Título:	Physic-chemical characterization and ant-oxidant present in the degreased flour of bauru.
Autoria:	COSTA, A. M. LIMA, H. C. de PINELI, L. DE L. DE O. CELESTINO, S. M. C.
Afiliação:	ANA MARIA COSTA, CPAC; HERBERT CAVALCANTE DE LIMA, CPAC; LÍVIA DE LACERDA DE OLIVEIRA PINELI, UNB; SONIA MARIA COSTA CELESTINO, CPAC.
Ano de publicação:	2012
Referência:	In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: [s.n.], 2012. Não paginado. Resumo. IUFoST 2012.
Conteúdo:	The aim of this work was to evaluate three process of the prepare of degreased flour of baru (Dipteryx alata Vog) with the intention of identifying those which provides products with the best quality in relation of ant-oxidant activity e and total contents of phenolics, flavonoids and anthocyanins.
Thesagro:	Antioxidante
Palavras-chave:	Baru Dipteryx alata Vog
Tipo do material:	Resumo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Resumo em anais de congresso (CPAC)