Results 41 to 50 of about 683 (174)
Journal of the American Oil Chemists' Society, Volume 103, Issue 6, Page 609-622, June 2026.Cerrado oil is richer in MUFA and antioxidant compounds, while Xingu oil shows higher SFA and enhanced oxidative stability, reinforcing the potential of pequi oil as a sustainable bioactive ingredient. ABSTRACT Pequi ( Caryocar brasiliense ) is a native fruit widely distributed in Brazilian biomes, specially in Cerrado, known for its high oil yield and
Dhayna O. Sobral +8 more
wiley +1 more source
, 2018 O Pequi, símbolo do cerrado brasileiro, é um fruto amplamente consumido pela população da região centro-oeste e norte de Minas Gerais, porém um pouco desconhecido pelo restante do país. Os pratos típicos, em sua maioria salgados, são preparados com a polpa, que tem sabor e cheiro bem característicos.
ATAÍDE, Thalita Hévillin de Carvalho Jorge +2 more
openaire +1 more source
Revista Brasileira de Fruticultura, 2009 The present study aims to compare yield and quality of pequi pulp oil when applying two distinct processes: in the first, pulp drying in a tray dryer at 60ºC was combined with enzymatic treatment and pressing to oil extraction; in the second, a simple ...
Renata Gomes de Brito Mariano +2 more
doaj +1 more source
Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT We undertook a computational investigation and evaluation of the impact of maternal supplementation with baru almonds (Dipteryx alata Vog.) on anxiety‐like behavior and oxidative stress in the brains of adolescent and adult rat offspring. Molecular docking studies were conducted and revealed that the phenolic compounds (PCs) from the baru ...
Diego Elias Pereira +12 more
wiley +1 more source
Frontiers in Veterinary Science, 2018 The objective of this study was to evaluate the use of vegetable oils from plants grown in Brazil, first using the in vitro batch culture, and then evaluating the oil with methane (CH4) reducing potential in an in vivo experiment. The in vitro experiment
Danielle S. Freitas +10 more
doaj +1 more source
Impacts of Fire on Flow Magnitude and Variability in the Southeastern Amazon Basin
Water Resources Research, Volume 62, Issue 5, May 2026.Abstract Increasing fire within the Amazon rainforest is a significant disturbance that has the potential to alter flow regimes and subsequently impact local ecology and ecosystem services. While previous studies have examined the impact of land cover change on streamflow, the specific effects of fire on the hydrology of Amazonian forested catchments ...
Sharmin F. Siddiqui +2 more
wiley +1 more source
Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.The graphical abstract presents plant protein sources and emerging extraction and enzymatic hydrolysis techniques, highlighting innovative technologies to increase yield, preserve nutritional quality, and generate hydrolysates and bioactive peptides with potential health benefits and sustainable industrial applications. ABSTRACT The growth of the world
Lara Louzada Aguiar +8 more
wiley +1 more source
Ciência Rural, 2013 O azeite de pequi possui coloração vermelho-alaranjada devido à presença de carotenoides. Possíveis alterações químicas nesses compostos durante o processamento podem influenciar em modificações físicas do produto que ocorrem quando este é submetido ao ...
Mara Lina Rodrigues +4 more
doaj +1 more source
Cross-linked coacervates of cashew gum and gelatin in the encapsulation of pequi oil [PDF]
Ciência Rural, 2019 : Pequi oil is rich in bioactive compounds which can be encapsulated to increase protection against extrinsic environmental factors. A delayed degradation of pequi oil may occur by using microencapsulation technology, in addition to masking unpleasant ...
Joana de Barros Alexandre +6 more
doaj +1 more source
Cheese industry in Brazil: Innovation, regulation and consumer perception
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.This review summarises recent advances in the Brazilian cheese industry, highlighting the main types of industrial cheeses, regulatory frameworks and technological innovations. It also examines consumer perceptions, emphasising the roles of sensory quality, cultural identity, health‐oriented reformulation and sustainability in defining the ...
Renata Golin Bueno Costa +3 more
wiley +1 more source