Análise da comercialização e consumo de cogumelos comestíveis no mercado do Distrito Federal e entorno.

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Embrapa Recursos Genéticos e Biotecnologia e sua atuação no programa de pó-graduação em Biologia Molecular da Universidade de Brasília.

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Development of food mass mix from brazil nut and peach palm fruit flours.

The forest Amazon offers a natural resources variety. Among the vegetal resources used, the Brazil nut, Bertollethia excelsa H.B.K and peach palm fruit (Bactris gasipaes, Kunth) are distinguished. The Brazil nut has a high fat amount (60% to 70%) and protein (15% to 20%). This content gives it lots of sulfur amino acids. The peach palm has considerable amounts of vitamin A (17.18 RE/g) is still high in fiber (2%). Seeking to utilize fruits potential, aimed at production and characterization of pasta mixed using ingredients Brazil nut, peach palm and wheat flour

Sensory evaluation and cooking properties of macaroni at basis of brazil nut (Bertholetia excelsa) and peach palm fruit (Bactris gasipaes, Kunt) flours.

The Brazil nut tree, Bertholletia excelsa HBK, is explored throughout the Amazon region and its main characteristic is high content of lipids and proteins, they consist of sulfur amino acids of high biological value. The peach palm, Bactris gasipases, Kunth, is a native palm to the same region, that is grown for heart-of-palm extraction. Their fruits are mostly protein, vitamin A and fiber. The way of adding commercial value from co-products to Brazil nut processing is flour productian. That way the Brazil nut flour, for its high nutritional value and pleasant taste was used in macaroni production, along with peach palm fruit flour to improve the nutritianal properties of final product