Physic-chemical characterization and ant-oxidant present in the degreased flour of bauru.

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Author(s): COSTA, A. M.; LIMA, H. C. de; PINELI, L. DE L. DE O.; CELESTINO, S. M. C.

Summary: The aim of this work was to evaluate three process of the prepare of degreased flour of baru (Dipteryx alata Vog) with the intention of identifying those which provides products with the best quality in relation of ant-oxidant activity e and total contents of phenolics, flavonoids and anthocyanins.

Publication year: 2012

Types of publication: Abstract in annals or event proceedings

Unit: Embrapa Cerrados

Keywords: Antioxidante, Baru, Dipteryx alata Vog

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