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	Provedor de dados AgEcon (13) Infoteca-e (6) Ciênc. Tecnol. Aliment. (5) Colegio de Postgraduados (4) BABT (2) AGRIAMBI (2) Ciencia e Investigación Agraria (1) BJM (1) Scientia Agricola (1) Ecology and Society (1) Mais... Autor Allen, Albert J. (2) BISPO,Eliete da Silva (2) Brito,Edy Sousa de (2) COSTA, A. da S. (2) FRAZÃO, D. A. C. (2) Martínez Arboleya, Héctor José (2) OLIVEIRA, R. F. de (2) ROCHA,Fátima de Souza (2) Shaik, Saleem (2) TEIXEIRA, L. B. (2) Wozniak, Shawn J. (2) Yeboah, Osei-Agyeman (2) Aguilar-Ávila,Jorge (1) Amancio,Allan César (1) Amâncio,Allan César (1) Armah, Stephen E. (1) BAENA, A. R. C. (1) BASTOS, J. B. (1) Bispo,Eliete da Silva (1) Bonilla,Julio (1) Mais... Palavra-chave Cocoa (36) Cacau (7) International Relations/Trade (6) Agribusiness (5) Seringueira (4) Agricultural and Food Policy (3) Amazonia (3) Brasil (3) Cacao (3) Coffee (3) Environmental Economics and Policy (3) Intercropping (3) Maestría (3) Market liberalization (3) Marketing (3) Pará (3) Pimenta-do-reino (3) Processing (3) Rubber tree (3) Black pepper (2) Mais... Tipo do documento Info:eu-repo/semantics/article (11) Conference Paper or Presentation (10) Folhetos (5) Tesis (4) Journal Article (1) Journal article (1) Livros (1) Peer-Reviewed Reports (1) Presentation (1) Working or Discussion Paper (1) Mais... Ano 2021 (1) 2017 (1) 2016 (2) 2015 (2) 2014 (1) 2013 (1) 2012 (1) 2011 (3) 2010 (4) 2009 (1) 2008 (7) 2007 (3) 2004 (2) 2002 (1) 1994 (1) 1991 (1) 1982 (1) 1981 (1) 1973 (2) Mais... País Brazil (17) United States (13) Mexico (4) Canada (1) Chile (1) Idioma Inglês (25) Português (7) Espanhol (4)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 36 Primeira ... 1 2 ... Última Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing BABT Brito,Edy Sousa de; Pezoa García,Nelson Horacio; Amancio,Allan César. Protein hydrolysis using an exogenous protease on cocoa nibs was performed to verify the formation of precursors and the effect on cocoa flavour. An experimental design was used to check the influence of temperature (30 to 70 ºC) and enzyme : substrate ratio [E/S] (97.5 to 1267.5 U g-1 of protein). The % Degree of Hydrolysis (% DH) was affected mainly by [E/S] leading to a 4-fold increase (from 5 to 20 %) after 6 hours of treatment. During cocoa nibs roasting, there was a greater consumption of hydrolysis compounds in the sample treated with protease as compared to the control, indicating their participation in the Maillard reaction. An increased perception of chocolate flavour and bitter taste was observed in a product formulated with protease treated... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cocoa; Flavour; Protein hydrolysis; Processing. Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000400008 Floral biology of cacauhy (Theobroma speciosum - Malvaceae) BABT Souza,Márcio Silva de; Venturieri,Giorgini Augusto. In the present work, cacauhy's (Theobroma speciosum) floral biology was studied. Flower buds split their sepals at 14h reaching its maximum at 22h, but all flowers were fully opened at 6:00 h of the following morning. Stigmatic branches showed exudates, reaching maximum between 6:00 h and 10:00 h at the same day. Ligules and petal hoods were the floral parts with highest intensity of odour. Flowers were receptive along all the morning and noon of the anthesis day. Approximately 65% of the flowers were naturally pollinated, but only 0.85% of them set a fruit. Abscission occurred on its higher frequency at 6:00 h of the second day after anthesis. Controlled pollinations showed that cacauhy was self-incompatible species. Tipo: Info:eu-repo/semantics/article Palavras-chave: Self-incompatibility; Flower behavior; Hybridization; Cocoa. