5 research outputs found
Características físicas e químicas da graviola
In this work, fruits from soursoup (Annona muricata L.) obtained in Fortaleza, Ceará, Brazil, were used. Physical measurements were made on the homogenized pulp of raw and ripe fruits to evaluate their industrial yield. Chemical and physical determinations were made in order to know the chemical composition of the fruits. Liquid gas chromatography was used to evaluate the percentage of the fatty acid composition of the lipid fraction of the soursoup seeds.Neste trabalho foram empregados frutos da gravioleira (Annona muricata L.), provenientes do mercado hortifrutigranjeiro de Fortaleza, Ceará. Realizaram-se medidas físicas em 30 frutos maduros. As determinações das características químicas e físicas foram realizadas na polpa homogeneizada de frutos verdes e maduros. Procedeu-se a estudo no óleo da semente da graviola através de análise cromatográfica em fase gasosa, determinando-se a percentagem de ácidos graxos presentes na fração lipídica
Estudo do processamento e estabilidade do creme de amêndoa da castanha de caju (Anacardium occidentale, L.)
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Industrialization of Cashew in the state of Ceara, Brazil
This item is part of the Arizona Land and People (formerly Progressive Agriculture in Arizona) archive. It was digitized from a physical copy provided by the College of Agriculture and Life Sciences at The University of Arizona. For more information about this periodical, please email CALS Publications at [email protected]