Almond
Mostrando 1-12 de 95 artigos, teses e dissertações.
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1. Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.)
Abstract The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit from Brazilian Cerrado, can be used to improve value to cereal bars. To respond to this question, the study characterized pequi almonds and cereal bars with pequi, and evaluate sensory acceptance. The preparation of cereal bars enriched with pequi
Food Sci. Technol. Publicado em: 2021-06
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2. Interfaces entre cultura histórica e cultura política
RESUMO O panorama atual da pesquisa em cultura histórica no Brasil está em constante desenvolvimento, tanto no campo da história quanto no do ensino da história, entretanto a interface do conceito de cultura histórica com o de cultura política necessita de maior aprofundamento. Este ensaio teórico parte dos conceitos de Jörn Rüsen (cultura históric
Topoi (Rio J.). Publicado em: 2021-04
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3. Phosphate and nitrogen fertilization in the production of Barueiro (Dipteryx alata Vog.) seedlings
Resumo O barueiro (Dipteryx alata Vog.), frutífera nativa do cerrado, tem despertado o interesse de produtores e consumidores devido a suas múltiplas possibilidades de uso. Para a obtenção de mudas de barueiro com qualidade, é fundamental a realização de adubações equilibradas, destacando-se o fornecimento de fósforo e nitrogênio, essenciais para
Rev. Bras. Frutic.. Publicado em: 05/12/2019
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4. Tucum-do-Pantanal (Bactris setosa Mart.): Physicochemical Characterization of Almonds, Press Cake and Crude Oil
Abstract Brazil has high diversity of native fruits with high nutritional and biochemical value. Bactris setosa Mart. (tucum-do-Pantanal) stands out by its oil-rich almond. This study aimed to determine the physicochemical characteristics of tucum-do-Pantanal almond and its by-products: press cake and crude oil. The almond of tucum-do-Pantanal had total wei
Braz. arch. biol. technol.. Publicado em: 25/11/2019
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5. EVALUATING THE COMPETITIVE ENVIRONMENT FOR WILD PISTACHIO (Pistacia atlantica Desf.) SEEDLINGS IN THE CENTRAL FORESTS OF IRAN
RESUMO Pistache selvagem (Pistacia atlantica Desf.) é uma espécie arbórea importante nas florestas secas da Eurásia. As mudas geralmente devem competir com outras espécies de árvores e arbustos no ambiente severo e seco das florestas montanhosas. Neste estudo, identificou-se as principais espécies competidoras e se avaliou alguns índices de competiç
Rev. Árvore. Publicado em: 11/02/2019
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6. Evaluation of the biological quality of defatted pequi (Caryocar brasiliense Cambess) seed flour protein supplemented with lysine to rats (Rattus norvegicus)
RESUMO Objetivo O bioma cerrado é rico em espécies frutíferas que destacam-se por suas qualidades sensoriais e por apresentarem potencialidades no mercado de polpas e amêndoas. Dentre essas espécies, o pequi merece atenção porque possui uma amêndoa rica em proteínas e que é pouco explorada. Este estudo teve como objetivo avaliar a qualidade bioló
Rev. Nutr.. Publicado em: 04/02/2019
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7. Peel and pulp of baru (Dipteryx Alata Vog.) provide high fiber, phenolic content and antioxidant capacity
Abstract Baru (Dipteryx alata Vog.) is a native fruit of the Brazilian Savannah that can be used in the food industry and may contribute to the economy of the Brazilian Midwest. The proximate composition, the phenolic content and the antioxidant capacity of the peel, pulp and raw and roasted baru almond were examined and compared. Peel showed higher concentr
Food Sci. Technol. Publicado em: 22/03/2018
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8. Effect of baru (Dipteryx alata Vog.) addition on the composition and nutritional quality of cookies
Abstract The use of the defatted baru almond (Dipteryx alata Vog.) prevents the production of waste residues after extraction of its oil (partially defatted baru flour), representing a process of interest from an environmental point of view. The aim of this study was to prepare oat cookies with functional properties, replacing 100% soy oil for baru oil and 3
Food Sci. Technol. Publicado em: 29/05/2017
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9. Aamir R. Mufti. Forget English! Orientalisms and World Literatures. Cambridge, MA. Harvard University Press, 2016, 304 pp.
Cad. Trad.. Publicado em: 2017-04
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10. Influence of temperature, pH and salts on rheological properties of bitter almond gum
Abstract This study focuses on the rheological properties of bitter almond gum (BAG) exudate at different shear rates, concentrations, temperatures, pH, and in the presence of various salts. Rheological data fitted with the Power law model revealed that BAG solutions exhibit non-Newtonian, shear thinning behavior without thixotropic effects at all tested con
Food Sci. Technol. Publicado em: 09/03/2017
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11. Hardness, Decay and Water Resistance of Polypropylene/Montmorillonite/Almond Shell Flour Composites
The effect of montmorillonite (MMT) loading (0, 2.5, and 5 wt%) and almond shell flour (ASF) content (30, 35, and 40 wt%) on the decay resistance, hardness, water resistance of injection molded polypropylene (PP) composites was investigated. The amount of maleic anhydride grafted polypropylene was kept constant at 2% for all formulations. White-rot (Trametes
Mat. Res.. Publicado em: 26/02/2016
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12. Chemical, morphological, and thermogravimetric of Terminalia catappa Linn
The objective of this study is to evaluate the chemical composition, morphology, and the thermogravimetric behavior of the pulp of Terminalia catappa, also known as tropical almond. The analytical results show, based mainly on its lipid content, that this fruit has a considerable energy value. Its fiber content contributes to enhance the functional propertie
Food Sci. Technol. Publicado em: 05/02/2016