{"id":"https://openalex.org/W2008998793","doi":"https://doi.org/10.14685/rebrapa.v4i1.101","title":"Chemical composition and physic-chemical stability and microbiological cereal bars with almonds native to the Mid-North of Brazil and peel pineapple.","display_name":"Chemical composition and physic-chemical stability and microbiological cereal bars with almonds native to the Mid-North of Brazil and peel pineapple.","publication_year":2014,"publication_date":"2014-02-18","ids":{"openalex":"https://openalex.org/W2008998793","doi":"https://doi.org/10.14685/rebrapa.v4i1.101","mag":"2008998793"},"language":"en","primary_location":{"id":"doi:10.14685/rebrapa.v4i1.101","doi":"https://doi.org/10.14685/rebrapa.v4i1.101","is_oa":true,"landing_page_url":"https://doi.org/10.14685/rebrapa.v4i1.101","pdf_url":null,"source":{"id":"https://openalex.org/S4210213867","display_name":"Brazilian Journal of Food Research","issn_l":"2179-3174","issn":["2179-3174","2236-6563","2448-3184"],"is_oa":true,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/P4310312443","host_organization_name":"Universidade Tecnol\u00f3gica Federal do Paran\u00e1","host_organization_lineage":["https://openalex.org/P4310312443"],"host_organization_lineage_names":["Universidade Tecnol\u00f3gica Federal do Paran\u00e1"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Revista Brasileira de Pesquisa em Alimentos","raw_type":"journal-article"},"volume":null,"type":"article","is_traditional":true,"indexed_in":["crossref"],"open_access":{"is_oa":true,"oa_status":"diamond","oa_url":"https://doi.org/10.14685/rebrapa.v4i1.101","any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5054745706","display_name":"Michelle Garc\u00eaz de Carvalho","orcid":"https://orcid.org/0000-0002-5714-9610","observed_orcids":["https://orcid.org/0000-0002-5714-9610"]},"institutions":[{"id":"https://openalex.org/I243754102","display_name":"Universidade Federal do Cear\u00e1","ror":"https://ror.org/03srtnf24","country_code":"BR","type":"education","lineage":["https://openalex.org/I243754102"]}],"countries":["BR"],"is_corresponding":false,"raw_author_name":"Michelle Garc\u00eaz Carvalho","raw_affiliation_strings":[".4, n.1, p.11-18, Jan./Jun., 2013","Departamento de Engenharia de Alimentos, Laborat\u00f3rio de Tecnologia de Alimentos, Universidade Federal do Cear\u00e1"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":".4, n.1, p.11-18, Jan./Jun., 2013","institution_ids":[]},{"raw_affiliation_string":"Departamento de Engenharia de Alimentos, Laborat\u00f3rio de Tecnologia de Alimentos, Universidade Federal do Cear\u00e1","institution_ids":["https://openalex.org/I243754102"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5035833170","display_name":"Larissa Morais Ribeiro da Silva","orcid":"https://orcid.org/0000-0001-7302-401X","observed_orcids":["https://orcid.org/0000-0001-7302-401X"]},"institutions":[{"id":"https://openalex.org/I243754102","display_name":"Universidade Federal do Cear\u00e1","ror":"https://ror.org/03srtnf24","country_code":"BR","type":"education","lineage":["https://openalex.org/I243754102"]}],"countries":["BR"],"is_corresponding":false,"raw_author_name":"Larissa Morais Ribeiro Silva","raw_affiliation_strings":[".4, n.1, p.11-18, Jan./Jun., 2013","Departamento de Engenharia de Alimentos, Laborat\u00f3rio de Tecnologia de Alimentos, Universidade Federal do Cear\u00e1"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":".4, n.1, p.11-18, Jan./Jun., 2013","institution_ids":[]},{"raw_affiliation_string":"Departamento de Engenharia de Alimentos, Laborat\u00f3rio de Tecnologia de