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| Registros recuperados : 43 | |
| 6. |  | GUEDES, A. M. M.; ANTONIASSI, R.; GALDEANO, M. C.; GRIMALDI, R.; WILHELM, A. E. Interesterificación del aceite de pequi. In: WORLD CONGRESS ON OILS & FATS AND ISF LECTURESRIP SERIES 31.; CONGRESSO LATINOAMERICANO DE GRASAS Y ACEITES, 16., 2015, Rosario. Evolución, inovacion y desafíos hacia un futuro sustentable: Proceedings... Rosario: AGA World Congress, 2015. 1 p. Poster 222. Organização: The International Society for Fat Research, Asociación Argentina de Grasas y Aceites, Latin American - American Oil Chemists' Society. Título em inglês: Interesterification of pequi oil.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 10. | | GUEDES, A. M. M.; ANTONIASSI, R.; GALDEANO, M. C.; GRIMALDI, R.; WILHELM, A. E. Propriedades físicas del aceite de pequi interesterificado. In: WORLD CONGRESS ON OILS & FATS AND ISF LECTURESRIP SERIES 31.; CONGRESSO LATINOAMERICANO DE GRASAS Y ACEITES, 16., 2015, Rosario. Evolución, inovacion y desafíos hacia un futuro sustentable: Proceedings... . Rosario: AGA World Congress, 2015. 1 p. Poster 221. Organização: The International Society for Fat Research, Asociación Argentina de Grasas y Aceites, Latin American - American Oil Chemists' Society.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 14. | | WILHELM, A. E.; REIS, S. L. R.; BACK, G. R.; GUEDES, A. M. M.; MACHADO, A. F. F.; ANTONIASSI, R. Effect of different screw press feed rates on extraction efficiency, quality parameters and fatty acid composition of passion fruit seed oil. In: LATIN AMERICAN CONGRESS AND EXHIBITION ON FATS AND OILS, 15., 2013, Santiago. Abstracts... Urbana: AOCS, 2013. p. 11, ref. 34.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 16. | | GUEDES, A. M. M.; ANTONIASSI, R.; GALDEANO, M. C.; GRIMALDI, R.; CARVALHO, M. G. DE; WILHELM, A. E. Physical and chemical characterization of interesterified Brazilian Pequi oil. In: AOCS ANNUAL MEETING & EXPO, 107., 2016, Salt Lake City, Utah. Experience the science and business dynamics driving the global fats and oils industries: abstracts. Urbana: AOCS, 2016. p. 15| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 17. | | BIZZO, H. R.; MACHADO, A. F. de F.; GUEDES, A. M. M.; WILHELM, A. E.; PACHECO, S.; GODOY, R. L. de O.; ANTONIASSI, R. Simultaneous determination of carotenoids and tocochromanols from palm hybrid oil by hplc with photodiode array and fluorescence detectors. In: INTERNATIONAL SYMPOSIUM ON CAPILLARY CHROMATOGRAPHY, 40.; GCxGC SYMPOSIUM, 13., 2016, Riva del Garda. Abstract book. Messina: Chromaleont, 2016. p. 483. (The forum on microcolumn separations) P 30| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 18. | | WILHELM, A. E.; REIS, S. L. R.; REGIS, S. A.; CENCI, S. A.; GUEDES, A. M. M.; MACHADO, A. F. F.; ANTONIASSI, R. Differences in passion fruit seed oil quality according to fruit processing. In: LATIN AMERICAN CONGRESS AND EXHIBITION ON FATS AND OILS, 15., 2013, Santiago. Abstracts... Urbana: AOCS, 2013. p. 11-12, ref. 35.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 19. | | GALDEANO, M. C.; WILHELM, A. E.; GOULART, I.; TONON, R. V.; FREITAS-SILVA, O.; GERMANI, R.; CHAVEZ, D. H.; GUEDES, A. M. M. Efeito da temperatura e do pH da água na concentração e no tempo de saturação do ozônio. In: CONGRESSO BRASILEIRO DE QUÍMICA, 57., 2017, Gramado, RS. Megatendências: Desafios e oportunidades para o futuro da Química. Rio de Janeiro: ABQ, 2017. 5 p.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 20. | | SÁ, D. de G. C. F. de; TORREZAN, R.; ANTONIASSI, R.; TERRA, K. J. da S.; GUEDES, A. M. M.; WILHELM, A. E.; MACHADO, A. F. de F. Aceitação sensorial de batatas fritas com redução de gorduras. In: ENCONTRO NACIONAL, 20.; CONGRESSO LATINO AMERICANO DE ANALISTAS DE ALIMENTOS, 6., 2017. Belém. Segurança e qualidade de alimentos. Belém, PA: LACEN: UFPA, 2017. p. 1-5. 1 CD-ROM ENAAL. Seção Trabalhos. Ref. 2574. Promoção: SBAAL 13 a 16 de agosto.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 43 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
08/09/2017 |
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Data da última atualização: |
08/09/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 5 |
