Results 121 to 130 of about 18,648 (155)

Evaluating Theobroma grandiflorum for comparative genomic studies with Theobroma cacao

Tree Genetics & Genomes, 2010
The seeds of Theobroma cacao (cacao) are the source of cocoa, the raw material for the multi-billion dollar chocolate industry. Cacao’s two most important traits are its unique seed storage triglyceride (cocoa butter) and the flavor of its fermented beans (chocolate). The genome of T.
David N. Kuhn, Antonio Figueira, Uilson Lopes, Juan Carlos Motamayor, Alan W. Meerow, Kathleen Cariaga, Barbie Freeman, Donald S. Livingstone, Raymond J. Schnell   +8 more
openaire   +2 more sources

OPTIMIZATION of A CUPUAÇU (THEOBROMA GRANDIFLORUM) NECTAR FORMULATION

Journal of Food Process Engineering, 2004
ABSTRACTA Cupuaçu (Theobroma grandiflorum) nectar formulation was optimized, for European consumers, using an augmented simplex centroid mixture design. the working ranges, x1(Sugar, 10–25%), x2(Cupuaçu, 15–30%) and x3(Water, 60–75%), were based on a common Brazilian recipe.
Vieira, Margarida C., Silva, Cristina L. M.   +1 more
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Comparative analyses of chloroplast genomes of Theobroma cacao and Theobroma grandiflorum

Biologia (Poland), 2019
Theobroma is a plant genus included in tribe Theobromeae, subfamily Byttnerioideae Burnett and family Malvaceae. Discrepancies exist in taxonomy at family and genus level. Here, we compared structures of two previously reported chloroplast genomes of Theobroma cacao and Theobroma grandiflorum after correction of annotation and search for highly ...
Bushra Mírzá, Ibrar Ahmed, Mohammad Tahir Waheed   +2 more
exaly   +2 more sources

Comparison of bioactive components and flavor volatiles of diverse cocoa genotypes of Theobroma grandiflorum, Theobroma bicolor, Theobroma subincanum and Theobroma cacao

Food Research International, 2022
Theobroma grandiflorum, T. bicolor and T. subincanum represent underutilized genetic resources for cocoa quality. The bioactive components and flavor volatiles of different bean genotypes of these species were profiled and compared with those of T. cacao. T. bicolor and T.
Noor Ariefandie, Febrianto, Fan, Zhu
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Differenzierung von Theobroma cacao und Theobroma grandiflorum mittels PCR

Journal für Verbraucherschutz und Lebensmittelsicherheit, 2007
Die Gattung Theobroma umfasst etwa 20 Arten, von denen insbesondere die Art Theobroma cacao L. mit den beiden Hauptsorten (Varietaten) „Criollo“ und „Forastero“ wirtschaftliche Bedeutung hat. Bislang erfolgte die Unterscheidung der Kakaosorten und -arten nur morphologisch und, dadurch bedingt, nur in einem sehr fruhen Verarbeitungsstadium, d. h.
I. Haase, M. Fischer
openaire   +1 more source

Cupuaçu (Theobroma grandiflorum) Culture: Main Pests of Economic Damage

Journal of Experimental Agriculture International, 2022
Introduction: The cupuaçu tree (Theobroma grandiflorum) is one of the most important native fruit trees in the Amazon region, standing out as an economic alternative for small and medium producers. Aims: The objective of this work is to make a brief literature review about the main pests that act in the cupuaçu culture. Literature Review ...
Renan Lima De Sousa, Joseantonio Ribeiro De Carvalho, Fernando André Adam, Larissa Hiromi Kiahara, Guilherme Augusto Boes Sackser, Karlene Fernandes De Almeida, Renata Adelaide Pluta, Maiara Dos Santos Sousa   +7 more
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Analysis of a biorefinery based on Theobroma grandiflorum (copoazu) fruit

Biomass Conversion and Biorefinery, 2014
In this work, a process design and an economic and environmental analysis for a biorefinery based on an exotic fruit as copoazu was performed. The whole copoazu fruit was used as feedstock for a multiproduct biorefinery such as pasteurized pulp, antioxidant extract, biofertilizer, biogas, oil seed, essential oil, ethanol, and polyhydroxybutyrate (PHB).
I. X. Cerón, J. C. Higuita, C. A. Cardona   +2 more
openaire   +1 more source

Volatile compounds of copoazú (Theobroma grandiflorum Schumann) fruit

Food Chemistry, 2007
Abstract Volatile compounds were isolated from copoazu (Theobroma grandiflorum Schumann) fruit by liquid–liquid extraction at two different pH values of 3.3 (natural) and 7. The volatile extracts were analyzed by capillary GC–FID and GC–MS. Among the 56 compounds identified at two pH values, many of them were only present in the lower pH extract ...
Clara E. Quijano, Jorge A. Pino
openaire   +1 more source

CLARIFICATION EFFECTS IN A FUNCTIONAL COPOAZÚ (Theobroma grandiflorum) BEVERAGE

2013
كوبوازو هي فاكهة الأمازون الاستوائية ذات الخصائص الحسية المتميزة. أظهر التركيب البروماتولوجي أن اللب يحتوي على نسبة عالية من الكربوهيدرات والألياف والبروتين والبوتاسيوم والمغنيسيوم ويحتوي على نسبة منخفضة من الصوديوم. جعلت هذه الخصائص لب كوبوازو مصفوفة غذائية مثيرة للاهتمام لابتكار إدراج المركبات النشطة بيولوجيًا من أجل الحصول على مشروبات وظيفية.
M.S. Hernández, Juliana Cardona, Raquel Diaz, R Gutiérrez, J.P. Fernández-Trujillo   +4 more
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Cupuaçu (Theobroma grandiflorum): A Multifunctional Amazonian Fruit with Extensive Benefits

Food Research International
The Amazon region is known for its continental dimension, water abundance, and especially for the rich biodiversity that this biome hosts. Among the thousands of plant species in the Amazon, many represent food sources. Among these, cupuaçu (Theobroma grandiflorum (Willd.
Carlos V A, da Silva, Zeca M, Salimo, Thalisson A, de Souza, David E, Reyes, Milena C, Bassicheto, Livia S, de Medeiros, Marco A, Sartim, Josiane C, de Carvalho, José Francisco C, Gonçalves, Wuelton M, Monteiro, Josean F, Tavares, Gisely C, de Melo, Felipe M A, da Silva, Giovana A, Bataglion, Hector H F, Koolen   +14 more
openaire   +2 more sources