Brazilian Nut
Mostrando 1-12 de 33 artigos, teses e dissertações.
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1. Cashew crop propagation
Resumo Frutífera genuinamente brasileira, o cajueiro é conhecido principalmente devido à sua castanha e ao líquido da casca da castanha (LCC), amplamente utilizada na indústria. De grande importância alimentar, o pseudofruto também apresenta representatividade econômica no Brasil, apresentando, portanto, multifinalidade de cultivo. Com grande variab
Rev. Bras. Frutic.. Publicado em: 19/08/2019
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2. IS THERE GENETIC VARIABILITY IN DWARF COCONUT ACCESSIONS PRESERVED IN BRAZIL?
RESUMO O coqueiro anão é a principal variedade para uso comercial no Brasil, que ocupa atualmente a quarta posição na produção mundial. No entanto, os genótipos utilizados no país ainda apresentam limitações e há necessidade de variabilidade genética. Este trabalho teve por objetivo estimar a variabilidade genética em acessos de coqueiro-anão c
Rev. Caatinga. Publicado em: 09/05/2019
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3. Vegetative propagation of pequi (souari nut) by cutting
RESUMO: O pequizeiro é propagado predominantemente por via seminal apresentando germinação desuniforme e reduzida. A crescente demanda por frutos e mudas para reflorestamento indicam a necessidade de novas estratégias para a propagação desta espécie, minimizando os impactos do extrativismo predatório. Objetivou-se com este estudo auxiliar no desenvo
Cienc. Rural. Publicado em: 28/02/2019
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4. Study of K-40, Ra-226, Ra-228 and Ra-224 activity concentrations in some seasoning and nuts obtained in Rio de Janeiro city, Brazil
Abstract This work presents an investigation of the activity concentration (AC) of naturally occurring radionuclides in 26 samples of seasoning and nuts utilized for Brazilian population. The samples were measured using gamma spectroscopy technique with a high-purity germanium detector. The analysis shows that K-40 AC was measured in all samples, and its AC
Food Sci. Technol. Publicado em: 11/10/2018
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5. Thermal Properties of the Blends of Methyl and Ethyl Esters Prepared from Babassu and Soybean Oils
Fatty acid esters (methyl and ethyl) prepared from babassu nut oil were blended with the respective esters from soybean oil. These binary blends (babassu:soybean) were made in proportions of 10:90, 20:80, 30:70, 40:60, and 50:50 (vol%). The ester content of all the blends was higher than 96.5%, which is the minimum value required by the Brazilian National Ag
J. Braz. Chem. Soc.. Publicado em: 2018-08
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6. ESTERIFICAÇÃO E TRANSESTERIFICAÇÃO HOMOGÊNEA DE ÓLEOS VEGETAIS CONTENDO ALTO TEOR DE ÁCIDOS GRAXOS LIVRES
The high free fatty acids content in some vegetable oils can have a negative impact in the sustainable production of biodiesel. The previous treatment of these feedstock oils can contribute to the reduction of the process total costs as well as the environment, turning the biodiesel a more competitive in relation to the fossil diesel. The aim of this work wa
Quím. Nova. Publicado em: 2018-01
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7. Characterization of biomasses from the north and northeast regions of Brazil for processes in biorefineries
Abstract In search for renewable energy sources, the Brazilian residual biomasses stand out due to their favorable physical and chemical properties, low cost, and their being less pollutant. Therefore, they are likely to be used in biorefineries in the production of chemical inputs to substitute fossil fuels. This substitution is possible due to the high con
Food Sci. Technol. Publicado em: 15/09/2015
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8. Joint analysis of phenotypic and molecular diversity provides new insights on the genetic variability of the brazilian physic nut germplasm bank
The genetic variability of the Brazilian physic nut (Jatropha curcas) germplasm bank (117 accessions) was assessed using a combination of phenotypic and molecular data. The joint dissimilarity matrix showed moderate correlation with the original matrices of phenotypic and molecular data. However, the correlation between the phenotypic dissimilarity matrix an
Genet. Mol. Biol.. Publicado em: 16/08/2013
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9. Caracterização de biomassas brasileiras para fins de aproveitamento energético / Characterization of brazilian biomasses for energy recovery
New energetic alternatives have been the subject of discussion about conservation of natural resources. Such discourses are based mainly on reducing emissions of greenhouse gases and other pollutants, caused mostly by the use of fossil fuels, major source of energy today. In view of the applicability of biomass as energy input, this paper presents an experim
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/02/2012
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10. Tipo de secagem e armazenamento na qualidade de sementes de Jatropha curcas L. / Type of drying and storage on quality of seeds of Jatropha curcas L.
The economic importance of biofuels in the Brazilian national scene has increased interest in crops such as physic nut. The study aimed to determine the effects of drying, environment and period of storage in fruits and seeds of Jatropha curcas L. and the interference of these variables in seed quality. The experiment was conducted at the Laboratory of Techn
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 24/02/2012
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11. INFLUÊNCIA DE VARIÁVEIS DENDROMÉTRICAS, ANATÔMICAS E AMBIENTAIS NA PRODUÇÃO DE FRUTOS E SEMENTES DE Bertholletia excelsa H.B.K. / INFLUENCE OF DENDROMETRIC, ANATOMIC AND ENVIRONMENTAL VARIABLES IN THE PRODUCTION OF FRUITS AND SEEDS OF BRAZILIAN NUT (Bertholletia excelsa H.B.K.)
Bertholletia excelsa H.B.K. é uma espécie semidecídua, heliófila, característica da mata de terra firme e, normalmente emergente, da qual se coleta os frutos e as sementes para utilização na alimentação. Todavia, o conhecimento sobre os fatores que influenciam a produção de frutos e sementes das árvores é incipiente. Neste trabalho, buscou-se av
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 26/11/2011
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12. Desenvolvimento e caracterização reológica de formulações especiais de fondue de chocolate / Development and rheological characterization of chocolate fondue special formulations
Chocolate fondue is a chocolate product which is consumed melted with fruits and cakes. There is a growing interest by consumers in foods that brings some healthy benefits. Brazilian nut oil, oats and omega-3 are some of the most famous functional ingredients nowadays. Thus, the aim of this work was developing enriched formulations containing these ingredien
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 26/09/2011