Bioresidues of Eugenia fruits as a source of functional ingredients: application in a bakery product

Martins, Bárbara Birck; Albuquerque, Bianca R.; Barros, Lillian

http://hdl.handle.net/10198/27687

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Authors

Martins, Bárbara Birck

Albuquerque, Bianca R.

Barros, Lillian

Abstract(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.

Keywords

Eugenia brasilensis Lam Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology

URI

http://hdl.handle.net/10198/27687

Citation

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