Alimentos, Universidade Federal do Cear\u00e1","institution_ids":["https://openalex.org/I243754102"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5035458939","display_name":"Geraldo Arraes Maia","orcid":"https://orcid.org/0000-0003-4169-3555","observed_orcids":["https://orcid.org/0000-0003-4169-3555"]},"institutions":[{"id":"https://openalex.org/I243754102","display_name":"Universidade Federal do Cear\u00e1","ror":"https://ror.org/03srtnf24","country_code":"BR","type":"education","lineage":["https://openalex.org/I243754102"]}],"countries":["BR"],"is_corresponding":false,"raw_author_name":"Geraldo Arraes Maia","raw_affiliation_strings":[".4, n.1, p.11-18, Jan./Jun., 2013","Departamento de Engenharia de Alimentos, Laborat\u00f3rio de Tecnologia de Alimentos, Universidade Federal do Cear\u00e1"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":".4, n.1, p.11-18, Jan./Jun., 2013","institution_ids":[]},{"raw_affiliation_string":"Departamento de Engenharia de Alimentos, Laborat\u00f3rio de Tecnologia de Alimentos, Universidade Federal do Cear\u00e1","institution_ids":["https://openalex.org/I243754102"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5082932583","display_name":"Paulo Henrique Machado de Sousa","orcid":"https://orcid.org/0000-0001-7005-6227","observed_orcids":["https://orcid.org/0000-0001-7005-6227"]},"institutions":[{"id":"https://openalex.org/I243754102","display_name":"Universidade Federal do Cear\u00e1","ror":"https://ror.org/03srtnf24","country_code":"BR","type":"education","lineage":["https://openalex.org/I243754102"]}],"countries":["BR"],"is_corresponding":false,"raw_author_name":"Paulo Henrique Machado Sousa","raw_affiliation_strings":[".4, n.1, p.11-18, Jan./Jun., 2013","Departamento de Engenharia de Alimentos, Laborat\u00f3rio de Tecnologia de Alimentos, Universidade Federal do Cear\u00e1"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":".4, n.1, p.11-18, Jan./Jun., 2013","institution_ids":[]},{"raw_affiliation_string":"Departamento de Engenharia de Alimentos, Laborat\u00f3rio de Tecnologia de Alimentos, Universidade Federal do Cear\u00e1","institution_ids":["https://openalex.org/I243754102"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5021189223","display_name":"Ev\u00e2nia Altina Teixeira de Figueiredo","orcid":"https://orcid.org/0000-0001-9209-0477","observed_orcids":["https://orcid.org/0000-0001-9209-0477"]},"institutions":[{"id":"https://openalex.org/I243754102","display_name":"Universidade Federal do Cear\u00e1","ror":"https://ror.org/03srtnf24","country_code":"BR","type":"education","lineage":["https://openalex.org/I243754102"]}],"countries":["BR"],"is_corresponding":false,"raw_author_name":"Ev\u00e2nia Altina Teixeira Figueiredo","raw_affiliation_strings":[".4, n.1, p.11-18, Jan./Jun., 2013","Departamento de Engenharia de Alimentos, Laborat\u00f3rio de Tecnologia de Alimentos, Universidade Federal do Cear\u00e1"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":".4, n.1, p.11-18, Jan./Jun., 2013","institution_ids":[]},{"raw_affiliation_string":"Departamento de Engenharia de Alimentos, Laborat\u00f3rio de Tecnologia de Alimentos, Universidade Federal do Cear\u00e1","institution_ids":["https://openalex.org/I243754102"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5101856271","display_name":"Jos\u00e9 Maria Correia da Costa","orcid":"https://orcid.org/0000-0002-6266-6778","observed_orcids":["https://orcid.org/0000-0002-6266-6778","https://orcid.org/0000-0003-2051-6226"]},"institutions":[{"id":"https://openalex.org/I243754102","display_name":"Universidade Federal do