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Pequi kernel oil extraction by hydraulic pressing and its characterization. The seed by-products of pequi pulp processing have a kernel in its core which is not used due to the difficulty of its extraction from the spinous endocarp. However, this kernel has high quality oil w... ... Repository: BDPA Publication year: 2020
Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes. Abstract: The aim of this study is to characterize physical and chemically and determine the antioxidant capacity of pequi almond oils (PAO) extracted by handmade and by cold-pressing. Both oils showe... ... Repository: BDPA Publication year: 2016
Encapsulated pequi oil with cashew gum/gelatin by complex coacervation for use in food: characterization and quality assessment. Repository: BDPA Publication year: 2021
Goat's coalho cheese with oil of pequi a fruit available in Brazilian biodiversity. Repository: BDPA Publication year: 2010
Extraction of oil from pequi fruit (Caryocar Brasiliense, Camb.) using several solvents and their mixtures. Repository: BDPA Publication year: 2011
Ethyl esters obtained from pequi and macaúba oils by transesterification with homogeneous acid catalysis. Repository: BDPA Publication year: 2020
Length-scale specific crystalline structural changes induced by molecular randomization of pequi oil. Pequi fruit (Caryocar brasiliense Camb) is considered important since its pulp has a high content of oil and carotenoids. The oil?s triacylglycerols (TAGs) contain mainly oleic (~57%) and palmitic (~3... ... Repository: BDPA Publication year: 2017
Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese. Repository: BDPA Publication year: 2022
Pequi oil microencapsulation by complex coacervation using gelatin-cashew gum. Repository: BDPA Publication year: 2020
Cross-linked coacervates of cashew gum and gelatin in the encapsulation of pequi oil. Repository: BDPA Publication year: 2019

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