Valorization of the baru (Dipteryx alata Vog.) processing chain: Technological properties of defatted nut flour and oil solubility in ethanol and isopropanol

Author:

Aracava Keila K.,Capellini Maria C.,Gonçalves Daniel,Soares Ingrid D.,Margoto Cristiane M.,Rodrigues Christianne E.C.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Baru (Dipteryx alata Vog.) fruit as an option of nut and pulp with advantageous nutritional and functional properties: A comprehensive review;Alves-Santos;NFS Journal,2021

2. Computer prediction of triacylglycerol composition of vegetable oils by HRGC;Antoniosi Filho;Chromatographia,1995

3. AOAC. (2007). Official Methods of Analysis (18th ed.). Washington, D.C.: Association of Official Analytical Chemists.

4. AOCS. (1998). Official Methods and Recommended Practices of the AOCS (5th ed.). Champaign: American Oil Chemists Society.

5. The influence of processing parameters on food protein functionality I. Differential scanning calorimetry as an indicator of protein denaturation;Arntfield;Canadian Institute of Food Science and Technology Journal,1981

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