|
|
Registros recuperados : 27 | |
17. | | REISDORFF, C.; ROHSIUS, C.; SOUZA, A. das G. C. de; GASPAROTTO, L.; LIEBEREI, R. Comparative study on the proteolytic activities and storage globulins in seeds of Theobroma grandiflorum (Willd ex Spreng) Schum and Theobroma bicolor Humb Bonpl, in relation to their potential to generate chocolate-like aroma. Journal of the Science of Food and Agriculture, v. 84, n. 7, p. 693-700, maio 2004. Biblioteca(s): Embrapa Amazônia Ocidental. |
| |
18. | | REISDORFF, C.; LIEBREI, R.; GASPAROTTO, L.; ARAUJO, R. C.; MORAES, C. R. A. The development of cupuacu plants (Theobroma grandiflorum Willd. ex Spreng Schum.) in different mixed cultivation system and the effect of topographic features. In: LIEBEREI, R.; BIANCHI, H.; VOB, K., ed. Proceedings of the third SHIFT-Workshop, Manaus march 15-19, 1998. Bonn: Bundesministerium fur Bildung und Forschung, 1998. p.329-339. Biblioteca(s): Embrapa Florestas. |
| |
Registros recuperados : 27 | |
|
|
Registro Completo
Biblioteca(s): |
Embrapa Amazônia Ocidental. |
Data corrente: |
23/11/2000 |
Data da última atualização: |
05/04/2022 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
REISDORFF, C.; ROHSIUS, C.; MULLER, S.; SOUZA, A. das G. C. de. |
Afiliação: |
University of Hamburg; APARECIDA DAS GRACAS C DE SOUZA, CPAA. |
Título: |
Utilization of cupuacu-seeds as raw material for chocolate-like products: variability of morphological traits and biochemistry of aroma potential |
Ano de publicação: |
2000 |
Fonte/Imprenta: |
In; GERMAN-BRAZILIAN WORKSHOP ON NEOTROPICAL ECOSYSTEMS, 2000, Hamburg. Program and abstracts... Hamburg: University, 2000. |
Páginas: |
p. 63 |
Idioma: |
Inglês |
Conteúdo: |
Study carried out at Embrapa Amazonia Ocidental (Manaus-AM-Brasil) on the cupuacu-seeds as raw material for chocolate-like products. The results reveal that cupuacu-seeds posses the biochemical potential to be used as raw material for chocolate-like products. However, simple application of the fermentation practices known from cocoa will not lead to a satisfactory yield of aroma precursors. There are some particular characteristics of cupuacu seeds, which must be met by appropriate fermentation procedures. |
Palavras-Chave: |
Amazonas; Brasil; Flavour; Manaus; Organoleptic properties; Processing; Seed. |
Thesagro: |
Aroma; Chocolate; Cupuaçu; Processamento; Propriedade Organoléptica; Semente; Theobroma Grandiflorum. |
Thesaurus NAL: |
smell. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/188825/1/German-Brazilian-pag.63.pdf
|
Marc: |
LEADER 01511nam a2200337 a 4500 001 1669986 005 2022-04-05 008 2000 bl uuuu u00u1 u #d 100 1 $aREISDORFF, C. 245 $aUtilization of cupuacu-seeds as raw material for chocolate-like products$bvariability of morphological traits and biochemistry of aroma potential 260 $aIn; GERMAN-BRAZILIAN WORKSHOP ON NEOTROPICAL ECOSYSTEMS, 2000, Hamburg. Program and abstracts... Hamburg: University$c2000 300 $ap. 63 520 $aStudy carried out at Embrapa Amazonia Ocidental (Manaus-AM-Brasil) on the cupuacu-seeds as raw material for chocolate-like products. The results reveal that cupuacu-seeds posses the biochemical potential to be used as raw material for chocolate-like products. However, simple application of the fermentation practices known from cocoa will not lead to a satisfactory yield of aroma precursors. There are some particular characteristics of cupuacu seeds, which must be met by appropriate fermentation procedures. 650 $asmell 650 $aAroma 650 $aChocolate 650 $aCupuaçu 650 $aProcessamento 650 $aPropriedade Organoléptica 650 $aSemente 650 $aTheobroma Grandiflorum 653 $aAmazonas 653 $aBrasil 653 $aFlavour 653 $aManaus 653 $aOrganoleptic properties 653 $aProcessing 653 $aSeed 700 1 $aROHSIUS, C. 700 1 $aMULLER, S. 700 1 $aSOUZA, A. das G. C. de
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Amazônia Ocidental (CPAA) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Nenhum registro encontrado para a expressão de busca informada. |
|
|