Data/hora: 14/06/2024 00:58:00

Biblioteca(s): | Embrapa Roraima.
Data corrente: | 29/12/2021
Data da última atualização: | 29/12/2021
Autoria: | GRIGIO, M. L.; CHAGAS, E. A.; RATHINASABAPATHI, B.; CHAGAS, P. C.; SILVA, A. R. V. da; SOBRAL, S. T. M.; OLIVEIRA, R. R. de.
Afiliação: | MARIA LUIZA GRIGIO, UFRR; EDVAN ALVES CHAGAS, CPAF-RR; BALA RATHINASABAPATHI, University of Florida; POLLYANA CARDOSO CHAGAS, UFRR; ANTONIA RANIELY VIEIRA DA SILVA, CPAF-RR; SARA THIELY MOREIRA SOBRAL, UFRR; RAILIN RODRIGUES DE OLIVEIRA, UFRR.
Título: | Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit.
Ano de publicação: | 2017
Fonte/Imprenta: | African Journal of Food Science, v. 11, n. 5, p. 124-129, May 2017.
DOI: | 10.5897/AJFS2016.1574
Idioma: | Inglês
Conteúdo: | Camu-camu fruits have high functional importance and great potential as food. Knowing and determining the nutrients present in its fruitsis crucial, in order to understand the relationship between consumption and human health. For this reason, the objective of this work was to evaluate qualitative attributes, such as organic acids content, antioxidant capacity and functional potential of different parts of camu-camu fruit. The fruit used in the present study were collected in the state of Amazonas, Brazil, and analyzed at the University of Florida, Gainesville, U.S.A.
Palavras-Chave: | Camu-camu; Functional food.
Thesagro: | Myrciaria Dubia.
Thesaurus Nal: | Antioxidant activity.
Categoria do assunto: | --
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/229803/1/Quality-Compounds-Camu-Camu-AJFS.pdf
Registro original: | Embrapa Roraima (CPAF-RR)
Exemplares: | CPAF-RR - (16223-1) - UPC - AP - DD -  -  -  - DIS