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View article: Total and Free Hydrogen Cyanide Content and Profile of Bioactive Amines in Commercial Tucupi, a Traditionally Derived Cassava Product Widely Consumed in Northern Brazil
Total and Free Hydrogen Cyanide Content and Profile of Bioactive Amines in Commercial Tucupi, a Traditionally Derived Cassava Product Widely Consumed in Northern Brazil Open
Tucupi is a broth derived from cassava roots which is produced after the spontaneous fermentation of manipueira (the liquid portion obtained by pressing cassava roots), followed by cooking. This product is widely consumed along with tradit…
View article: Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production
Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production Open
There is scarce information regarding lactic acid bacteria (LAB) and the production of biogenic amines during manipueira fermentation for tucupi. Thus, the objective of this study was to isolate and identify LAB, and to determine their imp…
View article: Influence of spontaneous fermentation of manipueira on bioactive amine and carotenoid profiles during tucupi production
Influence of spontaneous fermentation of manipueira on bioactive amine and carotenoid profiles during tucupi production Open
Tucupi is a kind of broth that is common to the Amazonian region of Brazil, which is produced after the spontaneous fermentation and boiling of manipueira, a liquid by-product extracted from cassava roots during cassava flour production. T…
View article: Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation
Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation Open
Cocoa is the target of increased scientific research as it is one of the richest source of bioactive compounds. The formation of bioactive amines and their changes in cocoa beans during seven days of traditional fermentation was investigat…