Qualitative and quantitative evaluation of proteins of seeds of varieties of Theobroma cacao during the process of fermentation and its effect in the development of the chocolate flavor

• Grant number: 07/05979-4
• Support Opportunities: Scholarships in Brazil - Master
• Start date: March 01, 2008
• End date: February 28, 2010
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Antonio Vargas de Oliveira Figueira
• Grantee: Aline Aparecida Possignolo
• Host Institution: Centro de Energia Nuclear na Agricultura (CENA). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

POSSIGNOLO, Aline Aparecida. Proteic profile from different accessions of cocoa seeds on the chocolate flavor development. 2010. Master's Dissertation - Universidade de São Paulo (USP). Centro de Energia Nuclear na Agricultura (CENA/STB) Piracicaba.