Exploring Techno-Functional Properties of Brazil Nut (Bertholletia excelsa) Proteins: A Potential Ingredient for the Food Industry
Jessica da Silva Matos, Juliana Eloy Granato Costa, Paula Zambe Azevedo, Márcia Cristina Teixeira Ribeiro Vidigal, Jaqueline de Araújo Bezerra, Edgar Aparecido Sanches, Carlos Victor Lamarão, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo
Topics & Concepts
Brazil nutIngredientNutCashew nutFood industryCosmeticsFood scienceBotanyBiotechnologyChemistryBiologyEngineeringStructural engineeringOrganic chemistryProteins in Food SystemsFood Chemistry and Fat AnalysisProtein Hydrolysis and Bioactive Peptides