Výsledky vyhledávání - "Gilson Celso Albuquerque Chagas Junior"

Akademický článek

Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production

Autor: Brenda de Nazaré do Carmo Brito, Renan Campos Chisté, Alessandra Santos Lopes, Maria Beatriz Abreu Gloria, Gilson Celso Albuquerque Chagas Junior, Rosinelson da Silva Pena

Publikováno v: Microorganisms, Vol 10, Iss 5, p 840 (2022)

There is scarce information regarding lactic acid bacteria (LAB) and the production of biogenic amines during manipueira fermentation for tucupi. Thus, the objective of this study was to isolate and identify LAB, and to determine their impact on bioa

Externí odkaz: https://doaj.org/article/00b95dfe654947118d87e5ff4d11298e

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Akademický článek

Identification of Lactic Acid Bacteria on Raw Material for Cocoa Bean Fermentation in the Brazilian Amazon

Autor: Gilson Celso Albuquerque Chagas Junior, Nelson Rosa Ferreira, Maria Beatriz A. Gloria, Rubens Menezes Gobira, Felipe de Andrade Maia, Alessandra Santos Lopes

Publikováno v: Fermentation, Vol 8, Iss 5, p 199 (2022)

The prevalent microbiota during cocoa fermentation is one of the main factors responsible for the chemical and biochemical changes that lead to desirable chocolate characteristics. However, the microbiota can be affected by several factors, including

Externí odkaz: https://doaj.org/article/478a2ca258e44e389502afa84b2026a7

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Akademický článek

How Climatic Seasons of the Amazon Biome Affect the Aromatic and Bioactive Profiles of Fermented and Dried Cocoa Beans?

Autor: Daniela Pinheiro Gaspar, Gilson Celso Albuquerque Chagas Junior, Eloisa Helena de Aguiar Andrade, Lidiane Diniz do Nascimento, Renan Campos Chisté, Nelson Rosa Ferreira, Luiza Helena da Silva Martins, Alessandra Santos Lopes

Publikováno v: Molecules, Vol 26, Iss 13, p 3759 (2021)

In addition to the vast diversity of fauna and flora, the Brazilian Amazon has different climatic periods characterized by periods with greater and lesser rainfall. The main objective of this research was to verify the influence of climatic seasons i

Externí odkaz: https://doaj.org/article/be5c9ca82e2c439497c6ee2741735d08

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Akademický článek

Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

Autor: Gilson Celso Albuquerque Chagas Junior, Nelson Rosa Ferreira, Eloisa Helena de Aguiar Andrade, Lidiane Diniz do Nascimento, Francilia Campos de Siqueira, Alessandra Santos Lopes

Publikováno v: Molecules, Vol 26, Iss 2, p 344 (2021)

This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture i

Externí odkaz: https://doaj.org/article/e11e11e452834873919194e9c99f9132

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Akademický článek

Geographical Discrimination of Ground Amazon Cocoa by Near-Infrared Spectroscopy: Influence of Sample Preparation

Autor: Fabielle Negrão Ferreira, Gilson Celso Albuquerque Chagas-Junior, Mozaniel Santana de Oliveira, Jhonatas Rodrigues Barbosa, Marcos Enê Chaves Oliveira, Alessandra Santos Lopes

Publikováno v: Journal of Food Quality, Vol 2022 (2022)

This work presents the application of the NIR technique associated with exploratory analysis of spectral data by main principal components for the discrimination of Amazon cocoa ground seeds. Cocoa samples from different geographic regions of the sta

Externí odkaz: https://doaj.org/article/fb246221ac4a42038a4e79072b254e91

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