Results 41 to 50 of about 1,175 (189)
Insetos que visitam o "Cupuaçu", Theobroma grandiflorum (Willd. ex Spreng.) Schum. (Sterculiaceae), e índice de ataque nas folhas [PDF]
Acta Amazonica, 1976 Resumo O alto valor comercial de Theobroma grandiflorum (Willd. ex Spreng.) Schum., com habitat natural na Amazônia, levou a autora a fazer algumas observações quanto ao ataque sofrido pela planta, principalmente em suas partes mais jovens, prejudicando ...
Marlene Freitas da Silva
doaj +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
Acta Amazonica, 2003 A infestação crescente de plantas invasoras nos sistemas agrícolas causa prejuízos às lavouras, com decréscimos acentuados da produtividade, quer pela competição direta pelos fatores de produção, quer pelos compostos alelopáticos liberados. Este trabalho
Gladys Ferreira de Sousa +2 more
doaj +1 more source
Repeatability of morpho-agronomic characters of Theobroma grandiflorum fruits [PDF]
Revista Brasileira de Fruticultura, 2019 Abstract The objective of this study was to estimate coefficients of repeatability, to determine the minimum number of fruits necessary for genotype selection and to estimate phenotypic correlation coefficients between morpho-agronomic characters of Theobroma grandiflorum fruits.
Ayulle Thalía Watson Alcoforado +3 more
openaire +4 more sources
Critérios morfológicos e temperatura para avaliação da germinação das sementes de cupuaçu
Revista Brasileira de Fruticultura, 2012 Os objetivos neste trabalho foram determinar os regimes térmicos de germinação das sementes de Theobroma grandiflorum, indicar a temperatura mais adequada para a condução do teste de germinação e propor critérios morfológicos de avaliação, visando a ...
Isolde Dorothea Kossmann Ferraz +3 more
doaj +1 more source
Revista Brasileira de Fruticultura, 2015 RESUMO O objetivo deste trabalho foi avaliar o efeito do sombreamento e de métodos de propagação na morfoanatomia foliar e no estabelecimento de cupuaçuzeiros.
DHEIMY SILVA NOVALLI +4 more
doaj +1 more source
Commodity risk assessment of Petunia spp. and Calibrachoa spp. unrooted cuttings from Uganda
EFSA Journal, Volume 24, Issue 1, January 2026.Abstract The European Commission requested the EFSA Panel on Plant Health to evaluate the likelihood of pest freedom at entry in the EU, including both regulated and non‐regulated pests, potentially associated with unrooted cuttings of the genera Petunia and Calibrachoa produced under physical isolation in Uganda.
EFSA Panel on Plant Health (PLH) +34 more
wiley +1 more source
Cocoa waste valorization: a review and sustainability analysis of green technologies
Biofuels, Bioproducts and Biorefining, Volume 19, Issue 6, Page 2680-2699, November/December 2025.Abstract Cocoa residues – notably cocoa pod husks and cocoa bean shells – can be valorized for biocompound recovery, bioenergy production, and waste reduction. This review analyzed 1115 publications related to this field to identify key research trends. Interest is increasing in compounds such as theobromine, bioactive substances, adsorption processes,
Susan Haydeé Soriano Morales +4 more
wiley +1 more source
ESTUDO BIOQUÍMICO DA FERMENTAÇÃO DO CUPUAÇU (THEOBROMA GRANDIFLORUM SCHUM)
Científic@ - Multidisciplinary Journal, 2020 Este trabalho teve como objetivo avaliar as diversas transformações bioquímicas que ocorrem na semente de cupuaçu até atingir a forma de amêndoa, analisando-se o processo fermentativo, secagem e torrefação, onde verificou-se o comportamento do pH, temperatura, sólidos solúveis, compostos bioativos (vitamina C , fenólicos e flavonoides), atividade ...
Maricely Uría Jannette +1 more
openaire +2 more sources
Determination of thermophysical properties of cupuassu (Theobroma grandiflorum) dry almonds
The Journal of Engineering and Exact Sciences, 2021 In comparison to cocoa, little has been reported on the drying of cupuassu almonds that can be used to produce cupulate, a chocolate type product. Thus, in this study thermophysical properties of cupuassu dry almonds (moisture = 9.68 % d.b.) were determined as: thermal conductivity (k) of 0.14 kW/(m.K), specific heat (cp) of 2.86 kJ/(kg.K), thermal ...
Cunha, Elisa Santana +3 more
openaire +3 more sources