Macadamia Nut
Mostrando 1-12 de 12 artigos, teses e dissertações.
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1. Rheological behavior of plant-based beverages
Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the m
Food Sci. Technol. Publicado em: 2020-06
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2. Rheological behavior of plant-based beverages
Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the m
Food Sci. Technol. Publicado em: 20/12/2019
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3. Development of an organic quinoa bar with amaranth and chia
Abstract Quinoa is an Andean crop with extraordinary nutritional properties. Its high protein content and well-balanced amino acid composition make it a unique food product for health-conscious consumers. The aim of this study was to develop a cereal bar using organic quinoa with amaranth, chia seeds, nuts and dried fruits. Seven bar prototypes were designe
Food Sci. Technol. Publicado em: 11/04/2019
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4. A STUDY OF PYROLYSIS OF MACADAMIA NUT SHELL: PARAMETRIC SENSITIVITY ANALYSIS OF THE IPR MODEL
Abstract The macadamia tree is known for producing fruit high in fats, enclosed in very hard woody shells. Macadamia nut shell, considered as a by-product from macadamia nut processing, may be a suitable option for pyrolysis. These residues are constituted of cellulose, hemicellulose, lignin and extractives. The Independent Parallel Reaction (IPR) Model has
Braz. J. Chem. Eng.. Publicado em: 2016-03
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5. Produção e desenvolvimento da nogueira macadâmia em clima Cwa / Macadamia production and development at the Cwa climate
The macadamia cultivation presents itself as an important alternative for fruit growers of the State of São Paulo, mainly because of its rusticity and the value reached by their fruits. However, studies related to their development and characteristics of production are essential for the correct choice of the variety to be cultivated. In order to characteriz
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 26/06/2012
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6. Desenvolvimento e uso de marcadores SSR E DArT para estudos de diversidade genética em macadâmia (Macadamia integrifolia) / Development and use of SSR and DArT genetic markers to study genetic diversity in macadamia (Macadamia integrifolia)
A macadâmia (Macadamia integrifolia Maiden &Betche) é uma nogueira arbórea originária das florestas tropicais australianas. Sua distribuição natural ocorre por quase toda a costa leste da Austrália. No Brasil, foi introduzida em 1931, mas sua expansão aconteceu a partir da década de 70. As variedades comerciais são originadas de duas espécies, Mac
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 24/05/2012
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7. Variabilidade em Macadamia integrifolia por marcadores RAPD
A Macadamia é uma das mais valiosas nozes e sua cultura é uma boa alternativa para pequenos agricultores ou grandes propriedades com pouca capacidade de mecanização. Devido à semelhança morfológica, existem algumas dificuldades de identificação, o que poderia atrapalhar a correta distribuição destes. O objetivo deste trabalho foi caracterizar gene
Crop Breeding and Applied Biotechnology. Publicado em: 2010-09
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8. Removal of cyanobacteria toxins from drinking water by adsorption on activated carbon fibers
Natural fibers from macadamia nut shell, dried coconut shell endocarp, unripe coconut mesocarp, sugarcane bagasse and pine wood residue were used to prepare activated carbon fibers (ACF) with potential application for removing microcystins. The ACF from pine wood and sugar cane bagasse were used to remove [D-Leucine¹]MCYST-LR from water. After 10 minutes of
Materials Research. Publicado em: 2008-09
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9. Supercritical carbon dioxide extraction of macadamia (Macadamia integrifolia) nut oil: experiments and modeling
Supercritical CO2 extraction of macadamia nut oil was carried out in a flow apparatus at the following operational conditions: pressures of 10, 15 and 18 MPa; and temperatures of 313 and 353K; a volumetric flow of 1.64 x 10-7 m³.s-1 was used for one hour in each experiment. The efficiency of the extraction process showed to be low. The behaviors of the extr
Brazilian Journal of Chemical Engineering. Publicado em: 2008-03
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10. Carvão ativado a partir de resíduos agrícolas e suas aplicações na adsorção de íons metálicos
The present research project tried to develop new activated carbons from agricultural side products in an attempt to use them as ion adsorbents for industrial waste water effluents containing pollutant metal ions. Those industrial effluents represent important environmental threats and are considered as important contaminants. We generated activated carbons
Publicado em: 2006
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11. Estudo da aplicação de energia de microondas na secagem da noz macadamia (Macadamia integrifolia Maiden &Betche). / Study of the application of energy of microwaves in the drying of the nuts macadamia (Macadamia integrifolia Maiden &Betche).
The macadamia tree (Macadamia integrifolia Maiden &Betche) produces a nut of high commercial value, distinguishable from other nuts by the delicate taste and outstanding quality of its oil. The most critical stage of macadamia nut processing is the drying of the kernels, as a minimum quality standard can only be achieved under specific controlled conditions.
Publicado em: 2005
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12. Macadamia nacional : tocoferois e caracterização fisico-quimica . / National macadamia : tocoferois and characterization physicist-chemistry.
The macadamia nut was introduced in Brazil in 1932 and the state of São Paulo became a great national producer, being that the internal consumption of roast and salt nuts has increased as well as the exportation of the product only peeled. Due to the lack of data about the nutricional composition of the national macadâmia, this work had as objectives to ev
Publicado em: 2003