Results 41 to 50 of about 3,943 (193)

Vitamin C stability in acerola and camu-camu powder obtained by spray drying

Brazilian Journal of Food Technology, 2020
Acerola and camu-camu fruits possess high vitamin C content. However, since these fruits are little consumed in their fresh form, it is important to consider that vitamin C can be oxidized depending on storage conditions.
Vitor Augusto dos Santos Garcia, Josiane Gonçalves Borges, Fernanda Maria Vanin, Rosemary Aparecida de Carvalho   +3 more
doaj   +1 more source

In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar

Revista Ciência Agronômica, 2021
This study aims to evaluate the bioaccessibility of antioxidant compounds of structured fruits. Samples were prepared with 50% of each pulp (mango/caja, mango/cashew apple and mango/acerola), agar and gellan gum (low acyl-LA and high acyl-HA) in LA:HA ...
Amanda Rodrigues Leal, Luciana de Siqueira Oliveira, Juliana Nascimento da Costa, Carlos Artur Nascimento Alves, Paulina Mata, Paulo Henrique Machado de Sousa   +5 more
doaj   +1 more source

Digestibilidade, comportamento ingestivo e desempenho de ovinos alimentados com resíduos de agroindústrias processadoras de frutas [PDF]

Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2019
RESUMO Objetivou-se avaliar o consumo, a digestibilidade e o desempenho de ovinos, arraçoados com dietas isoproteicas, contendo 75% de resíduos da agroindústria frutífera (abacaxi, acerola, maracujá e cupuaçu), uma dieta com feno de tifton e 25% de ...
R.D. Pazdiora, B.R.C.N. Pazdiora, E. Ferreira, I.M. Muniz, E.R. Andrade, J.V.S. Siqueira, F. Scherer, O.J. Venturoso, P.J. Souza   +8 more
doaj   +1 more source

Effects of Araticum (<i>Annona crassiflora</i> Mart.) By-Product on Intestinal Health Parameters in High-Fat Diet-Fed Mice. [PDF]

Food Sci Nutr
Araticum (Annona crassiflora Mart.) by‐product supplementation at 200 or 400 mg/kg for 30 days did not improve body weight, glucose tolerance, or obesity‐related metabolic markers in high‐fat diet‐fed mice. However, it increased fecal moisture and intestinal mucus, reduced fecal pH, and promoted changes in gut bacterial richness, indicating potential ...
de Souza TR, de Oliveira FL, Neves Casarotti S, de França Lemes SA, Pereira Avila ET, Sabino Damazo A, de Carvalho LAL, Guariz Pinheiro D, Sivieri K, Caldeira Morzelle M.   +9 more
europepmc   +2 more sources

Stabilizing effect of montmorillonite on acerola juice anthocyanins [PDF]

Food Chemistry, 2018
This study was conducted to evaluate color and anthocyanin stability of clarified acerola juice (CAJ) as affected by montmorillonite (Mnt) at different concentrations (0-6 wt%, dry basis). While non-complexed CAJ suffered noticeable color degradation with time and pH variations, the presence of Mnt (especially at 4-6 wt%) not only changed the initial ...
Hálisson L, Ribeiro, Ana Vitória de, Oliveira, Edy S de, Brito, Paulo R V, Ribeiro, Men de Sá M, Souza Filho, Henriette M C, Azeredo   +5 more
openaire   +2 more sources

Use of acerola pulp (Malpighia emarginata) in the marination of sardine fillets (Opisthonema oglinum) and its effect on technological, physicochemical, and microbiological qualities [PDF]

Revista Brasileira de Saúde e Produção Animal
Sardine (Opisthonema oglinum) is the most consumed fish by Brazilians, and its nutritional composition is rich in vitamins, fatty acids, and high biological value proteins, in addition to having an affordable commercial value.
Maurício Costa Alves da Silva, Liane da Silva Costa, Pamela Conceição dos Santos, Gabriela Santana dos Anjos, Mariana dos Santos Souza, Gabriela Fonseca de São Pedro, Douglas Aleixo dos Santos, Brenno Guimarães Barreto, Rafael Ventin da Silva, Carlos Pasqualin Cavalheiro   +9 more
doaj   +2 more sources

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, E. M. M. Aroucha, R. M. A. Ferreira, N. O. Araújo, P. S. L. Silva   +4 more
doaj   +1 more source

A review about acerola (Malpighia emarginata DC.) by-products as a promising raw material for the generation of green products

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, Pedro Lucas Apolinario Dourado, Milena Martelli Tosi   +2 more
doaj   +1 more source

Elaboration of Blends of Pitaya Pulps With Acerola

Journal of Agricultural Science, 2021
Pitaya and acerola are fruits rich in nutrients and can be used in blends formulation in order to improve the sensory characteristics of both pulps in isolation and complement each other in terms of nutritional aspects. Thus, the aim of this research was to develop different blends of pitaya pulp with acerola and choose the best formulation based on ...
Maria S. de Moraes, Rossana Maria Feitosa de Figueirêdo, Alexandre J. de M. Queiroz, Luís P. F. R da Silva, Mailson G. Gonçalves, Adolfo P. de Oliveira, Janaina A. D. Esmero, Nágela M. H. Mascarenhas, Joana D. P. de Matos, Semirames do N. Silva, Dannaya J. G. Quirino, Airton Gonçalves de Oliveira, Agdylannah F. Vieira, Morgana A. Araújo, Moisés Sesion de M. Neto, Francislaine S. dos Santos, Raimundo C. M. Rodrigues, Magaly M. L. da Costa   +17 more
openaire   +2 more sources

Produção de fermentado de acerola. [PDF]

, 2023
Neste trabalho é apresentado um novo método para a elaboração do fermentado de acerola, recomendando-se a uma cultivar e descrevendo-se todas as etapas do processo para a elaboração do produto em escala comercial.ODS 2 e ...
DEON, M. D. I., RYBKA, A. C. P., BIASOTO, A. C. T., FREITAS, S. T. de, SOUZA, F. de F.   +4 more
core   +1 more source