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Autoria: |
GUEDES, A. M. M.; ANTONIASSI, R.; MACHADO, A. F. de F. |
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Afiliação: |
ANDREA MADALENA MACIEL GUEDES, CTAA; ROSEMAR ANTONIASSI, CTAA; ADELIA FERREIRA DE FARIA MACHADO, CTAA. |
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Título: |
Pequi: a Brazilian fruit with potential uses for the fat industry. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Oilseeds & fats Crops and Lipids, p. 1-4, 2017. |
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DOI: |
10.1051/ocl/2017040 |
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Idioma: |
Inglês |
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Conteúdo: |
Pequi is a native fruit from Brazil, found in the Amazon, Caatinga, Cerrado and Atlantic Rain Forest regions. It is one of the main plants with great potential for sustainable use in Central Brazil. Among 16 species comprising Caryocar genus, three are highlighted: C. brasiliense, C. villosum, and C. coriaceum, of economic importance for families in small communities of Brazilian Cerrado. They are generally organized in cooperatives and use the leaves for preparing medicinal extracts, and the fruits for culinary purposes. When the sale of fresh fruits is reduced, they produce and commercialize fruit preserves, and liqueur products, as well as extract the oil. Harvesting of mature fruits after falling from the tree while keeping some fruits at the plant is the best way for its sustainable production. The internal mesocarp contains from 36 to 66% dry weight of oil having traditional culinary, medicinal and cosmetic uses. This oil has 60% of oleic acid and 35% palmitic acid, thus suitable for industrial fat hardstocks. The presence of the triacylglycerols POO and POP makes the oil of interest for cosmetic and food industries. Both pulp and kernel oils have been studied for their health effects. By physical, enzymatic or chemical modification, the oil has shown potential uses as cocoa butter substitute and zero trans fat product. |
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Palavras-Chave: |
Caryocar sp; Pequi oil. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/163642/1/ocl170040s.pdf
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Marc: |
LEADER 01873naa a2200181 a 4500
001 2075268
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008 2017 bl uuuu u00u1 u #d
024 7 $a10.1051/ocl/2017040$2DOI
100 1 $aGUEDES, A. M. M.
245 $aPequi$ba Brazilian fruit with potential uses for the fat industry.$h[electronic resource]
260 $c2017
520 $aPequi is a native fruit from Brazil, found in the Amazon, Caatinga, Cerrado and Atlantic Rain Forest regions. It is one of the main plants with great potential for sustainable use in Central Brazil. Among 16 species comprising Caryocar genus, three are highlighted: C. brasiliense, C. villosum, and C. coriaceum, of economic importance for families in small communities of Brazilian Cerrado. They are generally organized in cooperatives and use the leaves for preparing medicinal extracts, and the fruits for culinary purposes. When the sale of fresh fruits is reduced, they produce and commercialize fruit preserves, and liqueur products, as well as extract the oil. Harvesting of mature fruits after falling from the tree while keeping some fruits at the plant is the best way for its sustainable production. The internal mesocarp contains from 36 to 66% dry weight of oil having traditional culinary, medicinal and cosmetic uses. This oil has 60% of oleic acid and 35% palmitic acid, thus suitable for industrial fat hardstocks. The presence of the triacylglycerols POO and POP makes the oil of interest for cosmetic and food industries. Both pulp and kernel oils have been studied for their health effects. By physical, enzymatic or chemical modification, the oil has shown potential uses as cocoa butter substitute and zero trans fat product.
653 $aCaryocar sp
653 $aPequi oil
700 1 $aANTONIASSI, R.
700 1 $aMACHADO, A. F. de F.
773 $tOilseeds & fats Crops and Lipids, p. 1-4, 2017.
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Embrapa Agroindústria de Alimentos (CTAA) |
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