Results 81 to 90 of about 242 (157)

High levels of genetic divergence and inbreeding in populations of cupuassu (Theobroma grandiflorum)

Tree Genetics & Genomes, 2006
Theobroma grandiflorum (cupuassu) is an important fruit tree native to the Brazilian Amazon. Establishing the genetic diversity and structure of populations is critical to define long-term strategies for cupuassu conservation presently threatened by rapid deforestation.
Alves, Rafael M., Sebbenn, Alexandre M., Artero, Angela S., Clement, Charles Roland, Figueira, Antonio   +4 more
openaire   +2 more sources

Lambs supplemented with Amazonian oilseed co-products: Meat quality and fatty acid profile. [PDF]

PLoS One, 2023
de Castro VCG, Budel JCC, Rodrigues TCGC, Silva BA, Joset WCL, de Lima ACS, Souza SM, Bessa RJB, Alves SPA, da Silva JAR, Joele MRSP, Maciel E Silva AG, Lourenço-Júnior JB.   +12 more
europepmc   +1 more source

Cupuassu cake in feeding feedlot Nellore young bulls

Boletim de Indústria Animal, 2014
This study aimed to evaluate the intake, digestibility and feeding behavior of Nellore young bulls, fed with diets containing different levels of cupuassu cake. Five animals with an average body weight (BW) of 186.8 ± 19.5 kg and approximately 13 months of age were used.
Diego Azevedo Mota, Nelma Pinheiro Fragata, Évelyn Prestes Brito, Daniel Rume Casagrande, Bruna Laurindo Rosa, Christiano Raphael de Albuquerque Borges   +5 more
openaire   +1 more source

Occurrence of Moniliophthora perniciosa on unidentified wood debris in the Southwestern Brazilian Amazon [PDF]

Scientia Agricola
Moniliophthora perniciosa, a basidiomycete fungus, has multiple hosts and has been identified as a significant pathogen affecting cacao and cupuassu trees in Brazil. In this study, M.
Jusley Souza Santos, Márcia Araújo Teixeira-Silva, Laryssa dos Santos Prado, Marcos Silveira, Clarice Maia Carvalho, Leila Priscila Peters   +5 more
doaj   +1 more source

Cinética de secagem da polpa cupuaçu (Theobroma grandiflorum) pré desidratada por imersão-impregnação Kinetic drying of cupuaçu pulp (Theobroma grandiflorum) pre-dehydrated by immersion-impregnation

Revista Ciência Agronômica, 2013
A desidratação osmótica é uma operação unitária importante para transformar os frutos perecíveis em novos produtos com valor agregado e com maior vida de prateleira.
Luty Gomezcaceres Perez, Francisca Marta Nascimento de Oliveira, Jerusa Souza Andrade, Mario Moreira Filho   +3 more
doaj   +1 more source

Selection of cupuassu tree clones for fruit quality

Revista Brasileira de Ciências Agrárias - Brazilian Journal of Agricultural Sciences, 2022
M.E. Vieira, R.M. Alves, M.S.M. Freitas, I.J.M. Viégas, S.F.S. Chaves, D.A. Peçanha, M. Vivas   +6 more
openaire   +1 more source

Retention of vitamin C in the processing of canned cupuassu pulp (Theobroma grandiflorum)

Enfoque UTE, 2022
La pulpa de copoazú es un fruto de alto contenido en pectinas y ácido ascórbico cosechado en la Amazonía de América Oriental por sus características de aroma, sabor y textura. No obstante, el procesamiento de enlatado para el consumo humano en Madre de Dios (Perú) es cuestionable debido al inadecuado manejo y tratamiento térmico del fruto.
Robert Tecse-Tecsi, Virne Mego-Mego, Miguel Chávez-Pinchi, Lastenia Cutipa-Chávez, Luis Vargas-Vásquez   +4 more
openaire   +2 more sources

Methane emission, intake, digestibility, performance and blood metabolites in sheep supplemented with cupuassu and tucuma cake in the eastern Amazon. [PDF]

Front Vet Sci, 2023
Budel JCC, de Castro VCG, de Souza SM, Nahúm BS, Barbosa AVC, Rodrigues LS, Berndt A, Rennó LN, de Morais E, da Silva JAR, Rodrigues TCGC, Silva AGME, Lourenço-Junior JB.   +12 more
europepmc   +1 more source

“Cupuaçu” (Theobroma grandiflorum): A brief review on chemical and technological potential of this Amazonian fruit

Food Chemistry Advances
Theobroma grandiflorum (Willd. Ex Spreng.) K. Schum. (“cupuaçu” ou cupuassu) belongs to the Malvaceae family whose pulp has a characteristic acidic flavor and a strong aroma allowing its consumption of juices, ice cream, creams, yogurt, and jelly.
Jaqueline de Araújo Bezerra, Renilto Frota Corrêa, Edgar Aparecido Sanches, Carlos Victor Lamarão, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo   +6 more
doaj   +1 more source

Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer. [PDF]

Food Sci Anim Resour, 2022
Costa MP, Rosario AILS, Silva VLM, Vieira CP, Conte-Junior CA.   +4 more
europepmc   +1 more source