Mucajá of Curiaú: a report on your flavor in the formation of an identity economy
This work is the result of the activities of the Research Group in Applied Religiosities the Humanities, which the authors members are participants. Its content deals with the porridge prepared with Amazonian fruit of mucaja, used as a food base of Curiaú community, marked by economic poverty of its...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto Federal de Educação, Ciência e Tecnologia do Amapá
2016-04-01
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| Series: | Journal of Bioenergy and Food Science |
| Subjects: | |
| Online Access: | http://periodicos.ifap.edu.br/index.php/JBFS/article/view/54 |
| _version_ | 1818987394802647040 |
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| author | Fabrícia Luane da Silva Santos Ricardo Soares Nogueira Soraia Campos Carvalho Wanne de Araújo Rodrigues |
| author_facet | Fabrícia Luane da Silva Santos Ricardo Soares Nogueira Soraia Campos Carvalho Wanne de Araújo Rodrigues |
| author_sort | Fabrícia Luane da Silva Santos |
| collection | DOAJ |
| description | This work is the result of the activities of the Research Group in Applied Religiosities the Humanities, which the authors members are participants. Its content deals with the porridge prepared with Amazonian fruit of mucaja, used as a food base of Curiaú community, marked by economic poverty of its residents seeking fruit in their food base. But also accentuates preparation possibilities of derivatives and their acceptance in the local market. Interestingly the porridge add up parts of crustacean heal as an inhibitor of sticky consistency of the fruit. Finally, this paper presents as the porridge is related to the celebrations of St. Joachim of that community patron, while pointing out possibilities for the use of the fruit in other food technologies. |
| first_indexed | 2024-12-20T19:06:00Z |
| format | Article |
| id | doaj.art-5319d7ecf5f74601babed24cedd38e9a |
| institution | Directory Open Access Journal |
| issn | 2359-2710 |
| language | English |
| last_indexed | 2024-12-20T19:06:00Z |
| publishDate | 2016-04-01 |
| publisher | Instituto Federal de Educação, Ciência e Tecnologia do Amapá |
| record_format | Article |
| series | Journal of Bioenergy and Food Science |
| spelling | doaj.art-5319d7ecf5f74601babed24cedd38e9a2022-12-21T19:29:16ZengInstituto Federal de Educação, Ciência e Tecnologia do AmapáJournal of Bioenergy and Food Science2359-27102016-04-0131586210.18067/jbfs.v3i1.54Mucajá of Curiaú: a report on your flavor in the formation of an identity economyFabrícia Luane da Silva Santos0Ricardo Soares Nogueira1Soraia Campos Carvalho2Wanne de Araújo Rodrigues3Instituto Federal do AmapáInstituto Federal do AmapáGrupo de Pesquisa em Religiosidades Aplicadas às HumanidadesInstituto Federal do AmapáThis work is the result of the activities of the Research Group in Applied Religiosities the Humanities, which the authors members are participants. Its content deals with the porridge prepared with Amazonian fruit of mucaja, used as a food base of Curiaú community, marked by economic poverty of its residents seeking fruit in their food base. But also accentuates preparation possibilities of derivatives and their acceptance in the local market. Interestingly the porridge add up parts of crustacean heal as an inhibitor of sticky consistency of the fruit. Finally, this paper presents as the porridge is related to the celebrations of St. Joachim of that community patron, while pointing out possibilities for the use of the fruit in other food technologies.http://periodicos.ifap.edu.br/index.php/JBFS/article/view/54ReligiosityPorridgeFood Technology |
| spellingShingle | Fabrícia Luane da Silva Santos Ricardo Soares Nogueira Soraia Campos Carvalho Wanne de Araújo Rodrigues Mucajá of Curiaú: a report on your flavor in the formation of an identity economy Journal of Bioenergy and Food Science Religiosity Porridge Food Technology |
| title | Mucajá of Curiaú: a report on your flavor in the formation of an identity economy |
| title_full | Mucajá of Curiaú: a report on your flavor in the formation of an identity economy |
| title_fullStr | Mucajá of Curiaú: a report on your flavor in the formation of an identity economy |
| title_full_unstemmed | Mucajá of Curiaú: a report on your flavor in the formation of an identity economy |
| title_short | Mucajá of Curiaú: a report on your flavor in the formation of an identity economy |
| title_sort | mucaja of curiau a report on your flavor in the formation of an identity economy |
| topic | Religiosity Porridge Food Technology |
| url | http://periodicos.ifap.edu.br/index.php/JBFS/article/view/54 |
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