Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blends
DCS da Silva… - Grasas y …, 2023 - grasasyaceites.revistas.csic.es
Annatto seed oil (ASO) and cupuassu seed fat (CSF) were combined at the ratios: 30: 70,
50: 50, and 70: 30 (% w/w). Their fatty acid profile, nutritional quality, FTIR (Fourier …
50: 50, and 70: 30 (% w/w). Their fatty acid profile, nutritional quality, FTIR (Fourier …
Inoculation with acetic acid bacteria improves the quality of natural green table olives
M Mounir, J Hammoucha, O Taleb… - Grasas y …, 2021 - grasasyaceites.revistas.csic.es
This study aims to develop a method for the preparation of natural table olives using locally
selected microorganisms and without resorting to the usual techniques which employ lye …
selected microorganisms and without resorting to the usual techniques which employ lye …
Structural and Thermal Characteristics of Buriti Tree Gum (Mauritia flexuosa)
DA da Silva, DSB Brasil, EJS Cunha, GCM Aires… - Polymers, 2023 - mdpi.com
A polysaccharide was isolated from the exudate of a buriti tree trunk (Mauritia flexuosa). The
molecular structure, thermal stability, morphology, crystallinity, and elemental composition of …
molecular structure, thermal stability, morphology, crystallinity, and elemental composition of …