Search Results - "Bastos, Valdeci S."

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    Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil

    Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil by Bastos, Valdeci S., Uekane, Thais M., Bello, Neyde A., de Rezende, Claudia M., Flosi Paschoalin, Vânia M., Del Aguila, Eduardo M.

    Published in Journal of food science and technology (01-06-2019)
    “…The effects of indigenous fermentation on volatile compound profiles in a Theobroma cacao L, TSH565 clone, resistant to Moniliophtora perniciosa and…”
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    Analysis of the cocobiota and metabolites of Moniliophthora perniciosa‐resistant Theobroma cacao beans during spontaneous fermentation in southern Brazil

    Analysis of the cocobiota and metabolites of Moniliophthora perniciosa‐resistant Theobroma cacao beans during spontaneous fermentation in southern Brazil by Bastos, Valdeci S, Santos, Maria FS, Gomes, Laidson P, Leite, Analy MO, Flosi Paschoalin, Vânia M, Del Aguila, Eduardo M

    “…BACKGROUND Cocoa bean fermentation is a spontaneous process involving a succession of microbial activities, yeasts, lactic acid, and acetic acid bacteria. The…”
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