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Exploring Techno-Functional Properties of Brazil Nut (Bertholletia excelsa) Proteins: A Potential Ingredient for the Food Industry.

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Title: Exploring Techno-Functional Properties of Brazil Nut (Bertholletia excelsa) Proteins: A Potential Ingredient for the Food Industry.
Authors: da Silva Matos J; LaCBio/LHMA, Laboratory of Natural Pigments and Bioactives / Laboratory of Industrial Hygiene and Food Microbiology, Department of Food Technology, Federal University of Viçosa, Viçosa, 36570-900, Brazil., Costa JEG; LaCBio/LHMA, Laboratory of Natural Pigments and Bioactives / Laboratory of Industrial Hygiene and Food Microbiology, Department of Food Technology, Federal University of Viçosa, Viçosa, 36570-900, Brazil., Azevedo PZ; LaCBio/LHMA, Laboratory of Natural Pigments and Bioactives / Laboratory of Industrial Hygiene and Food Microbiology, Department of Food Technology, Federal University of Viçosa, Viçosa, 36570-900, Brazil., Vidigal MCTR; LaCBio/LHMA, Laboratory of Natural Pigments and Bioactives / Laboratory of Industrial Hygiene and Food Microbiology, Department of Food Technology, Federal University of Viçosa, Viçosa, 36570-900, Brazil., de Araújo Bezerra J; Federal Institute of Education, Science, and Technology of Amazonas, Manaus, Brazil., Sanches EA; Federal University of Amazonas, Manaus, Brazil., Lamarão CV; Federal University of Amazonas, Manaus, Brazil., Stringheta PC; LaCBio/LHMA, Laboratory of Natural Pigments and Bioactives / Laboratory of Industrial Hygiene and Food Microbiology, Department of Food Technology, Federal University of Viçosa, Viçosa, 36570-900, Brazil., Martins E; LaCBio/LHMA, Laboratory of Natural Pigments and Bioactives / Laboratory of Industrial Hygiene and Food Microbiology, Department of Food Technology, Federal University of Viçosa, Viçosa, 36570-900, Brazil. evandromartins@ufv.br., Campelo PH; LaCBio/LHMA, Laboratory of Natural Pigments and Bioactives / Laboratory of Industrial Hygiene and Food Microbiology, Department of Food Technology, Federal University of Viçosa, Viçosa, 36570-900, Brazil. pedrocampelo@ufv.br.
Source: Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2025 Feb 21; Vol. 80 (1), pp. 71. Date of Electronic Publication: 2025 Feb 21.
Publication Type: Journal Article
Journal Info: Publisher: Kluwer Academic Country of Publication: Netherlands NLM ID: 8803554 Publication Model: Electronic Cited Medium: Internet ISSN: 1573-9104 (Electronic) Linking ISSN: 09219668 NLM ISO Abbreviation: Plant Foods Hum Nutr Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Exploring Techno-Functional Properties of Brazil Nut (Bertholletia excelsa) Proteins: A Potential Ingredient for the Food Industry.
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  Data: <searchLink fieldCode="AU" term="%22da+Silva+Matos+J%22">da Silva Matos J</searchLink>; LaCBio/LHMA, Laboratory of Natural Pigments and Bioactives / Laboratory of Industrial Hygiene and Food Microbiology, Department of Food Technology, Federal University of Viçosa, Viçosa, 36570-900, Brazil.<br /><searchLink fieldCode="AU" term="%22Costa+JEG%22">Costa JEG</searchLink>; LaCBio/LHMA, Laboratory of Natural Pigments and Bioactives / Laboratory of Industrial Hygiene and Food Microbiology, Department of Food Technology, Federal University of Viçosa, Viçosa, 36570-900, Brazil.<br /><searchLink fieldCode="AU" term="%22Azevedo+PZ%22">Azevedo PZ</searchLink>; LaCBio/LHMA, Laboratory of Natural Pigments and Bioactives / Laboratory of Industrial Hygiene and Food Microbiology, Department of Food Technology, Federal University of Viçosa, Viçosa, 36570-900, Brazil.<br /><searchLink fieldCode="AU" term="%22Vidigal+MCTR%22">Vidigal MCTR</searchLink>; LaCBio/LHMA, Laboratory of Natural Pigments and Bioactives / Laboratory of Industrial Hygiene and Food Microbiology, Department of Food Technology, Federal University of Viçosa, Viçosa, 36570-900, Brazil.<br /><searchLink fieldCode="AU" term="%22de+Araújo+Bezerra+J%22">de Araújo Bezerra J</searchLink>; Federal Institute of Education, Science, and Technology of Amazonas, Manaus, Brazil.<br /><searchLink fieldCode="AU" term="%22Sanches+EA%22">Sanches EA</searchLink>; Federal University of Amazonas, Manaus, Brazil.<br /><searchLink fieldCode="AU" term="%22Lamarão+CV%22">Lamarão CV</searchLink>; Federal University of Amazonas, Manaus, Brazil.<br /><searchLink fieldCode="AU" term="%22Stringheta+PC%22">Stringheta PC</searchLink>; LaCBio/LHMA, Laboratory of Natural Pigments and Bioactives / Laboratory of Industrial Hygiene and Food Microbiology, Department of Food Technology, Federal University of Viçosa, Viçosa, 36570-900, Brazil.<br /><searchLink fieldCode="AU" term="%22Martins+E%22">Martins E</searchLink>; LaCBio/LHMA, Laboratory of Natural Pigments and Bioactives / Laboratory of Industrial Hygiene and Food Microbiology, Department of Food Technology, Federal University of Viçosa, Viçosa, 36570-900, Brazil. evandromartins@ufv.br.<br /><searchLink fieldCode="AU" term="%22Campelo+PH%22">Campelo PH</searchLink>; LaCBio/LHMA, Laboratory of Natural Pigments and Bioactives / Laboratory of Industrial Hygiene and Food Microbiology, Department of Food Technology, Federal University of Viçosa, Viçosa, 36570-900, Brazil. pedrocampelo@ufv.br.
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