Navegando por Assunto Cocoa
Mostrando resultados 1 a 9 de 9
| Data do documento | Título | Autor(es) |
| 2013 | Behavior of Salmonella during fermentation, drying and storage of cocoa beans | Nascimento, Maristela da Silva do; et al.; ; ; ; ; ; ; ; |
| 2011 | Co-occurrence of ochratoxin a and aflatoxins in chocolate marketed in Brazil | Copetti, Marina V.; et al.; ; ; ; ; ; ; ; |
| 2023 | Dehydrated mango (Mangifera indica L.) applied in milk chocolate development to sucrose reduction purpose: An innovative and success’ case driven by sensory perspective | Ventura, Marcella Benetti; Pereira, Cecilia Teresa Muniz; Luccas, Valdecir; Bolini, Helena Maria Andre |
| 2011 | Enterobacteriaceae in processed cocoa products | Nascimento, Maristela da Silva do; et al.; ; ; ; ; ; ; ; |
| 2010 | Enteropathogens in cocoa pre-processing | Nascimento, Maristela da Silva do; et al.; ; ; ; ; ; ; ; |
| 2012 | Inactivation of Salmonella during cocoa roasting and chocolate conching | Nascimento, Maristela da Silva do; et al.; ; ; ; ; ; ; ; |
| 2017 | Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1: Evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions | Silva, Marluci P.; et. al.; ; ; ; ; ; ; ; |
| 2012 | The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species | Copetti, Marina V.; et al.; Iamanaka, Beatriz T.; Mororó, Raimundo C.; Pereira, José L.; Frisvad, Jens C.; Taniwaki, Marta H.; mvc@smail.ufsm.br |
| 2019 | Understanding Mycotoxin Contamination Across the Food Chain in Brazil: Challenges and Opportunities | Taniwaki, Marta H.; et. al.; ; ; ; ; ; ; ; |
