda Li, Jordon Lazell, Macarena Beltran, Grażyna Kędzia, Lais Roncalho Lima, Tammara Soma, Sandra Andrea Cruz, Rafaela Francisconi Gutierrez, Jolanta Turek, Marta Raźniewska, Aneta Pluta‐Zaremba, Benny Tjahjono   +11 more
wiley   +1 more source

Functional chocolate: exploring advances in production and health benefits

International Journal of Food Science &Technology, Volume 59, Issue 8, Page 5303-5325, August 2024.
The bioactive components contained in various types of chocolate have been shown in the graphical abstract. The bioactive components and amounts contained vary according to the type of chocolate. Summary Chocolate has been a part of human consumption for millennia, serving as a confection, medicine and aphrodisiac.
Sümeyye Sarıtaş, Hatice Duman, Burcu Pekdemir, João Miguel Rocha, Fatih Oz, Sercan Karav   +5 more
wiley   +1 more source

FOOD-PACKAGING INTERACTION ON THE STABILITY OF CANNED SWEETENED CUPUAÇU (Theobroma grandiflorum Schum.) PUREE

Revista Caatinga, 2016
Cupuaçu ( Theobroma grandiflorum Schum.) is an exotic fruit with a promising economic potential, particularly due to its strong aroma and creamy texture. This study aimed to produce sweetened cupuaçu puree and evaluate the
MARIA TERESA DE ALVARENGA FREIRE, RODRIGO RODRIGUES PETRUS, JOZETI APARECIDA BARBUTTI GATTI, MARIA FERNANDA BARBOSA LEITE, MARIANA TOMIE KUNITAKE, CELIA MARINA DE ALVARENGA FREIRE   +5 more
doaj  

Recent progress of food‐derived bioactive peptides: Extraction, purification, function, and encapsulation

Food Frontiers, Volume 5, Issue 3, Page 1240-1264, May 2024.
Methods of food bioactive preparation, extraction, purification, and identification were concluded. The functions of FBPs that could be utilized in food and medical industries were summarized. The taste mechanisms of FBPs and its influence on food were explored.
Yunsong Jiang, Jinyuan Sun, Jayani Chandrapala, Mahsa Majzoobi, Charles Brennan, Xin‐An Zeng, Baoguo Sun   +6 more
wiley   +1 more source

Vigna mungo (L.) Hepper as Heterogeneous Catalyst for Generation of Biodiesel from a Mixture of Multiple Oil Feedstocks

International Journal of Energy Research, Volume 2024, Issue 1, 2024.
A cost‐effective catalyst is essential to reduce the expenses of producing biodiesel. This study is aimed at utilizing the waste of the black gram (Vigna mungo (L.) Hepper) plant as an efficient catalyst for producing biodiesel from a blend of different edible and inedible oils.
Sujata Brahma, Bidangshri Basumatary, Bikash Chandra Mushahary, Siri Fung Basumatary, Bipul Das, Manickam Selvaraj, Sanjay Basumatary, Olubayo Babatunde   +7 more
wiley   +1 more source