01083nam a2200181 a 450000100080000000500110000800800410001910000170006024500940007726003070017152003040047865000170078265300090079965300230080870000190083170000270085070000240087719377292024-08-13       2012    bl uuuu     u00u1 u    #d1 aCOSTA, A. M.  aPhysic-chemical characterization and ant-oxidant present in the degreased flour of bauru.  aIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: [s.n.], 2012. Não paginado. Resumo. IUFoST 2012.c2012  aThe aim of this work was to evaluate three process of the prepare of degreased flour of baru (Dipteryx alata Vog) with the intention of identifying those which provides products with the best quality in relation of ant-oxidant activity e and total contents of phenolics, flavonoids and anthocyanins.  aAntioxidante  aBaru  aDipteryx alata Vog1 aLIMA, H. C. de1 aPINELI, L. DE L. DE O.1 aCELESTINO, S. M. C.