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Nutritional and technological potential of umbu-caja and soursop co-product flours
Food Research InternationalUmbu-caja and soursop from the Northeast region of Brazil are rich in nutrients and bioactive compounds and are widely processed by the fruit agroindustry. However, there is a lack of research examining the composition and nutritional/technological potential of these co-product fruits.
Valeria Silva de Lana +10 more
openaire +2 more sources
International Journal of Gastronomy and Food Science, 2021
Raquel Anne Ribeiro Dos Santos +2 more
exaly
Raquel Anne Ribeiro Dos Santos +2 more
exaly
Antioxidant Potential of Extracts of Caja-Umbu Peels
The Natural Products Journale, 2012Rita C. de Oliveira da Silva +4 more
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Colorimetric variation and correlation of biometric parameters between umbu matrices
Revista Brasileira De Fruticultura, 2022Maria Monique Tavares Saraiva +2 more
exaly
Queijo petit suisse de kefir saborizado com umbu
2020A área de lácteos vem sendo altamente destacada nos últimos anos por um aumento na variedade de seus produtos, para o beneficiamento dos lácteos como queijos Petit suisse, bebidas lácteas e iogurtes. Esta pesquisa teve como objetivo elaborar um queijo Petit suisse de kefir saborizado com umbu.
openaire +1 more source
‘Over-under’ myringoplasty with umbus-anchored graft
Yearbook of Otolaryngology-Head and Neck Surgery, 2009openaire +1 more source