Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Eliete da Silva Bispo"'
Autor:
ADRIANA SANTOS DA SILVA, LIGIA REGINA RADOMILLE DE SANTANA, ELIETE DA SILVA BISPO, MARIANGELA VIEIRA LOPES
Publikováno v:
Revista Brasileira de Fruticultura, Vol 40, Iss 2 (2018)
ABSTRACT Umbu is a fruit very appreciated by the Brazilian Northeast people, but these fruits show great perishability. Cereal bars production with fruits addition is interesting because allow the technological use of noble raw materials, besides to
Externí odkaz:
https://doaj.org/article/eb3306ff88a64f77a888a1e2bc4a9d87
Autor:
Carine Oliveira dos Santos, Eliete da Silva Bispo, Ligia Regina Radomille de Santana, Rosemary Duarte Sales de Carvalho
Publikováno v:
Revista Brasileira de Fruticultura, Vol 36, Iss 3, Pp 640-648 (2014)
O "mel de cacau" é uma denominação regional do líquido transparente extraído da polpa do cacau, que cobre as sementes, antes do processo de fermentação do cacau. Este material é atrativo do ponto de vista de seus aspectos sensorial e tecnoló
Externí odkaz:
https://doaj.org/article/72e2edb2d49c403aafe3552a45e710b5
Autor:
Paula Bacelar Leite, Suzana Caetano da Silva Lannes, Alexandre Mariani Rodrigues, Fabiana Andreia Schäfer De Martini Soares, Sérgio Eduardo Soares, Eliete da Silva Bispo
Publikováno v:
Brazilian Journal of Food Technology, Vol 16, Iss 3, Pp 192-197 (2013)
O chocolate pode ser definido como uma suspensão de partículas sólidas (açúcar, sólidos de cacau e sólidos de leite) em uma fase gordurosa contínua, que contribui para o aroma, o sabor e a cor, além de promover forma ao produto final. A reol
Externí odkaz:
https://doaj.org/article/c723af86cab44d7db6f27b688540e704
Autor:
Paula Bacelar Leite, Leonardo Fonseca Maciel, Luiza Carolina França Opretzka, Sergio Eduardo Soares, Eliete da Silva Bispo
Publikováno v:
Ciência e Agrotecnologia, Vol 37, Iss 3, Pp 244-250 (2013)
The "witch broom disease" caused by the fungus called Moniliophthora perniciosa is one of the most important cocoa diseases in Latin America, causing around 70% production reduction in the southern Bahia. In attempt to solve the problem, many cultiva
Externí odkaz:
https://doaj.org/article/bd93baeecf1f416eb0472d8836417ae8
Publikováno v:
Revista Brasileira de Fruticultura, Vol 35, Iss 2, Pp 594-602 (2013)
The present study evaluated the sensory quality of chocolates obtained from two cocoa cultivars (PH16 and SR162) resistant to Moniliophtora perniciosa mould comparing to a conventional cocoa that is not resistant to the disease. The acceptability of
Externí odkaz:
https://doaj.org/article/48da4fe6137e4cc0a93bf8ff857cd821
Autor:
Aurora Britto de Andrade, Carolina Oliveira de Souza, Janice Izabel Druzian, Eliete da Silva Bispo
Publikováno v:
Cadernos de Prospecção. 14:1201-1218
A fermentação é uma etapa crucial para obtenção de amêndoas de cacau de boa qualidade. Por esse motivo, objetivou-se analisar a evolução tecnológica do processo fermentativo por meio de depósitos de documentos de patentes. A pesquisa foi re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f611d8fe0610be9ada915c03bbdf48d
https://doi.org/10.9771/cp.v14i4.42764
https://doi.org/10.9771/cp.v14i4.42764
Autor:
Leonardo Fonseca Maciel, Sérgio Eduardo Soares, Eliete da Silva Bispo, Ligia Regina Radomille de Santana, Aline Camarão Telles Biasoto, Tassia Cavalcante Pires, Ivia Araújo das Virgens, Adriana Cristina Reis Ferreira
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
This work evaluated the influence of bioactive compounds on the sensory profile and acceptability of dark chocolate produced from Brazilian hybrid cocoa. The results showed that higher contents of catechin, epicatechin, caffeine, total phenolic compo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca90b23acc9893d7289b7930d88c2b75
https://doi.org/10.1111/ijfs.14820
https://doi.org/10.1111/ijfs.14820
Autor:
Lucimara Miranda Martins, Ligia Regina Radomille de Santana, Leonardo Fonseca Maciel, Sergio Eduardo Soares, Adriana Cristina Reis Ferreira, Aline Camarão Telles Biasoto, Eliete da Silva Bispo
Publikováno v:
Research, Society and Development. 12:e22912440782
The distinct properties of cocoa beans may be due to their different geographical and genetic origins which lead to chocolates with different characteristics. This study aimed to evaluate dark chocolate samples made with hybrid cocoa cultivated in th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70ee9340e2d77d4dbfbac085dc14744b
https://doi.org/10.33448/rsd-v12i4.40782
https://doi.org/10.33448/rsd-v12i4.40782
Autor:
Maria Helena M. Rocha-Leão, Deusdélia Teixeira de Almeida, Roberta Barbosa de Meneses, Eliete da Silva Bispo, Débora Moura, Carlos Adam Conte-Junior, Leonardo Fonseca Maciel
Publikováno v:
Revista Brasileira de Ciências Agrárias - Brazilian Journal of Agricultural Sciences. 16:1-10
This study aimed to evaluate the effects of different dairy by-products (ricotta, butter, and cheese wheys) on ice cream production and their impact on quality parameters. Chocolate ice creams were developed differing their main ingredients (100% ric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b2dc9ef82e8cf874a603690d385b526
https://doi.org/10.5039/agraria.v16i1a8028
https://doi.org/10.5039/agraria.v16i1a8028
Autor:
Leonardo Fonseca Maciel, João Victor Pereira Engelmann, Eliete da Silva Bispo, Alana Lúcia Oliveira Monteiro, Thamires Santos Melo, Tassia Cavalcante Pires
Publikováno v:
J Food Sci Technol
Cocoa (Theobroma cacao L.), one of the most important agricultural commodity products, is the key raw material for chocolate manufacturing. It is a source naturally occurring polyphenolic compounds and have been widely studied for their beneficial ef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f1f4ee7f4b5e2576b94747b05b143b4
https://doi.org/10.1007/s13197-020-04706-w
https://doi.org/10.1007/s13197-020-04706-w