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dc.contributor.authorSOUZA, J. M. L. dept_BR
dc.contributor.authorPINTO, V. Z.pt_BR
dc.contributor.authorSOUZA, E. L. dept_BR
dc.contributor.authorELIAS, M. C.pt_BR
dc.date.accessioned2016-03-03T05:22:41Z-
dc.date.available2016-03-03T05:22:41Z-
dc.date.created2010-10-23pt_BR
dc.date.issued2010pt_BR
dc.identifier.citationIn: CONGRESSO INTERNACIONAL DE BIOPROCESSOS NA INDÚSTRIA DE ALIMENTOS, 4.; ENCONTRO REGIONAL SUL DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 10., 2010, Curitiba. Curitiba: UFPR, 2010.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/865004pt_BR
dc.descriptionThe forest Amazon offers a natural resources variety. Among the vegetal resources used, the Brazil nut, Bertollethia excelsa H.B.K and peach palm fruit (Bactris gasipaes, Kunth) are distinguished. The Brazil nut has a high fat amount (60% to 70%) and protein (15% to 20%). This content gives it lots of sulfur amino acids. The peach palm has considerable amounts of vitamin A (17.18 RE/g) is still high in fiber (2%). Seeking to utilize fruits potential, aimed at production and characterization of pasta mixed using ingredients Brazil nut, peach palm and wheat flour.pt_BR
dc.format1 CD-ROM.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCastanha-do-brasilpt_BR
dc.subjectMistura de alimentospt_BR
dc.titleDevelopment of food mass mix from brazil nut and peach palm fruit flours.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2016-03-03T05:22:41Zpt_BR
dc.subject.thesagroBertholletia Excelsapt_BR
dc.subject.thesagroBactris Gasipaespt_BR
dc.subject.thesagroMassapt_BR
dc.subject.thesagroPupunhapt_BR
dc.format.extent21 p.pt_BR
riaa.ainfo.id865004pt_BR
riaa.ainfo.lastupdate2016-03-02pt_BR
dc.contributor.institutionJOANA MARIA LEITE DE SOUZA, CPAF-ACpt_BR
dc.contributor.institutionVANIA ZANELLA PINTO, UNIVERSIDADE FEDERAL DE PELOTASeng
dc.contributor.institutionEDDIE LEITE DE SOUZA, UNIVERSIDADE FEDERAL DO ACREeng
dc.contributor.institutionMOACIR CARDOSO ELIAS, UNIVERSIDADE FEDERAL DO ACRE.eng
Aparece en las colecciones:Resumo em anais de congresso (CPAF-AC)

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