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Aproveitamento da polpa de coco verde para produção de gelado comestível
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia Química, 2018-12-03)
The rise on demand for natural and healthy food and attention to food intolerance has been changing the needs of the current consumer market. Given this scenario, the consumption of coconut water is becoming increasingly ...
PHYSIOCHEMICAL CHARACTERIZATION OF THE GREEN COCONUT PULP SUBMITTED TO THE SLOW AND FAST FREEZING
(Univ Federal Mato Grosso, 2015-07-01)
The green coconut pulp is a discard of the coconut water industry, performing besides environmental concern a great waste. The aim of work was to characterize the green coconut pulp of the Ana variety, by their physiochemical ...
Pulp fruit added to culture medium for in vitro orchid development
(2013-05-01)
As an additive in in vitro culture media, fruits have a great potential for facilitating economical orchid production because of lower technology requirements and the ease of obtaining raw materials to formulate culture ...
Study of adsorption isotherms of green coconut pulp
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2013-03-01)
O Brasil é considerado um dos maiores produtores e consumidores de frutas tropicais. O coco verde (Cocos nucifera L.) se destaca tanto em termos de produção e consumo quanto em quantidade de resíduos gerada por indústrias ...
Study of adsorption isotherms of green coconut pulp
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2013-03-01)
O Brasil é considerado um dos maiores produtores e consumidores de frutas tropicais. O coco verde (Cocos nucifera L.) se destaca tanto em termos de produção e consumo quanto em quantidade de resíduos gerada por indústrias ...
Study of adsorption isotherms of green coconut pulp
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014)
Pulp fruit added to culture medium for in vitro orchid development
(2013-05-01)
As an additive in in vitro culture media, fruits have a great potential for facilitating economical orchid production because of lower technology requirements and the ease of obtaining raw materials to formulate culture ...
Secagem da polpa de coco verde pelo método de camada de espuma
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia Química, 2019)
Comparison of rheological models to explain flow behavior of green coconut pulp: effect of maturation stage and temperature
(Universidade Federal de Minas GeraisBrasilICA - INSTITUTO DE CIÊNCIAS AGRÁRIASUFMG, 2021-03-30)
Study of adsorption isotherms of green coconut pulp
(Sociedade Brasileira de Ciência e Tecnologia de AlimentosCampinas, 2013-01)
Brazil is considered one of the largest producers and consumers of tropical fruits. Green coconut (Cocos nucifera L.) stands out not only for its production and consumption, but also for the high amount of waste produced ...