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Ciência e tecnologia dos frutos tropicais

Ciência e tecnologia dos frutos tropicais

Francisco Velázquez / José Ferrer / Maria Perez

109,34 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Tecnología: cuestiones generales
ISBN:
9786208673635
109,34 €
IVA incluido
Disponible

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Sobre IBD

Este texto académico envolve inovações de produtos de frutos tropicais de manga e caju com tecnologias avançadas para melhorar a conservação, o valor nutricional e as aplicações comerciais. A investigação foi conduzida para obter ácido cítrico e ácido ascórbico a partir de sumo de caju e de manga. Além disso, para conceber processos industriais para produzir produtos de manga e caju com elevada concentração de ácido cítrico e ácido ascórbico, e para conceber processos industriais para produzir produtos de manga e caju com elevada concentração de ácido cítrico e ácido ascórbico. Estas inovações são muito importantes para a saúde dos consumidores que preferem produtos saudáveis e nutritivos. A caraterização físico-química do sumo e das polpas de manga e caju indicou que estes frutos são ricos em nutrientes e antioxidantes. Os antioxidantes presentes na manga e no caujil são compostos bioactivos como a vitamina C (ácido ascórbico), os carotenóides, os flavonóides, os flavonóides, o ácido clorogénico, as antocianinas e os ácidos fenólicos que neutralizam os radicais livres no organismo e previnem os danos celulares.

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