Monitoring and optimization of cupuaçu seed fermentation, drying and storage processes.

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dc.contributorJOANA MARIA LEITE DE SOUZA, CPAF-AC
dc.contributorJOÃO M. ROCHA, UNIVERSIDADE DO PORTO
dc.contributorCLEISA BRASIL DA CUNHA CARTAXO, CPAF-AC
dc.contributorMARCUS ARTHUR MARCAL DE VASCONCELOS, CPAF-AC
dc.contributorVIRGINIA DE SOUZA ALVARES, CPAF-AC
dc.contributorMATHEUS MATOS DO NASCIMENTO, UNIVERSIDADE FEDERAL DO ACRE
dc.contributorRENATA BELTRAO TEIXEIRA YOMURA, CPAF-AC
dc.contributorSIMARA KAEFER, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DE RONDÔNIA.
dc.creatorSOUZA, J. M. L. de
dc.creatorROCHA, J. M.
dc.creatorCARTAXO, C. B. da C.
dc.creatorVASCONCELOS, M. A. M. de
dc.creatorALVARES, V. de S.
dc.creatorNASCIMENTO, M. M. do
dc.creatorYOMURA, R. B. T.
dc.creatorKAEFER, S.
dc.date2020-08-29T04:11:14Z
dc.date2020-08-29T04:11:14Z
dc.date2020-08-28
dc.date2020
dc.date.accessioned2026-06-30T22:52:09Z
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.identifierMicroorganisms, v. 8, n. 9, 1314, Sept. 2020.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1124614
dc.identifier10.3390/microorganisms8091314
dc.identifier.urihttp://hdl.handle.net/123456789/369884
dc.languageeng
dc.rightsopenAccess
dc.subjectCalidad de las semillas
dc.subjectTecnología de procesamiento
dc.subjectFermentación
dc.subjectSecado
dc.subjectAlmacenamiento de semillas
dc.subjectCupuaçu
dc.subjectTheobroma Grandiflorum
dc.subjectTratamento de Semente
dc.subjectQualidade
dc.subjectFermentação
dc.subjectSecagem
dc.subjectArmazenamento
dc.subjectBiotecnologia
dc.subjectBiotechnology
dc.subjectSeed quality
dc.subjectProcessing technology
dc.subjectFermentation
dc.subjectDrying
dc.subjectSeed storage
dc.titleMonitoring and optimization of cupuaçu seed fermentation, drying and storage processes.
dc.typeArtigo de periódico

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