Results 131 to 140 of about 242 (157)
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Sorption isotherms of cocoa and cupuassu products
Journal of Food Engineering, 2006Abstract Moisture sorption isotherms of five products from cocoa and cupuassu were determined using the gravimetric static method of saturated salt solutions at 15, 25 and 35 °C, and the BET, GAB and Chirife and Iglesias equations were applied to discuss the results.
Suzana Lannes +1 more
exaly +2 more sources
Rheological Properties of Chocolate Drink from Cupuassu
International Journal of Food Engineering, 2008Flow behavior of chocolate drinks from Cupuassu (Theobroma grandiflorum, Sterculiaceae) from instantised and normal formulation, and enriched with calcium, were studied. Flow behavior was described using common rheological models (Newton, Power Law, and Bingham plastic).
Suzana Lannes
exaly +2 more sources
Formation of volatile compounds during cupuassu fermentation: Influence of pulp concentration
Food Research International, 2016Cupuassu (Theobroma grandiflorum Schum) is a native fruit of the Amazon region and from its seeds fermentation, it is possible to obtain a product similar to chocolate, known as cupulate. The aim of this study was to evaluate the influence of the pulp concentration on the formation of volatile compounds during fermentation.
Simone de Nazaré Melo Ramos +1 more
exaly +3 more sources
Carbohydrate Polymers, 2009
Abstract Cupuassu (Theobroma grandiflorum, Schumann) is a Brazilian Amazonian fruit whose pulp contains volatile compounds that have been extensively studied. In this work, the pulp from fruits of cupuassu was ground, treated with MeOH–H2O, and defatted with p-Tol–EtOH.
Carmen Petkowicz +1 more
exaly +2 more sources
Abstract Cupuassu (Theobroma grandiflorum, Schumann) is a Brazilian Amazonian fruit whose pulp contains volatile compounds that have been extensively studied. In this work, the pulp from fruits of cupuassu was ground, treated with MeOH–H2O, and defatted with p-Tol–EtOH.
Carmen Petkowicz +1 more
exaly +2 more sources
Cupuassu— Theobroma grandiflorum
International Journal of Food Microbiology, 2018Cupuassu (Theobroma grandiflorum Schum) is a fruit belonging to the same genus as cocoa and, through seed fermentation, a chocolate-like product called "the cupulate" is obtained. The pulp is removed from the seeds before fermentation because its abundance hinders the process.
Ana L.F. Pereira +2 more
openaire +3 more sources
Cupuassu from bean to bar: Sensory and hedonic characterization of a chocolate-like product
Food Research International, 2022The processing of cupuassu (Theobroma grandiflorum Schum) beans after fermentation gives a chocolate-like product, the cupulate. The high amount of pulp adhered to the seeds hinders the fermentation. Consequently, it is necessary to depulp the seeds to perform the process, even though the pulp contains important substrates for the formation of flavor ...
Simone, de Nazaré Melo Ramos +4 more
openaire +2 more sources
Journal of Chromatography A, 2004
Headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography with ion trap mass spectrometric detection and with atomic emission detection (GC-AED) was employed to identify possible odor-impact volatile organic compounds in cupuassu (Theobroma grandiflorum Spreng) liquor, as well as to quantify alkylpyrazines present in these samples ...
Ana Maria, de Oliveira +3 more
openaire +2 more sources
Headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography with ion trap mass spectrometric detection and with atomic emission detection (GC-AED) was employed to identify possible odor-impact volatile organic compounds in cupuassu (Theobroma grandiflorum Spreng) liquor, as well as to quantify alkylpyrazines present in these samples ...
Ana Maria, de Oliveira +3 more
openaire +2 more sources
Chemical Engineering & Technology, 2018
AbstractTo better understand the biological properties of cupuassu seed residue resulting from fruit industrial processing, its antioxidant activity was determined by both the 2,2‐diphenyl‐1‐picrylhydrazyl and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) assays.
Silva da Costa, Russany +7 more
openaire +1 more source
AbstractTo better understand the biological properties of cupuassu seed residue resulting from fruit industrial processing, its antioxidant activity was determined by both the 2,2‐diphenyl‐1‐picrylhydrazyl and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) assays.
Silva da Costa, Russany +7 more
openaire +1 more source
Sustainable use of packaging from recycled cupuassu shell
International Journal of Environmental Engineering, 2020Marilene Costa +3 more
openaire +1 more source