Valorization of the baru (Dipteryx alata Vog.) processing chain: technological properties of defatted nut flour and oil solubility in ethanol and isopropanol (2022)
- Authors:
- USP affiliated authors: ARACAVA, KEILA KAZUE - FZEA ; RODRIGUES, CHRISTIANNE ELISABETE DA COSTA - FZEA ; SOARES, INGRID DENARDI - FZEA ; CAPELLINI, MARIA CAROLINA - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.foodchem.2022.132587
- Subjects: CASTANHA; QUÍMICA DE ALIMENTOS; LEGUMINOSAS DE GRÃO; ÓLEOS VEGETAIS; SOLUBILIDADE
- Keywords: Short-chain alcohols; Extraction; Baru nut cake oil; Nitrogen solubility index; Thermal behavior; Functional properties
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 383, art. 132587, p. 1-11, 2022
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
ARACAVA, Keila Kazue et al. Valorization of the baru (Dipteryx alata Vog.) processing chain: technological properties of defatted nut flour and oil solubility in ethanol and isopropanol. Food Chemistry, v. 383, p. 1-11, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.132587. Acesso em: 04 out. 2024. -
APA
Aracava, K. K., Capellini, M. C., Gonçalves, D., Soares, I. D., Margoto, C. M., & Rodrigues, C. E. da C. (2022). Valorization of the baru (Dipteryx alata Vog.) processing chain: technological properties of defatted nut flour and oil solubility in ethanol and isopropanol. Food Chemistry, 383, 1-11. doi:10.1016/j.foodchem.2022.132587 -
NLM
Aracava KK, Capellini MC, Gonçalves D, Soares ID, Margoto CM, Rodrigues CE da C. Valorization of the baru (Dipteryx alata Vog.) processing chain: technological properties of defatted nut flour and oil solubility in ethanol and isopropanol [Internet]. Food Chemistry. 2022 ; 383 1-11.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132587 -
Vancouver
Aracava KK, Capellini MC, Gonçalves D, Soares ID, Margoto CM, Rodrigues CE da C. Valorization of the baru (Dipteryx alata Vog.) processing chain: technological properties of defatted nut flour and oil solubility in ethanol and isopropanol [Internet]. Food Chemistry. 2022 ; 383 1-11.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132587 - Simultaneous green extraction of fat and bioactive compounds of cocoa shell and protein fraction functionalities evaluation
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Informações sobre o DOI: 10.1016/j.foodchem.2022.132587 (Fonte: oaDOI API)
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