Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage.

Detalhes bibliográficos
Autor(a) principal: FERNANDES, E. T. M. B.
Data de Publicação: 2016
Outros Autores: MACIEL, V. T., SOUZA, M. L. de, FURTADO, C. de M., WADT, L. H. de O., CUNHA, C. R. da
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1066163
http://dx.doi.org/10.1590/1678-457X.03415
Resumo: This study proposes the formulation of a mixed fruit nectar using two raw materials from the Amazon region, açaí and cupuaçu, which is an interesting way to add value to this type of product. Additionally, it proposes the use of defatted açaí pulp, meeting the increasing consumers? preference for healthier foods containing functional compounds and that are low in fat.
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spelling Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage.Low fatSensory acceptanceBaixo teor de gorduraAceitação sensorialNéctarEuterpe precatoriaThis study proposes the formulation of a mixed fruit nectar using two raw materials from the Amazon region, açaí and cupuaçu, which is an interesting way to add value to this type of product. Additionally, it proposes the use of defatted açaí pulp, meeting the increasing consumers? preference for healthier foods containing functional compounds and that are low in fat.Título do periódico em Português: CIÊNCIA E TECNOLOGIA DE ALIMENTOS.Eneide Taumaturgo Macambira Braga Fernandes, UFAC; VLAYRTON TOME MACIEL, CPAF-Acre; Maria Luzenira de Souza, UTAL; Cydia de Menezes Furtado, UTAL; LUCIA HELENA DE OLIVEIRA WADT, CPAF-Rondonia; CLARISSA RESCHKE DA CUNHA, DPD.FERNANDES, E. T. M. B.MACIEL, V. T.SOUZA, M. L. deFURTADO, C. de M.WADT, L. H. de O.CUNHA, C. R. da2017-03-06T11:11:11Z2017-03-06T11:11:11Z2017-03-0620162017-03-07T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Science and Technology, Campinas, v. 36, n. 3, p. 413-420, July-Sept. 2016.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1066163http://dx.doi.org/10.1590/1678-457X.03415enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-16T04:16:37Zoai:www.alice.cnptia.embrapa.br:doc/1066163Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-16T04:16:37falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-16T04:16:37Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage.
title Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage.
spellingShingle Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage.
FERNANDES, E. T. M. B.
Low fat
Sensory acceptance
Baixo teor de gordura
Aceitação sensorial
Néctar
Euterpe precatoria
title_short Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage.
title_full Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage.
title_fullStr Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage.
title_full_unstemmed Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage.
title_sort Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage.
author FERNANDES, E. T. M. B.
author_facet FERNANDES, E. T. M. B.
MACIEL, V. T.
SOUZA, M. L. de
FURTADO, C. de M.
WADT, L. H. de O.
CUNHA, C. R. da
author_role author
author2 MACIEL, V. T.
SOUZA, M. L. de
FURTADO, C. de M.
WADT, L. H. de O.
CUNHA, C. R. da
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Eneide Taumaturgo Macambira Braga Fernandes, UFAC; VLAYRTON TOME MACIEL, CPAF-Acre; Maria Luzenira de Souza, UTAL; Cydia de Menezes Furtado, UTAL; LUCIA HELENA DE OLIVEIRA WADT, CPAF-Rondonia; CLARISSA RESCHKE DA CUNHA, DPD.
dc.contributor.author.fl_str_mv FERNANDES, E. T. M. B.
MACIEL, V. T.
SOUZA, M. L. de
FURTADO, C. de M.
WADT, L. H. de O.
CUNHA, C. R. da
dc.subject.por.fl_str_mv Low fat
Sensory acceptance
Baixo teor de gordura
Aceitação sensorial
Néctar
Euterpe precatoria
topic Low fat
Sensory acceptance
Baixo teor de gordura
Aceitação sensorial
Néctar
Euterpe precatoria
description This study proposes the formulation of a mixed fruit nectar using two raw materials from the Amazon region, açaí and cupuaçu, which is an interesting way to add value to this type of product. Additionally, it proposes the use of defatted açaí pulp, meeting the increasing consumers? preference for healthier foods containing functional compounds and that are low in fat.
publishDate 2016
dc.date.none.fl_str_mv 2016
2017-03-06T11:11:11Z
2017-03-06T11:11:11Z
2017-03-06
2017-03-07T11:11:11Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Food Science and Technology, Campinas, v. 36, n. 3, p. 413-420, July-Sept. 2016.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1066163
http://dx.doi.org/10.1590/1678-457X.03415
identifier_str_mv Food Science and Technology, Campinas, v. 36, n. 3, p. 413-420, July-Sept. 2016.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1066163
http://dx.doi.org/10.1590/1678-457X.03415
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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