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Artykuły w czasopismach na temat "Transformation du cacao"
Lattre-Gasquet, Marie de, Philippe Petithuguenin i Isabelle Le Gac. "La mondialisation de la filière cacao et son impact sur l’accord international sur le cacao". Économies et Sociétés. Systèmes agroalimentaires 34, nr 1024 (2000): 241–55. http://dx.doi.org/10.3406/esag.2000.1741.
Pełny tekst źródłaSyukur, Sumaryati, Zozy Aneloi N i Femilya Putri. "TRANSFORMASI Agrobakterium rhizogenese DAN INDUKSI AKAR RAMBUT PADA TANAMAN KAKAO (Theobroma cacao) UNTUK PRODUKSI SENYAWA ANTIOKSIDAN SECARA INVITRO". Jurnal Riset Kimia 2, nr 2 (12.02.2015): 156. http://dx.doi.org/10.25077/jrk.v2i2.156.
Pełny tekst źródłaOussou, Kouame Fulbert, Gamze Guclu, Hasim Kelebek i Serkan Selli. "Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans". Quality Assurance and Safety of Crops & Foods 14, nr 4 (1.09.2022): 23–35. http://dx.doi.org/10.15586/qas.v14i4.1078.
Pełny tekst źródłaTasma, I. Made. "Aplikasi Teknologi DNA untuk Akselerasi Program Pemuliaan Ketahanan Tanaman Kakao terhadap Hama dan Penyakit Utama". Jurnal Penelitian dan Pengembangan Pertanian 35, nr 4 (13.03.2017): 155. http://dx.doi.org/10.21082/jp3.v35n4.2016.p155-166.
Pełny tekst źródłaSalvador Morales, Pedro, Ruffo Sanchez Hernandez, Delfino Sánchez Gómez, Ulises López Noverola, Gelacio Alejo Santiago, Eduardo Valdés Velarde i Juan Fernando Gallardo Lancho. "Evolution of soil organic carbon during a chronosequence of transformation from cacao (Theobroma cacao l.) plantation to grassland". Acta Agronómica 66, nr 4 (1.10.2017): 525–30. http://dx.doi.org/10.15446/acag.v66n4.62543.
Pełny tekst źródłaWognin, S. B., A. F. Tchicaya, Y. M. Kouassi, S. Koffi-Oura, J. S. Bonny i B. Nemery. "Allergie et cacao : tests immunologiques et échantillonnage atmosphérique dans une usine de transformation de fèves de cacao en Côte d’Ivoire". Archives des Maladies Professionnelles et de l'Environnement 75, nr 1 (luty 2014): 53–58. http://dx.doi.org/10.1016/j.admp.2013.08.001.
Pełny tekst źródłaValussi, Marco, i Clara Minto. "Cacao as a Globalised Functional Food: Review on Cardiovascular Effects of Chocolate Consumption". Open Agriculture Journal 10, nr 1 (31.08.2016): 36–51. http://dx.doi.org/10.2174/1874331501610010036.
Pełny tekst źródłaMukai, Rie, Itsuko Fukuda, Shin Nishiumi, Midori Natsume, Naomi Osakabe, Ken-ichi Yoshida i Hitoshi Ashida. "Cacao Polyphenol Extract Suppresses Transformation of an Aryl Hydrocarbon Receptor in C57BL/6 Mice". Journal of Agricultural and Food Chemistry 56, nr 21 (12.11.2008): 10399–405. http://dx.doi.org/10.1021/jf802453t.
Pełny tekst źródłaLopes, Francis Julio Fagundes, Marisa Vieira de Queiroz, Juliana Oliveira Lima, Viviane Aline Oliveira Silva i Elza Fernandes de Araújo. "Restriction enzyme improves the efficiency of genetic transformations in Moniliophthora perniciosa, the causal agent of witches’ broom disease in Theobroma cacao". Brazilian Archives of Biology and Technology 51, nr 1 (luty 2008): 27–34. http://dx.doi.org/10.1590/s1516-89132008000100004.
Pełny tekst źródłaTriwahyuni, Iin Eliana. "Increasing of IFNγ Expression in Transformed Cells of Balb/c Mice Due to Ethanol Extract Cocoa Beans (Theobroma cacao)". Dentika Dental Journal 22, nr 2 (18.10.2019): 26–29. http://dx.doi.org/10.32734/dentika.v22i2.212.
Pełny tekst źródłaRozprawy doktorskie na temat "Transformation du cacao"
Tan, Chia Lock. "Tissue culture and genetic transformation of Theobroma cacao". Thesis, University of Nottingham, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.310835.
