Results 141 to 150 of about 3,943 (193)

Industrial-Scale Production of Additive-Free Organic Salami Without Nitrite Curing Salt: Process Design and Technological Performance. [PDF]

Foods
Bühler S, Ploeger A, Vogtmann H.
europepmc   +1 more source

Acerola, a „C-vitamin bomba”

, 2013
Szendrei Kálmán, Háznagy-Radnai Erzsébet   +1 more
openaire  

A study on processing of dried acerola (<i>Malpighia glabra</i> l.) tea bag and its storage condition. [PDF]

J Food Sci Technol
Duong DNT, Do MAH, Hoang BQ.
europepmc   +1 more source

Influence of Oral Collagen Peptides on Skin Biophysical Properties in Humans: A Narrative Review. [PDF]

Clin Cosmet Investig Dermatol
Lei D, Zhang G, Guo T, Zhang L, Man MQ.
europepmc   +1 more source

Encapsulation of W/O/W Acerola Emulsion by Spray Drying: Optimization, Release Kinetics, and Storage Stability. [PDF]

Foods
Dang YT, Tran H, Kha TC.
europepmc   +1 more source

Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef. [PDF]

Foods
Van Buren JB, Epperson B, Jepsen S, Heimbuch M, Oliver K, Nasados J, Bass PD, Colle MJ.   +7 more
europepmc   +1 more source

Fermenting Acerola (Malpighia emarginata D.C.) and Guava (Psidium guayaba L.) Fruit Processing Co-Products with Probiotic Lactobacilli to Produce Novel Potentially Synbiotic Circular Ingredients. [PDF]

Foods
Araújo CM, de Albuquerque TMR, Sampaio KB, de Oliveira JN, da Silva JYP, Lima MDS, Nascimento YMD, da Silva EF, da Silva MS, Tavares JF, de Souza EL, de Oliveira MEG.   +11 more
europepmc   +1 more source

Citrus Peel Extract Powders as Reducing Agents for Naturally Cured Pork Sausages: Effects on Cured Color Development. [PDF]

Foods
Bae SM, Yoo Y, Park J, Kim M, Jeong JY.
europepmc   +1 more source

Biological Activities of Novel Kombuchas Based on Alternative Ingredients to Replace Tea Leaves. [PDF]

Pharmaceuticals (Basel)
Hontana-Moreno N, Morales D.
europepmc   +1 more source

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Bioactive Compounds From Acerola Pomace: A Review

Food Chemistry, 2023
Acerola is a tropical fruit rich in vitamins, carotenoids, anthocyanins, and bioactive compounds such as ascorbic acid. The production of this fruit has increased over the last few years due to its physiochemical, organoleptic, and nutritional qualities, and has gained importance in the food, pharmaceutical, and chemical industries.
Rosana Colussi
exaly   +3 more sources