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Cupuaçu [Theobroma grandiflorum (Wild ex Spreng.) K. Schum] seeds have been employed for a long time in the Amazon region for food purposes. Similar to cocoa, processed cupuaçu pulp and seeds can be u... ...

Repository: BDPA     Publication year: 2020

The recommendation of bean cultivars and the use of appropriate storage techniques allow the quality characteristics of these grains to be preserved for human consumption. The aim of this study was to... ...

Repository: BDPA     Publication year: 2016

BACKGROUND: The year-round availability of apples (Malus × domestica Borkh.) depends on post-harvest technologies, which are essential for the retention of fruit sensory and chemical properties by del... ...

Repository: BDPA     Publication year: 2022

Sergio Mascarenhas was born in Rio de Janeiro on May 2, 1928, and sadly passed away on May 31, 2021, at the age of 93, after a prolifc life dedicated to developing science and technology in Brazil. Se... ...

Repository: BDPA     Publication year: 2022

Apple is, sociocultural and economically, on of the most important species in the world, and stands out for its high storage potential. However, the monitoring of factors that could result in fruit qu... ...

Repository: BDPA     Publication year: 2016

Warehouse Management Systems (WMS) automate handling and control operations for stored materials and are a fundamental part of most companies, as movements of the most diverse types of materials and p... ...

Repository: BDPA     Publication year: 2024

Este documento visa disseminar na Embrapa todo o conhecimento adquirido na Embrapa Informática Agropecuária para implementação de uma solução de virtualização, considerando desde um cenário mais simpl... ...

Repository: BDPA     Publication year: 2016

The use of compatible techniques, which allow family coffee growers to form larger batches of coffee, to be dried in commercial dryers and within their production reality, is very important in view of... ...

Repository: BDPA     Publication year: 2022

In this study, we evaluate the technological, nutritional, and bioactivity effects on goat-milk yogurt of adding different concentrations of xique-xique flour: 1.0% (XY1%) and 2.0% (XY2%). The goat-mi... ...

Repository: BDPA     Publication year: 2022

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