Results 31 to 40 of about 3,043 (114)

Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6472-6484, 30 August 2026.
Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro, Victor Waldemar Pinto, Jaqueline LS Cavalcante, Nathalia Almeida Costa, Bárbara M Lepaus, Juliana A Macedo, Patrícia Blumer ZR Sá, Sílvia Cristina Sobottka Rolim de Moura   +7 more
wiley   +1 more source

Efficient Solketal Synthesis via Acetalization Using Sulfonated Carbon From Lavender Leaf Waste After Essential Oil Extraction

Chemistry &Biodiversity, Volume 23, Issue 8, August 2026.
Sulfonated carbon catalysts were synthesized from lavender leaf waste after essential oil extraction via hydrothermal carbonization (HTC). Under mild, low‐energy conditions, the catalyst achieved 97% glycerol conversion and 98% solketal selectivity. This approach valorizes agricultural residues and crude glycerol from biodiesel production, contributing
Julianne A. Bruno, Guilherme R. Pereira, Kelly R. Francisco, Gabriel H. M. de O. Pinto, Eraldo Lima, Ulisses A. Pereira, Garbas A. dos S. Junior, Patrícia F. Pinheiro   +7 more
wiley   +1 more source

Evaluation of Microstructure of Açaí Seeds Biomass Untreated and Treated with H2SO4 and NaOH by SEM, RDX and FTIR

Chemical Engineering Transactions, 2016
The açaí seed is an abundant byproduct of açaí productive chain, Brazil`s northern region important fruit, especially in Pará and Amazonas states.
J.A.R. Oliveira, A. Komesu, L.H. Martins, R. Maciel Filho   +3 more
doaj   +1 more source

Social, Technological, Economic, and Policy Factors in the Circular Economy Transition in Brazil

Sustainable Development, Volume 34, Issue 4, Page 4683-4703, August 2026.
ABSTRACT A well‐functioning circular economy (CE) integrates resilience across economic, environmental, and social dimensions. This study identifies key drivers and barriers to Brazil's CE transition through 20 semi‐structured interviews with stakeholders. Major sociocultural barriers include inadequate education and limited CE awareness, while growing
Alejandro Gallego‐Schmid, Ana Belén Guerrero, Ricardo Rebolledo‐Leiva, Alvaro Elorrieta‐Mendoza, Denisse Milagros Paredes Cotohuanca, Raphael Ricardo Zepon Tarpani, Rodrigo Salvador, Murillo Vetroni Barros, Claudia E. Henninger, Leonardo Vásquez‐Ibarra   +9 more
wiley   +1 more source

Açaí como fonte de ferro: mito ou realidade? [PDF]

Acta Amazonica, 2002
Considerando-se que pouco se conhece sobre os constituintes nutricionais do açaí, determinou-se o teor de ferro no "vinho" pela técnica de Análise por Ativação com Nêutrons Instrumental.
Lucia Kiyoko Ozaki YUYAMA, Jaime Paiva Lopes AGUIAR, Danilo SILVA FILHO, Kaoru YUYAMA, Déborah Inês Teixeira FÁVARO, Marina Beatriz Agostini VASCONCELLOS   +5 more
doaj   +1 more source

Carotenoids From Amazonian Fruits as Functional Pigments in Active and Intelligent Food Packaging: Materials, Stability, and Technological Performance

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Amazonian fruits represent an underexplored source of carotenoids with high technological, functional, and economic potential for applications in food packaging. In recent years, active and intelligent packaging systems based on biopolymers and natural pigments have emerged as effective strategies for extending shelf life, monitoring food ...
Rafaela Julyana Barboza Devos, Luana Regina Pereira Alves, Rômulo Alves Morais, Hermanny Matos Silva Sousa, Camila da Costa Gomes, Paulo Eduardo Peres de Sa Peixoto Junior, Glêndara Aparecida de Souza Martins   +6 more
wiley   +1 more source

<b>Obtenção de suco misto de açaí a partir da fração retida no processo de microï¬ltração<br>Açaí blend formulated with the microï¬ltration retentate fraction</b>

Alimentos e Nutrição, 2010
<p align="justify"> O açaí é comercializado da Amazônia para as demais regiões do país, e também para o exterior, na forma de polpa congelada. A obtenção de novos produtos pode contribuir para o desenvolvimento da cadeia agroindustrial do açaí na região produtora.
V. M. MATTA, C. B. CORRÊA, L. M. C. CABRAL, R. DELIZA   +3 more
openaire   +1 more source

Análise discriminante múltipla do mercado varejista de açaí em Belém do Pará

Revista Brasileira de Fruticultura, 2014
O açaí é um dos principais alimentos da população paraense e de maior consumo per capita em 2010. A venda de açaí em Belém é realizada por diversas unidades que operam no mercado varejista.
Antônio Cordeiro de Santana, Ádamo Lima de Santana, Ádina Lima de Santana, Marcos Antônio Souza dos Santos, Cyntia Meireles de Oliveira   +4 more
doaj   +1 more source

Evaluation of physical, chemical, and color‐matching properties of monochromatic resin composites: An in vitro study

European Journal of Oral Sciences, Volume 134, Issue 4, August 2026.
Abstract The objectives of this study are to evaluate, in vitro, the microhardness, sorption, solubility, color stability, and color‐matching ability of monochromatic resin composites: Palfique Omnichroma / Tokuyama (Mono1) and Vittra APS Unique / FGM (Mono2) compared with the conventional resin composite: Filtek Z250 XT / Solventum (Conv).
Ericka dos Santos Lopes, Mayara Evelly Duarte de Lima, Emanuel Ewerton Mendonça Vasconcelos, Natália Gomes de Oliveira, Gabriela Queiroz de Melo Monteiro, Luís Felipe Espíndola‐Castro   +5 more
wiley   +1 more source

Exploring Involvement of Children on Development of School Meals With Unconventional Edible Plants

Journal of Sensory Studies, Volume 41, Issue 4, August 2026.
ABSTRACT Unconventional Edible Plants (UEPs) offer a promising strategy to diversify diets and value local biodiversity, yet their consumption remains low. The aim of this study was to explore children's proposals of UEP‐based foods and whether co‐creation with children could facilitate the inclusion of UEP‐based meals in schools.
Lisangela Bagatini, Voltaire Sant'Anna, Valérie L. Almli, Elaine Biondo   +3 more
wiley   +1 more source