Effect of processing in the levels of polycyclic aromatic hydrocarbons in cocoa beans and derived products

• Grant number: 18/23045-3
• Support Opportunities: Scholarships in Brazil - Technical Training Program - Technical Training
• Start date: November 01, 2018
• End date: October 31, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Silvia Amelia Verdiani Tfouni
• Grantee: Caroline Abballe
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
• Associated research grant: 17/21451-1 - Effect of processing on the levels of polycyclic aromatic hydrocarbons, cadmium and lead on cocoa beans and derived products, AP.R

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

ABBALLE, CAROLINE; LEME GOMES, FERNANDA MORALEZ; LOPES, BEATRIZ DEZEMBRO; FERREIRA DE OLIVEIRA, ANA PAULA; BERTO, MARIA ISABEL; EFRAIM, PRISCILLA; VERDIANI TFOUNI, SILVIA AMELIA. Cocoa beans and derived products: Effect of processing on polycyclic aromatic hydrocarbons levels. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 135, JAN 2021. (18/23045-3, 18/11623-2, 17/21451-1)