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Rheological Properties of Chocolate Drink from Cupuassu
(BERKELEY ELECTRONIC PRESS, 2008)
Flow behavior of chocolate drinks from Cupuassu (Theobroma grandiflorum, Sterculiaceae) from instantised and normal formulation, and enriched with calcium, were studied. Flow behavior was described using common rheological ...
Nutritional quality of cupuassu and cocoa proteins
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2008)
Combining Cupuassu (Theobroma grandiflorum) Puree, Pectin, and Chitosan Nanoparticles into Novel Edible Films for Food Packaging Applications
(Wiley-Blackwell, 2019-07-03)
Every year, the residues generated by the disposal of packaging materials produced from fossil fuels have been growing, denoting a major environmental problem that can be mitigated by the development of biodegradable ...
Comparison of total phenolic content and antiradical capacity of powders and "chocolates" from cocoa and cupuassu
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2009)
Polyphenolic compounds seem to be related to the health benefits produced by the cocoa due to their antioxidant properties. Cupuassu powder, prepared from Theobroma grandiflorum seeds, is a very promising cocoa powder ...
Formation Of Volatile Compounds During Cupuassu Fermentation: Influence Of Pulp Concentration
(Elsevier Science BVAmsterdam, 2016)
Physico-chemical properties of the flour, protein concentrate, and protein isolate of the cupuassu (Theobroma grandiflorum Schum) seed
(Blackwell PublishingOxfordInglaterra, 2006)
(1)H NMR, a rapid method to monitor organic acids during cupuassu (Theobroma grandiflorum Spreng) processing
(Amer Chemical SocWashingtonEUA, 2006)
Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat
(Inst Grasa Sus DerivadosSevilleEspanha, 2011)