Cacao Products
Mostrando 1-6 de 6 artigos, teses e dissertações.
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1. Nutritional value and antioxidant capacity of "cocoa honey" (Theobroma cacao L.)
Cocoa honey is considered as the liquid portion of cocoa pulp that is released from the fruit soon after it is cut open and can be used before fermentation by simple extraction due to its nutritional characteristics. The objective of the present study is to determine the biochemical characteristics of a cocoa by-product, "cocoa honey" (CH), produced in the S
Food Sci. Technol. Publicado em: 2014-12
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2. Caracterização do elemento transponível Boto em Moniliophthora perniciosa, agente causal da vassoura-de-bruxa no cacaueiro (Theobroma cacao) / Characterization of the transposable element Boto in Moniliophthora perniciosa, the causal agent of witche s broom disease in cocoa tree (Theobroma cacao).
The hemibiothrophic basidiomycete Moniliophthora perniciosa, the causal agent of witche s broom disease in cocoa (Theobroma cacao), presents different transposable elements in its genome. A transposable element of Class II belonging to the super-family PIF/Harbinger, named Boto, had been partially characterized in previous studies. The element Boto, as well
Publicado em: 2009
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3. Contribuição a melhoria de qualidade de produtos de cacau no Brasil, por meio da caracterização de derivados de cultivares resistentes a vassoura-de-bruxa e de sementes danificadas pelo fungo / Contribution to the improvement of the quality of cocoa derived products in Brazil, through characterization of products from cultivars resistant to "witches broom" and from seeds damaged by the fungus
The aim of this study was to contribute with the Brazilian Genetic Improvement Program of cocoa by processing and characterizing the main cocoa-derived products from nine clones studied and used commercially in Bahia due to their resistance to ?witches? broom?: CEPEC 42, EET 397, TSA 654, TSA 656, TSAN 792, TSH 516, TSH 565, TSH 774, TSH 1188 and Comum cocoa
Publicado em: 2009
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4. Abertura comercial e integraÃÃo regional: impactos da ALCA sobre as exportaÃÃes agrÃcolas brasileiras numa abordagem de equilÃbrio parcial
In the last decade of the 20th century, the Brazilian government initiated a policy to liberalize international trade in order to respond to expectation of inserting the country into the context of the globalized economies, also to promote internal stabilization. Simultaneously Brazil took part in regional free trade agreements, seeking the extention of trad
Publicado em: 2004
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5. Characterization and selection of seed fats of the genus Theobroma for technological application / Caracterização e seleção de gorduras de sementes do genero Theobroma para aplicação tecnologica
The genus Theobroma belongs to Sterculiaceae family. The 22 Theobroma species are restricted to Tropical America. The nine species occurring in Brazil restricted to the Amazon basin are: T. grandiflorum, T. obovatum, T. subincanun, T. camagoanum, T. speciosum, T. sy/vestre, T. microcarpum, T. bic%r and T. cacao. Ali of them are present in the rainforest, pro
Publicado em: 2002
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6. Estudo das propriedades físico-químicas e de textura de chocolates / Physicochemical and textural properties study of chocolates
Theobroma cacao is the scientific name of the cocoa, suggested in the XVIII century by Linné. However, the history of the chocolate begins before Aztecs and Mayans Mesoamerican civilizations, and the new mentioned Olmecs, among other groups. The Olmecs, a culture existing some three millennia ago, were possibly the first ones to use the chocolate. In some f
Publicado em: 1997