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Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part I: Nutritional composition and lipid profile.

Autor: Demoliner F; Laboratory of Fats and Oils, Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil., de Britto Policarpi P; Laboratory of Fats and Oils, Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil., Ramos JC; Department of Chemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil., Bascuñan VLAF; Department of Chemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil. Electronic address: vera.bascunan@ufsc.br., Ferrari RA; Institute of Food Technology (ITAL), Campinas, SP, Brazil. Electronic address: roseliferrari@ital.sp.gov.br., Jachmanián I; Laboratory of Fats and Oils, Department of Food Science and Technology, University of the Republic (UDELAR), Montevideo, Uruguay. Electronic address: ijachman@fq.edu.uy., de Francisco de Casas A; Laboratory of Cereals, Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil., Vasconcelos LFL; Empresa Brasileira de Pesquisa Agropecuária do Meio-Norte (EMBRAPA Meio-Norte), Piauí, Brazil. Electronic address: lucio.vasconcelos@embrapa.br., Block JM; Laboratory of Fats and Oils, Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil. Electronic address: jane.block@ufsc.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2018 Jun; Vol. 108, pp. 27-34. Date of Electronic Publication: 2018 Mar 11.