2009
DOI: 10.1590/s0100-29452009000100017
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Abstract: RESUMO - CHEMICAL CHARACTERISTICS OF BARU ALMONDS (Dipteryx alata Vog.) FROM THE SAVANNAH OF GOIÁS, BRAZILABSTRACT -Aiming to broaden the knowledge about the nutritional content of baru fruits, a tree species from the Brazilian Savannah, in order to subsidize its economic management, it was determined the chemical characteristics of baru almonds from different geographical regions. In the state of Goiás eleven sites were chosen for their abundance of baru trees, and at each site twelve trees in full production… Show more

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Cited by 51 publications
(49 citation statements)
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“…The protein contents of the lyophilized (32.04 g 100 g -1 ) and roasted (36.08 g 100 g -1 ) almonds were higher than those observed in other studies with these almonds, whose contents ranged from 23.90 to 29.60 g 100 g -1 (Togashi and Sgarbieri, 1994;Takemoto et al, 2001;Vera et al, 2009); these differences are possibly related to different environmental and genetic conditions, as well as to experimental conditions (sample preparation).…”
Section: Resultsmentioning
confidence: 57%
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“…The protein contents of the lyophilized (32.04 g 100 g -1 ) and roasted (36.08 g 100 g -1 ) almonds were higher than those observed in other studies with these almonds, whose contents ranged from 23.90 to 29.60 g 100 g -1 (Togashi and Sgarbieri, 1994;Takemoto et al, 2001;Vera et al, 2009); these differences are possibly related to different environmental and genetic conditions, as well as to experimental conditions (sample preparation).…”
Section: Resultsmentioning
confidence: 57%
“…Lipid contents in lyophilized and roasted almonds were higher than those found by Vera et al (2009) ); these studies were conducted with baru almonds, without any treatment. The differences between these studies may be due to several factors, such as harvest regions, maturity stage of the almonds, climate, soil, experimental conditions, among others.…”
Section: Resultsmentioning
confidence: 60%
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