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000400016 Scanning electron microscopy of conidia of Trichoderma stromaticum, a biocontrol agent of witches' broom disease of cocoa BJM Melo,Itamar Soares de; Faull,Jane L.. A field emission electron microscope (SEM) was used to study the conidia surface of Trichoderma stromaticum, a biocontrol of witches broom disease of cocoa. Surface features of conidia were difficult distinguish by light microscope. Conidia appeared to be verrugose and minutely roughened, but the nature of the roughening was not easy to discern. It was common to observe sheath-like structures that completely covered groups of conidia, and also details of wide cells that form the pustules. Tipo: Info:eu-repo/semantics/article Palavras-chave: Biological control; Cocoa; Crinipellis pernisiosa; Morphology of conidia. Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822004000300011 Current state of and perspectives on cocoa production in Mexico Ciencia e Investigación Agraria Díaz-José,Oscar; Aguilar-Ávila,Jorge; Rendón-Medel,Roberto; Santoyo-Cortés,V. Horacio. O. Díaz-José, J. Aguilar-Ávila, R. Rendón-Medel, and V.H. Santoyo-Cortés. 2013. Current state of and perspectives on cocoa production in Mexico. Cien. Inv. Agr.40(2): 279-289. Cocoa is one of the principal agricultural and cultural resources of the humid Mexican tropics. At present, the cocoa system is facing an unprecedented production crisis in relation to several factors, including the presence of frosty pod rot (Moniliophthora roreri), plantation neglect and low farm profitability. The aim of this study was to formulate a medium-term plan for cocoa production in Mexico by constructing a Technology Roadmap (TRM). Using an econometric model, production statistics were analyzed for national and international data. Producers participated in 185 surveys,... Tipo: Journal article Palavras-chave: Cocoa; Mexican cocoa; Frosty pod rot; Technology roadmap; Theobroma cacao. Ano: 2013 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202013000200004 Effect of polyphenol oxidase (PPO) and air treatments on total phenol and tannin content of cocoa nibs Ciênc. Tecnol. Aliment. Brito,Edy Sousa de; García,Nelson Horacio Pezoa; Amâncio,Allan César. Cocoa flavour is greatly influenced by polyphenols. These compounds undergo a series of transformations during cocoa processing leading to the characteristic cocoa flavour. The use of exogenous polyphenol oxidase (PPO) proved to be useful to reduce polyphenol content in cocoa nibs. The effect of a PPO associated or not with air over total phenol and tannin content was evaluated. Cocoa nibs were autoclaved and treated with a PPO or water in the absence or presence of an air flow for 0.5, 1, 2 and 3 hours. Total phenol content was reduced in PPO or water treatments, but when associated with air there was an increase in phenol content. Tannin content was reduced only by the treatment with water and air. Tipo: Info:eu-repo/semantics/article Palavras-chave: Cocoa; Processing; PPO; Enzyme; Air; Theobroma cacao. Ano: 2002 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612002000100008 Nutritional value and antioxidant capacity of "cocoa honey" (Theobroma cacao L.) Ciênc. Tecnol. Aliment. Silva,Elias Nascimento da; Ramos,Danilo da Cruz; Menezes,Lígia Miranda; Souza,Alexilda Oliveira de; Lannes,Suzana Caetano da Silva; Silva,Marcondes viana da. Cocoa honey is considered as the liquid portion of cocoa pulp that is released from the fruit soon after it is cut open and can be used before fermentation by simple extraction due to its nutritional characteristics. The objective of the present study is to determine the biochemical characteristics of a cocoa by-product, "cocoa honey" (CH), produced in the State of Bahia-Brazil. The biochemical characterization was conducted to determine reducing sugars, total sugars, vitamin C, total dietary fiber, flavonoids, and total antioxidant activity using an EC50. It was observed that cocoa honey can be considered a source of bioactive compounds, can be consumed in natura or processed, and used as an ingredient in the chocolate industry and in other food products.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bioactive phytochemicals; Cocoa; By-product use; Chemical composition. