Title:	Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage.
Authors:	FERNANDES, E. T. M. B. MACIEL, V. T. SOUZA, M. L. de FURTADO, C. de M. WADT, L. H. de O. CUNHA, C. R. da
Affiliation:	Eneide 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.
Date Issued:	2016
Citation:	Food Science and Technology, Campinas, v. 36, n. 3, p. 413-420, July-Sept. 2016.
Description:	This 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.
Thesagro:	Néctar
NAL Thesaurus:	Euterpe precatoria
Keywords:	Low fat Sensory acceptance Baixo teor de gordura Aceitação sensorial
DOI:	http://dx.doi.org/10.1590/1678-457X.03415
Notes:	Título do periódico em Português: CIÊNCIA E TECNOLOGIA DE ALIMENTOS.
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CPAF-RO)