Results 101 to 110 of about 3,943 (193)

Effect of acerola pulp on the quality of witbier beer

Revista Verde de Agroecologia e Desenvolvimento Sustentável
This research focused on the analysis of Witbier-style craft beers with the addition of different concentrations of acerola pulp: 0% (T1), 5% (T2), 10% (T3), and 20% (T4) (v/v).
Cecila Leal de Sousa, Cléo Rodrigo Bressan, Lilian Suelane Maia da Costa, Lorena Pereira Ferreira, Karita Juliana Sousa Silva, Paulo Sérgio Taube, Marcia Mourão Ramos Azevedo   +6 more
doaj   +1 more source

Impact of pasteurisation and storage conditions on the physicochemical properties of acerola jelly

Vietnam Journal of Science, Technology and Engineering
Acerola, a fruit rich in bioactive compounds such as polyphenols and vitamin C, is highly susceptible to degradation under temperature influences. This study aimed to evaluate the impact of pasteurisation and storage conditions on the stability of these
Binh Quang Hoang, Uyen Phuong Tran Ho, Diep Ngoc Thi Duong*   +2 more
doaj   +1 more source

Desenvolvimento de um suco misto de manga, goiaba e acerola utilizando delineamento de misturas Development of a mixed juice of mango, guava and acerola using mixture design

Ciência Rural, 2012
No âmbito dos alimentos recomendados para redução do risco de desenvolver doenças e para melhoria da qualidade de vida, estão as frutas e seus derivados. Este trabalho teve como objetivo desenvolver um suco misto de manga, goiaba e acerola, com aceitação
Aurélia Santos Faraoni, Afonso Mota Ramos, Danilo Bergamaschi Guedes, Anderson do Nascimento Oliveira, Thiago Henrique Soares Ferreira de Lima, Paulo Henrique Machado de Sousa   +5 more
doaj  

Evaluation of bioactive compounds, radical scavenging activity and sensory quality attributes of tropical fruit juice blends

Discover Food
Fruit juice blends encompass the flavour and nutritional properties of the fruits used for their preparation, which give them distinct and unique phytochemical composition and flavour attributes.
Saji Gomez, P. S. Ananya, Rinsa Sadi, Rixon Raphael, Bintu Kuruvila   +4 more
doaj   +1 more source

Application of edible coatings in conservation of acerola

, 2020
The acerola is a tropical fruit recognized for its high nutritional value, however, the high pereceability after harvest motivated by its climacteric behavior requires conservation techniques that allow the maintenance of its quality during the storage period.
Jorge Repolho, Ricardo Patrese, Oliveira, Wendel da Costa, Carvalho, Alexandre Pinto de, Sanches, Alex Guimaraes, Rodrigues de Sousa, Joao Thiago   +4 more
openaire   +2 more sources

Effects of the Acerola Cherry and Phyllanthus emblica Complex on Anti-photoaging and Autophagy in Fibroblast

Shipin gongye ke-ji
Objective: This study investigated the protective effect of the acerola cherry and Phyllanthus emblica complex against long-wave ultraviolet A (UVA) radiation induced photoaging in fibroblasts, as well as its effect on the autophagy levels in senescent ...
Jianing ZHANG, Xinyuan LI, Zhuo MIAO, Mingchuan LIU, Rongbo DAI   +4 more
doaj   +1 more source

ISEV2026 Abstract Book

Journal of Extracellular Vesicles, Volume 15, Issue S1, June 2026.
wiley   +1 more source

Natural Additives for Sustainable Meat Preservation: Salicornia ramosissima and Acerola Extract in Mertolenga D.O.P. Meat

Resources
The search for natural additives from underutilized halophytes and fruit by-products aligns with circular economy principles, addressing consumer demand for healthier and more sustainable alternatives to salt and synthetic antioxidants in foods ...
Gonçalo Melo, Joana Paiva, Carla Gonçalves, Sónia Saraiva, Madalena Faria, Tânia Silva-Santos, Márcio Moura-Alves, Juan García-Díez, José M. M. M. de Almeida, Humberto Rocha, Cristina Saraiva   +10 more
doaj   +1 more source

Acerola germplasm bank.

, 2006
Acerola (Malpighia emarginata Sessé & Moc. ex DC.) is a shrubby plant, native to Antilles, that found in Brazil favorable conditions for commercial cultivation, especially directed towar the utilization of the fruits which have high vitamin C ...
CASTELLEN, M. da S., RITZINGER, R.
core   +1 more source

Utilización de suero lácteo en la elaboración de una bebida refrescante con fructooligosacáridos y pulpa de acerola (Malpighia emarginata D.C.)

Ciencia y Tecnología Agropecuaria
El lactosuero es el subproducto más abundante de la industria láctea y posee un alto valor nutricional, lo que le permite ser empleado como materia prima en la elaboración de productos alimenticios.
Dainelis Rodríguez-González, Ana Maritza Colominas-Aspuro, Héctor Manuel Zumbado-Fernández   +2 more
doaj   +1 more source