Açai Seeds (


Journal

Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009

Informations de publication

Date de publication:
16 Sep 2023
Historique:
received: 16 08 2023
revised: 09 09 2023
accepted: 12 09 2023
medline: 4 10 2023
pubmed: 28 9 2023
entrez: 28 9 2023
Statut: epublish

Résumé

Açai seeds have been discarded improperly around the Amazonia region, but they can be seen as promising low-cost substrates for fermentation processes. The structural carbohydrates and physicochemical characterization of açai seeds from the Amazonia were assessed followed by the determination of the optimal hydrolysis conditions using H

Identifiants

pubmed: 37764435
pii: molecules28186661
doi: 10.3390/molecules28186661
pmc: PMC10536898
pii:
doi:

Substances chimiques

Furaldehyde DJ1HGI319P
Carbohydrates 0
Sugars 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : National Council for Scientific and Technological Development
ID : 403121/2016-7
Organisme : Coordenação de Aperfeicoamento de Pessoal de Nível Superior
ID : code 001, Process 00214342204

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Auteurs

Willen Silva Igreja (WS)

Postgraduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil.

Luiza Helena da Silva Martins (LH)

Postgraduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil.
Instituto de Saúde e Produção Animal (ISPA), Universidade Federal Rural da Amazônia (UFRA), Belém 66075-900, PA, Brazil.

Rafaela Rodrigues de Almeida (RR)

School of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil.

Johnatt Allan Rocha de Oliveira (JAR)

Postgraduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil.
Nutrition College, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil.

Alessandra Santos Lopes (AS)

Postgraduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil.
School of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil.

Renan Campos Chisté (RC)

Postgraduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil.
School of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil.

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Classifications MeSH