Nelson Ferreira

Nelson Ferreira
Federal University of Pará | UFPA · Faculty of Food Engineering (FEA)

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17
Publications
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76
Citations

Publications

Publications (17)
Article
Full-text available
The prevalent microbiota during cocoa fermentation is one of the main factors responsible for the chemical and biochemical changes that lead to desirable chocolate characteristics. However, the microbiota can be affected by several factors, including the edaphoclimatic conditions, which are typical of the production region. The objective of this st...
Article
A Amazônia apresenta uma vasta biodiversidade, como sementes, frutas, peixes e oleaginosas. Este aspecto fomenta um interesse crescente em diversos segmentos com o intuito de encontrar novos produtos e fontes de nutrientes com propriedades funcionais. Além das propriedades funcionais existe a presença de microrganismos probióticos que tem proprieda...
Article
Full-text available
Cachaça (sugar cane spirit) is a typically Brazilian distilled beverage. Copper ions can be present in craft beverages despite their acceptance in the national and international market. This study aims to evaluate the efficiency of chitosan as an adsorbent in removing copper (II) from cachaça. The structural characteristics of the obtained chitosan...
Article
Full-text available
Submerged cultivation of Trichoderma virens was carried out in a conical flask system with agitation containing microcrystalline cellulose as a cellulosic substrate. Quadrangular fragments of mycelium obtained from the cultivation of T. virens on glucose agar with carboxymethylcellulose (CMC) were used as inoculum of the submerged culture. The enzy...
Article
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In addition to the vast diversity of fauna and flora, the Brazilian Amazon has different climatic periods characterized by periods with greater and lesser rainfall. The main objective of this research was to verify the influence of climatic seasons in the Brazilian Amazon (northeast of Pará state) concerning the aromatic and bioactive profiles of f...
Article
Full-text available
The cocoa seeds from Brazilian Amazon are recognized for the high international market value in addition to the desirable aroma and taste. We aimed to identify yeast cultures in a natural cocoa fermentation process in one of the Amazonian regions of great importance in the cocoa beans market. Natural fermentation was carried out for seven days acco...
Article
Full-text available
This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application)....
Article
The use of starters during fermentation has been gaining momentum as it can warrant high-quality chocolate. The objective of this study was to investigate the influence of Saccharomyces cerevisiae (Sc) and Pichia kudriavzevii (Pk) during on-farm fermentation on physico-chemical and microbiological characteristics and levels of methylxanthines and b...
Article
Full-text available
Cocoa fermentation is a process that is constantly in evidence in the scientific world, as it is the pillar for the production of one of the most consumed foods in the world: the chocolate. Along with well-applied fermentation techniques, careful handling and variety of fruit, the microbiota (or cocobiota) is responsible for imparting characteristi...
Article
Cocoa fermentation is a process that is constantly in evidence in the scientific world, as it is the pillar for the production of one of the most consumed foods in the world: the chocolate. Along with well‐applied fermentation techniques, careful handling, variety of fruit, the microbiota (or cocobiota) is responsible for imparting characteristic a...
Article
Full-text available
Purpose The purpose of this study was to investigate the diversity of filamentous fungi and the hydrolytic potential of their enzymes for a future understanding of the influence of these factors on the sensory characteristics of the cocoa beans used to obtain chocolate. Methods Filamentous fungi were isolated from the natural cocoa fermentation bo...
Article
The aim of this study was to select isolated filamentous fungi, naturally occurring in the digestive tract of Neoteredo reynei, with high potential to hydrolyze cellulolytic biomass. The selection of the fungi strains, which produce cellulases, was performed by adding carboxymethylcellulose (CMC), microcrystalline cellulose (MCC) or glucose in the...
Article
Full-text available
The sucrose hydrolysis and the preference of consumption of glucose instead of fructose were investigated for the production of 5-hydroxy-2-hydroxymethyl-γ-pyrone (HHMP) in the presence of Aspergillus flavus IOC 3974 cultivated in liquid Czapeck medium. Standardized 0.5g of pellets were transferred as inoculum into twelve conical flasks of 250 ml c...
Article
A rapid molecular identification technique was applied on microbial microflora isolated from Brazilian cassava roots given a yeast profile presented in the samples analyzed. A total of 24 strain isolated from cassava were initially grouped and identified in five groups using restriction-fragment length polymorphism (RFLPs) of 5.8S-ITS rDNA region....

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