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Registros recuperados : 58 | |
Registros recuperados : 58 | |
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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
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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
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Registro original: |
Embrapa Amazônia Ocidental (CPAA) |
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