The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
The proximate compositions, mineral contents and fatty acid compositions of different parts (peel, pulp and seeds) of 10 native Amazonian fruits were chemically characterized. The peel and pulp showed high moisture contents (43.13 to 94.03%), while the seeds showed greater levels of ash values, total crude protein and total carbohydrates (0.55–3.35%, 1.55–15.34% and 17.78–65.64%, respectively). High...
Different brands of sardines canned in soybean oil and tomato sauce, that are commercialized in Brazil, had their proximate composition, cholesterol content and fatty acids composition analyzed. Protein contents were equivalent to the values found for sardines in natura, ranging from 19.8 to 24.4%. High variations of the total lipids content (5.30-16.8%) were verified; the highest levels were found...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.