Cear\u00e1","ror":"https://ror.org/03srtnf24","country_code":"BR","type":"education","lineage":["https://openalex.org/I243754102"]}],"countries":["BR"],"is_corresponding":false,"raw_author_name":"Jos\u00e9 Maria Correia Costa","raw_affiliation_strings":[".4, n.1, p.11-18, Jan./Jun., 2013","Departamento de Engenharia de Alimentos, Laborat\u00f3rio de Tecnologia de Alimentos, Universidade Federal do Cear\u00e1"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":".4, n.1, p.11-18, Jan./Jun., 2013","institution_ids":[]},{"raw_affiliation_string":"Departamento de Engenharia de Alimentos, Laborat\u00f3rio de Tecnologia de Alimentos, Universidade Federal do Cear\u00e1","institution_ids":["https://openalex.org/I243754102"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":1,"corresponding_author_ids":[],"corresponding_institution_ids":["https://openalex.org/I243754102"],"apc_list":null,"apc_paid":null,"fwci":0.0,"has_fulltext":true,"cited_by_count":15,"citation_normalized_percentile":{"value":0.0,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":{"min":98,"max":99},"biblio":{"volume":"4","issue":"1","first_page":"11","last_page":"11"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T14127","display_name":"Food Nutrient Composition and Product Development","score":0.8544999957084656,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T14127","display_name":"Food Nutrient Composition and Product Development","score":0.8544999957084656,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.10769999772310257,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T12314","display_name":"Nuts composition and effects","score":0.010999999940395355,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/cereal-bars","display_name":"cereal bars","score":0.9990000128746033},{"id":"https://openalex.org/keywords/almond","display_name":"almond","score":0.609000027179718},{"id":"https://openalex.org/keywords/pineapple-peel","display_name":"pineapple peel","score":0.9769999980926514},{"id":"https://openalex.org/keywords/chemical-composition","display_name":"chemical composition","score":0.6769999861717224},{"id":"https://openalex.org/keywords/nutritional-value","display_name":"nutritional value","score":0.6869999766349792},{"id":"https://openalex.org/keywords/physicochemical-stability","display_name":"physicochemical stability","score":0.7680000066757202},{"id":"https://openalex.org/keywords/microbiological-stability","display_name":"microbiological stability","score":0.9120000004768372},{"id":"https://openalex.org/keywords/storage-stability","display_name":"storage stability","score":0.7319999933242798},{"id":"https://openalex.org/keywords/water-activity","display_name":"water activity","score":0.8109999895095825},{"id":"https://openalex.org/keywords/protein-content","display_name":"protein content","score":0.5379999876022339},{"id":"https://openalex.org/keywords/lipid-content","display_name":"lipid content","score":0.9169999957084656},{"id":"https://openalex.org/keywords/salmonella","display_name":"Salmonella","score":0.4970000088214874},{"id":"https://openalex.org/keywords/coliform-bacteria","display_name":"coliform bacteria","score":0.8050000071525574},{"id":"https://openalex.org/keywords/staphylococcus","display_name":"Staphylococcus","score":0.8600000143051147},{"id":"https://openalex.org/keywords/bacillus-cereus","display_name":"Bacillus cereus","score":0.9909999966621399},{"id":"https://openalex.org/keywords/yeast-and-mold","display_name":"molds and yeasts","score":0.8889999985694885},{"id":"https://openalex.org/keywords/functional-foods","display_name":"functional