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Cupuassú

Cupuassú

dc.creatorMuñoz, Katalina
dc.creatorLondoño, Julián
dc.creatorSepulveda, Stella
dc.creatorGómez, Melisa
dc.creatorTabares, Ana Isabel
dc.creatorCarvalho, Catarina P.P.
dc.date2024-10-18T15:04:36Z
dc.date2024-10-18T15:04:36Z
dc.date2014
dc.date2014
dc.date.accessioned2024-11-14T14:57:33Z
dc.date.available2024-11-14T14:57:33Z
dc.identifierhttps://www.vidarium.org/libros/iberian-american-fruits-rich-in-bioactive-phytochemicals-for-nutrition-and-health/
dc.identifier9788415413240
dc.identifierhttp://hdl.handle.net/20.500.12324/40255
dc.identifierreponame:Biblioteca Digital Agropecuaria de Colombia
dc.identifierinstname:Corporación colombiana de investigación agropecuaria AGROSAVIA
dc.identifier.urihttp://test.repositoriodigital.com:8080/handle/123456789/84799
dc.descriptionCupuassu is an Amazonian native fruit from the states of southern and southeastern of Pará and Maranhão in Brazil and is one of the most consumed fruits in that region (Duarte et al., 2010; Vasconcelos et al., 1975). These species are incipiently domesticated populations or very recently domesticated populations, rapid pre- or post-conquest dispersal and lack of phylogeographic population structure (Clement et al., 2010).
dc.descriptionCacao-Theobroma cacao
dc.formatapplication/pdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherVidarium
dc.relationIberian-American Fruits Rich in Bioactive Phytochemicals for Nutrition and Health
dc.relation1
dc.relation1
dc.relation47
dc.relation51
dc.relationBerbert, P. R. (1981). Determinacao do teor, ácidos graxos e características físicas das gorduras das sementes do Theobroma grandiflora L. e do Theobroma bicolor L. e comparacao com a gordura do Theobroma cacao L. Revista Theobroma, 11, 91.
dc.relationBöhm, H., Boeing, H., Hempel, J., Raab B, Kroke A (1998). Flavonols, flavones and anthocyanins as native antioxidants of food and their possible role in the prevention of chronic diseases. Z Ernahrungswiss, 37, 147-163.
dc.relationClement, C., Venturieri, G., Braz Aives, M. (1984). Aracaboi e seu cultivo. Ministrado aos extensionistas da EMATER-AM. INPA. Manaus. 14 p.
dc.relationClement, C.R., de Cristo-Araújo, M., d’Eeckenbrugge, G., Alves-Pereira, A., Picanço- Rodrigues, D. (2010). Origin and Domestication of Native Amazonian Crops. Diversity, 2, 72-106.
dc.relationCabral, C., Whipkey, A., Janick, J. (1990). Cupuassu: A new beverage crop for Brazil. Available from http://www.hort.purdue.edu/newcrop/proceedings1990/v1-372.html
dc.relationChaar, J.M. (1980). Composição do cupuaçu (Theobroma grandiflorum Schum) e conservação do seu néctar por meios físicos e químicos.. Rio de Janeiro.
dc.relationDuarte, W., Diaz, D., Oliveira, J., Teixeira J. A., de Almeida e Silva, J. B., Schwan, R. F. (2010). Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu LWT – Food Science and Technology 43, 1564- 1572.
dc.relationEscobar, C. J., Criollo Cruz, D., Herrera, W. (2009). Copoazú (Theobroma grandiflorum, Willd Ex Spreng Schum): Variabilidad y manejo del cultivo en el piedemonte amazónico. p 40.
dc.relationFAO. (1994). Cupuaçu (Theobroma grandiflorum). Available from http://www.fao.org/docrep/t0646e/T0646E0k.htm
dc.relationFAO. (1999). Manual técnico. p 142.
dc.relationGaleano, P., Paladines, M. (2012). Actividad antioxidante de extractos metanólicos de granos de copoazú (Theobroma grandiflorum). Vitae, 19, 436-438.
dc.relationGenovese, M. I., Lannes, S. C. (2009). Comparison of total phenolic content and antiradical capacity of powders and “chocolate” from cocoa and cupuassu. Ciência e Tecnologia de Alimentos, 29, 810-814.
dc.relationIBCE. (2010.) Perfil del Mercado de copoazú y Achachairú. Available from http://ibce.org.bo/images/estudios_mercado/perfil_mercado_Copuasu_AchacairuC B08.pdf
dc.relationLopes, A. S., Pesoa-García, N. H., Amaya-Farfán, J. (2008). Nutritional quality of cupuassu and cocoa proteins. Ciência Tecnologia de Alimentos, 28, 263-268.
dc.relationMedeiros, M. L., Bartolomeu-Ayrosa, A. M. I., de Moraes-Pitombo, R. N., Caetano da Silva, S. (2006). Sorption isotherms of cocoa and cupuassu products. Journal Food Engineering, 73, 402-406.
dc.relationSilva, É. L., Alves, R. M., Albuquerque, P. S., Sebben, A. M. (2008). Diversidade genética entre clones de cupuaçuzeiro com o uso de marcadores moleculares do tipo microssatélites. Embrapa Amazônia Oriental.
dc.relationSouza, A. G. C., Alves, R. M., Sousa, N. R., Souza M. G. (2009). Domesticação e Melhoramento-Espécies Amazônicas. p 319-332.
dc.relationVarón, E. H., Rojas, S., Pereira, A. E., (2001). Especies Promisorias de la Amazonía: Conservación, Manejo y Utilización del Germoplasma. p. 112-11
dc.relationVasconcelos, M. M. L., Silva, M. L., Maia, J. G. S., Gottlieb, O. R. (1975). Estudio químico das sementes do Cupuacu. Acta Âmazonica, 5, 293-295.
dc.relationUSDA, ARS, National Genetic Resources Program. Germplasm Resources Information Network - (GRIN).
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International
dc.rightshttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.sourceIberian-American Fruits Rich in Bioactive Phytochemicals for Nutrition and Health; (2014): Iberian-American Fruits Rich in Bioactive Phytochemicals for Nutrition and Healtho;p. 47 - 51.
dc.subjectCultivo - F01
dc.subjectTheobroma cacao
dc.subjectCultivo
dc.subjectVariedad
dc.subjectNutrición
dc.subjectCacao
dc.subjecthttp://aims.fao.org/aos/agrovoc/c_7713
dc.subjecthttp://aims.fao.org/aos/agrovoc/c_1972
dc.subjecthttp://aims.fao.org/aos/agrovoc/c_8157
dc.subjecthttp://aims.fao.org/aos/agrovoc/c_49892
dc.titleCupuassú
dc.titleCupuassú
dc.typeArtículo científico
dc.coverageColombia
dc.audienceInvestigador
dc.thumbnailhttps://repository.agrosavia.co/bitstream/20.500.12324/40255/7/Ver_Documento_40255.pdf.jpg


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