Zobrazeno 1 - 3
of 3
pro vyhledávání: '"J. C. M. Rufini"'
Sensory analysis and quality index of different compounds obtained between avocado oil and olive oil
Autor:
M. C. P. Fagundes, A. F. Oliveira, J. C. M. Rufini, N. V. Tostes, L. P. S. Brito, J. O. F. Melo
Publikováno v:
Scientific Electronic Archives, Vol 12, Iss 5, Pp 72-77 (2019)
Recently avocado oil has emerged as an alternative to olive oil because of its physicochemical and nutritional characteristics. However, the research is still in the initial stages of testing, where countless evaluations are carried out in order to p
Externí odkaz:
https://doaj.org/article/3718cf287c904cb2958d84858104d9d3
Publikováno v:
Scientific Electronic Archives, Vol 11, Iss 6, Pp 10-16 (2018)
Among the fruits with economic and social potential in Brazil, has acerola. The country stands out as a world producer of this fruit, presenting ideal conditions for its cultivation. However, most of the existing orchards are lacking in fruit quality
Externí odkaz:
https://doaj.org/article/aef3ce4409ae4710b0af3061cbc8d717
Publikováno v:
Scientific Electronic Archives, Vol 9, Iss 3, Pp 67-73 (2016)
In foods, the flavor and aroma are very important attributes, thus the main objective of this study was to identify the volatile compounds (VC) of the "BRS-366 Jaburú" acerola variety, for which we used the solid phase microextraction method (SPE).
Externí odkaz:
https://doaj.org/article/5a9a52b3403241759af90da2a079e029