Produção Nacional
Revisado por pares
Brenda de Nazaré do Carmo Brito, Renan Campos Chisté, Alessandra Santos Lopes, Maria Beatriz Abreu Glória, Rosinelson da Silva Pena,
Tucupi is a kind of broth that is common to the Amazonian region of Brazil, which is ... The bioactive amines formation and their alterations during tucupi processing were investigated for the first time. In ... color parameters and carotenoid profile were monitored during tucupi production. Regarding the changes on the profile of ... amines) were the bioactive amines identified during the tucupi production process, but at low levels (0.76– ... Principal Component Analysis suggested three distinct stages during tucupi production: the first stage was characterized by the ...
Tópico(s): Food Chemistry and Fat Analysis
2019 - Elsevier BV | Food Research International
Produção Nacional
Revisado por pares
Renan Campos Chisté, Kelly Cohen,
O tucupi, produto amplamente consumido pela população do norte do Brasil, é obtido por meio de fermentação e cocção ... manipueira desde a obtenção até a produção do tucupi. Além disso, foram determinados pH, acidez total titulável ... no teor de HCN, e o produto final (tucupi) apresentou valores de 37,1 mg HCN/L ... solúveis (8,1 ºBrix). No presente estudo, o tucupi não apresentou valores elevados de cianeto total e ...
Tópico(s): Banana Cultivation and Research
2011 - | REVISTA DO INSTITUTO ADOLFO LUTZ
Produção Nacional
Revisado por pares
Renan Campos Chisté, Kelly Cohen, Suzy Sarzi Oliveira,
... a quantificação do cianeto em amostras do produto "tucupi", comercializado na cidade de Belém - PA. Sendo o tucupi um alimento líquido, sua umidade se apresentou na ... 100 mL-1. Com relação a proteínas, o tucupi apresentou teores baixos, entre 0,33 e 0, ...
Tópico(s): Agricultural and Food Sciences
2007 - Sociedade Brasileira de Ciência e Tecnologia de Alimentos | Food Science and Technology
Produção Nacional
Revisado por pares
Telma dos Santos Costa, Juliana Rodrigues do Carmo, Rosinelson da Silva Pena,
Tucupi is a fermented liquid obtained from cassava (Manihot esculenta Crantz), very much appreciated by the traditional ... study aimed to elaborate a powdered condiment with tucupi, as well as to assess the product's sensory acceptability and its hygroscopic behavior. The powdered tucupi used in the formulation of the condiment was ...
Tópico(s): Food composition and properties
2017 - Sociedade Brasileira de Ciência e Tecnologia de Alimentos | Food Science and Technology
Produção Nacional
Revisado por pares
Ana Paula Rocha CAMPOS, R. de A. Mattietto, Ana Vânia Carvalho,
Tucupi is a product obtained from the fermentation and cooking of cassava root wastewater which is widely ... This study employed an experimental design to select tucupi processing (fermentation and cooking times) as a function ... 40 min of cooking as process parameters. The tucupi prepared had pH 3.71, titratable acidity of ...
Tópico(s): Food Safety and Hygiene
2018 - Sociedade Brasileira de Ciência e Tecnologia de Alimentos | Food Science and Technology
Telma dos Santos Costa, Antônio Manoel da Cruz Rodrigues, Rosinelson da Silva Pena,
Tucupi, which is widely enjoyed in the North region of Brazil, is a fermented liquid derived from ... study aimed to assess the rheological behavior of tucupi with 30, 35, and 40% solids and concentrated ... starch gelification, the product’s viscosity increases. Concentrated tucupi behaved as a pseudoplastic fluid, but at 60 ... curves starting at 40 °C, which characterizes concentrated tucupi as a rheopectic fluid. The Ostwald-de Waele ...
Tópico(s): Cassava research and cyanide
2018 - Sociedade Brasileira de Ciência e Tecnologia de Alimentos | Food Science and Technology
Produção Nacional
Revisado por pares
Leandro de Moura Martins, Luciana Fávaro Francisconi-dos-Rios, Gabriela de Figueiredo Meira, Verônica P. Lima, Luciana Mendonça Silva, Maria Augusta Bessa Rebelo,
... constituents regionally consumed on large scale, such as tucupi, a low-pH yellowish-green color and strong ... cross-over in situ/ex vivo study evaluated tucupi's ability to promote erosion of bovine enamel ... challenged with one of the following solutions: TUC—tucupi (n = 27); COL—cola-based soft drink (n = ... based soft drink, the greatly consumed Amazonian delicacy tucupi can be considered a potential risk factor for ...
