Chemical composition of the pulp of three typical Amazonian fruits: Araça-boi (Eugenia stipitata), bacuri (Platonia insignis) and cupuaçu (Theobroma grandiflorum)

European Food Research and Technology

Volumn 218, Issue 4, 2004, Pages 380-384

  Rogez, Hervé ^a   Buxant, Raphaële ^b   Mignolet, Eric ^b   Souza, Jesus N S ^a   Silva, Evaldo M ^a   Larondelle, Yvan ^b  

^a FEDERAL UNIVERSITY OF PARÁ   (Brazil)

^b UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

Author keywords

Amazonian fruits; Chemical composition; Eugenia stipitata; Platonia insignis; Theobroma grandiflorum

Indexed keywords

AMINO ACIDS; CARBOHYDRATES; COMPOSITION; GAS CHROMATOGRAPHY; LIPIDS; OILS AND FATS; PROTEINS;

AMAZONIAN FRUITS; EUGENIA STIPITATA; PLATONIA INSIGNIS; THEOBROMA GRANDIFLORUM;

FRUITS;

AMINO ACIDS; CARBOHYDRATES; CHEMICAL COMPOSITION; FATS; FRUITS; GAS CHROMATOGRAPHY; LIPIDS; PROTEINS;

EUGENIA; PLATONIA ESCULENTA; THEOBROMA GRANDIFLORUM;

EID: 21044436300     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0853-6     Document Type: Article

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