Bacuri (Platonia insignis Mart.): Nutritional values, volatile compounds, rheological properties, health benefits, and potential products-Reference-Cited by-同舟云学术

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Bacuri (Platonia insignis Mart.): Nutritional values, volatile compounds, rheological properties, health benefits, and potential products

Published:2024-03 Issue: Volume:436 Page:137528
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Alves Teixeira da Rocha Fátima,Helena Meller da Silva Luiza,Manoel da Cruz Rodrigues Antonio

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference88 articles.

1. Volatile composition of certain Amazonian fruits;Alves;Food Chemistry,1979

2. An Integrated System of Classification of Flowering Plants;Anderson;Brittonia,1982

3. Aquino, A. C. de, Lima, C. de S., Feitosa, F. X., Gallão, M. I., Pinto, G. A. S., & Sant’ana, H. B. de. (2014). Chromatographic, rheological and cytochemistry evaluation of “bacuri” pulp (Platonia insignis Mart.). Boletim Do Centro de Pesquisa de Processamento de Alimentos, 32(1), 33–46. 10.5380/cep.v32i1.36993.

4. Batista, F. D. J., & Jardim, M. A. G. (2006). Notas sobre a morfologia floral e a fenologia do bacurizeiro (Platonia insignis Mart.) Clusiaceae, no município de Bragança, estado do Pará. Boletim Do Museu Paraense Emílio Goeldi - Ciências Naturais, 1(1), 183–186. 10.46357/bcnaturais.v1i1.765.

5. Mineral and bromatological assessment and determination of the antioxidant capacity and bioactive compounds in native Amazon fruits;Becker;Brazilian Journal of Food Technology,2018

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