Search Results - "da Silva Bispo, Eliete"

Antioxidant activity, total phenolic compounds and flavonoids of mangoes coming from biodynamic, organic and conventional cultivations in three maturation stages by Fonseca Maciel, Leonardo, da Silva Oliveira, Cassiane, da Silva Bispo, Eliete, da P. Spínola Miranda, Maria

“…Purpose - Phenolic compounds, including flavonoids, are nutritionally important for their antioxidant activities and protective functions against disease risk…”
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Relationship between bioactive compounds and sensory properties of dark chocolate produced from Brazilian hybrid cocoa by Virgens, Ivia Araújo, Pires, Tassia Cavalcante, Santana, Ligia Regina Radomille, Soares, Sérgio Eduardo, Maciel, Leonardo Fonseca, Ferreira, Adriana Cristina Reis, Biasoto, Aline Camarão Telles, Bispo, Eliete da Silva

“…Summary This work evaluated the influence of bioactive compounds on the sensory profile and acceptability of dark chocolate produced from Brazilian hybrid…”
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Phenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivation by da Silva Oliveira, Cassiane, Fonseca Maciel, Leonardo, Spínola Miranda, Maria, da Silva Bispo, Eliete

“…Purpose - Due to the importance attributed to the phenolic compounds present in cocoa samples for their beneficial effects on health, the purpose of this paper…”
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Microencapsulation of Spirulina sp. LEB-18 and its incorporation in chocolate milk: Properties and functional potential by Batista de Oliveira, Thâmilla Thalline, Miranda dos Reis, Izabel, Bastos de Souza, Mariana, da Silva Bispo, Eliete, Fonseca Maciel, Leonardo, Druzian, Janice Izabel, Lordelo Guimarães Tavares, Pedro Paulo, de Oliveira Cerqueira, Andressa, dos Santos Boa Morte, Elba, Abreu Glória, Maria Beatriz, Lima Deus, Valterney, Radomille de Santana, Ligia Regina

“…The combination of cocoa powder and Spirulina sp. LEB-18 may favor the formulation of chocolate milk with functional property claim. Spray drying method was…”
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Influence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing by Britto de Andrade, Aurora, Lins da Cruz, Margarida, Antonia de Souza Oliveira, Fernanda, Soares, Sergio Eduardo, Druzian, Janice Izabel, Radomille de Santana, Ligia Regina, Oliveira de Souza, Carolina, da Silva Bispo, Eliete

“…Under-fermented cocoa mass (UCM) presents, as well as the fresh cocoa seed, a high content of phenolics compounds. For this reason, a chocolate with UCM added…”
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Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process by Melo, Thamires Santos, Pires, Tássia Cavalcante, Engelmann, João Victor Pereira, Monteiro, Alana Lúcia Oliveira, Maciel, Leonardo Fonseca, Bispo, Eliete da Silva

“…Cocoa ( Theobroma cacao L.), one of the most important agricultural commodity products, is the key raw material for chocolate manufacturing. It is a source…”
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Classification and compositional characterization of different varieties of cocoa beans by near infrared spectroscopy and multivariate statistical analyses by Barbin, Douglas Fernandes, Maciel, Leonardo Fonseca, Bazoni, Carlos Henrique Vidigal, Ribeiro, Margareth da Silva, Carvalho, Rosemary Duarte Sales, Bispo, Eliete da Silva, Miranda, Maria da Pureza Spínola, Hirooka, Elisa Yoko

“…Effective and fast methods are important for distinguishing cocoa varieties in the field and in the processing industry. This work proposes the application of…”
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Aflatoxins and ochratoxin A in different cocoa clones (Theobroma cacao L.) developed in the southern region of Bahia, Brazil by Maciel, Leonardo Fonseca, Felício, Ana Lúcia de Souza Madureira, Miranda, Lucas Caldeirão Rodrigues, Pires, Tassia Cavalcante, Bispo, Eliete da Silva, Hirooka, Elisa Yoko

“…Brazil is the sixth largest producer of cocoa beans in the world, after Côte d'Ivoire, Ghana, Indonesia, Nigeria and Cameroon. The southern region of Bahia…”
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Assessment of the fermentative process from different cocoa cultivars produced in Southern Bahia, Brazil by Moreau Cruz, Jaqueline Fontes, Bacelar Leite, Paula, Eduardo Soares, Sergio, da Silva Bispo, Eliete

