Scholarship 07/06753-0 - Camu-camu, Qualidade dos alimentos - BV FAPESP
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Technological viability of camu-camu [Myrciaria dubia (H.B.K.) McVaugh] pulp, by freezing, freeze-dryer and hydrostatic high pressure processes

Grant number: 07/06753-0
Support Opportunities:Scholarships in Brazil - Doctorate
Start date until: March 01, 2008
End date until: February 28, 2011
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Marta Helena Fillet Spoto
Grantee:Rodrigo Aparecido Moraes de Souza
Host Institution: Centro de Energia Nuclear na Agricultura (CENA). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

This work is composed of bromatologic, physicochemistry and sensorial analysis on fresh camu-camu [Myrciaria dubia (H.B.K.) McVaugh] and its derivatives obtained from tree different treatments: frozen pulp, freeze drying concentration and pulp exposed to high pressure. This study justify itself through the reduced consumption of camu-camu, a native fruit from Amazônia, with the highest ascorbic acid contents [C vitamin] observed in scientific studies, and with other important compounds with antioxidant activities, like carotenoids and fenolic compounds. One of the reasons of the low consumption of the fresh fruit is its high acidity, therefore it’s important the presentation of alternatives of consumption that preserve its main nutritional characteris­tics and the other biologic activities while enriches its sensorial values. (AU)

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Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
SOUZA, Rodrigo Aparecido Moraes de. Quality of camu-camu [Myrciaria dubia (H.B.K.) McVaugh] pulp submitted to the processes of freezing, pasteurization, high hydrostatic pressure and lyophilization and stored for four month. 2011. Doctoral Thesis - Universidade de São Paulo (USP). Centro de Energia Nuclear na Agricultura (CENA/STB) Piracicaba.

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