Almonds Native
Mostrando 1-10 de 10 artigos, teses e dissertações.
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1. 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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2. 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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3. Anti-nutritional factors and digestibility of protein in Cayocar brasiliense seeds
Abstract The Brazilian Cerrado presents a wide variety of natural products, including the Pequi (Caryocar brasiliense). The important factor that determines the dietary and nutritional ideality of protein is degestitibility. This work aims to evaluate the protein digestibility of Pequi seeds and the presence of anti-nutritional factors. The protein Pequi alm
Food Sci. Technol. Publicado em: 26/10/2017
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4. Qualidade nutricional e valor protéico das amêndoas de baru, de pequi e da castanha-de-caju-do-cerrado em relação ao amendoim / Nutritional quality and protein value of exotic almonds and nut from the Brazilian Savanna compared to peanut
O objetivo deste estudo foi determinar a qualidade nutricional e o valor protéico das amêndoas de baru e de pequi e da castanha-de-caju-do-cerrado, frutas nativas do Cerrado brasileiro, e comparar com o amendoim. Determinou-se a composição química centesimal, teor de minerais e perfil de aminoácidos, conforme métodos padronizados. Foi realizado um exp
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 01/04/2011
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5. Qualidade nutricional e valor protéico das amêndoas de baru, de pequi e da castanha-de-caju-do-cerrado em relação ao amendoim / Nutritional quality and protein value of exotic almonds and nut from the Brazilian Savanna compared to peanut
O objetivo deste estudo foi determinar a qualidade nutricional e o valor protéico das amêndoas de baru e de pequi e da castanha-de-caju-do-cerrado, frutas nativas do Cerrado brasileiro, e comparar com o amendoim. Determinou-se a composição química centesimal, teor de minerais e perfil de aminoácidos, conforme métodos padronizados. Foi realizado um exp
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 01/04/2011
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6. Caracterização bioquímica de amêndoas cruas e torradas de chichá ( Sterculia striata A. St. Hill &Naudin) / Biochemical characterization of raw and roasted almonds of chichá ( Sterculia striata A. St. Hill &Naudin)
Many species from Cerrado remain unknown in their biochemical characteristics and in their potential for food processing. This work had as objective to characterize the almond of chichá from the specie Sterculia striata A. St. Hill &Naudin, originated from Corrente (Piauí) in their biochemical components, analyze the changes in the chemical composition and
Publicado em: 2009
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7. CaracterÃsticas fÃsicas, quÃmicas e compostos bioativos em pequis (Caryocar coriaceum Wittm.)
Pequi (Caryocar coriaceum Wittm.) is distinguished from other fruit trees in the Chapada do Araripe/CE region, due its socioeconomic value and acceptability level of the fruits, reflected by the multiplicity of uses, as in regional cooking as in popular pharmacopoeia. Considering the scarce reports in literature concerning this species, and variability and h
Publicado em: 2009
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8. Barras de cereais com amnÃndoas de chichÃ, sapucaia e castanha-do-gurguÃia, complementadas com casca de abacaxi / the cereal bars from almonds to chichÃ, sapucaia and chestnut-of-gurguÃia, supplemented with pineapple bark.
The trend of consumption of healthy food, innovative and practical has led to growth increasing in recent years the market for the cereal bars. The cereal bars are formed by grain cereals, processed and clusters, and they can be incorporated different ingredients, such as integral cereals, dehydrated fruit or crystallized fruit, almonds and sugars. There are
Publicado em: 2008
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9. Obtenção de ésteres etílicos e metílicos, por reações de transesterificação, a partir do óleo da palmeira Latino Americana macaúba - Acrocomia aculeata / Isolation of methilic and ethilic esters, by transferification reactions, from macauba trees oils- , Acrocomia aculeata
Ethyl esters and methyl esters (biodiesel) from oils of the fruits of the palm tree macauba (Acrocomia aculeata) were obtained by transesterification reactions performing the alcoholysis (methanolysis and ethanolysis) under homogeneous basic catalysis (using KOH, NaOH, CH3CH2OK, CH3CH2ONa CH3OK and CH3ONa), under homogeneous acid catalysis (using HCl and H2S
Publicado em: 2007
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10. Estudo comparativo do processo de torração de amendoas de cupuaçu por microondas frente ao processo de torração convencional / Comparative study of the process of roasting of almonds for the front cupuassu by microwave conventional process of roasting
The cupuassu is a native fruit from the Brazilian Amazon which presents a great potential for industrialisation and commercialisation. Until recent1y the commercial exploration of the cupuaçu was restricted to its pulp. Nowadays its seed is also being the target of a new commercial exploration: recent studies have shown that it is possible to produce a prod
Publicado em: 2003