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Campo DCValorIdioma
dc.creatorMonteiro, Gracieli de Miranda-
dc.creatorCarvalho, Elisangela Elena Nunes-
dc.creatorVilas Boas, Eduardo Valério Barros-
dc.date.accessioned2023-06-20T20:36:38Z-
dc.date.available2023-06-20T20:36:38Z-
dc.date.issued2022-10-
dc.identifier.citationMONTEIRO, G. de M.; CARVALHO, E. E. N.; VILAS BOAS, E. V. B. Baru (Dipteryx alata Vog.): Fruit or almond? A review on applicability in food science and technology. Food Chemistry Advances, Oxford, v. 1, Oct. 2022. DOI: https://doi.org/10.1016/j.focha.2022.100103.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/57021-
dc.description.abstractConsidered harvest integrating products of socio-biodiversity, native fruits have gained prominence, particularly in the gastronomic media, for their exotic flavors; therefore, their exploitation, valuation, recognition, and acceptability have increased in recent years. Baru trees (Dipteryx alata Vog.) are native to the Brazilian Cerrado, and their popularity is primarily attributed to the unique almond, the nutritional and functional potential of which is associated with health-promoting benefits. Often erroneously referred “baru”, the baru almond constitutes up to one-fourth of the fruit; other distinct fruit fractions include epicarp (peel), mesocarp (pulp), and endocarp (a woody material rich in cellulose, hemicellulose, and lignin that covers and protects the almond). Apparently, these fractions are as valuable as the almond and have thus garnered scientific interest. However, these fractions are often considered waste and remain unexploited in the structured production chain of baru almonds. Specifically, the epicarp is rich in fibers and phenolics. The mesocarp contains abundant carbohydrates—a sucrose source—from which granulated sugar can be obtained. The endocarp may be used as a source for generating biomass, biofuel, and activated charcoal-type biochar to reduce CO2 emissions. Therefore, baru fruit, in its entirety, holds tremendous technological potential for application in the food and related industries.pt_BR
dc.languageenpt_BR
dc.publisherElsevierpt_BR
dc.rightsacesso abertopt_BR
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.sourceFood Chemistry Advancespt_BR
dc.subjectNative fruitspt_BR
dc.subjectBioactive compoundspt_BR
dc.subjectAntioxidant capacitypt_BR
dc.subjectFood applicationpt_BR
dc.subjectAgroecologypt_BR
dc.subjectFrutas nativaspt_BR
dc.subjectCompostos bioativospt_BR
dc.subjectCapacidade antioxidantept_BR
dc.subjectAplicabilidade em alimentospt_BR
dc.subjectAgroecologiapt_BR
dc.titleBaru (Dipteryx alata Vog.): Fruit or almond? A review on applicability in food science and technologypt_BR
dc.typeArtigopt_BR
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