Results 161 to 170 of about 1,276 (182)

Volatilomics of Fruit Wines. [PDF]

Molecules
Tarko T, Duda A.
europepmc   +1 more source

From Nucleation to Fat Crystal Network: Effects of Stearic-Palmitic Sucrose Ester on Static Crystallization of Palm Oil. [PDF]

Foods
De Witte F, Penagos IA, Van de Walle D, Skirtach AG, Dewettinck K, Van Bockstaele F.   +5 more
europepmc   +1 more source

Conservação pós-colheita de bacuri (Platonia insignis Mart.) sob refrigeração e embalado em PVC. [PDF]

, 2019
ALVES, R. E., FIGUEIREDO, R. W. de, FONTENELE, M. A., MAIA, G. A., SOUSA, P. H. M. de, SOUZA, V. A. B. de   +5 more
core  

Utilização do método de retrocruzamento no melhoramento do cupuaçuzeiro. [PDF]

, 2012
ALVES, R. M., BANDEIRA, B. dos S., FARIAS, D. C. R.   +2 more
core  

Metabolomics and in-vitro bioactivities studies of fermented Musa paradisiaca pulp: A potential alpha-amylase inhibitor. [PDF]

Heliyon
Atunnise AK, Bodede O, Adewuyi A, Maharaj V, Prinsloo G, Salau BA.   +5 more
europepmc   +1 more source

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Cupuassu— Theobroma grandiflorum

International Journal of Food Microbiology, 2018
Cupuassu (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, Virgínia K.G. Abreu, Sueli Rodrigues   +2 more
openaire   +3 more sources

Sorption isotherms of cocoa and cupuassu products

Journal of Food Engineering, 2006
Abstract 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.
Magda Leite Medeiros, Ana Maria Irene Bartolomeu Ayrosa, Ronaldo Nogueira de Moraes Pitombo, Suzana Caetano da Silva Lannes   +3 more
openaire   +1 more source

Rheological Properties of Chocolate Drink from Cupuassu

International Journal of Food Engineering, 2008
Flow 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 Caetano da Silva Lannes, Magda Leite Medeiros   +1 more
openaire   +1 more source

Gymnaceria cupuassu Oliveira, Rodrigues & Flechtmann 2012

2013
Gymnaceria cupuassu Oliveira, Rodrigues & Flechtmann, 2012: 54 — Holotype female (PEU), Ilhéus, Bahia, Brazil.
LIU, DONG, YI, TIAN-CI, XU, YUN, ZHANG, ZHI-QIANG   +3 more
openaire   +1 more source

Formation of volatile compounds during cupuassu fermentation: Influence of pulp concentration

Food Research International, 2016
Cupuassu (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, Wolfgang, Danzl, Gottfried, Ziegleder, Priscilla, Efraim   +3 more
openaire   +2 more sources