Pełny tekst źródłaCLAEYS, CROUZILLAT FLORENCE. "Contribution à la transformation génétique du cacaoyer Theobroma cacao L". Rennes 1, 1999. http://www.theses.fr/1999REN10127.
Pełny tekst źródłaAkrou, Kouame Bertin. "Filière cacao et le développement d'une industrie de transformation dans les PVD producteurs de matières premières". Paris 9, 1985. https://portail.bu.dauphine.fr/fileviewer/index.php?doc=1985PA090058.
Pełny tekst źródłaHamdouche, Yasmine. "Discrimination des procédés de transformation post-récolte du Cacao et du Café par analyse globale de l’écologie microbienne". Thesis, Montpellier, SupAgro, 2015. http://www.theses.fr/2015NSAM0014/document.
Pełny tekst źródłaCocoa and coffee are the most traded agricultural commodities in the world. They undergo many post-harvest transformations in producing countries (tropical) before being exported. Post-harvest processes differ from one country to another and from one production site to another. The technological transformation of cocoa on commercial beans and of coffee to green coffee requires a primary process handling. These practices play a crucial role in global and organoleptic quality of the products that will be processed. Our work hypothesis isthat different post-harvest processing applied to coffee and cocoa have an influence on the structure of microbial communities. The main objective was to measure this effect by performing a global analysis of microbial ecology using a molecular biology tool (PCR-DGGE, PCR amplification coupled to denaturing gradient gel electrophoresis). This technique allows variations in microbial communities to be detected and the main microbial species to be identified by sequencing.Our approach permitted to discriminate treatments, and the geographical origin of Cameroonian and Indonesian coffees. Notably, we showed that geographical origin and coffee species have a minor impact on the structure of the microbial communities when compared to the type of process used (wet or dry).By applying the approach to cocoa, we could link the global analysis of microbial ecology (PCR-DGGE) to the analysis of volatile compounds (SPME-GC-MS) to discriminate the different post-harvest treatments. Micro-fermentation were carried out with strains isolated from cocoa (L. fermentum, A. pasteurianus, P. kudriavzevii and P. mashurica) in order to identify the origin of the volatile compounds detected in the fermented cocoa. This study contributed to to show that fermentation combined with a short storage duration before fermentation is the best method to obtain cocoa beans with more desirable aromatic compounds. The statistical analysis was used to combine the results of the two types of analyzes (microbial ecology and aromatic compounds) and get relations between the detected microbial species and volatile compounds. The identified aromatic profiles prompted us to consider the use of the tested microbial strains as starter culture for cocoa fermentation
Scotton, Danielle Camargo. "Genômica funcional da interação cacaueiro (Theobroma cacao L.) x Moniliophthora perniciosa por meio do sistema modelo Micro-Tom (Solanum lycopersicum L.)". Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/64/64133/tde-17042014-090316/.
Pełny tekst źródłaThe cultivation of cocoa (Theobroma cacao L.) in south Bahia was decimated by the introduction of the fungus Moniliophthora perniciosa. New sources of resistance have been sought and alternatives are needed to ensure the production of cultivars considering the genetic variability of the pathogen. The discovery of genes for resistance and defense presumed from genomic approaches makes it necessary the establishment of a platform to verify the function of identified genes and/or the elucidation of the mechanisms involved; this requires the development of methods for manipulating and/or insertion of genes, allowing overexpressing or silencing of genes of interest. The first transgenic cocoa were only developed a few years ago, and the efficiency of the process is still limited. There is an expressive influence of the embryogenic capacity, which reduces the efficiency of obtaining transgenic plants. The cultivar Micro-Tom (MT) is considered a model for research on tomato, since it has a miniature size, short life cycle, and facile genetic transformation. MT can be used to study the interaction with the fungus M. perniciosa, since isolates of biotype-S are able to infect tomato, thus provinding inferences about defense mechanisms of T. cacao to M. perniciosa in a short time, providing some obstacles encountered in biological characteristics of cocoa. Since during the pathogenesis of cocoa, M. perniciosa is able to trigger programmed cell death in infected tissue, it was analyzed the hypothesis that the expression of anti-apoptotic genes diminish or minimize the effects of infection, allowing less