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Upcycling Brazil nut press cake as an ingredient of an innovative spread and evaluation of its nutritional, functional, and sensory properties.

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Title: Upcycling Brazil nut press cake as an ingredient of an innovative spread and evaluation of its nutritional, functional, and sensory properties.
Authors: Tonetto ML; Post-Graduate Program of Food Science, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil., Lopes Teixeira G; Post-Graduate Program of Food Science, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil., Amboni RDMC; Post-Graduate Program of Food Science, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil., Block JM; Post-Graduate Program of Food Science, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil., Bornhorst GM; Department of Biological and Agricultural Engineering, University of California, Davis, California, USA., Laurindo JB; Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil., Feltes MMC; Post-Graduate Program of Food Science, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.
Source: Journal of the science of food and agriculture [J Sci Food Agric] 2025 Jun; Vol. 105 (8), pp. 4306-4316. Date of Electronic Publication: 2025 Feb 24.
Publication Type: Journal Article; Evaluation Study
Journal Info: Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Upcycling Brazil nut press cake as an ingredient of an innovative spread and evaluation of its nutritional, functional, and sensory properties.
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  Data: <searchLink fieldCode="AU" term="%22Tonetto+ML%22">Tonetto ML</searchLink>; Post-Graduate Program of Food Science, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.<br /><searchLink fieldCode="AU" term="%22Lopes+Teixeira+G%22">Lopes Teixeira G</searchLink>; Post-Graduate Program of Food Science, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.<br /><searchLink fieldCode="AU" term="%22Amboni+RDMC%22">Amboni RDMC</searchLink>; Post-Graduate Program of Food Science, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.<br /><searchLink fieldCode="AU" term="%22Block+JM%22">Block JM</searchLink>; Post-Graduate Program of Food Science, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.<br /><searchLink fieldCode="AU" term="%22Bornhorst+GM%22">Bornhorst GM</searchLink>; Department of Biological and Agricultural Engineering, University of California, Davis, California, USA.<br /><searchLink fieldCode="AU" term="%22Laurindo+JB%22">Laurindo JB</searchLink>; Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.<br /><searchLink fieldCode="AU" term="%22Feltes+MMC%22">Feltes MMC</searchLink>; Post-Graduate Program of Food Science, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.
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  Data: <searchLink fieldCode="JN" term="%220376334%22">Journal of the science of food and agriculture</searchLink> [J Sci Food Agric] 2025 Jun; Vol. 105 (8), pp. 4306-4316. <i>Date of Electronic Publication: </i>2025 Feb 24.
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        Value: 10.1002/jsfa.14182
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              Text: 2025 Jun
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