Zobrazeno 1 - 10
of 7 031
pro vyhledávání: '"Theobroma cacao"'
Autor:
Laura Andze, Oskars Bikovens, Marite Skute, Maris Puke, Inese Filipova, Ulla Milbreta, Ramon Fernando Colmenares-Quintero
Publikováno v:
BioResources, Vol 19, Iss 4, Pp 9660-9672 (2024)
For sustainable use of lignocellulosic resources, pruned tree branches of cocoa, one of the major evergreen tropical tree crops with significant economic importance worldwide, were investigated as a potential source of kraft pulp. This study determin
Externí odkaz:
https://doaj.org/article/3910eecdd2eb4418bf7ef4f0236c8054
Autor:
Alejandra Gil-Ordóñez, Juan M. Pardo, Samar Sheat, Khamla Xaiyavong, Ana M. Leiva, Warren Arinaitwe, Stephan Winter, Jonathan Newby, Wilmer J. Cuellar
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract In Southeast Asia (SEA) fastidious fungi of the Ceratobasidium genus are associated with proliferation of sprouts and vascular necrosis in cacao and cassava, crops that were introduced from the tropical Americas to this region. Here, we repo
Externí odkaz:
https://doaj.org/article/2365061108414db4925b320d22063e16
Autor:
Nihal Kumar Reddy Ammatalli, Sesha Sai Siva Krishna Kuricheti, Sudipta Veeramachaneni, Yean Kyoung Koo, Guru Ramanathan, Amulya Yalamanchi
Publikováno v:
Food & Nutrition Research, Vol 68, Pp 1-14 (2024)
Background and objective: LN19183 is a proprietary, synergistic combination of Citrus aurantifolia fruit rind and Theobroma cacao seed extracts that increased resting energy expenditure (REE) in high-fat diet (HFD)-fed obese rats. The objective of th
Externí odkaz:
https://doaj.org/article/5c93bc2969ae447d9551d0d4f1da87c3
Autor:
Niara Maria de Jesus Silva, Consuelo Lúcia Sousa de Lima, Renato Meireles dos Santos, Hervé Rogez, Jesus Nazareno Silva de Souza
Publikováno v:
Heliyon, Vol 10, Iss 21, Pp e39295- (2024)
The cocoa tree (Theobroma cacao L.) is a native crop of the tropical forests of Central America and the Amazon. It plays an important role in the economy of producing regions; however, the infrastructure remains incipient, leading to inadequate proce
Externí odkaz:
https://doaj.org/article/1011f049749c491a876db57fd578b379
Autor:
Lívia de Matos Santos, Camila Duarte Ferreira Ribeiro, Janaína de Carvalho Alves, Isadora Santana Araújo da Silva, Vanessa de Lima Silva, Isabelle Palma Patrício Santos, Mariana Nougalli Roselino
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
IntroductionThe limited understanding of the potential applications of cocoa by-products, due to the scarcity of studies that integrate scientific research and patent analysis, hinders the proper use of these by-products and compromises their role in
Externí odkaz:
https://doaj.org/article/5068fd010c8a4054b823870cffce6259
Autor:
Orlando López Báez, Sandra Isabel Ramírez, Claudia Hernández Escobar, Saúl Espinosa Zaragoza, Rodrigo Romero Tirado
Publikováno v:
ESPACIO I+D: Innovación más Desarrollo, Vol 13, Iss 38 (2024)
El cacao producido en México tiene una gran relevancia cultural, ambiental y social, y es catalogado por la IICO como cacao fino de aroma, el cual se produce principalmente por pequeños productores en sistemas agroforestales en los estados de Tabas
Externí odkaz:
https://doaj.org/article/e6761647861740c3813146c5a4f71aee
Autor:
Aécio Luís de Sousa Dias, Emmanuelle Meudec, Arnaud Verbaere, Sophie Lair, Jean-Claude Boulet, Nicolas Sommerer
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionThis study aimed to evaluate the color and the discriminating compounds for two types of cocoa beans (black and brown beans) related to 70% dark chocolates of black and brown colors from a previous work of our group.MethodsColor analysis
Externí odkaz:
https://doaj.org/article/bc96a312b7324be1863a662c38f3f196
Autor:
Ramiro Juan Vega-González, Daniel Castro-Salinas, Fredy Marcial Pajuelo-Risco, César Eduardo Honorio-Javes, Juan Ernesto Hernandez-Valdez
Publikováno v:
Manglar, Vol 21, Iss 1, Pp 127-134 (2024)
Se estima que a nivel mundial se procesa setecientos mil millones de toneladas al año de grano de cacao, en contraste a su proceso productivo, solo se aprovecha las semillas, que representa un 20%-23% del fruto, la otra proporción del fruto como la
Externí odkaz:
https://doaj.org/article/9af6e88c5a654f5ea65b65d707afee68
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100559- (2024)
In the region of Tumaco (Nariño, Colombia), in Southwestern Colombia, the CCN-51 cocoa clone has been commonly cultivated in recent decades. Determining the influence of cocoa processing conditions (pre-drying and yeast starter inoculation) on the p
Externí odkaz:
https://doaj.org/article/6d77ceab08174ad7b23e3bf35d77e4fb
Publikováno v:
Journal of Trace Elements and Minerals, Vol 10, Iss , Pp 100190- (2024)
Background: Lead has been associated with human activities since time immemorial and is reported to induce antioxidant and neurobehavioral impairments in animals and humans. The present study examined and compared the protective activity of aqueous Z
Externí odkaz:
https://doaj.org/article/f90ae53ac1da4fdc87fda42d183c867e