Results 41 to 50 of about 1,349 (172)
Alterações físico-químicas de geleias de melão e acerola durante o armazenamento
Revista Verde de Agroecologia e Desenvolvimento Sustentável, 2015 O processamento de polpa e a fabricação de geleias são produtos de interesse para a região nordeste do Brasil. A baixa precipitação e os altos índices de luminosidade anuais, associado ao desenvolvimento da irrigação localizada na região, atraíram ...
C. A de Paiva +4 more
doaj +1 more source
Hygroscopic behavior of lyophilized acerola pulp powder
Revista Brasileira de Engenharia Agrícola e Ambiental, 2016 Powder products are characterized by their practicality and long life. However, fruit powders have high hygroscopicity and tend to agglomerate due to its hydrophilic nature.
Luciana C. Ribeiro +2 more
doaj +1 more source
Brazilian Journal of Food Technology, 2023 The global consumption of acerola (Malpighia emarginata DC.) has been increasing over the years, both in the form of fresh fruits and in food products derived from its pulp.
Natalia Cristina da Silva +2 more
doaj +1 more source
Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver
Foods, 2022 Bread is one of the most widely consumed products in the world. The use of oxidants is common in bread production, but consumers are demanding products with less additives.
Maria Franco +2 more
doaj +1 more source
Genetic Diversity on Acerola Quality: A Systematic Review
Brazilian Archives of Biology and TechnologyAcerola (Malpighia emarginata DC.) is a super-fruit with high ascorbic acid content and its quality can be highly affected by the genetic and environmental conditions.
João Claudio Vilvert +3 more
doaj +1 more source
Preliminary selection of acerola genotypes in Brazil [PDF]
Fruits, 2007 Introduction. Breeding studies for acerola (Malpighia glabra) improvement aim at obtaining plants that produce fruits with uniform chemical and physical attributes, including high levels of vitamin C, which can provision the market with fresh fruit and frozen pulp.
Cavalcante, Ítalo Herbert Lucena +3 more
openaire +2 more sources
Elaboração e caracterização de geleia prebiótica mista de jabuticaba e acerola
Brazilian Journal of Food TechnologyResumo Objetivou-se, com este trabalho, a elaboração e a caracterização físico-química de geleias tradicionais prebióticas mistas de jabuticaba e acerola. As formulações compostas de polpas e blends foram: F1 (75% acerola/25% jabuticaba), F2 (50% acerola/
Danielle Martins Lemos +5 more
doaj +1 more source
Vitamin C distribution in acerola fruit by near infrared hyperspectral imaging
Journal of Spectral Imaging, 2016 The study aims at developing a methodology for qualitative mapping of nutraceutical compounds in fruit by near infrared hyperspectral imaging (NIR-HSI), focusing on vitamin C mapping in acerola (Malpighia emarginata D.C.), a Brazilian super-fruit ...
Cristina Malegori +4 more
doaj +1 more source
Beyond Bia Hơi? Distinction and Aspiration in Hanoi's Craft Beer Scene
Asia Pacific Viewpoint, EarlyView.ABSTRACT In this article we examine the emergence of Hanoi's craft beer scene as a window into shifting class identities, aspirational consumption, and local–global negotiations in contemporary Vietnam. We bring together Bourdieu's theorisation of taste as symbolic capital with Appadurai's concept of aspiration to analyse how consumption practices ...
Sarah Turner, Chính Trọng Nguyễn
wiley +1 more source
Czech Journal of Food Sciences, 2004 Treatment with the water and tropical lemon juice extract powders from acerola fruit purees and leaves (100 mg/kg) significantly ameliorates the hepatic inflammatory responses such as increased serum levels of AST, ALT, and GGT in rats subjected to acute
I. Nagamine +8 more
doaj +1 more source