Title:	Physic-chemical characterization and ant-oxidant present in the degreased flour of bauru.
Authors:	COSTA, A. M. LIMA, H. C. de PINELI, L. DE L. DE O. CELESTINO, S. M. C.
Affiliation:	ANA MARIA COSTA, CPAC; HERBERT CAVALCANTE DE LIMA, CPAC; LÍVIA DE LACERDA DE OLIVEIRA PINELI, UNB; SONIA MARIA COSTA CELESTINO, CPAC.
Date Issued:	2012
Citation:	In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: [s.n.], 2012. Não paginado. Resumo. IUFoST 2012.
Description:	The aim of this work was to evaluate three process of the prepare of degreased flour of baru (Dipteryx alata Vog) with the intention of identifying those which provides products with the best quality in relation of ant-oxidant activity e and total contents of phenolics, flavonoids and anthocyanins.
Thesagro:	Antioxidante
Keywords:	Baru Dipteryx alata Vog
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CPAC)