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Determination of volatile compounds of jackfruit (Artocarpus heterophyllus L.): in processed pulp and seed by fermentation and toast

Grant number: 10/16669-9
Support type:Regular Research Grants
Duration: January 01, 2011 - December 31, 2012
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Solange Guidolin Canniatti Brazaca
Grantee:Solange Guidolin Canniatti Brazaca
Home Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
Assoc. researchers:Erika Maria Roel Gutierrez ; Miriam Coelho de Souza
Articles published in Agência FAPESP Newsletter about the research grant
Researchers obtain chocolate aroma from jackfruit seeds 
Filed patent(s) as a result of this research project

PROCESSO DE OBTENÇÃO DE SUBSTITUTO ACHOCOLATADO, USO DA SEMENTE DE JACA COMO SUBSTITUTO ACHOCOLATADO E COMPOSIÇÕES ALIMENTÍCIAS COM SABOR ACHOCOLATADO" BR1020130193330 - Universidade de São Paulo (USP) ; Universidade Metodista de Piracicaba (UNIMEP) . Solange Guidolin Canniatti Brazaca; Miriam Coelho de Souza; Erika Maria Roel Gutierrez - July 2013, 30