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400016 Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation Ciênc. Tecnol. Aliment. Cruz,Jaqueline Fontes Moreau; Leite,Paula Bacelar; Soares,Sergio Eduardo; Bispo,Eliete da Silva. 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 processing for chocolate production and the difference between cultivars. Thus, the present study aimed to evaluate the modifications in monomeric phenolic compounds and methylxanthines during fermentation of three cocoa cultivars grown in southern Bahia. Cocoa beans from three cultivars were fermented and sun dried and monomeric phenolic compounds and methylxantines were determinated. The results showed... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cocoa; Fermentation; Polyphenols; Methylxantines. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200279 Enzymatic activity of proteases and its isoenzymes in fermentation process in cultivars of cocoa (Theobroma cacao L.) produced in southern Bahia, Brazil Ciênc. Tecnol. Aliment. SOUSA,Luciane Santos; ROCHA,Fátima de Souza; SILVEIRA,Paulo Túlio de Souza; BISPO,Eliete da Silva; SOARES,Sérgio Eduardo. Abstract The fermentation of cocoa seeds envolves microbial processes and the action of enzymes. To identify the possible differences in the cocoa fermentation process, with regards to proteolysis, this study has the objective of determining protease activity (under predetermined conditions) and its isoenzymes in two cocoa cultivars (PH-16 and HRT-1188) in different cocoa fermentation times, in addition to establishing the microbial load (molds and yeasts and aerobic mesophilic). Protease and its isoenzymes were extracted and partially purified and the enzymatic activities determined by spectrophotometry. The results showed that the proteases activity was higher at 66h of fermentation for both cultivars. When the isoenzymes activity was evaluated, the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cocoa; Proteolysis; Aminopeptidase; Carboxypeptidase; Endoprotease. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400656 Characterization of polyphenol oxidase in two cocoa (Theobroma cacao L.) cultivars produced in the south of Bahia, Brazil Ciênc. Tecnol. Aliment. MACEDO,Adrielle Souza Leão; ROCHA,Fátima de Souza; RIBEIRO,Margareth da Silva; SOARES,Sergio Eduardo; BISPO,Eliete da Silva. 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. However, the reliability of cocoa enzyme activities is complicated due to variations in different genotypes, geographical origins and methods of fermentation. In addition, there is still a lack of systematic studies comparing different cocoa cultivars. So, the present study was designed to characterize the activity of PPO in the pulp and seeds of two cocoa cultivars, PH 16 and TSH 1188. The PPO activity was... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cocoa; Fermentation; Enzyme activity; Chocolate. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100056 Análisis de los costos de producción de cacao en el ejido Xochimilco viejo municipio de Ostuacan, Chiapas Colegio de Postgraduados Cruz Jiménez, Joaquín. Para determinar el nivel de producción que permite a los productores de cacao (Theobroma cacao L), del Ejido Xochimilco Viejo municipio de Ostuacán, Chiapas, maximizar sus ganancias o minimizar sus perdidas en el corto plazo para ello se estimó un modelo de tipo cúbico tal como lo señala la teoría económica. Bajo el supuesto de competencia perfecta, los resultados de la investigación señalan que el nivel de equilibrio del productor es un rendimiento de 964.13 kilogramos por hectárea, dicha producción es la que maximiza las ganancias o minimiza las pérdidas en el corto plazo, pero alcanzar dicho nivel requiere de un verdadero esfuerzo de productividad dada las condiciones de producción en el Ejido. Al nivel de producción promedio actual de 543... Tipo: Tesis Palavras-chave: Cacao; Competencia