Bioactive compounds of fractionated palm oil with a higher content of oleic acid

Autor: Andréa Madalena Maciel Guedes, Allan Eduardo Wilhelm, José Inácio Lacerda Moura, Ricardo Lopes, Adelia Ferreira de Faria-Machado, Rosemar Antoniassi

Publikováno v: Revista Brasileira de Fruticultura, Vol 45 (2023)

Abstract BRS Manicoré cultivar is an interspecific hybrid between Elaeis oleifera and Elaeis guineensis(ISH OxG). It has shown high yield potential and genetic resistance to phytosanitary problems in cultivation in Brazil. Studies have indicated dif

Externí odkaz: https://doaj.org/article/6ed741ea9f27428589576bd6ac746286

Sustainable use of tropical fruits? Challenges and opportunities of applying the waste-to-value concept to international value chains

Autor: Ulla Kidmose, Amauri Rosenthal, Marcos José de Oliveira Fonseca, Adelia Ferreira de Faria-Machado, Antonio Gomes Soares, Humberto R. Bizzo, Jessica Aschemann-Witzel, Ana Carolina Sampaio Doria Chaves

Publikováno v: Aschemann-Witzel, J, Ribeiro Bizzo, H, S. Doria Chaves, A C, Ferreira Faria-Machado, A, Gomes Soares, A, José de Oliveira Fonseca, M, Kidmose, U & Rosenthal, A 2021, ' Sustainable use of tropical fruits? Challenges and opportunities of applying the waste-to-value concept to international value chains ', Food Science and Nutrition . https://doi.org/10.1080/10408398.2021.1963665
Aschemann-Witzel, J, Bizzo, H R, Doria Chaves, A C S, Faria-Machado, A F, Gomes Soares, A, de Oliveira Fonseca, M J, Kidmose, U & Rosenthal, A 2023, ' Sustainable use of tropical fruits? Challenges and opportunities of applying the waste-to-value concept to international value chains ', Critical Reviews in Food Science and Nutrition, vol. 63, no. 10, pp. 1339-1351 . https://doi.org/10.1080/10408398.2021.1963665

Agriculture and food science literature on waste-to-value applications that allow upcycling of byproduct ingredients is increasing. However, this stream of research rarely takes an internationaltrade and sustainability systems perspective. This focus

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85edd9eb4f8a6d5d41674783ef46b5a3
https://doi.org/10.1080/10408398.2021.1963665

Characterization of Amount and Quality of Tucuman Kernel Oil as a Potential Biomass

Autor: A. E. Wilhelm, Gabriela Reis Back, Rosemar Antoniassi, Adelia Ferreira de Faria-Machado, Isolde Dorothea Kossmann Ferraz, Adriano Amir Didonet

Publikováno v: Journal of the American Oil Chemists' Society. 97:955-962

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::11ab1cf07db80b6502d09d1789e64647
https://doi.org/10.1002/aocs.12374

Diversity between Jatropha curcas L. accessions based on oil traits and X-ray digital images analysis from it seeds

Autor: Lucas Couto de Oliveira, Dandara Rego Muniz, Milena Pinto, Pedro Corrêa Damasceno Junior, Marco Andre Alves de Souza, Adelia Ferreira de Faria Machado, Luiz Antônio dos Santos Dias

Publikováno v: Crop Breeding and Applied Biotechnology v.18 n.3 2018
Crop Breeding and Applied Biotechnology
Sociedade Brasileira de Melhoramento de Plantas
instacron:CBAB

Jatropha curcas L. is a species with high potential for the biodiesel production. Therefore, the oil yield and quality from it seeds should be known. This study aimed to estimate the correlation between morphological traits, yield and oil quality eva

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90a263091ec9da37afdde1d14f6ff734
https://doi.org/10.1590/1984-70332018v18n3a43

Discrimination of Pulp Oil and Kernel Oil from Pequi (Caryocar brasiliense) by Fatty Acid Methyl Esters Fingerprinting, Using GC-FID and Multivariate Analysis

Autor: Nilton Tadeu Vilela Junqueira, Adelia Ferreira de Faria-Machado, Paulo Sérgio Nascimento Lopes, Rosemar Antoniassi, Saskia M. van Ruth, Alba Tres, Humberto R. Bizzo

Publikováno v: Journal of Agricultural and Food Chemistry, 63(45), 10064-10069
Journal of Agricultural and Food Chemistry 63 (2015) 45

Pequi is an oleaginous fruit whose edible oil is composed mainly by saturated and monounsaturated fatty acids. The biological and nutritional properties of pequi oil are dependent on its composition, which can change according to the oil source (pulp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e853139d4f772728d6ca84c99e0c93d
https://doi.org/10.1021/acs.jafc.5b03699