ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2024
Blend of Baru (Dipteryx alata Vog.) By-Products as Nutritive and Healthy Food Ingredients: Chemical Composition, Functional Properties and Application in Plant-Based Burger.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Upcycling of Mixed Fruit Juice By-Products for Flour Production and Application in Plant-Based Burgers.Journal of food science · 2026Article
- Toward Nutritionally Sound Plant-Based Meat Analogues: Expert Consensus from a Delphi Study.Foods (Basel, Switzerland) · 2025Article
- Development of Pesto Sauce with Moringa Leaves and Baru Almonds: A Strategy to Incorporate Underutilized Ingredients with Nutritional and Sensory Viability.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
5 authors.
Funding
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Abstract
The chemical composition, antioxidant capacity and functional properties of mixtures of baru by-products, named baru food ingredients (BFI), were investigated and applied in a plant-based burger formulation. BFI were prepared from wasted baru by-products - partially defatted baru nut cake and baru pulp plus peel. A plant-based burger was developed and its chemical composition, antioxidant capacity, cooking and texture parameters were determined. BFI
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Registered trials
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