Macadamia Nuts
Mostrando 1-4 de 4 artigos, teses e dissertações.
-
1. Development of an organic quinoa bar with amaranth and chia
Abstract Quinoa is an Andean crop with extraordinary nutritional properties. Its high protein content and well-balanced amino acid composition make it a unique food product for health-conscious consumers. The aim of this study was to develop a cereal bar using organic quinoa with amaranth, chia seeds, nuts and dried fruits. Seven bar prototypes were designe
Food Sci. Technol. Publicado em: 11/04/2019
-
2. Caracterização química e avaliação da atividade antioxidante in vitro de noz macadâmia (Macadamia integrifolia, Maiden e Betche) submetida aos processos de secagem e de torra / Chemical characterization and evaluation of in vitro antioxidant capacity of dried and roasted macadamia nuts (Macadamia integrifolia, Maiden e Betche)
A macadâmia (Macadamia integrifolia) é considerada comercialmente uma das nozes mais importantes do mundo por seus atributos sensoriais e nutricionais. Dentre as etapas do beneficiamento desta noz, destacam-se a secagem e a torra como processos térmicos diretamente ligados a sua qualidade. Contudo, eles têm sido relacionados à diminuição da estabilida
Publicado em: 2010
-
3. Estudo da aplicação de energia de microondas na secagem da noz macadamia (Macadamia integrifolia Maiden &Betche). / Study of the application of energy of microwaves in the drying of the nuts macadamia (Macadamia integrifolia Maiden &Betche).
The macadamia tree (Macadamia integrifolia Maiden &Betche) produces a nut of high commercial value, distinguishable from other nuts by the delicate taste and outstanding quality of its oil. The most critical stage of macadamia nut processing is the drying of the kernels, as a minimum quality standard can only be achieved under specific controlled conditions.
Publicado em: 2005
-
4. Macadamia nacional : tocoferois e caracterização fisico-quimica . / National macadamia : tocoferois and characterization physicist-chemistry.
The macadamia nut was introduced in Brazil in 1932 and the state of São Paulo became a great national producer, being that the internal consumption of roast and salt nuts has increased as well as the exportation of the product only peeled. Due to the lack of data about the nutricional composition of the national macadâmia, this work had as objectives to ev
Publicado em: 2003