Cocoa
Mostrando 25-36 de 135 artigos, teses e dissertações.
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25. Cocoa byproduct in diets for dairy heifers
ABSTRACT This study was conducted to evaluate the effect of substituting Tifton 85 hay (Cynodon sp. cv. Tifton 85) with levels of cocoa (Theobroma cacao) byproduct (0, 8, 16, and 24%, diet dry matter basis) in the diet of 16 Holstein × Gir heifers with an average body weight of 363.0±27.7 kg on their nutrient intake, digestibility, and protein balance. The
R. Bras. Zootec.. Publicado em: 29/11/2018
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26. Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A
Abstract This work aimed to evaluate the performance of different drying methods in the development of phenolic compounds, methylxanthines, and antioxidant activity in cocoa bean and to evaluate the presence of ochratoxin A (OTA). Antioxidant activity was determined using DPPH, FRAP, ORAC and β-carotene-linoleic acid assays. Phenolic compounds and methylxa
Food Sci. Technol. Publicado em: 26/07/2018
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27. Quality and antioxidant potential of byproducts from refining of fruit pulp
Abstract The potential use of byproducts from fruit processing has been evaluated in order to propose new uses as well as reducing costs and environmental impact. Most of the studies are focused on byproducts from primary transformation. However, byproducts from secondary transformation can reserve similar reuse opportunities. The aim of this study was to c
Food Sci. Technol. Publicado em: 16/04/2018
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28. Study and Assessment of the Efficiency of the Cocoa Bark Extracted from the Theobroma Cacao as an Inhibitor of the Corrosion of Carbon Steel in Substitution of Benzotriazole
Corrosion represents high losses to the economy, therefore, researches on the minimization of its damages in materials, mainly the metallic ones, are necessary. Among the various alternatives of protection against corrosion, there is the application of corrosion inhibitors that can minimize or even stop the corrosive process of metallic materials. However, a
Mat. Res.. Publicado em: 30/11/2017
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29. Organic cocoa extract -loaded surfactant-based systems intended to skin bioadhesion
ABSTRACT This study was to develop, characterize, and evaluate the physical-chemical stability, in vitro antioxidant activity and in vitro safety profile of liquid crystalline systems (LCS) and microemulsions (MEs) with and without organic cocoa (OC) extract. LCS stabilized by surfactant polyoxyethylene 20 cetyl ether, containing water and oleic acid were st
Braz. J. Pharm. Sci.. Publicado em: 26/10/2017
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30. Protease prospecion and determination of its isoenzymes activity in cocoa cultivars (Theobroma cacao L.)
Abstract Our objective was to characterize the protease enzymatic activity and its isoenzymes on cacao cultivars PH 16 and TSH 1188, produced in southern Bahia, linking it to the conditions of the fermentation process. Proteases were extracted and semi-purified, their activities determined changing substrate, pH and temperature, and the values compared with
Food Sci. Technol. Publicado em: 13/04/2017
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31. Fabricação de filmes bionanocompósitos à base de pectina e polpa de cacau com potencial uso como embalagem para alimentos
The aim of this work was to produce biodegradable films based on the pectin and cocoa puree reinforced with chitosan nanoparticles. Nanoparticles were obtained by the ionotropic gelation. Films were produced according to the "casting" method, through a colloidal solution composed of water, cocoa puree, chitosan nanoparticles solution and different concentrat
Quím. Nova. Publicado em: 2017-04
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32. Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
Abstract The aim of this work was to study the impact of the roasting temperature (80, 120 and 160 °C) and time (20, 40 and 60 min) of cocoa beans on the sensory acceptability of chocolate using response surface methodology. The results revealed that there was higher impact of roasting temperature and no influence of roasting time (in the studied levels). L
Food Sci. Technol. Publicado em: 20/03/2017
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33. Enzymatic activity of proteases and its isoenzymes in fermentation process in cultivars of cocoa (Theobroma cacao L.) produced in southern Bahia, Brazil
Abstract The fermentation of cocoa seeds envolves microbial processes and the action of enzymes. To identify the possible differences in the cocoa fermentation process, with regards to proteolysis, this study has the objective of determining protease activity (under predetermined conditions) and its isoenzymes in two cocoa cultivars (PH-16 and HRT-1188) in d
Food Sci. Technol. Publicado em: 21/11/2016
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34. Characterization of polyphenol oxidase in two cocoa (Theobroma cacao L.) cultivars produced in the south of Bahia, Brazil
Abstract The reactions leading to the formation of precursors of chocolate flavor are performed by endogenous enzymes present in the cocoa seed. Polyphenol oxidase (PPO) presence and activity during fermentation of cocoa beans is responsible for the development of flavor precursors and is also implicated in the reduction of bitterness and astringency. Howeve
Food Sci. Technol. Publicado em: 19/01/2016
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35. Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation
One component that contribute to the flavor and aroma of chocolate are the polyphenols, which have received much attention due to their beneficial implications to human health. Besides bioactive action, polyphenols and methylxantines are responsible for astringency and bitterness in cocoa beans. Another important point is its drastic reduction during cocoa p
Food Sci. Technol. Publicado em: 2015-04
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36. Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexico
The odor and taste profile of cocoa bean samples obtained from trees cultivated in southern Mexico were evaluated by trained panelists. Seven representative samples (groups) of a total of 45 were analyzed. Four attributes of taste (sweetness, bitterness, acidity and astringency), and nine of odor (chocolate, nutty, hazelnut, sweet, acidity, roasted, spicy, m
Food Sci. Technol. Publicado em: 2015-04