Thermal properties of defatted meal, concentrate, and protein isolate of baru nuts (Dipteryx alata Vog.) Propriedades térmicas de farinha desengordurada, concentrado e isolado proteico de baru (Dipteryx alata Vog.)
Baru (Dipteryx alata Vog.), a species of legume found in the Brazilian savannas, was investigated in this study for the composition of its flesh and seed. Thermal analyses, Thermogravimetry (TG), and Differential Scanning Calorimetry (DSC) were used to investigate the proteins in defatted meal, conc...
Main Authors: | Rita de Cássia Avellaneda Guimarães, Simone Palma Favaro, Anderson Dias Vieira de Souza, Cláudia Muniz Soares, Ângela Alves Nunes, Lincoln Carlos Silva de Oliveira, Michael Robin Honer |
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Format: | Article |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012-03-01
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Series: | Food Science and Technology |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100008 |
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