Amino acids reduction in processed (heated and alkalinized) pulps of bacuri (Platonia insignis Mart), cupuaçu (Theobroma grandiflorum Willd ex-Spreng Schum) and murici (Byrsonima crassifolia L.);Redução de aminoácidos em polpas de bacuri (Platonia insignis Mart), cupuaçu (Theobroma grandiflorum Willd ex-Spreng Schum) e murici (Byrsonima crassifolia l.) processado (aquecido e alcalinizado)

Acta Amazonica

Volumn 40, Issue 3, 2010, Pages 573-578

  Porte, Alexandre ^a   Rezende, Claudia Moraes ^b   Antunes, Octavio Augusto Ceva ^b   Maia, Luciana Helena ^c  

^a Centro Universitário Augusto Motta   (Brazil)

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^c FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Amino acids; Fruit pulp; Heating; High performance liquid chromatography; pH

Indexed keywords

BYRSONIMA CRASSIFOLIA; PLATONIA ESCULENTA; THEOBROMA GRANDIFLORUM;

EID: 78549272103     PISSN: 00445967     EISSN: None     Source Type: Journal    
DOI: 10.1590/s0044-59672010000300017     Document Type: Article

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