perfecta; Ganancia unitaria; Costo implícito; Corto plazo; Maestría; Economía; Cocoa; Perfect competition; Unitary profit; Implicit cost; Short run. Ano: 2008 URL: http://hdl.handle.net/10521/1243 Caracterización del sistema proteolítico de Moniliophthora roreri (Cif.) Evans et al., causante de la moniliasis del cacao Colegio de Postgraduados García Hernández, Claudia. El presente trabajo constituye el primer reporte sobre el estudio del sistema proteolítico del hongo Moniliophthora roreri, agente causal de la moniliasis del cacao. El trabajo inició con la identificación de la cepa aislada a partir de frutos de cacao infectados. La amplificación y secuenciación de un fragmento del gen 18S rDNA, permitió la identificación molecular de la cepa aislada como M. roreri, designada como MRO1. A continuación, se evaluó el crecimiento celular de M. roreri en los medios de cultivo líquidos mineral y V8 enriquecido, indicando que en este último se obtiene mayor peso seco en mg mL-1. La determinación de los niveles de las actividades proteolíticas de aspartil proteasa (mrAP), aminopeptidasa (mrAPE), carboxipeptidasa (mrCP) y... Tipo: Tesis Palavras-chave: Moniliophthora roreri; Moniliasis; Proteasas; Proteasas secretadas; Metaloproteasas; Maestría; Producción Agroalimentaria en el Trópico; Cocoa; Frosty pod rot; Proteases; Secreted proteases; Metalloproteases. Ano: 2007 URL: http://hdl.handle.net/10521/1252 Los medios de vida sostenibles de las familias productoras de cacao orgánico en el municipio de Cunduacán, Tabasco Colegio de Postgraduados Martínez Arboleya, Héctor José. Este trabajo estudió la sostenibilidad de los hogares productores de cacao orgánico. Se utilizó el enfoque de Medios de Vida Sostenibles (MVS), el cual establece una tipología de los activos que los pobres utilizan para mantener su bienestar bajo condiciones ambientales, sociales y económicas cambiantes. El objetivo fue identificar los medios de vida de las familias productoras de cacao orgánico y conocer las principales estrategias utilizadas para su sostenibilidad. La investigación se realizó en dos comunidades de Cunduacán, Tabasco. Se combinaron métodos cualitativos y cuantitativos para: conocer los activos de los productores de cacao orgánico certificado de la zona de estudio (28 productores, 14 hombres y 14 mujeres); distinguir los... Tipo: Tesis Palavras-chave: Medios de vida; Cacao; Tabasco; Sostenibilidad; Vulnerabilidad Livelihoods; Tabasco; Cocoa; Sustainability; Vulnerability. Ano: 2007 URL: http://hdl.handle.net/10521/1099 Los medios de vida sostenibles de las familias productoras de cacao orgánico en el municipio de Cunduacán, Tabasco Colegio de Postgraduados Martínez Arboleya, Héctor José. Este trabajo estudió la sostenibilidad de los hogares productores de cacao orgánico. Se utilizó el enfoque de Medios de Vida Sostenibles (MVS), el cual establece una tipología de los activos que los pobres utilizan para mantener su bienestar bajo condiciones ambientales, sociales y económicas cambiantes. El objetivo fue identificar los medios de vida de las familias productoras de cacao orgánico y conocer las principales estrategias utilizadas para su sostenibilidad. La investigación se realizó en dos comunidades de Cunduacán, Tabasco. Se combinaron métodos cualitativos y cuantitativos para: conocer los activos de los productores de cacao orgánico certificado de la zona de estudio (28 productores, 14 hombres y 14 mujeres); distinguir los... Tipo: Tesis Palavras-chave: Medios de vida; Cacao; Tabasco; Sostenibilidad; Vulnerabilidad; Maestría; Producción Agroaliemtaria en el Trópico; Livelihoods; Tabasco; Cocoa; Sustainability; Vulnerability. Ano: 2007 URL: http://hdl.handle.net/10521/1447 Are Local People Conservationists? Analysis of Transition Dynamics from Agroforests to Monoculture Plantations in Indonesia Ecology and Society Schwarze, Stefan; Department of Agricultural Economics and Rural Development Georg-August-Universitaet