https://www.alice.cnptia.embrapa.br/alice/handle/item/90 Resumo em anais de congresso (CPAF-AP) 2026-08-13T02:13:26Z https://www.alice.cnptia.embrapa.br/alice/handle/doc/1156643 Título: Rendimento, acidez e viscosidade do óleo de pracaxi branco. Autoria: SILVA, P. C. da; COSTA NETO, S. V.; DAMASCENO, L. F.; GUEDES, M. C.; LIRA-GUEDES, A. C. 2022-01-01T00:00:00Z https://www.alice.cnptia.embrapa.br/alice/handle/doc/1156545 Título: Adaptação da prensa artesanal para extração de óleo de pracaxi. Autoria: VIANA, K. A. de S.; CORRÊA, J. F. V.; NUNES, S. B.; LIRA-GUEDES, A. C.; GUEDES, M. C. Conteúdo: A extração do óleo de pracaxi (Pentaclethra macroloba (Willd.) Kuntze) é uma prátia realizada por gerações na Amazônia. Na comunidade do Limão do Curuá a extração é realizada por meio de uma prensa artesanal. O processo ainda requer melhorias em relação às qualidades físico-química e microbiológica do óleo e ao esforço físico das extratoras 2022-01-01T00:00:00Z https://www.alice.cnptia.embrapa.br/alice/handle/doc/1091869 Título: Microbiological quality of Brazil nuts milk submitted to different dehulling methods. Autoria: OLIVEIRA, F. R.; DAMASCENO, L. F.; SOUSA, W. P. de; SOLON, L. G. S.; SANTOS, F. R.; BEZERRA, V. S. Conteúdo: Bertholletia excelsa Bonpl populaly known as Brazil nut, is considered one of the noblest species of the Amazon rainforest, being found throughout this territory. Its fruit represents a high economic value due to its use in both human and animal feeding, presenting about 60 to 70% of lipids, polyunsaturated fatty acids and 15 to 20% of protein. There are many uses of Brazil nuts, and the "milk" extracted from the nuts, is usually consumed pure and used by the natives as typical food. Due to the high content of unsaturated fatty acids in its composition, the nuts becomes very perishable, due oxidative processes, reduction of nutritional value, appearance of smell and rancid flavor, leading to a product with low quality, besides the susceptibility to colonization by pathogenic microorganisms due poorly handled. The process for obtaining Brazil nuts milk involves the stages of degumming of the nuts, extraction, separation of the insoluble residue, formulation and packaging. The most common form of degumming is manual. The objective of the work was to evaluate the microbiological quality of Brazil nuts and its milk obtained through the processes of manual or NaOH dehulling. The count of aerobic bacteria in the standard agar for counting (PCA), total coliforms and E. coli, presence of Salmonella sp., and counting of molds and yeasts using Potato Dextrose Agar (PDA) were counted. 2017-01-01T00:00:00Z https://www.alice.cnptia.embrapa.br/alice/handle/doc/1082449 Título: Mapeamento participativo dos castanhais da Reserva Extrativista do Rio Cajari, Amapá. Autoria: EULER, A. M. C.; PICANÇO, A. E. de L.; SOUSA, M. A. R. de; GUEDES, M. C.; SOUSA, W. P. de 2017-01-01T00:00:00Z