Characterization of Brazil Nut Fibers

2016 ◽  
pp. 71-85 ◽  
Author(s):  
P. Y. Inamura ◽  
F. H. Kraide ◽  
M. J. A. Armelin ◽  
M. A. Scapin ◽  
E. A. B. Moura ◽  
...  
Keyword(s):  
Brazil Nut

Characterization of fermented beverages made with soybean and Brazil nut hydrosoluble extracts

2020 ◽  
Vol 21 ◽  
pp. 100228 ◽  
Author(s):  
Mariana Luciene Santos Barbosa ◽  
Ernandes Rodrigues de Alencar ◽  
Eliana dos Santos Leandro ◽  
Rafael Mesquita Borges ◽  
Marcio Antonio Mendonça ◽  
...  
Keyword(s):  
Brazil Nut ◽  
Fermented Beverages

Purification and Biochemical Characterization of Brazil Nut (Bertholletia excelsa L.) Seed Storage Proteins

2010 ◽  
Vol 58 (9) ◽  
pp. 5714-5723 ◽  
Author(s):  
Girdhari M. Sharma ◽  
Claudius Mundoma ◽  
Margaret Seavy ◽  
Kenneth H. Roux ◽  
Shridhar K. Sathe
Keyword(s):  
Biochemical Characterization ◽  
Storage Proteins ◽  
Seed Storage ◽  
Seed Storage Proteins ◽  
Brazil Nut ◽  
Bertholletia Excelsa

Development and characterization of microsatellite markers for the Brazil nut treeBertholletia excelsaHumb. & Bonpl. (Lecythidaceae)

2009 ◽  
Vol 9 (3) ◽  
pp. 920-923 ◽  
Author(s):  
ALESSANDRA M. M. REIS ◽  
ALINE C. BRAGA ◽  
MARISTERRA R. LEMES ◽  
ROGÉRIO GRIBEL ◽  
ROSANE G. COLLEVATTI
Keyword(s):  
Microsatellite Markers ◽  
Brazil Nut

scholarly journals Production and characterization of absorbent heat from the bark of residual Brazil nut bark (Bertholletia Excelsa l.)

2015 ◽  
Vol 9 (1) ◽  
Author(s):  
Selma dos Santos Melo ◽  
Joel Estevão de Melo Diniz ◽  
Jonilson Heslei Guimarães ◽  
Josivan da Silva Costa ◽  
Davi do Socorro Barros Brasil ◽  
...  
Keyword(s):  
Brazil Nut ◽  
Bertholletia Excelsa

scholarly journals Elaboration and characterization of snack bars made with ingredients from the Amazon

2017 ◽  
Vol 47 (2) ◽  
pp. 103-110 ◽  
Author(s):  
Isadora Cordeiro dos PRAZERES ◽  
Alessandra Ferraiolo Nogueira DOMINGUES ◽  
Ana Paula Rocha CAMPOS ◽  
Ana Vânia CARVALHO
Keyword(s):  
Eating Habits ◽  
Sensory Attributes ◽  
Acceptance Rate ◽  
Fruit Pulp ◽  
Brazil Nut ◽  
Sensory Acceptance ◽  
Tapioca Flour ◽  
Color Texture

ABSTRACT Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and native fruit pulps (açaí, cupuaçu, muruci and taperebá) as well as to assess their physical, physicochemical, microbiological and sensory attributes. The preferred concentration of fruit pulp was 10% in the açaí bar, and 15% in the cupuaçu, muruci and taperebá bars. The acceptance rate of the açaí bars was greater than 70% for the attributes appearance, color, texture, and overall impression, but was lower for flavour. This result may be related to the eating habits of some panelists, who eat açaí pulp without adding any other ingredients that can impart the unique flavour of the fruit. The cupuaçu and muruci snack bars had higher sensory acceptance than the açaí and taperebá bars; therefore, they are more likely to have better market prospects.

scholarly journals Characterization of Aspergillus species on Brazil nut from the Brazilian Amazonian region and development of a PCR assay for identification at the genus level

2014 ◽  
Vol 14 (1) ◽  
pp. 138 ◽  
Author(s):  
Glaucia EO Midorikawa ◽  
Maria de Lourdes M de Sousa ◽  
Otniel Silva ◽  
Jurema do Socorro A Dias ◽  
Luis IB Kanzaki ◽  
...  
Keyword(s):  
Aspergillus Species ◽  
Brazil Nut ◽  
Pcr Assay ◽  
Genus Level ◽  
Amazonian Region

scholarly journals Morphological Characterization of Brazil Nut Tree (Bertholletia excelsa) Fruit Pericarp

2019 ◽  
Vol 7 (7) ◽  
pp. 683-692
Author(s):  
Gustavo P. Petrechen ◽  
Marcos Arduin ◽  
Jos�D. Ambr髎io
Keyword(s):  
Morphological Characterization ◽  
Brazil Nut ◽  
Bertholletia Excelsa ◽  
Fruit Pericarp
Sign in / Sign up

Export Citation Format

Share Document