Goettingen, Germany; sschwar1@gwdg.de; Levang, Patrice; IRD, Montpellier, France; CIFOR, Bogor, Indonesia; patrice.levang@mpl.ird.fr. Tipo: Peer-Reviewed Reports Palavras-chave: Agrarian transition; Agricultural intensification; Agroforestry; Cocoa; Coffee; Cropping trajectory; Indonesia; Oil palm; Rubber. Ano: 2010 Levantamento de plantios mistos na côlonia agrícola de Tomé-Açu-Pará. Infoteca-e STOLBERG-WERNIGERODE, A. G. zu; FLOHRSCHUTZ, G. H. H.. Tipo: Folhetos Palavras-chave: Cultivo; Pimenta-do-reino; Freijó; Pipper nigrum; Tomé-Açu; Pará; Brasil; Consorciation; Plant; Cultivation; Cocoa; Coffee; Rubber tree; Brazilian walnut; Papaya; Maracock; Café; Cacau; Consorciação de Cultura; Guaraná; Mamão; Maracujá; Planta; Seringueira; Amazonia; Black pepper. Ano: 1982 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/382456 Biomassa vegetal em agroecossistema de seringueira consorciada com cacaueiro no nordeste paraense. Infoteca-e TEIXEIRA, L. B.; BASTOS, J. B.; OLIVEIRA, R. F. de. Nos diversos compartimentos do agroecossistema de seringueira com cacaueiro, foram avaliados os estoques de materia organica e a quantificacao da biomassa vegetal. O estudo foi realizado em parcela de consorcio de seringueira com cacaueiro, com quinze anos de idade, instalado no Campo Experimental do Centro de Pesquisa Agroflorestal da Amazonia Oriental-CPATU, localizado no Km 40 da rodovia PA253, em Capitao Poco, PA. A quantificacao das fitomassas de seringueira e de cacaueiro foi realizada em junho de 1991, em cinco plantas de cada cultura do total de 140 plantas de seringueira e 960 plantas de cacaueiro por hectare. Em cada planta foram avaliados ramos, caule, folhas e raizes (pivotante, grossas e finas), estas ate um metro de profundidade no solo. O... Tipo: Folhetos Palavras-chave: Consorciacao; Disponibilidade; Liteira; Nordeste; Pará; Brasil; Rubber tree; Cocoa; Organic mater; Disponibility; Litter; Biomassa; Cacau; Matéria Orgânica; Seringueira; Amazonia; Biomass; Intercropping. Ano: 1994 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/379038 Recomendações para o cultivo de espécies perenes em sistemas consorciados. Infoteca-e NOGUEIRA, O. L.; CONTO, A. J. de; CALZAVARA, B. B. G.; TEIXEIRA, L. B.; KATO, O. R.; OLIVEIRA, R. F. de. Tipo: Livros Palavras-chave: Cultura perene; Consorciação; Pimenta-do-reino; Urucu; Citros; Trópico úmido; Plant; Perenial crop; Rubber-tree; Cocoa; Black papper; Anatto; Maracock; Humid tropic; Açaí; Bixa Orellana; Cacau; Bactris Gasipaes; Cupuaçu; Euterpe Oleracea; Maracujá; Passiflora Edulis; Planta; Pupunha; Seringueira; Theobroma Grandiflorum; Citrus; Intercropping. Ano: 1991 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/386575 Combate a formiga caçarema (Azteca chartifex For.). Infoteca-e COSTA, A. da S.; FRAZÃO, D. A. C.. Tipo: Folhetos Palavras-chave: Controle; Azteca chartifex; Ant; Control; Cocoa; Pest; Cacau; Formiga; Praga. Ano: 1973 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/376741 Cultura do cacau. Infoteca-e COSTA, A. da S.; FRAZÃO, D. A. C.; TOURINHO FILHO, E.; DAGUER, A. R. F.. Tipo: Folhetos Palavras-chave: Cultivo; Cultivar; Controle; Armazenagem; Classificação; Cocoa; Cultivation; Variety; Cultural practices; Disease; Pest; Cotrol; Processing; Production; Beneficiamento; Cacau; Clima; Doença; Praga; Pratica Cultural; Produção; Solo; Climate; Classification; Storage; Soil. Ano: 1973 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/375788 Propriedades físicas de solos submetidos a diferentes sistemas de cultivo. Infoteca-e BAENA, A. R. C.; DUTRA, S.. Tipo: Folhetos Palavras-chave: Consorciação; Castanha-do-brasil; Pimenta-do-reino; Altamira; Capitão Poço; Pará; Brasil; Brazil nut; Rubber tree; Cocoa; Agricultural system; Cacau; Física; Guaraná; Seringueira; Sistema de Cultivo; Solo; Amazonia; Black pepper; Intercropping; Physics; Soil. Ano: 1981 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/380408 Registros recuperados: 36 Primeira ... 1 2 ... Última

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