Tópico(s): Dental Health and Care Utilization
2015 - Elsevier BV | Archives of Oral Biology
Samuel Vieira Brito, Janaína Cruz Pereira, Felipe Silva Ferreira, Alexandre Vasconcellos, Waltécio de Oliveira Almeida,
... species. Furthermore, E. cratensis is similar to E. tucupi, especially because females have 34 pairs of legs, ... two species are located in different biomes: E. tucupi is endemic to the Amazon region, while E. ...
Tópico(s): Polar Research and Ecology
2010 - Pensoft Publishers | Neotropical Biology and Conservation
Produção Nacional
Enrique Pino−Hernández, Raul Nunes de Carvalho, Maria Regina Sarkis Peixoto Joele, Cleidiane da Silva Araújo, Lúcia de Fátima Henriques Lourenço,
... atmosphere in packing sous vide of pirarucu in tucupi and shrimp sauce under refrigeration. Three treatments were ... aimed to prepare sous vide using captive pirarucu, tucupi and shrimp and to analyze the microbiological, physicochemical ...
Tópico(s): Sensory Analysis and Statistical Methods
2016 - Elsevier BV | Innovative Food Science & Emerging Technologies
Produção Nacional
Revisado por pares
Flávia Cristina Seabra Pires, Rosinelson da Silva Pena,
... used to optimize the process parameters for obtaining tucupi powder through spray drying. The effects of the ...
Tópico(s): Natural Compound Pharmacology Studies
2017 - Springer Science+Business Media | Journal of Food Science and Technology
Produção Nacional
Revisado por pares
Juliana Rodrigues do Carmo, Telma dos Santos Costa, Rosinelson da Silva Pena,
... aim of this work was to elaborate a tucupi-added mayonnaise and to assess the physicochemical characteristics, ... 10%, 12.5% and 15% of the concentrated tucupi) were developed and submitted to sensorial acceptance and ... analysis (PCA), the formulation with 10% of the tucupi was chosen. The purchase intention test showed that ... rheological analysis, the mayonnaise with 10% of the tucupi presented pseudoplastic fluid-like behavior and evidenced hysteresis ( ... the product (8.29 kJ/mol). Thus, the tucupi-added mayonnaise can be considered an excellent and ...
Tópico(s): Proteins in Food Systems
2019 - Taylor & Francis | CyTA - Journal of Food
Produção Nacional
Revisado por pares
Brenda de Nazaré do Carmo Brito, Mayara Galvão Martins, Renan Campos Chisté, Alessandra Santos Lopes, Maria Beatriz Abreu Glória, Rosinelson da Silva Pena,
Tucupi is a broth derived from cassava roots which is produced after the spontaneous fermentation of manipueira ( ... used in different places worldwide. In this study, tucupi obtained from the markets of Belém (Pará, Brazil) ... 7 mg/L spermidine) were identified in the tucupi samples. Even in the tucupi produced using the agroindustrial units, which had quality ... to establish standardization and high-quality conditions for tucupi processing since high contents of biogenic amines and ...
Tópico(s): Cannabis and Cannabinoid Research
2023 - Multidisciplinary Digital Publishing Institute | Foods
Produção Nacional
Revisado por pares
Sandro Cordeiro Loretto, Naama Waléria Alves Sousa, Mara Eliane Soares Ribeiro, Reginna Vyctória da Trindade Souza de Melo Carneiro, Renan Campos Chisté, Mário Honorato da Silva e Souza Júnior,
Aim: The study evaluated the influence of tucupi on enamel surface roughness, microhardness, ultramorphology, and mass variation. Materials and Methods: Ninety healthy bovine incisors were divided into three experimental groups, according to the acidic challenge adopted, being: G1- tucupi, G2- cola-based soft drink, G3-distilled water. ... layer. Conclusion: It was possible to conclude that tucupi has low pH and high titratable total acidity, ...
Tópico(s): Dental Anxiety and Anesthesia Techniques
2023 - Dove Medical Press | Clinical Cosmetic and Investigational Dentistry
Produção Nacional
Revisado por pares
Brenda de Nazaré do Carmo Brito, Renan Campos Chisté, Alessandra Santos Lopes, Maria Beatriz Abreu Glória, Gilson Celso Albuquerque Chagas, Rosinelson da Silva Pena,
... production of biogenic amines during manipueira fermentation for tucupi. Thus, the objective of this study was to ...