foods","score":0.5709999799728394}],"concepts":[{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.724672794342041},{"id":"https://openalex.org/C149849071","wikidata":"https://www.wikidata.org/wiki/Q1263816","display_name":"Chemical composition","level":2,"score":0.5829274654388428},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.5431851148605347},{"id":"https://openalex.org/C2777118263","wikidata":"https://www.wikidata.org/wiki/Q131307","display_name":"Bacillus cereus","level":3,"score":0.5208678245544434},{"id":"https://openalex.org/C40231798","wikidata":"https://www.wikidata.org/wiki/Q1333743","display_name":"Composition (language)","level":2,"score":0.4862750768661499},{"id":"https://openalex.org/C2781065037","wikidata":"https://www.wikidata.org/wiki/Q150839","display_name":"Salmonella","level":3,"score":0.47583532333374023},{"id":"https://openalex.org/C198211336","wikidata":"https://www.wikidata.org/wiki/Q57821","display_name":"Fortification","level":2,"score":0.4684985280036926},{"id":"https://openalex.org/C86803240","wikidata":"https://www.wikidata.org/wiki/Q420","display_name":"Biology","level":0,"score":0.26612067222595215},{"id":"https://openalex.org/C523546767","wikidata":"https://www.wikidata.org/wiki/Q10876","display_name":"Bacteria","level":2,"score":0.1700560748577118},{"id":"https://openalex.org/C138885662","wikidata":"https://www.wikidata.org/wiki/Q5891","display_name":"Philosophy","level":0,"score":0.0},{"id":"https://openalex.org/C54355233","wikidata":"https://www.wikidata.org/wiki/Q7162","display_name":"Genetics","level":1,"score":0.0},{"id":"https://openalex.org/C41895202","wikidata":"https://www.wikidata.org/wiki/Q8162","display_name":"Linguistics","level":1,"score":0.0},{"id":"https://openalex.org/C178790620","wikidata":"https://www.wikidata.org/wiki/Q11351","display_name":"Organic chemistry","level":1,"score":0.0}],"mesh":[],"locations_count":2,"locations":[{"id":"doi:10.14685/rebrapa.v4i1.101","doi":"https://doi.org/10.14685/rebrapa.v4i1.101","is_oa":true,"landing_page_url":"https://doi.org/10.14685/rebrapa.v4i1.101","pdf_url":null,"source":{"id":"https://openalex.org/S4210213867","display_name":"Brazilian Journal of Food Research","issn_l":"2179-3174","issn":["2179-3174","2236-6563","2448-3184"],"is_oa":true,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/P4310312443","host_organization_name":"Universidade Tecnol\u00f3gica Federal do Paran\u00e1","host_organization_lineage":["https://openalex.org/P4310312443"],"host_organization_lineage_names":["Universidade Tecnol\u00f3gica Federal do Paran\u00e1"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Revista Brasileira de Pesquisa em Alimentos","raw_type":"journal-article"},{"id":"mag:2514267658","doi":null,"is_oa":false,"landing_page_url":"https://periodicos.utfpr.edu.br/rebrapa/article/download/3387/pdf","pdf_url":null,"source":null,"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":null,"raw_type":null}],"best_oa_location":{"id":"doi:10.14685/rebrapa.v4i1.101","doi":"https://doi.org/10.14685/rebrapa.v4i1.101","is_oa":true,"landing_page_url":"https://doi.org/10.14685/rebrapa.v4i1.101","pdf_url":null,"source":{"id":"https://openalex.org/S4210213867","display_name":"Brazilian Journal of Food Research","issn_l":"2179-3174","issn":["2179-3174","2236-6563","2448-3184"],"is_oa":true,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/P4310312443","host_organization_name":"Universidade Tecnol\u00f3gica Federal do Paran\u00e1","host_organization_lineage":["https://openalex.org/P4310312443"],"host_organization_lineage_names":["Universidade