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Fatores que afetam o índice de iodo da manteiga de cacau do Brasil

by Quesnel, V.C; Chalmers, W.S; Fordham, R; Iton, E.F. eds; Berbert, P.R.F; Alvim, P. de T; Murray, D.B; Jones, E; Cocoa Research Institute, St. Augustine (Trinidad y Tobago); 4. International Cocoa Research Conference St. Augustine (Trinidad y Tobago) 8-18 Ene 1972.
Publisher: St. Augustine (Trinidad y Tobago) 1972Description: p. 630-639.Other Title: Proceedings.Subject(s): MANTECA DE CACAO | GRASAS | YODO | ANALISIS QUIMICO | FERMENTACION | MADURACION | COSECHA | SOMBRA | FERTILIZANTES | CAMBIO CLIMATICO | BAHIA | BRASIL | COCOA BUTTER | FATS | IODINE | FERMENTATION | MATURATION | HARVESTING | SHADE | CLIMATIC CHANGE | BAHIA | BRAZIL | BEURRE DE CACAO | CORPS GRAS | IODE | FERMENTATION | MATURATION | RECOLTE | OMBRE | CHANGEMENT CLIMATIQUE | BAHIA | BRESILSummary: Among the several possible factors investigated affecting the iodine number of Brazilian cacao butter, only temperature was found to be significant. Butter from cacao pods which developed during the winter months (May to August) in Bahia, as well as the butter from cacao pods developed in colder regions (Southern Brazil) were found to have a higher iodine number than butter from pods which developed in warmer conditions. The other factors investigated were duration of fermentation, degree of fruit ripening, time lapse between harvest and breaking of fruits, age of trees, influence of shade trees, fertilizer treatment and influence of the fruit variety
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Ilus. 8 tab. 14 ref. Sum. (En, Pt). Sumario en: Centro de Pesquisas do Cacau, Itabuna, BA (Brasil). Informe técnico 1970 e 1971. Ilhéus, 1972. p. 41-43. También en: Revista Theobroma (Brasil) v. 2(1) p. 3-16. (Ene-Mar 1972)

Among the several possible factors investigated affecting the iodine number of Brazilian cacao butter, only temperature was found to be significant. Butter from cacao pods which developed during the winter months (May to August) in Bahia, as well as the butter from cacao pods developed in colder regions (Southern Brazil) were found to have a higher iodine number than butter from pods which developed in warmer conditions. The other factors investigated were duration of fermentation, degree of fruit ripening, time lapse between harvest and breaking of fruits, age of trees, influence of shade trees, fertilizer treatment and influence of the fruit variety

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