Astringency Reduction
Mostrando 1-5 de 5 artigos, teses e dissertações.
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1. Characterization of polyphenol oxidase in two cocoa (Theobroma cacao L.) cultivars produced in the south of Bahia, Brazil
Abstract The reactions leading to the formation of precursors of chocolate flavor are performed by endogenous enzymes present in the cocoa seed. Polyphenol oxidase (PPO) presence and activity during fermentation of cocoa beans is responsible for the development of flavor precursors and is also implicated in the reduction of bitterness and astringency. Howeve
Food Sci. Technol. Publicado em: 19/01/2016
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2. Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation
One component that contribute to the flavor and aroma of chocolate are the polyphenols, which have received much attention due to their beneficial implications to human health. Besides bioactive action, polyphenols and methylxantines are responsible for astringency and bitterness in cocoa beans. Another important point is its drastic reduction during cocoa p
Food Sci. Technol. Publicado em: 2015-04
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3. Aplicação de Revestimentos Comestível em Caqui Mikado (Diospyros kaki) Minimamente Processado. Seropédica: UFRRJ, 2009. / Evaluation of application of edible coatings in persimmon Mikado (Diospyros kaki) minimally processed and in nature in relation to cold storage. Seropédica: UFRRJ, 2009
Produtos minimamente processados são produtos seguros e de pronto consumo, que apesar de agregar valor, possui uma vida útil mais reduzida. Os revestimentos comestíveis podem se constituir em importante ferramenta para garantir a qualidade e estender a vida útil de produtos minimamente processados, entre eles, o caqui. O caqui Mikado por ser adstringente
Publicado em: 2009
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4. Estudo do melhoramento do sabor de cacau (Theobroma cacao L.) atraves de ação enzimatica durante a fermentação
The fermentation of cocoa beans is an indispensable activity for the development of the precursors of chocolate flavor. During this stage the pulp that surrounds the beans is metabolized by microrganisms, producing, mainly, ethanol and acetic acid which are absorbed by the cotyledons resulting in the death of the seed, with several physical-chemical changes
Publicado em: 2001
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5. Contribuição ao estudo da estabilização fisica do suco do maracuja integral (Passiflora edulis f. flavicarpa desg.)
The purpose of this work was to study, in the laboratory, the spontaneous clarification which occurs in passion fruit juice (Passiflora edulis f. flavicarca Deg) to better understanding the factors influencing its physical stability. The raw material used in the experiments was a chemically preserved juice, which was processed in a commercial Plant in the S�
Publicado em: 1989