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Orientador(es)
Resumo(s)
Eugenia brasilensis Lam (EB) and Eugenia invoucrata DC (EI are Brazilian fruits that are still little known; however, some local food insustries use these fruits in the confection of frozen pulps and ice creams, processing that can generate bioresidues with no commercial value, but that can have interesting nurtrition value and couls be a source of biocative compounds.
Descrição
Palavras-chave
Eugenia brasilensis Lam Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
Contexto Educativo
Citação
Martins, Bárbara Birck; Albuquerque, Bianca R.; Barros, Lillian (2022). Bioresidues of Eugenia fruits as a source of functional ingredientes. In Innovation in Mediterranean Traditional Foods: novel products and processes. Bragança
Editora
Instituto Politécnico de Bragança