Valorization of the baru (Dipteryx alata Vog.) processing chain: Technological properties of defatted nut flour and oil solubility in ethanol and isopropanol
Keila Kazue Aracava, Maria C. Capellini, Daniel Gonçalves, Ingrid D. Soares, Cristiane M. Margoto, Christianne Elisabete da Costa Rodrigues
Topics & Concepts
BaruSolubilityFood scienceChemistryNutExtraction (chemistry)EthanolSolventSolubilizationChromatographyOrganic chemistryBiochemistryPhilosophyEngineeringTheologyIslamStructural engineeringNuts composition and effectsProteins in Food SystemsSensory Analysis and Statistical Methods