Effect of High Isostatic Pressure (HIP) and High Pressure Homogeneization (HPH) on technological properties of Brazil nut-based beverage

Brazil nut (Bertholletia excelsa Bonpl.), previously known as Pará nut, introduces high nutritional quality and is an important protein; selenium, and vitamin E source. The kernel nut still is prevalently consumed in natura, but in the last few years it has been used on alternative diets, mainly on...

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Bibliographic Details

Main Authors:	Assis, Julio de, Cristianini, Marcelo, Takeuchi, Katiuchia
Format:	Online
Language:	Portuguese
Published:	Universidade Estadual de Campinas 2019
Subjects:	High isostatic pressure High pressure homogeneization Brazil nut
Online Access:	https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/2625
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