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| 1. |  | MONTANARELLA, L.; BADRAOUI, M.; CHUDE, V.; COSTA, I. dos S. B.; MAMO, T.; YEMEFACK, M.; AULANG, M. S.; YAGI, K.; HONG, S. Y.; VIJARNSORN, P.; ZHANG, G. L.; ARROUAYS, D.; BLACK, H.; KRASILNIKOV, P.; SOBOCA, J.; ALEGRE, J.; HENRIQUEZ, C. R.; MENDONCA-SANTOS, M. de L.; TABOADA, M.; VICTORIA, D. E.; ALSHANKITI, A.; PANAH, S. K. A.; EL MUSTAFA EL SHEIKH, E. A.; HEMPEL, J.; PENNOCK, D.; CAMPS ARBESTAIN, M.; MCKENZIE, N. (ed.). Status of the world's soil resources: main report. Rome: FAO, 2015. xxxix, 608 p. il. color.| Biblioteca(s): Embrapa Solos. |
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Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
31/03/2011 |
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Data da última atualização: |
11/11/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
PESSOA, J. D. C.; ARDUIN, M.; MARTINS, M. A.; CARVALHO, J. E. U. de. |
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Afiliação: |
JOSE DALTON CRUZ PESSOA, CNPDIA; MARCOS ARDUIN, UNIVERSIDADE FEDERAL DE SÃO CARLOS; MARIA ALICE MARTINS, CNPDIA; JOSE EDMAR URANO DE CARVALHO, CPATU. |
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Título: |
Characterization of açaí (E. oleracea) fruits and its processing residues. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
Brazilian archives of biology and technology, Curitiba, v. 53, n. 6, p. 1451-1460, Nov./Dec. 2010. |
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DOI: |
10.1590/S1516-89132010000600022 |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this work was to study the source of the açaí residue for its possible commercial applications by characterizing the fruit (fresh and dry mass), and performing an anatomic study of the pericarp from which were identified the origin of the anthocyanins, and fatty acids, and fibers; also the vascular system, its fibers constituents and fibrils were characterized. It was concluded that anthocyanins were located on the epiderm and external parenchyma, and that solids retained on the sieve come from the sclerenchyma, and that the fatty acids come from the storage parenchyma. The vascular tissue was formed by the fibers around 20 mm length. The length distribution of the fibrils had a mean length of 580µm. |
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Thesagro: |
Açaí; Euterpe Oleracea. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://www.alice.cnptia.embrapa.br/alice/bitstream/doc/884232/1/a22v53n6.pdf
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Marc: |
LEADER 01352naa a2200193 a 4500
001 1884232
005 2022-11-11
008 2010 bl uuuu u00u1 u #d
024 7 $a10.1590/S1516-89132010000600022$2DOI
100 1 $aPESSOA, J. D. C.
245 $aCharacterization of açaí (E. oleracea) fruits and its processing residues.$h[electronic resource]
260 $c2010
520 $aThe aim of this work was to study the source of the açaí residue for its possible commercial applications by characterizing the fruit (fresh and dry mass), and performing an anatomic study of the pericarp from which were identified the origin of the anthocyanins, and fatty acids, and fibers; also the vascular system, its fibers constituents and fibrils were characterized. It was concluded that anthocyanins were located on the epiderm and external parenchyma, and that solids retained on the sieve come from the sclerenchyma, and that the fatty acids come from the storage parenchyma. The vascular tissue was formed by the fibers around 20 mm length. The length distribution of the fibrils had a mean length of 580µm.
650 $aAçaí
650 $aEuterpe Oleracea
700 1 $aARDUIN, M.
700 1 $aMARTINS, M. A.
700 1 $aCARVALHO, J. E. U. de
773 $tBrazilian archives of biology and technology, Curitiba$gv. 53, n. 6, p. 1451-1460, Nov./Dec. 2010.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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