Isbn: 9786207829415 - nutritional quality of the brazil nut kernel cake: obtained as a by-product of the extraction of the plant's fluid extract (9 resultados)

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 52 pp. Englisch.

Condición: New. Print on Demand.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The Brazil nut (Bertholletia excelsa H.B.K) has often been discussed due to its biological potential for human health. An oilseed characteristic of the Amazon region with little incentive for excellent production and harvesting. It is still mostly produced by hand and is a source of income for many. This work aims to evaluate the residue called torta after technological processing of milk extraction. Using the methods of the Adolf Lutz Institute (2008) for food analysis, physicochemical data was obtained in g/100g: moisture 3.2; ash 4.2; lipids 63.4; proteins 13.0; carbohydrates 16.2; caloric value 687.4 kcal/100g. The results show a high protein value and a high calorie value due to the high lipid content, most of which is linoleic fatty acid, a fatty acid of relevance to humans. Studies show the high presence of selenium in Brazil nuts, which is present in total minerals. It is an excellent antioxidant and cancer fighter, and should be included in the diet. The cake can be used to make new food products or as a supplement.…

Condición: New. PRINT ON DEMAND.

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The Brazil nut (Bertholletia excelsa H.B.K) has often been discussed due to its biological potential for human health. An oilseed characteristic of the Amazon region with little incentive for excellent production and harvesting. It is still mostly produced by hand and is a source of income for many. This work aims to evaluate the residue called torta after technological processing of milk extraction. Using the methods of the Adolf Lutz Institute (2008) for food analysis, physicochemical data was obtained in g/100g: moisture 3.2; ash 4.2; lipids 63.4; proteins 13.0; carbohydrates 16.2; caloric value 687.4 kcal/100g. The results show a high protein value and a high calorie value due to the high lipid content, most of which is linoleic fatty acid, a fatty acid of relevance to humans. Studies show the high presence of selenium in Brazil nuts, which is present in total minerals. It is an excellent antioxidant and cancer fighter, and should be included in the diet. The cake can be used to make new food products or as a supplement.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 52 pp. Englisch.…