Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Damião Wellington da Cruz Santos"'
Autor:
Carine Martins Dos Santos, Adriana Barros de Cerqueira E Silva, Eric de Lima Silva Marques, Rachel Passos Rezende, Carlos Priminho Pirovani, Adriana Cristina Reis Ferreira, Luan Melo Andrade, Damião Wellington da Cruz Santos, Alberto Montejo Díaz, Marianna Ramos Soares, João Carlos Teixeira Dias
Publikováno v:
Brazilian Journal of Development. 7:60739-60759
Cocoa is a fruit of great economic importance, being the main raw material in the manufacture of chocolate. Among the stages of pre-processing, the main and most important is the spontaneous fermentation of the cocoa pulp by microorganisms, especiall
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19ed5d8b6ed1cce51d27c6433ad710da
https://doi.org/10.34117/bjdv7n6-448
https://doi.org/10.34117/bjdv7n6-448
Autor:
Damião Wellington da Cruz Santos, Célia Carvalho Almeida, Aparecida Zerbo Tremacoldi, Francisnaide dos Santos Souza
Publikováno v:
Ciências biológicas: realidades e virtualidades
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7353439c5f119aec38bf4a81d5ecbbdd
https://doi.org/10.22533/at.ed.51820051120
https://doi.org/10.22533/at.ed.51820051120
Autor:
Adriana Barros de Cerqueira e Silva, Damião Wellington da Cruz Santos, João Dias Tavares Bisneto, Thalis Ferreira dos Santos, Rachel Passos Rezende, Adriana Cristina Reis Ferreira, João Carlos Teixeira Dias, Carla Cristina Romano, Eric de Lima Silva Marques, Denise Sande Santos
Publikováno v:
Food Chemistry. 328:127110
In the present work we aimed to demonstrate the influence of inoculum starter in support high quality fermentation. Cocoa fermentations were performed in wooden boxes and eight yeasts strains were used in separated fermentations of fine cocoa, type S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f6591b8e45eef5d18ebc2f2c246ab2b
https://doi.org/10.1016/j.foodchem.2020.127110
https://doi.org/10.1016/j.foodchem.2020.127110