Results 171 to 180 of about 1,175 (189)

Cupuassu— Theobroma grandiflorum [PDF]

, 2018
Ana L.F. Pereira, Virgínia K.G. Abreu, Sueli Rodrigues   +2 more
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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
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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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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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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
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Comparative analyses of chloroplast genomes of Theobroma cacao and Theobroma grandiflorum

Biologia, 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 ...
null Abdullah, Shahid Waseem, Bushra Mirza, Ibrar Ahmed, Mohammad Tahir Waheed   +4 more
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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
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POTENCIAIS INTERAÇÕES FÁRMACO-ALIMENTO DO CUPUAÇU (THEOBROMA GRANDIFLORUM SCHUM)

2023
Os alimentos têm potencial de interação com medicamentos e a ingestão simultânea de ambos pode impactar significativamente na farmacoterapia. Essas interações droga-alimento nem sempre são específicas e potencialmente alteram a farmacocinética e/ou a farmacodinâmica dos medicamentos.
Sabrina Gomes de Omena, Kamilly Prestes Martins, Aretha Gomes de Omena, Prof. M.e. Ronildo Oliveira Figueiredo   +3 more
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