Results 51 to 60 of about 235 (158)
Revista Brasileira de Fruticultura, 2008 O comportamento reológico da polpa de cupuaçu integral foi determinado na faixa de temperatura de 10 a 60ºC. Os efeitos da temperatura e da taxa de deformação foram avaliados por meio de testes em cisalhamento estacionário.
Gilvanete Maria Ferreira +2 more
doaj +1 more source
The Plant Genome, Volume 19, Issue 1, March 2026.Abstract Cupuassu (Theobroma grandiflorum) is a fruit tree native to the Brazilian Amazon and increasingly relevant to regional bioeconomies. Its cultivation is severely affected by witches’ broom disease (WBD), caused by Moniliophthora perniciosa. While a chromosome‐scale genome of the susceptible genotype C1074 is available, the lack of a resistant ...
Vinicius A. C. de Abreu +8 more
wiley +1 more source
Use of agro-industry residues as substrate for the production of Euterpe precatoria seedlings
Pesquisa Agropecuária Tropical, 2020 The availability of single assai palm (Euterpe precatoria) seedlings with good quality is a fundamental requirement to expand the cultivation of the species.
Cleyton Silva de Araújo +5 more
doaj +1 more source
Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.Whey, a byproduct of cheese production, is characterized by high lactose, protein, and mineral content with a low‐fat composition. Due to its abundance of bioactive compounds, it is considered a dairy byproduct of significant biological value. To evaluate the impact of plant‐based ingredients on whey cocoa beverages, 10 formulations were developed ...
Madian Johel Galo Salgado +5 more
wiley +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 +3 more
openaire +1 more source
Vinegar production from Theobroma grandiflorum SCHUM (cupuassu)
AIMS Bioengineering, 2021 The tropical fruit cupuassu comes from Theobroma grandiflorum (SCHUM), a close relative of cocoa. Cupuassu has a rich yet delicate flavour profile with notes of chocolate, pineapple, passion fruit and other fruits. Here, we produced a cupuassu-fruit wine using a Saccharomyces cerevisiae inoculum (and univariate analysis to determine conditions for ...
Ana Paula Guedes Pinheiro +5 more
openaire +1 more source
Adsorption Mechanisms and AI‐Driven Discovery of Biomass‐Based CO2 Sorbents
Small, Volume 21, Issue 47, November 27, 2025.This review analyzes recent advances in biomass‐derived activated carbons for CO2 capture. It highlights the influence of precursors, activation methods, and surface modifications on adsorption performance. The integration of AI‐driven approaches for material optimization is discussed.
Faezeh Hajiali +6 more
wiley +1 more source
Cossid moths (Lepidoptera: Cossidae) as pests of woody plants – A review
Agricultural and Forest Entomology, Volume 27, Issue 4, Page 512-531, November 2025.Abstract The Cossidae is a worldwide family of macro‐moths popularly known as carpenter moths due to the larval habit of boring in the wood of living plants. This review compiles current knowledge on the characteristics, diversity and bionomy of cossid moths as well as the damage they cause on woody plants.
Thanapol Choochuen, Jiří Foit
wiley +1 more source
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 +4 more
wiley +1 more source
Grasas y Aceites, 2023 Annatto seed oil (ASO) and cupuassu seed fat (CSF) were combined at the ratios: 30:70, 50:50, and 70:30 (% w/w). Their fatty acid profile, nutritional quality, FTIR (Fourier Transform Infrared) spectra, and rheological behavior were evaluated.
D.C.S. da Silva +8 more
doaj +1 more source