Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1124614
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dc.contributor.authorSOUZA, J. M. L. de
dc.contributor.authorROCHA, J. M.
dc.contributor.authorCARTAXO, C. B. da C.
dc.contributor.authorVASCONCELOS, M. A. M. de
dc.contributor.authorALVARES, V. de S.
dc.contributor.authorNASCIMENTO, M. M. do
dc.contributor.authorYOMURA, R. B. T.
dc.contributor.authorKAEFER, S.
dc.date.accessioned2020-08-29T04:11:14Z-
dc.date.available2020-08-29T04:11:14Z-
dc.date.created2020-08-28
dc.date.issued2020
dc.identifier.citationMicroorganisms, v. 8, n. 9, 1314, Sept. 2020.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1124614-
dc.descriptionCupuaçu [Theobroma grandiflorum (Wild ex Spreng.) K. Schum] seeds have been employed for a long time in the Amazon region for food purposes. Similar to cocoa, processed cupuaçu pulp and seeds can be used to produce juices, ice creams, confectionary products and cupulate®, which is a similar product to chocolate. However, its market penetration requires the mastery of all processing stages to improve the food quality and safety and to make possible an efficient technology transfer to the local small farmers and communities. Based on the above, the current research work aimed at monitoring and optimizing the consecutive fermentation and drying processes of cupuaçu seeds over 7 days each, as well as storage for 90 days.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectCalidad de las semillas
dc.subjectTecnología de procesamiento
dc.subjectFermentación
dc.subjectSecado
dc.subjectAlmacenamiento de semillas
dc.titleMonitoring and optimization of cupuaçu seed fermentation, drying and storage processes.
dc.typeArtigo de periódico
dc.subject.thesagroCupuaçu
dc.subject.thesagroTheobroma Grandiflorum
dc.subject.thesagroTratamento de Semente
dc.subject.thesagroQualidade
dc.subject.thesagroFermentação
dc.subject.thesagroSecagem
dc.subject.thesagroArmazenamento
dc.subject.thesagroBiotecnologia
dc.subject.nalthesaurusBiotechnology
dc.subject.nalthesaurusSeed quality
dc.subject.nalthesaurusProcessing technology
dc.subject.nalthesaurusFermentation
dc.subject.nalthesaurusDrying
dc.subject.nalthesaurusSeed storage
riaa.ainfo.id1124614
riaa.ainfo.lastupdate2021-02-18 -02:00:00
dc.identifier.doi10.3390/microorganisms8091314
dc.contributor.institutionJOANA MARIA LEITE DE SOUZA, CPAF-AC
dc.contributor.institutionJOÃO M. ROCHA, UNIVERSIDADE DO PORTOeng
dc.contributor.institutionCLEISA BRASIL DA CUNHA CARTAXO, CPAF-ACeng
dc.contributor.institutionMARCUS ARTHUR MARCAL DE VASCONCELOS, CPAF-ACeng
dc.contributor.institutionVIRGINIA DE SOUZA ALVARES, CPAF-ACeng
dc.contributor.institutionMATHEUS MATOS DO NASCIMENTO, UNIVERSIDADE FEDERAL DO ACREeng
dc.contributor.institutionRENATA BELTRAO TEIXEIRA YOMURA, CPAF-ACeng
dc.contributor.institutionSIMARA KAEFER, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DE RONDÔNIA.eng
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