Results 31 to 40 of about 3,943 (193)
Físico-química de variedades de acerola em dois estádios de maturação
Revista Verde de Agroecologia e Desenvolvimento Sustentável, 2018 As áreas de plantios de aceroleiras para fins comerciais vêm aumentando progressivamente com a utilização da acerola pelas indústrias alimentícias e farmacêuticas.
Maria Ivaneide Ferreira Estevam +4 more
doaj +2 more sources
Acta Scientiarum. Agronomy, 2023 Although acerola (Malpighia emarginata DC.) is a tropical fruit of high interest due to its high ascorbic acid content and attractive sensory attributes, fruit production is characterized by high genetic variability.
João Claudio Vilvert +5 more
doaj +1 more source
Recycling, 2023 This study reviews the many uses for waste generated from acerola (Malpighia spp.) production, a tropical fruit renowned for its nutrient-rich content.
José Roberto Vega-Baudrit +8 more
doaj +1 more source
Advances in the propagation of acerola [PDF]
Revista Brasileira de Fruticultura, 2017 Abstract The acerola tree (Malpighia emarginata Sessé &Moc. ex DC.) is a fruit species that has prospered in the Brazilian tropical regions, especially in the Northeast, thanks to the high content of vitamin C in the fruits, among other characteristics that make it attractive to the producer, such as early production.
Ritzinger, Rogério +3 more
openaire +4 more sources
Food Chemistry Advances, 2023 This study aimed to develop a structured soursop bar and evaluate the bioaccessibility and gastroprotective effects of its compounds after the addition of aqueous acerola co-product extract.
Larissa Morais Ribeiro da Silva +14 more
doaj +1 more source
Domestic processing and storage on the physical-chemical characteristics of acerola juice (Malpighia glabra L.). [PDF]
Ciência e Agrotecnologia, 2019 Acerola is a tropical fruit that stands out for its high content of ascorbic acid and phenolic compounds. However, there is currently a lack of information on the effects of the preparation and domestic storage of fruit juices, especially that of acerola.
Bruno Martins Dala-Paula +5 more
doaj +1 more source
Cogent Food & Agriculture, 2023 The large production of broilers and fruits in Brazil demands the exploration of new sources of nutrients for the birds and of sustainable disposal of the fruit industrialization wastes.
Joselaine de Oliveira +6 more
doaj +1 more source
Nanoreinforced alginate–acerola puree coatings on acerola fruits
Journal of Food Engineering, 2012 AbstractCombinations of fruit purees with polysaccharides have been explored to produce edible films and coatings. In this study, the combination between acerola puree and alginate was reinforced with cellulose whiskers (CW) or montmorillonite (MMT) to form nanocomposite edible films (casted on glass plates) and edible coatings (applied on acerola ...
Azeredo, Henriette M.C. +4 more
openaire +1 more source
Food Science of Animal Resources, 2020 This study investigated the effects of the addition levels of white kimchi powder and acerola juice powder, as natural sources of sodium nitrite and sodium ascorbate, on the quality of cooked ground pork products.
Jae Hyeong Choi +2 more
doaj +1 more source