Results 81 to 90 of about 235 (158)

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

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

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

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

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

“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

Process optimization for simultaneous production of phenolic acids and enzymes with high transfructosylation activity in cupuassu (Theobroma grandiflorum) residue by submerged fermentation with Aspergillus carbonarius. [PDF]

J Food Sci Technol, 2022
Barros RGC, Pereira UC, Andrade JKS, Nogueira JP, de Oliveira CS, Narain N.   +5 more
europepmc   +1 more source

Effect of extract or infusion of leaves of the Hibiscus sabdariffa L. in the production and storage of the beverage blends with cupuassu: physico-chemical and sensory acceptance. [PDF]

J Food Sci Technol, 2021
Mendonça GR, de Sousa Campos R, Abreu VKG, de Oliveira Lemos T, Pereira ALF.   +4 more
europepmc   +1 more source

Influência do substrato no crescimento de mudas de cupuaçu (Theobroma grandiflorum Schum.) = Influence of the substrate on the growth of cupuassu (Theobroma grandiflorum Schum.) seedlings

Acta Scientiarum. Agronomy, 2009
Entre as fruteiras amazônicas, destaca-se o cupuaçuzeiro, espécie de recente domesticação que vêm sendo valorizada por suas características de sabor e aroma.
Maria das Graças Rodrigues Ferreira, Rodrigo Barros Rocha, Edilma Pereira Gonçalves, Edna Ursulino Alves, George Duarte Ribeiro   +4 more
doaj  

Effect of temperature and sample thickness on the hot-air drying kinetics of cupuassu pulp

The Journal of Engineering and Exact Sciences
Cupuassu (Theobroma grandiflorum) is one of the main non-timber forest products of the Amazon biome. The pulp of the fruit is widely used in beverages, ice creams, and desserts. However, its high moisture content makes the pulp highly susceptible to spoilage. This study aimed to examine the impact of temperature (50, 60, and 70 ºC) and sample thickness
Tarciana Castro Alves, Suélen Maria de Amorim, Mariane Wolf, Jhony Tiago Teleken   +3 more
openaire   +1 more source