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. |
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| 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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