Theobroma Cacao L
Mostrando 1-12 de 106 artigos, teses e dissertações.
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1. Oxalate-rich foods
Abstract The intake of large amounts of the antinutrient oxalate can induce hyperoxaluria, an important risk factor for the development of calcium oxalate stones. The soluble and total oxalate concentrations of plants of the Fabaceae, Convolvulaceae, and Malvaceae families were determined using an HPLC-enzyme-reactor method. Sweet potato is a species of the
Food Sci. Technol. Publicado em: 2021-06
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2. Mineral Nutrients and Plant-Fungal Interaction in Cocoa Trees (Theobroma cacao L.)
An infection of the fungus Moniliophthora perniciosa in cocoa trees reduces productivity of the plant. In this study, the concentrations of mineral nutrients in healthy leaves and in leaves of vegetative broom of the cocoa plant were determined, and the relationship between the disease and the nutritional composition of the leaves was assessed. The samples w
J. Braz. Chem. Soc.. Publicado em: 2021-02
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3. Cocoa Agro-Industrial Residue (Theobroma cacao) as Inducer of the Production of Fungal Laccase and Kojic Acid for Application in the Biodegradation of 17-α-Ethinylestradiol
Due to the ability to catalyze the oxidation of several substrates, the enzyme laccase has been used in several applications, among them the bioremediation of emerging pollutants. This work evaluate the capacity of the cocoa agro-industrial residue to induce the production of Pycnoporus sanguineus laccase and to apply the enzymatic extract in the biodegradat
J. Braz. Chem. Soc.. Publicado em: 2020-10
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4. Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars
Abstract The objective of the present study was to characterize the physicochemical composition and to quantify the fatty acids of chocolates produced from different cocoa varieties (Theobroma cacao L.) cultivated in the Southern Region of Bahia. Nine samples of monovarietal chocolates were evaluated, according to their physical, thermal and fatty acid profi
Food Sci. Technol. Publicado em: 2020-06
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5. Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars
Abstract The objective of the present study was to characterize the physicochemical composition and to quantify the fatty acids of chocolates produced from different cocoa varieties (Theobroma cacao L.) cultivated in the Southern Region of Bahia. Nine samples of monovarietal chocolates were evaluated, according to their physical, thermal and fatty acid profi
Food Sci. Technol. Publicado em: 17/01/2020
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6. Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A
Abstract This work aimed to evaluate the performance of different drying methods in the development of phenolic compounds, methylxanthines, and antioxidant activity in cocoa bean and to evaluate the presence of ochratoxin A (OTA). Antioxidant activity was determined using DPPH, FRAP, ORAC and β-carotene-linoleic acid assays. Phenolic compounds and methylxa
Food Sci. Technol. Publicado em: 26/07/2018
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7. Study and Assessment of the Efficiency of the Cocoa Bark Extracted from the Theobroma Cacao as an Inhibitor of the Corrosion of Carbon Steel in Substitution of Benzotriazole
Corrosion represents high losses to the economy, therefore, researches on the minimization of its damages in materials, mainly the metallic ones, are necessary. Among the various alternatives of protection against corrosion, there is the application of corrosion inhibitors that can minimize or even stop the corrosive process of metallic materials. However, a
Mat. Res.. Publicado em: 30/11/2017
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8. Relação entre gene e resistência Rps 1k com resistência a Pythium ultimum e P. irregulare em soja
RESUMO Cacau (Theobroma cacao L.) é uma árvore tropical, bastante atacada por doenças fúngicas. Para o controle de doenças, métodos biológicos são prescritos uma vez que são amigáveis ao meio ambiente e fácil de usar. O principal objetivo do estudo foi avaliar o efeito de biocontrole das estirpes nativas, Trichoderma viride e Botryosphaeria quercu
Summa phytopathol.. Publicado em: 2017-06
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9. Protease prospecion and determination of its isoenzymes activity in cocoa cultivars (Theobroma cacao L.)
Abstract Our objective was to characterize the protease enzymatic activity and its isoenzymes on cacao cultivars PH 16 and TSH 1188, produced in southern Bahia, linking it to the conditions of the fermentation process. Proteases were extracted and semi-purified, their activities determined changing substrate, pH and temperature, and the values compared with
Food Sci. Technol. Publicado em: 13/04/2017
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10. MODELOS NÃO LINEARES NA DESCRIÇÃO DO CRESCIMENTO DE FRUTOS DE CACAU COM VIOLAÇÕES DOS PRESSUPOSTOS
RESUMO O cacau é um importante produto para a economia brasileira, sendo cultivado principalmente no sul da Bahia. O ponto ótimo de colheita é um dos principais fatores de perda na qualidade do fruto e o conhecimento de suas curvas de crescimento pode auxiliar principalmente na identificação deste ponto. Os modelos de regressão não linear tem sido amp
Rev. Caatinga. Publicado em: 2017-03
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11. Enzymatic activity of proteases and its isoenzymes in fermentation process in cultivars of cocoa (Theobroma cacao L.) produced in southern Bahia, Brazil
Abstract The fermentation of cocoa seeds envolves microbial processes and the action of enzymes. To identify the possible differences in the cocoa fermentation process, with regards to proteolysis, this study has the objective of determining protease activity (under predetermined conditions) and its isoenzymes in two cocoa cultivars (PH-16 and HRT-1188) in d
Food Sci. Technol. Publicado em: 21/11/2016
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12. CARBONO ORGÂNICO E NITROGÊNIO TOTAL NAS FRAÇÕES DENSIMÉTRICAS DA MATÉRIA ORGÂNICA SOB DIFERENTES MANEJOS DO SOLO
RESUMO: A avaliação de sistemas de uso e manejo dos solos por meio da matéria orgânica e seus compartimentos tem ganhado apelo, pois ajuda a entender a dinâmica do seu aporte, principalmente em ambientes tropicais. Objetivou-se neste trabalho determinar, no município de Colorado do Oeste, Rondônia, a alteração do carbono orgânico e nitrogênio tota
Rev. Caatinga. Publicado em: 2016-06