Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans-Reference-Cited by-同舟云学术

Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans

Published:2022-08-20 Issue:9 Volume:87 Page:4148-4161
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ferreira Osienne de Sousa¹^ORCID,Chagas‐Junior Gilson C. A.¹^ORCID,Chisté Renan Campos¹²^ORCID,Martins Luiza Helena da Silva¹³^ORCID,Andrade Eloisa Helena de Aguiar⁴,Nascimento Lidiane Diniz do⁴^ORCID,Lopes Alessandra Santos¹²^ORCID

Affiliation:

1. Graduate Program in Food Science and Technology Institute of Technology (ITEC), Federal University of Pará (UFPA) Belém Pará Brazil

2. Faculty of Food Engineering (FEA) Institute of Technology (ITEC), Federal University of Pará (UFPA) Belém Pará Brazil

3. Institute of Animal Health and Production Federal Rural University of the Amazon (UFRA) Belém Pará Brazil

4. Adolpho Ducke Laboratory Botany Coordination, Museu Paraense Emílio Goeldi Belém Pará Brazil

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16282

Reference56 articles.

1. ABICAB. (2021).The commercial balance of chocolate in the year of 2020.https://abicab.org.br/paginas/estatisticas/chocolate/

2. Agência Pará. (2021).Cocoa production continues to grow in Pará state.https://agenciapara.com.br/noticia/29134/

3. Cocoa Quality Index – A proposal

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