Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage.
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , |
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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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 |
_version_ |
1794503433896591360 |