Results 171 to 180 of about 4,709 (207)

Composition and sensory descriptors of pequi oil (Caryocar brasiliense Camb.)

Journal of Food Measurement and Characterization
Auanna Marcelly Soares de Oliveira, Mariano Michelon, Janaína Fernandes de Medeiros Burkert   +2 more
openaire   +1 more source

Governance and wild food plant value chains: a look at the Brazilian context. [PDF]

J Ethnobiol Ethnomed
de Medeiros PM, da Silva RRV.
europepmc   +1 more source

Physicochemical and Nutritional Properties of Vegetable Oils from Brazil Diversity and Their Applications in the Food Industry. [PDF]

Foods
Correa KL, de Carvalho-Guimarães FB, Mourão ES, Oliveira Santos HC, da Costa Sanches SC, Lamarão MLN, Pereira RR, Barbosa WLR, Ribeiro-Costa RM, Converti A, Silva-Júnior JOC.   +10 more
europepmc   +1 more source

Los bosques de galeria [PDF]

, 2016
Beaulieu, Nathalie, Fajardo, Adriana, Obregón, Sandra, Veneklaas, Erik Jan   +3 more
core  

Neoxanthin: A Promising Medicinal and Nutritional Carotenoid. [PDF]

Mar Drugs
Zhao J, Zhuang G, Zhang J.
europepmc   +1 more source

Development of a Phytocosmetic Enriched with Pequi (Caryocar brasiliense Cambess) Oil [PDF]

Brazilian Archives of Biology and Technology, 2020
Abstract The pulp oil of Caryocar brasiliense Camb., better known as pequi, is used in the typical cuisine of the Brazilian Cerrado region. It is also used in folk medicine to combat several types of disease of the respiratory system and skin. However, since its exploration is purely extractive, the exhaustion of this plant is already foreseen.
Giovana Sant'Ana Pegorin, Marcia Ortiz Mayo Marques, Lucinéia Dos Santos   +2 more
exaly   +6 more sources

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Phenology of Caryocar brasiliense in the Brazilian cerrado region

Forest Ecology and Management, 2006
Abstract The objective was to study the phenology of Caryocar brasiliense Camb. (Caryocaraceae), a type of fruit of the Brazilian cerrado, in three areas (cerrado, pasture and in the campus of the Federal University of Minas Gerais) of the municipality of Montes Claros, State of Minas Gerais, Brazil, during 3 years. The plants of C.
Leite, Germano L. D., Veloso, Ronnie Von dos S., Zanuncio, Jose C., Fernandes, Luiz Arnaldo, Almeida, Chrystian I. M.   +4 more
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Aroma volatiles of pequi fruit (Caryocar brasiliense Camb.)

Journal of Food Composition and Analysis, 2008
Abstract The aroma volatiles of Caryocar brasiliense , the “pequi” fruit, were analyzed by GC and GC–MS. It is rich on vitamins, lipids and proteins and an edible fruit after cooking. The “pequi” flavor has been used to aromatize many foods eaten up in the Central West and South Eastern of Brazil.
José Guilherme S. Maia, Eloisa Helena A. Andrade, Milton Helio L. da Silva   +2 more
openaire   +1 more source

Valorization of Caryocar brasiliense Camb. waste for the production of particleboards

2019
The aim of this work was to evaluate the physical properties of particleboards produced with Pinus oocarpa and Caryocar brasiliense Camb. For this, boards containing 0, 5, 10 and 15% of particles of Caryocar brasiliense Camb. in substitution of Pinus oocarpa wood and 8% of urea-formaldehyde adhesive. The boards were produced with nominal density of 0.7
D.L. Faria, G.O. Chagas, K.M. Oliveira, A.C.C. Furtini, C.A. Santos, L.M. Mendes, C.R. Andrade, K.C. Lozano, J.B. Guimarães Júnior   +8 more
openaire   +1 more source