Tópico(s): Probiotics and Fermented Foods
2022 - Multidisciplinary Digital Publishing Institute | Microorganisms
Produção Nacional
Revisado por pares
Telma dos Santos Costa, Juliana Rodrigues do Carmo, Adriano César Calandrini Braga, Rosinelson da Silva Pena,
Tucupi, a fermented product obtained from cassava (Manihot esculenta Crantz) is widely employed in the cuisine of ... its industrial application is incipient. This study used tucupi to prepare a creamy paste, which underwent sensory ... evaluation. Paste formulations with 5 to 20% concentrated tucupi were obtained. An acceptance test was used to ... that the paste formulation with 5% and 10% tucupi were the most accepted by the judge, but only the 10% tucupi paste was characterized. Proportions greater than 15% tucupi ...
Tópico(s): Proteins in Food Systems
2017 - Sociedade Brasileira de Ciência e Tecnologia de Alimentos | Food Science and Technology
Produção Nacional
Revisado por pares
Lorena Araújo da Cunha, Tatiane Cristina Mota, Plínio C. S. Cardoso, Diego Di Felipe Ávila Alcântara, Rommel Mário Rodríguez Burbano, Adriana Corrêa-Guimarães, André Salim Khayat, Carlos Alberto Machado da Rocha, Marcelo de Oliveira Bahia,
... are obtained from cassava (Manihot esculenta Crantz) derivatives. Tucupi is the boiled juice of cassava roots that ... this study, the cytotoxic and genotoxic effects of tucupi on cultured human lymphocytes were assessed using the ... differential fluorescent staining with acridine orange-ethidium bromide. Tucupi concentrations (v/v) were determined using the methylthiazole tetrazolium biochemical test. Concentrations of tucupi that presented no genotoxic effects (2, 4, 8, ... The results showed that under our study conditions, tucupi exerted no genotoxic effects; however, cytotoxic effects were ...
Tópico(s): Carcinogens and Genotoxicity Assessment
2016 - Research Foundation of Ribeirão Preto | Genetics and Molecular Research
Anna Paula Rocha e Silva, Gabriela Vieira Pantoja, Ana Carolina Silva Crispino, Yanka Palheta Braga, Moisés Felipe Teixeira Lima, Lucas Figueiredo Silva, Eva Athemis Lima Rodrigues, Johnatt Allan Rocha de Oliveira,
Tucupi is a beverage resulting from the fermentation process of manipueira, a by-product of cassava (Manihot ... culinary preparation, which range from sauces, risottos de tucupi with jambu, even tacacá, which is the combination ... to carry out a complete literature review on tucupi, exploring the literature to date about the physical- ... safety parameters and standardization of the production of tucupi by the Agricultural Defense Agency of Pará.
Tópico(s): Agricultural and Food Sciences
2023 - Brazilian Journal of Development | Brazilian Journal of Development
Produção Nacional
Revisado por pares
Cristiana Nunes Rodrigues, Olavo Pinhatti Colatreli, Klenicy Kazumy de Lima Yamaguchi,
... dos alunos sobre o preparo e consumo do tucupi, interligando-os ao conhecimento científico para contribuir com ... científico no processo de preparo e consumo do tucupi; 3°: Experimentação: análise acidez e basicidade; 4°: Avaliação ...
Tópico(s): Chemistry Education and Research
2020 - UNIVERSIDADE FEDERAL DE MATO GROSSO | REAMEC - Rede Amazônica de Educação em Ciências e Matemática
Produção Nacional
... A ? com 29 pares de patas. Peripatus (Epiperipatus) tucupi sp. n. baseia‐se em 2 ?? provenientes do ...
Tópico(s): Fern and Epiphyte Biology
1968 - Taylor & Francis | Beitrage zur Neotropischen Fauna
Produção Nacional
Revisado por pares
Jacques Wainer, Fábio de Lima Bezerra,
... and schedule the target activity. We also present Tucupi, a prototype of such constraint based WFMS.
Tópico(s): Service-Oriented Architecture and Web Services
2003 - Springer Science+Business Media | Lecture notes in computer science
Produção Nacional
Revisado por pares
Ana Lúcia Miranda Tourinho, Abel Pérez‐González,
... State, Gurupá municipality, whitewater floodplains (várzea), and Fissiphallius tucupi n. sp. from Amazonas State, Castanho municipality (paleovárzea). ...
