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dc.contributor.authorPESSOA, J. D. C.pt_BR
dc.contributor.authorARDUIN, M.pt_BR
dc.contributor.authorMARTINS, M. A.pt_BR
dc.contributor.authorCARVALHO, J. E. U. dept_BR
dc.date.accessioned2011-04-10T11:11:11Zpt_BR
dc.date.available2011-04-10T11:11:11Zpt_BR
dc.date.created2011-03-31pt_BR
dc.date.issued2010pt_BR
dc.identifier.citationBrazilian archives of biology and technology, Curitiba, v. 53, n. 6, p. 1451-1460, Nov./Dec. 2010.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/884232pt_BR
dc.descriptionThe aim of this work was to study the source of the açaí residue for its possible commercial applications by characterizing the fruit (fresh and dry mass), and performing an anatomic study of the pericarp from which were identified the origin of the anthocyanins, and fatty acids, and fibers; also the vascular system, its fibers constituents and fibrils were characterized. It was concluded that anthocyanins were located on the epiderm and external parenchyma, and that solids retained on the sieve come from the sclerenchyma, and that the fatty acids come from the storage parenchyma. The vascular tissue was formed by the fibers around 20 mm length. The length distribution of the fibrils had a mean length of 580µm.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleCharacterization of açaí (E. oleracea) fruits and its processing residues.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2015-04-06T11:11:11Zpt_BR
dc.subject.thesagroAçaípt_BR
dc.subject.thesagroEuterpe Oleraceapt_BR
riaa.ainfo.id884232pt_BR
riaa.ainfo.lastupdate2015-04-06pt_BR
dc.identifier.doi10.1590/S1516-89132010000600022pt_BR
dc.contributor.institutionJOSE DALTON CRUZ PESSOA, CNPDIA; MARCOS ARDUIN, UNIVERSIDADE FEDERAL DE SÃO CARLOS; MARIA ALICE MARTINS, CNPDIA; JOSE EDMAR URANO DE CARVALHO, CPATU.pt_BR
Aparece nas coleções:Artigo em periódico indexado (CPATU)

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