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147 related items for PubMed ID: 38795267

  • 1. Blend of Baru (Dipteryx alata Vog.) By-Products as Nutritive and Healthy Food Ingredients: Chemical Composition, Functional Properties and Application in Plant-Based Burger.
    Fernandes DC, Dos Santos GF, Borges MO, Dias T, Naves MMV.
    Plant Foods Hum Nutr; 2024 Sep; 79(3):578-585. PubMed ID: 38795267
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  • 2. Identification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect.
    Oliveira-Alves SC, Pereira RS, Pereira AB, Ferreira A, Mecha E, Silva AB, Serra AT, Bronze MR.
    Food Res Int; 2020 May; 131():109026. PubMed ID: 32247467
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  • 3. Baru (Dipteryx alata Vog.) agro-industrial by-products promote the growth and metabolism of probiotic strains.
    Alves-Santos AM, Silva MMA, Lima MS, Souza EL, Naves MMV.
    J Appl Microbiol; 2023 Sep 05; 134(9):. PubMed ID: 37675996
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  • 4. Baru (Dipteryx alata): a comprehensive review of its nutritional value, functional foods, chemical composition, ethnopharmacology, pharmacological activities and benefits for human health.
    Santos JMD, Borges JAT, Santos SMD, Silva RMMF, Trichez VDK, Formagio ASN.
    Braz J Biol; 2024 Sep 05; 84():e278932. PubMed ID: 39109711
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  • 5. Valorization of the baru (Dipteryx alata Vog.) processing chain: Technological properties of defatted nut flour and oil solubility in ethanol and isopropanol.
    Aracava KK, Capellini MC, Gonçalves D, Soares ID, Margoto CM, Rodrigues CEC.
    Food Chem; 2022 Jul 30; 383():132587. PubMed ID: 35247726
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  • 6. Effect of tiger nut fibre on quality characteristics of pork burger.
    Sánchez-Zapata E, Muñoz CM, Fuentes E, Fernández-López J, Sendra E, Sayas E, Navarro C, Pérez-Alvarez JA.
    Meat Sci; 2010 May 30; 85(1):70-6. PubMed ID: 20374867
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  • 9. Preparation and characterization of baru (Dipteryx alata Vog) nut protein isolate and comparison of its physico-chemical properties with commercial animal and plant protein isolates.
    Nunes ÂA, Favaro SP, Miranda CHB, Neves VA.
    J Sci Food Agric; 2017 Jan 30; 97(1):151-157. PubMed ID: 26954302
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  • 10. Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition, antioxidant compounds and functional properties.
    Abdul Aziz NA, Wong LM, Bhat R, Cheng LH.
    J Sci Food Agric; 2012 Feb 30; 92(3):557-63. PubMed ID: 25363645
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  • 18. Use of baru (Brazilian almond) waste from physical extraction of oil to produce gluten free cakes.
    Pineli Lde L, de Aguiar LA, de Oliveira GT, Botelho RB, Ibiapina Mdo D, de Lima HC, Costa AM.
    Plant Foods Hum Nutr; 2015 Mar 30; 70(1):50-5. PubMed ID: 25577329
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  • 20. Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products.
    López-Vargas JH, Fernández-López J, Pérez-Álvarez JÁ, Viuda-Martos M.
    Meat Sci; 2014 Jun 30; 97(2):270-6. PubMed ID: 24607997
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