Título:	Monitoring and optimization of cupuaçu seed fermentation, drying and storage processes.
Autor:	SOUZA, J. M. L. de ROCHA, J. M. CARTAXO, C. B. da C. VASCONCELOS, M. A. M. de ALVARES, V. de S. NASCIMENTO, M. M. do YOMURA, R. B. T. KAEFER, S.
Afiliación:	JOANA MARIA LEITE DE SOUZA, CPAF-AC JOÃO M. ROCHA, UNIVERSIDADE DO PORTO CLEISA BRASIL DA CUNHA CARTAXO, CPAF-AC MARCUS ARTHUR MARCAL DE VASCONCELOS, CPAF-AC VIRGINIA DE SOUZA ALVARES, CPAF-AC MATHEUS MATOS DO NASCIMENTO, UNIVERSIDADE FEDERAL DO ACRE RENATA BELTRAO TEIXEIRA YOMURA, CPAF-AC SIMARA KAEFER, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DE RONDÔNIA.
Año:	2020
Referencia:	Microorganisms, v. 8, n. 9, 1314, Sept. 2020.
Descripción:	Cupuaçu [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.
Thesagro:	Cupuaçu Theobroma Grandiflorum Tratamento de Semente Qualidade Fermentação Secagem Armazenamento Biotecnologia
NAL Thesaurus:	Biotechnology Seed quality Processing technology Fermentation Drying Seed storage
Palabras clave:	Calidad de las semillas Tecnología de procesamiento Fermentación Secado Almacenamiento de semillas
DOI:	10.3390/microorganisms8091314
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPAF-AC)