ArticleFoods (Basel, Switzerland)2025
Can Different Fermentation Boxes Improve the Nutritional Composition and the Antioxidant Activity of Fermented and Dried Floodplain Cocoa Beans in the Brazilian Amazon?
Sabrina Oriana de Souza Begot da Rocha, Maria do Perpétuo Socorro Progene Vilhena, Jesus Nazareno Silva de Souza, César R Balcázar-Zumaeta, Efraín M Castro-Alayo, Alexa J Pajuelo-Muñoz, Braian Saimon Frota da Silva, Maria José de Souza Trindade, Gilson C A Chagas-Junior, Nelson Rosa Ferreira
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In one paragraphArticle in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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5 · Who and what moneyAuthors and funding
10 authors.
Sabrina Oriana de Souza Begot da RochaLaboratory of Biotechnological Processes (LAPROBIO), Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, Pará, Brazil.ORCID 0000-0001-6136-7082 Maria do Perpétuo Socorro Progene VilhenaFood Science and Technology (CTA), Federal Rural University of Amazonia (UFRA), Belém 66077-830, Pará, Brazil.
Jesus Nazareno Silva de SouzaLaboratory of Biotechnological Processes (LAPROBIO), Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, Pará, Brazil.ORCID 0000-0002-0288-2321 César R Balcázar-ZumaetaInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru.ORCID 0000-0002-3033-6440 Efraín M Castro-AlayoInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru.ORCID 0000-0003-4322-8980 Alexa J Pajuelo-MuñozInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru.
Braian Saimon Frota da SilvaLaboratory of Biotechnological Processes (LAPROBIO), Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, Pará, Brazil.ORCID 0000-0001-9863-7672 Maria José de Souza TrindadeSocio-Environmental and Water Resources Institute (ISARH), Federal Rural University of Amazon (UFRA), Belém 66077-830, Pará, Brazil.
Gilson C A Chagas-JuniorLaboratory of Biotechnological Processes (LAPROBIO), Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, Pará, Brazil.ORCID 0000-0002-0241-6662 Nelson Rosa FerreiraLaboratory of Biotechnological Processes (LAPROBIO), Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, Pará, Brazil.ORCID 0000-0001-6821-6199 Funding
FAPESPA 24153
6 · The paper itselfAbstract
This study evaluated the impact of different fermentation boxes on the nutritional and antioxidant composition of dried lowland cocoa beans (
Indexed as
biochemical transformationscocoa fermentationnutritional compositionsensory attributesTheobroma cacao
Identifiers
PMID40282792
PMCPMC12026685
What Socratic holds
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LicenceCC BY
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