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Ekstrakcja i charakterystyka oleju z orzechów butiá

Ekstrakcja i charakterystyka oleju z orzechów butiá

João G. Baggio / Renata Mayer Baggio de Oliveira

66,66 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Tecnología: cuestiones generales
ISBN:
9786208451691
66,66 €
IVA incluido
Disponible

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Sobre IBD

Butiá, należący do rodziny palmowatych, jest rodzajem obejmującym około ośmiu gatunków występujących w Ameryce Południowej, z których siedem występuje na terytorium Brazylii. Owoce butiazeiro są łatwo psujące się, psują się w ciągu kilku dni, co utrudnia ich sprzedaż w stanie świeżym na duże odległości, dlatego niektóre regiony Brazylii nigdy nie słyszały o roślinie butiá. Jej nasiona, czyli migdały, są źródłem lipidów, stanowiąc alternatywę o wysokiej wartości energetycznej z potencjałem do produkcji olejów. Głównym celem niniejszej pracy była zatem analiza składu oleju ekstrahowanego z nasion butiá (Butia eriosphata) w celu zwiększenia wartości i stworzenia alternatywy dla technologicznego wykorzystania tej palmy.

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