“…The "witch broom disease" caused by the fungus Moniliophtora perniciosa drastically reduced cocoa production in Southern Bahia (Brazil), and cloning techniques…”
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Estudo reológico de chocolates elaborados com diferentes cultivares de cacau (Theobroma cacao L.) by Paula Bacelar Leite, Suzana Caetano da Silva Lannes, Alexandre Mariani Rodrigues, Fabiana Andreia Schäfer De Martini Soares, Sérgio Eduardo Soares, Eliete da Silva Bispo

“…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…”
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Sensory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora Perniciosa by Leite, Paula Bacelar, Bispo, Eliete da Silva, Santana, Ligia Regina Radomille de

“…The present study evaluated the sensory quality of chocolates obtained from two cocoa cultivars (PH16 and SR162) resistant to Moniliophtora perniciosa mould…”
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Estudo Prospectivo sobre a Utilização do Cacau Fermentado by Andrade, Aurora Britto de, Souza, Carolina Oliveira de, Druzian, Janice Izabel, Bispo, Eliete da Silva

“…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…”
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Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars by Leite, Paula Bacelar, Maciel, Leonardo Fonseca, Opretzka, Luiza Carolina França, Soares, Sergio Eduardo, Bispo, Eliete da Silva

“…The "witch broom disease" caused by the fungus called Moniliophthora perniciosa is one of the most important cocoa diseases in Latin America, causing around…”
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Aproveitamento tecnológico do "mel de cacau" (Theobroma cacao L) na produção de geleia sem adição de açúcar by Carine Oliveira dos Santos, Eliete da Silva Bispo, Ligia Regina Radomille de Santana, Rosemary Duarte Sales de Carvalho

“…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…”
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Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars Compostos fenólicos, metilxantinas e atividade antioxidante em massa de cacau e chocolates produzidos a partir de cultivares resistentes e não resistentes a "vassoura de bruxa" by Paula Bacelar Leite, Leonardo Fonseca Maciel, Luiza Carolina França Opretzka, Sergio Eduardo Soares, Eliete da Silva Bispo

“…The "witch broom disease" caused by the fungus called Moniliophthora perniciosa is one of the most important cocoa diseases in Latin America, causing around…”
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USE OF UMBU (SPONDIAS TUBEROSA ARR. CAMARA) PULP FOR PREPARATION OF DIET CEREAL BAR by SILVA, ADRIANA SANTOS DA, SANTANA, LIGIA REGINA RADOMILLE DE, BISPO, ELIETE DA SILVA, LOPES, MARIANGELA VIEIRA

“…ABSTRACT Umbu is a fruit very appreciated by the Brazilian Northeast people, but these fruits show great perishability. Cereal bars production with fruits…”
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Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties by Leite, Paula Bacelar, Lannes, Suzana Caetano da Silva, Rodrigues, Alexandre Mariani, Soares, Fabiana Andreia Schaefer De Martini, Soares, Sergio Eduardo, Bispo, Eliete da Silva

“…Chocolate can be defined as a suspension of solid particles (sugar, cocoa solids and milk solids) In a continuous fat phase, which contributes to the aroma,…”
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Estudo reológico de chocolates elaborados com diferentes cultivares de cacau (Theobroma cacao L.)/Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties by Leite, Paula Bacelar, Lannes, Suzana Caetano da Silva, Rodrigues, Alexandre Mariani, Soares, Fabiana Andreia Schäfer De Martini, Soares, Sérgio Eduardo, Bispo, Eliete da Silva

“…Chocolate can be defined as a suspension of solid particles (sugar, cocoa solids and milk solids) In a continuous fat phase, which contributes to the aroma,…”
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Use of "cocoa honey" na producao de geleia sem adicao de acucar by Dos Santos, Carine Oliveira, Bispo, Eliete Da Silva, De Santana, Ligia Regina Radomille, De Carvalho, Rosemary Duarte Sales

“…The "cocoa honey" is a local denomination to the clear liquid extracted from the cocoa mass, which cover the seeds, before the cocoa fermentation process. This…”
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Aproveitamento tecnológico do "mel de cacau" (Theobroma cacao L) na produção de geleia sem adição de açúcar by Santos, Carine Oliveira dos, Bispo, Eliete da Silva, Santana, Ligia Regina Radomille de, Carvalho, Rosemary Duarte Sales de

“…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…”
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