Determination of the centesimal composition and characterization of flours from fruit seeds.

@article{Lima2014DeterminationOT,
  title={Determination of the centesimal composition and characterization of flours from fruit seeds.},
  author={Bruss Lima and Fl{\'a}via Farias Lima and Maria In{\^e}s Bruno Tavares and Andr{\'e} Monteiro Costa and Anna Paola Trindade Rocha Pierucci},
  journal={Food chemistry},
  year={2014},
  volume={151},
  pages={293-9}
}
Fruit seeds, common byproducts of the food industry, are generally discarded despite their potential use as a source of nutrients in the human diet. The dietetic use of the flour made from fruit seeds depends on their centesimal composition and other characteristics. In this work the centesimal compositions were determined of six fruits seeds. The flours obtained from these seeds were characterized by infrared absorption spectrometry, X-ray diffraction, thermogravimetric analysis, and low-field… CONTINUE READING

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Determination of the centesimal composition and characterization of flours from fruit seeds .
The flours obtained from these seeds were characterized by infrared absorption spectrometry , X - ray diffraction , thermogravimetric analysis , and low - field nuclear magnetic resonance .
The flours obtained from these seeds were characterized by infrared absorption spectrometry , X - ray diffraction , thermogravimetric analysis , and low - field nuclear magnetic resonance .
Determination of the centesimal composition and characterization of flours from fruit seeds .
In this work the centesimal compositions were determined of six fruits seeds .
In this work the centesimal compositions were determined of six fruits seeds .
In this work the centesimal compositions were determined of six fruits seeds .
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