susceptibility. To this end, was cloned the protein Bax-inhibitor-1, which acts as a basal attenuator for the progression of cell death, was cloned engineered in a vector for genetic transformation. This gene was detected in a library of interaction M. perniciosa x T. cacao and identified with the complete sequence, and was re-introduced into tomato and cocoa under the control of a constitutive promoter. For the genetic model MT, transgenic plants containing Bax-inhibitor-1, SKP1 and Caffeine synthase were obtained. Transgenic tomato plants containing the gene Bax-inhibitor-1 were inoculated with M. perniciosa and demonstrated a reduction in the number of symptomatic plants (40%) compared MT plants inoculated with the same pathogen (83%). These data corroborate results of inoculations with the necrotroph fungi B. cinerea, S. sclerotium e S. rolfsii. Thus, when transgenic plants were inoculated, it was observed a reduction of 40% in the area of infection, compared to infected MT plants. Taken together, the results indicate that the gene Bax-inhibitor-1 acted in the basal attenuation of progression of cell death in MT, reducing the symptoms of the witches\' broom disease, as well as the symptoms of gray mold, white mold and wilt esclerotia. Moreover it was possible to optimize the protocol for somatic embryogenesis and genetic transformation of cocoa, which led to the production of transgenic plants containing the construct Baxinhibitor- 1, confirmed by RT-qPCR. Although, a protocol for cocoa transformation was implemented in the laboratory, its the low efficiency and the time required still prevent its widespread use for functional analysis
Ollendorf, Franziska. "The transformative potential of corporate social responsibility in the global cocoa-chocolate chain : Insights from sustainability certification practices in Ghana". Electronic Thesis or Diss., Toulouse 2, 2020. http://www.theses.fr/2020TOU20078.
Pełny tekst źródłaThis study engages with the implications of a Corporate Social Responsibility (CSR) of Transnational Corporations (TNCs) in their supply chains. Taking the case of an UTZ cocoa sustainability certification project in Ghana, the study examines the implementation process of a transnational CSR intervention and its local outcomes. The Global Cocoa-Chocolate Chain (GCCC) is a particular interesting case for this study because the GCCC is facing complex sustainability challenges, most notably the extreme poverty of millions of cocoa farmers and environmental degradation in production areas, and therefore, CSR projects became widespread over the past decades. The study explores how CSR strategies affect sustainability conditions in a supply chain and who is finally benefitting from it. Thereby, it puts a particular emphasis on changes in the organization of the local level Ghana’s cocoa sector linked to CSR and in farmers perspectives. The study reveals that CSR rather helps TNCs to increase their influence over local cocoa production instead of overcoming key sustainability challenges in the GCCC
Części książek na temat "Transformation du cacao"
"Les pays-bas – un important centre de transformation de cacao". W Cocoa, 111. UN, 2002. http://dx.doi.org/10.18356/ed58d0d7-fr.
Pełny tekst źródłaMarker, Anthony, Patricia Pyke, Sarah Ritter, Karen Viskupic, Amy Moll, R. Eric Landrum, Tony Roark i Susan Shadle. "Applying the CACAO Change Model to Promote Systemic Transformation in STEM". W Transforming Institutions, 176–88. Purdue University Press, 2015. http://dx.doi.org/10.2307/j.ctv2x00vcx.17.
Pełny tekst źródłaFerreira, Edjane Bastos, Catiane Sacramento Souza, Luiz Henrique Machado Oliveira i Raquel Guimarães Benevides. "Molecular Characterization and Cloning of the enzymatic portion of a chitin synthase from Moniliophthora perniciosa (Stahel) Aime & Phillips-Mora". W UNITING KNOWLEDGE INTEGRATED SCIENTIFIC RESEARCH FOR GLOBAL DEVELOPMENT. Seven Editora, 2023. http://dx.doi.org/10.56238/uniknowindevolp-142.
Pełny tekst źródłaStreszczenia konferencji na temat "Transformation du cacao"
Liu, Jianjun. "Simulation of structural transformation in aragonite CaCo[sub 3]". W Fundamental physics of ferroelectrics 2000. AIP, 2000. http://dx.doi.org/10.1063/1.1324472.
Pełny tekst źródłaBonilla-Correa, Sarah, Encarnación Ruiz-Agudo i Maria Asta. "In situ observations of amorphous calcium carbonate (ACC) transformation into crystalline CaCO3". W Goldschmidt2023. France: European Association of Geochemistry, 2023. http://dx.doi.org/10.7185/gold2023.20728.
Pełny tekst źródłaRaporty organizacyjne na temat "Transformation du cacao"
Villacis, Alexis, Victor Barrera, Jeffrey Alwang, Carlos Caicedo i James Quiroz. Strategies to strengthen Ecuador's high-value cacao value chain. Inter-American Development Bank, styczeń 2022. http://dx.doi.org/10.18235/0003960.
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