Influência da secagem do pequi (Caryocar brasiliense Camb.) na qualidade do óleo extraído-Reference-Cited by-同舟云学术

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Influência da secagem do pequi (Caryocar brasiliense Camb.) na qualidade do óleo extraído

Published:2009-06 Issue:2 Volume:29 Page:354-357
ISSN:0101-2061
Container-title:Ciência e Tecnologia de Alimentos
language:en
Short-container-title:Ciênc. Tecnol. Aliment.

Author:

Aquino Ludmila Pereira,Ferrua Fabiana Queiroz,Borges Soraia Vilela,Antoniassi Rosemar,Correa Jefferson Luiz Gomes,Cirillo Marcelo Angelo

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v29n2/18.pdf

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Potential Challenges of the Extraction of Carotenoids and Fatty Acids from Pequi (Caryocar brasiliense) Oil;Foods;2023-05-06

2. Production, characterization and shelf-life evaluation of Caryocar brasiliense pulp flour;International Journal of Gastronomy and Food Science;2022-06

3. Dehydration of pequi slices ( Caryocar brasiliense Camb.) by infrared: Modeling and effective diffusion coefficient;Journal of Food Process Engineering;2021-09-28

4. Oil composition and physiological quality of niger seeds after drying;Acta Scientiarum. Agronomy;2020-05-27

5. Extração de óleo de andiroba por prensa: rendimento e qualidade de óleo de sementes submetidas a diferentes teores de água e temperaturas de secagem;Scientia Forestalis;2020-03-31

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