Determination of the centesimal composition and characterization of flours from fruit seeds

Food Chemistry

Volumn 151, Issue , 2014, Pages 293-299

  Lima, B N B ^a   Lima, F F ^a   Tavares, M I B ^a   Costa, A M M ^a   Pierucci, A P T R ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Centesimal composition; Characterization; Seed flours

Indexed keywords

BYPRODUCTS; CHARACTERIZATION; LIGHT ABSORPTION; THERMOGRAVIMETRIC ANALYSIS; X RAY DIFFRACTION; X RAY DIFFRACTION ANALYSIS;

ABSORPTION SPECTROMETRY; CRYSTALLINITIES; FOOD INDUSTRIES; HYDROGEN NUCLEI; LIPID CONTENT; PROTEIN CONTENTS; SEED FLOUR; THERMOGRAVIMETRIC TEST;

FRUITS;

STARCH;

ABSORPTION SPECTROPHOTOMETRY; ARTICLE; ARTOCARPUS HETEROPHYLLUS; CARBOHYDRATE ANALYSIS; CHERRY; CITRUS FRUIT; CLIMATE; FLOUR; FRUIT; GERMINATION; GLYCEMIC INDEX; HUMIDITY; MAGNETIC FIELD; MELON; MOISTURE; NONHUMAN; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PEACH; PLANT SEED; PROTEIN CONTENT; RADIOFREQUENCY; THERMOGRAVIMETRY; WATER ABSORPTION; X RAY DIFFRACTION; ANALYSIS; CHEMISTRY; HUMAN; NUTRITIONAL VALUE;

ARTOCARPUS HETEROPHYLLUS; CUCUMIS; EUGENIA UNIFLORA; PRUNUS PERSICA;

FLOUR; FRUIT; HUMANS; NUTRITIVE VALUE; SEEDS; STARCH;

EID: 84890080433     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.036     Document Type: Article

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