Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1066163
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dc.contributor.authorFERNANDES, E. T. M. B.pt_BR
dc.contributor.authorMACIEL, V. T.pt_BR
dc.contributor.authorSOUZA, M. L. dept_BR
dc.contributor.authorFURTADO, C. de M.pt_BR
dc.contributor.authorWADT, L. H. de O.pt_BR
dc.contributor.authorCUNHA, C. R. dapt_BR
dc.date.accessioned2017-03-06T11:11:11Zpt_BR
dc.date.available2017-03-06T11:11:11Zpt_BR
dc.date.created2017-03-06pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationFood Science and Technology, Campinas, v. 36, n. 3, p. 413-420, July-Sept. 2016.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1066163pt_BR
dc.descriptionThis study proposes the formulation of a mixed fruit nectar using two raw materials from the Amazon region, açaí and cupuaçu, which is an interesting way to add value to this type of product. Additionally, it proposes the use of defatted açaí pulp, meeting the increasing consumers? preference for healthier foods containing functional compounds and that are low in fat.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectLow fatpt_BR
dc.subjectSensory acceptancept_BR
dc.subjectBaixo teor de gordurapt_BR
dc.subjectAceitação sensorialpt_BR
dc.titlePhysicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2017-03-07T11:11:11Zpt_BR
dc.subject.thesagroNéctarpt_BR
dc.subject.nalthesaurusEuterpe precatoriapt_BR
dc.description.notesTítulo do periódico em Português: CIÊNCIA E TECNOLOGIA DE ALIMENTOS.pt_BR
riaa.ainfo.id1066163pt_BR
riaa.ainfo.lastupdate2017-03-07pt_BR
dc.identifier.doihttp://dx.doi.org/10.1590/1678-457X.03415pt_BR
dc.contributor.institutionEneide Taumaturgo Macambira Braga Fernandes, UFAC; VLAYRTON TOME MACIEL, CPAF-Acre; Maria Luzenira de Souza, UTAL; Cydia de Menezes Furtado, UTAL; LUCIA HELENA DE OLIVEIRA WADT, CPAF-Rondonia; CLARISSA RESCHKE DA CUNHA, DPD.pt_BR
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