Peel and pulp of baru (Dipteryx Alata Vog.) provide high fiber, phenolic content and antioxidant capacity-Reference-Cited by-同舟云学术

Peel and pulp of baru (Dipteryx Alata Vog.) provide high fiber, phenolic content and antioxidant capacity

Published:2018-03-22 Issue:2 Volume:38 Page:244-249
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

SANTIAGO Gabriela de Lima¹,OLIVEIRA Ingryd Garcia de¹,HORST Maria Aderuza¹,NAVES Maria Margareth Veloso¹,SILVA Mara Reis¹

Affiliation:

1. Universidade Federal de Goiás, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v38n2/0101-2061-cta-1678-457X36416.pdf

Reference38 articles.

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2. Avaliação química e física de componentes do baru (Dipteryx alata Vog.) para estudo da vida de prateleira;Alves A. M.;Pesquisa Agropecuária Tropical,2010

3. Official methods of analysis of the Association of Official Analytical Chemists,2010

4. Antioxidant activity and phenolic content of fresh and dry nuts with or without the seed coat;Arcan I.;Journal of Food Composition and Analysis,2009

5. Baru almond improves lipid profile in mildly hypercholesterolemic subjects: a randomized, controlled, crossover study;Bento A. P. N.;Nutrition, Metabolism, and Cardiovascular Diseases,2014

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2. Baru (Dipteryx alata): a comprehensive review of its nutritional value, functional foods, chemical composition, ethnopharmacology, pharmacological activities and benefits for human health;Brazilian Journal of Biology;2024

3. Phytochemical analysis, toxicity and evaluation of antioxidant and antimicrobial activities of leaves of Dipteryx alata Vogel;Brazilian Journal of Biology;2024

4. Baru (Dipteryx alata Vog.) agro-industrial by-products promote the growth and metabolism of probiotic strains;Journal of Applied Microbiology;2023-09

5. Characterization of baru (Dipteryx alata Vog.) and application of its agro-industrial by-product in the formulation of cookies;Journal of Agriculture and Food Research;2023-06