Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/865005
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dc.contributor.authorSOUZA, J. M. L. dept_BR
dc.contributor.authorPINTO, V. Z.pt_BR
dc.contributor.authorOLIVEIRA JUNIOR, P. G. dept_BR
dc.contributor.authorSOUZA, E. L. dept_BR
dc.date.accessioned2016-03-03T05:22:46Z-
dc.date.available2016-03-03T05:22:46Z-
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/865005pt_BR
dc.descriptionThe Brazil nut tree, Bertholletia excelsa HBK, is explored throughout the Amazon region and its main characteristic is high content of lipids and proteins, they consist of sulfur amino acids of high biological value. The peach palm, Bactris gasipases, Kunth, is a native palm to the same region, that is grown for heart-of-palm extraction. Their fruits are mostly protein, vitamin A and fiber. The way of adding commercial value from co-products to Brazil nut processing is flour productian. That way the Brazil nut flour, for its high nutritional value and pleasant taste was used in macaroni production, along with peach palm fruit flour to improve the nutritianal properties of final product.pt_BR
dc.format1 CD-ROM.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCastanha-do-brasilpt_BR
dc.subjectAnálise sensorialpt_BR
dc.subjectPropriedades culináriaspt_BR
dc.titleSensory evaluation and cooking properties of macaroni at basis of brazil nut (Bertholetia excelsa) and peach palm fruit (Bactris gasipaes, Kunt) flours.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2016-03-03T05:22:46Zpt_BR
dc.subject.thesagroBactris Gasipaespt_BR
dc.subject.thesagroBertholletia Excelsapt_BR
dc.subject.thesagroMacarrãopt_BR
dc.subject.thesagroPupunhapt_BR
dc.format.extent21 p.eng
riaa.ainfo.id865005pt_BR
riaa.ainfo.lastupdate2016-03-02pt_BR
dc.contributor.institutionJOANA MARIA LEITE DE SOUZA, CPAF-AC; Vania Zanella Pinto, Ufpel; Pedro Gomes de Oliveira Junior, Ufac; Eddie Leite de Souza, Ufac.pt_BR
Aparece nas coleções:Resumo em anais de congresso (CPAF-AC)

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