Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/669986
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dc.contributor.authorREISDORFF, C.
dc.contributor.authorROHSIUS, C.
dc.contributor.authorMULLER, S.
dc.contributor.authorSOUZA, A. das G. C. de
dc.date.accessioned2018-12-18T23:32:24Z-
dc.date.available2018-12-18T23:32:24Z-
dc.date.created2000-11-23
dc.date.issued2000
dc.identifier.citationIn; GERMAN-BRAZILIAN WORKSHOP ON NEOTROPICAL ECOSYSTEMS, 2000, Hamburg. Program and abstracts... Hamburg: University, 2000.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/669986-
dc.descriptionStudy 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.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectBrasil
dc.subjectAmazonas
dc.subjectManaus
dc.subjectSeed
dc.subjectOrganoleptic properties
dc.subjectFlavour
dc.subjectProcessing
dc.titleUtilization of cupuacu-seeds as raw material for chocolate-like products: variability of morphological traits and biochemistry of aroma potential
dc.typeResumo em anais e proceedings
dc.date.updated2018-12-18T23:32:24Zpt_BR
dc.subject.thesagroAroma
dc.subject.thesagroChocolate
dc.subject.thesagroCupuaçu
dc.subject.thesagroProcessamento
dc.subject.thesagroPropriedade Organoléptica
dc.subject.thesagroSemente
dc.subject.thesagroTheobroma Grandiflorum
dc.subject.nalthesaurussmell
dc.format.extent2p. 63
riaa.ainfo.id669986
riaa.ainfo.lastupdate2018-12-18
dc.contributor.institutionUniversity of Hamburg; APARECIDA DAS GRACAS C DE SOUZA, CPAA.
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