Tópico(s): Fish biology, ecology, and behavior
2006 - Q15088586 | Zootaxa
Produção Nacional
Revisado por pares
Rebeca Desireé Sousa da Costa, Antônio Manoel da Cruz Rodrigues, João Borges Laurindo, Luiza Helena Meller da Silva,
This study aimed to obtain a dehydrated product with film characteristics with superior functional and technological quality, prepared from different varieties of peach palm (Bactris gasipaes) using the refractance window drying (RW) process. The experiments were carried out at 70 °C and drying was fully performed at an increasing rate. The physicochemical characteristics and mechanical, technological, and morphological properties were determined and the moisture and water activity curves of the different ...
Tópico(s): Food and Agricultural Sciences
2019 - Springer Science+Business Media | Journal of Food Science and Technology
Produção Nacional
Revisado por pares
Alana Côelho Maciel, Rosinelson da Silva Pena, Lidiane Diniz do Nascimento, Taciane Almeida de Oliveira, Gilson Celso Albuquerque Chagas, Alessandra Santos Lopes,
... from the dry and water groups, tapioca, tarubá, tucupi and leaves) can bring risks to health and ...
Tópico(s): Cassava research and cyanide
2023 - Elsevier BV | Journal of Water Process Engineering
Produção Nacional
Revisado por pares
Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Bárbara Côgo Venturim, Isabelle Lima Lopes, José Guilherme Prado Martin,
... cassava ( puba, farinha d'água, polvilho azedo and tucupi ).
Tópico(s): Culinary Culture and Tourism
2022 - BioMed Central | Journal of Ethnic Foods
Produção Nacional
Revisado por pares
Thiara Luana Mamoré Rodrigues, Maria Eliziane Pantoja da Silva, Ely Simone Cajueiro Gurgel, Mozaniel Santana de Oliveira, Flávia Cristina Araújo Lucas,
... duck, and fish, and in the preparation of tucupi (cassava sap), showing to have great importance for ...
Tópico(s): Phytochemistry and Biological Activities
2022 - Hindawi Publishing Corporation | Evidence-based Complementary and Alternative Medicine
Produção Nacional
Revisado por pares
Vânia Palmeira Varela, Paulo Antonio Neves de Aquino, C. P. de Azevedo,
No presente trabalho as sementes de Faveira-arara-tucupi (Parkia decussata Ducke) foram submetidas a vários tratamentos ...
Tópico(s): Soil Management and Crop Yield
1986 - INSTITUTO NACIONAL DE PESQUISAS DA AMAZÔNIA | Acta Amazonica
Vanessa Cassoni, Marney Pascoli Cereda,
... por exemplo. Na região Norte do Brasil o tucupi é preparado da manipueira como um molho ácido ... as minerals. In Brazil’s north region the “tucupi” is prepared from cassava wastewater as an acid ...
Tópico(s): Microbial bioremediation and biosurfactants
2011 - | ENERGIA NA AGRICULTURA
Produção Nacional
Revisado por pares
Letícia de Oliveira Gonçalves, Samara Menezes São Julião, Lília Zago, Isabelle Santana,
... malcasado (made with tapioca starch), tacacá (soup with tucupi and tapioca gum), meats prepared with tucupi, beers with cassava, porridges with cassava derived products, ...
Tópico(s): Cassava research and cyanide
2023 - Elsevier BV | International Journal of Gastronomy and Food Science
Produção Nacional
Nhavoto VM, Klaramelia Consuelo Ramón Carpio, Inhamuns AJ,
... juvenile tambaqui (Colossoma macropomum) was carried out using "tucupi" cover dressing (regional sauce) and the acceptability of ... to buy above 5 (would eat frequently).The "tucupi" sauce was approved by 100% of the evaluators ...
Tópico(s): Aquaculture Nutrition and Growth
2018 - | African Journal of Food Science and Technology
Produção Nacional
Revisado por pares
João Tomaz da Silva, Cláudia Denise de Paula, Talita Moreira de Oliveira, Omar A Pérez,
... masa puba, hojas o harinas de hojas y tucupi. Una análisis de los flujogramas generales de proceso de tucupi, harina, polvillos y fécula permite concluir que etapas ... y calentamiento a ebullición (en el caso del tucupi), desmembramiento, prensado y torrefacción (en caso de harinas), ...
Tópico(s): Botanical Research and Applications
2008 - University of Cordoba | Temas Agrarios