Results 131 to 140 of about 7,947 (158)
Some of the next articles are maybe not open access.
Food Research International, 2023
The increasing trade and popularity of açaí prompt this review. Therefore, it is imperative to provide an overview of the fruit's characteristics and the available data on its marketing, research, and products derived from its pulp and seeds to ...
J. Silveira +4 more
semanticscholar +1 more source
The increasing trade and popularity of açaí prompt this review. Therefore, it is imperative to provide an overview of the fruit's characteristics and the available data on its marketing, research, and products derived from its pulp and seeds to ...
J. Silveira +4 more
semanticscholar +1 more source
Technological performance of açaí natural fibre reinforced cement-based mortars
, 2021Acai (Euterpe oleracea Mart.) is a fruit from forests typical of South American countries, such as Brazil. The fruit is harvested from palm trees and later processed to produce several food and aesthetic products that bear considerable health benefits ...
A. Azevedo +5 more
semanticscholar +1 more source
Journal of Molecular Liquids, 2023
This study aimed at emerging contaminant chloroquine (CQN) removal, widely used in the COVID-19 pandemic through adsorption and employing a low-cost activated biochar from açai fruit endocarp. Two different adsorbents from the same precursor were applied.
Ronald K. S. Santos +9 more
semanticscholar +1 more source
This study aimed at emerging contaminant chloroquine (CQN) removal, widely used in the COVID-19 pandemic through adsorption and employing a low-cost activated biochar from açai fruit endocarp. Two different adsorbents from the same precursor were applied.
Ronald K. S. Santos +9 more
semanticscholar +1 more source
Food Chemistry, 2023
Açaí oil (Euterpe oleracea) is a new active ingredient, originating from the Amazon Forest, which offers numerous benefits as an antioxidant and antimicrobial agent.
Ana Caroline da Silva +7 more
semanticscholar +1 more source
Açaí oil (Euterpe oleracea) is a new active ingredient, originating from the Amazon Forest, which offers numerous benefits as an antioxidant and antimicrobial agent.
Ana Caroline da Silva +7 more
semanticscholar +1 more source
Meat Science
Research into the reformulation of meat products has become prominent in response to increasing consumer demand for healthier food options. This study evaluated the substitution of animal fat with açaí oil and guar gum-based emulsion gel in various ...
Lainy Walesca de Brito Sodré +13 more
semanticscholar +1 more source
Research into the reformulation of meat products has become prominent in response to increasing consumer demand for healthier food options. This study evaluated the substitution of animal fat with açaí oil and guar gum-based emulsion gel in various ...
Lainy Walesca de Brito Sodré +13 more
semanticscholar +1 more source
Food science and technology international = Ciencia y tecnologia de los alimentos internacional
The development of a plant-based ice cream using an alternative protein together with açaí and jabuticaba peel flour is a way of meeting the demands for plant-based products and valuing the Brazilian biodiversity.
N. Teixeira +4 more
semanticscholar +1 more source
The development of a plant-based ice cream using an alternative protein together with açaí and jabuticaba peel flour is a way of meeting the demands for plant-based products and valuing the Brazilian biodiversity.
N. Teixeira +4 more
semanticscholar +1 more source
Food Chemistry
This study investigates the bioactive potential and acute toxicity of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) pomace extracts. The bioaccessible fraction (intestinal fraction, IF) of açaí pomace contained protocatechuic, ferulic, and ...
Anna Paula de Souza Silva +4 more
semanticscholar +1 more source
This study investigates the bioactive potential and acute toxicity of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) pomace extracts. The bioaccessible fraction (intestinal fraction, IF) of açaí pomace contained protocatechuic, ferulic, and ...
Anna Paula de Souza Silva +4 more
semanticscholar +1 more source
International Journal of Biological Macromolecules
Açaí is an important source of natural pigments with antioxidant capacity, such as anthocyanins. Among the various possibilities for its application is its incorporation into biodegradable films, which can act as carriers of these bioactive compounds ...
Franciele Silva Maciel +3 more
semanticscholar +1 more source
Açaí is an important source of natural pigments with antioxidant capacity, such as anthocyanins. Among the various possibilities for its application is its incorporation into biodegradable films, which can act as carriers of these bioactive compounds ...
Franciele Silva Maciel +3 more
semanticscholar +1 more source
Nutrition Research
Açaí seed extract (ASE) is obtained from Euterpe oleracea Mart. (açaí) plant (Amazon region) has high nutritional and functional value. ASE is rich in polyphenolic compounds, mainly proanthocyanidins.
C. Monteiro +13 more
semanticscholar +1 more source
Açaí seed extract (ASE) is obtained from Euterpe oleracea Mart. (açaí) plant (Amazon region) has high nutritional and functional value. ASE is rich in polyphenolic compounds, mainly proanthocyanidins.
C. Monteiro +13 more
semanticscholar +1 more source