Tecnol\u00f3gica Federal do Paran\u00e1"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Revista Brasileira de Pesquisa em Alimentos","raw_type":"journal-article"},"sustainable_development_goals":[{"score":1.0,"id":"https://metadata.un.org/sdg/2","display_name":"Zero hunger"},{"score":0.428600013256073,"id":"https://metadata.un.org/sdg/3","display_name":"Good health and well-being"}],"study_designs":[],"awards":[],"funders":[],"has_content":{"grobid_xml":false,"pdf":false},"content_urls":null,"referenced_works_count":16,"referenced_works":["https://openalex.org/W78759273","https://openalex.org/W1508701230","https://openalex.org/W1568055736","https://openalex.org/W1761155328","https://openalex.org/W1944795080","https://openalex.org/W1976323581","https://openalex.org/W1986817008","https://openalex.org/W2001852955","https://openalex.org/W2039007148","https://openalex.org/W2091254155","https://openalex.org/W2120109579","https://openalex.org/W2131110183","https://openalex.org/W2189033191","https://openalex.org/W2474399911","https://openalex.org/W3189257543","https://openalex.org/W3202792379"],"related_works":["https://openalex.org/W2514267658","https://openalex.org/W7120599689","https://openalex.org/W7045547037","https://openalex.org/W3157916093","https://openalex.org/W7119293268","https://openalex.org/W2120109579","https://openalex.org/W4301013458","https://openalex.org/W2124455053","https://openalex.org/W4413375258","https://openalex.org/W2997845008"],"abstract_inverted_index":{"Cereal":[0],"bars":[1,36,49,104,135],"are":[2],"classified":[3],"as":[4,169,171],"healthy":[5],"and":[6,16,27,29,32,59,68,70,74,80,82,95,109,148],"nutritious":[7],"foods,":[8],"being":[9],"sources":[10],"of":[11,34,55,100,155],"vitamins,":[12],"minerals,":[13],"fiber,":[14],"protein":[15],"carbohydrates.":[17],"Therefore,":[18,157],"this":[19],"study":[20],"aimed":[21],"to":[22,52,161],"evaluate":[23,71],"the":[24,53,110,117,122,129,137,142,146,152,163],"chemical":[25,30,60,75],"composition":[26,61],"physical":[28,73],"stability":[31,76],"microbiological":[33,83,138],"cereal":[35,48,103,111,123,134,176],"with":[37,44,113,116,125],"almonds":[38,126,164],"chich\u00e1,":[39,165],"sapucaia":[40,127,166],"and-nut":[41,167],"Gurgu\u00e9ia,":[42],"supplemented":[43],"pineapple":[45,173],"peel.":[46],"The":[47,102,133],"were":[50],"subjected":[51],"determination":[54],"its":[56,72],"value":[57],"energy":[58],"(moisture,":[62],"carbohydrate,":[63],"lipid,":[64],"crude":[65],"protein,":[66,120],"fiber":[67],"ash)":[69],"(humidity,":[77],"water":[78],"activity":[79],"pH)":[81],"(Salmonella":[84],"sp.,":[85],"Coliforms":[86],"at":[87],"45\u00b0C,":[88],"coagulase":[89],"positive":[90],"Staphylococcus,":[91],"Bacillus":[92],"cereus,":[93],"molds":[94],"yeasts)":[96],"during":[97,151],"120":[98,153],"days":[99,154],"storage.":[101,156],"had":[105,128],"different":[106],"nutritional":[107],"values,":[108],"bar":[112,124],"almond":[114],"chich\u00e1":[115],"highest":[118,130],"percentage":[119,131],"while":[121],"lipid.":[132],"attended":[136],"standards":[139],"recommended":[140],"by":[141],"Brazilian":[143],"legislation,":[144],"maintaining":[145],"physico-chemically":[147],"microbiologically":[149],"stable":[150],"it":[158],"is":[159],"feasible":[160],"use":[162],"Gurgu\u00e9ia":[168],"well":[170],"peel":[172],"in":[174],"developing":[175],"bars.":[177],"DOI:":[178],"http://dx.doi.org/10.14685/rebrapa.v4i1.101":[179]},"counts_by_year":[{"year":2023,"cited_by_count":15}],"updated_date":"2026-11-05T12:25:35.769452","created_date":"2016-06-24T00:00:00"}
