Results 161 to 170 of about 3,513 (203)
Some of the next articles are maybe not open access.
Bioactive compounds from acerola pomace: A review
Food Chemistry, 2023Acerola 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
ACEROLA's CLONES OF INDUSTRIAL INTEREST
Journal of Food Biochemistry, 2005State Univ Sao Paulo UNESP, Dept Biochem & Chem Technol, Inst Chem, BR-14801970 Araraquara, SP ...
Da Moto, J. C. +5 more
openaire +2 more sources
MANAGEMENT OF SCALE INSECTS IN ACEROLA ORCHARDS IN THE BRAZILIAN ACEROLA BELT
The Brazilian acerola belt, composed of production hubs in the Northeast, forms the main global acerola production region. In Northeast Brazil, acerola trees have adapted better to edaphoclimatic conditions; farms operate production systems with higher technological levels and maturity, and there is infrastructure for agro-industrial processing. One ofGerane Celly Dias Bezerra-Silva +3 more
openaire +1 more source
Acerola processing waste: Convective drying with ethanol as pretreatment
Food Research InternationalThe acerola seed is an agro-industrial waste. It is a high moisture content product, rich in bioactive compounds. Drying is an alternative to make this waste available in a safe condition. The use of ethanol as a pretreatment could improve the drying process besides reducing the operation time.
A.A.L. Santos +5 more
openaire +2 more sources
Acerola - "Trešnja s Barbadosa"
2012U radu je opisana acerola ili "Barbadoska trešnja".
openaire +1 more source