Results 241 to 250 of about 8,997 (261)
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Bioresource Technology, 2010
The objective of this research was to evaluate the chemical composition, microstructure, and antioxidant capacity of king palm flour obtained from residues from organic king palm (Archontophoenix alexandrae) processing. King palm flour exhibited high levels of dietary fibre (70.85%) and total ash (3.27%); low contents of protein (3.51%) and lipid (0.91%
Ismael Ivan Rockenbach +2 more
exaly +3 more sources
The objective of this research was to evaluate the chemical composition, microstructure, and antioxidant capacity of king palm flour obtained from residues from organic king palm (Archontophoenix alexandrae) processing. King palm flour exhibited high levels of dietary fibre (70.85%) and total ash (3.27%); low contents of protein (3.51%) and lipid (0.91%
Ismael Ivan Rockenbach +2 more
exaly +3 more sources
PHYSIOLOGICAL AND ANATOMICAL RESPONSES OF THE ASSAI PALM AND KING PALM TO SHADING LEVELS
Acta Horticulturae, 2013R.P. Uzzo, M.S. Bernardes, M.B. Valente
exaly +2 more sources
International Journal of Food Science & Technology, 2008
SummaryThe aim of this study was to evaluate the chemical properties of the flours prepared with residues from organic king palm processing, and also to determine the cookie‐making performance of residue blends from organic king palm processing and wheat flour, as well as the effect of the blends on the consumers’ acceptance and purchase intent of high‐
Manoela A. Vieira +5 more
openaire +1 more source
SummaryThe aim of this study was to evaluate the chemical properties of the flours prepared with residues from organic king palm processing, and also to determine the cookie‐making performance of residue blends from organic king palm processing and wheat flour, as well as the effect of the blends on the consumers’ acceptance and purchase intent of high‐
Manoela A. Vieira +5 more
openaire +1 more source
International Journal of Food Science & Technology, 2009
SummaryThe replacement of the blend of rice flour (70%) and corn starch (30%) with king palm flour [Archontophoenix alexandrae (F. Muell.) H. Wendl. and Drude] at levels of 0–30% was investigated for its effects on the chemical and physical characteristics of gluten‐free dough and cookies.
Karina N. De Simas +9 more
openaire +1 more source
SummaryThe replacement of the blend of rice flour (70%) and corn starch (30%) with king palm flour [Archontophoenix alexandrae (F. Muell.) H. Wendl. and Drude] at levels of 0–30% was investigated for its effects on the chemical and physical characteristics of gluten‐free dough and cookies.
Karina N. De Simas +9 more
openaire +1 more source
International Journal of Food Science & Technology, 2011
SummaryThe heart of palm is a food extracted from several species of palm trees. Only 10–20% of the raw material is transformed into canned hearts of palm, therefore this agro‐industry generates a large quantity of solid residue. The aim of this work was to extract and characterise a juice produced from this solid residue. This extract is compared with
Karina Cardoso Tramonte +6 more
openaire +1 more source
SummaryThe heart of palm is a food extracted from several species of palm trees. Only 10–20% of the raw material is transformed into canned hearts of palm, therefore this agro‐industry generates a large quantity of solid residue. The aim of this work was to extract and characterise a juice produced from this solid residue. This extract is compared with
Karina Cardoso Tramonte +6 more
openaire +1 more source