Results 61 to 70 of about 1,300 (172)
Cinética de secagem de acerola em leito de espuma e ajuste de modelos matemáticos
Brazilian Journal of Food Technology, 2017 Resumo A acerola (Malpighia emarginata DC) é uma fruta rica em nutrientes, principalmente vitamina C. No entanto, a perecibilidade do fruto in natura é alta. Desta forma, o processamento do fruto torna-se indispensável.
Cintia da Silva Araújo +5 more
doaj +1 more source
International Journal of Food Science, Volume 2026, Issue 1, 2026.Tropical fruits are sources of bioactive compounds with potential health benefits. The objective of this study was to optimize functional beverage formulations using Aloe vera gel (Aloe barbadensis Miller), clarified cashew juice (Anacardium occidentale), and acerola pulp (Malpighia emarginata), integrating mixture design optimization with kinetic ...
Jorge Osorio Martinez +4 more
wiley +1 more source
Research on the Production Process of Fresh Rabat Fruit Soaked in Canned Syrup
International Journal of Food Science, Volume 2026, Issue 1, 2026.Rambutan (Nephelium lappaceum) is a nutritious tropical fruit but has a short shelf life, making it difficult to commercialize. This study is aimed at optimizing the production process of canned rambutan in syrup by examining the input material parameters such as pH, Brix, total sugar (TS), antioxidant capacity (DPPH), vitamin C, and polyphenol content.
Van Thinh Pham +5 more
wiley +1 more source
High-temperature production of acerola vinegar using thermotolerant Acetobacter senegalensis A28
Vietnam Journal of Science, Technology and Engineering, 2018 Acerola (Malpighia emarginata) vinegar is one kind of fruit vinegar produced using acetic acid fermented by acetic acid bacteria. In this study, Acetobacter senegalensis A28 was applied in acerola vinegar production at a high temperature. With 1.0% (v/v)
Trinh Nguyet Tran +5 more
doaj +1 more source
Bioactive compounds in different acerola fruit cultivares
Semina: Ciências Agrárias, 2017 The increased consumption of acerola in Brazil was triggered because it is considered as a functional food mainly for its high ascorbic acid content, but the fruit also has high nutritional value, high levels of phenolic compounds, total antioxidant activity, anthocyanins and carotenoids in its composition.
Mariano-Nasser, Flávia Aparecida De Carvalho +5 more
openaire +5 more sources
VITAMIN C IN ACEROLA AND ROSE HIPS
The Journal of Agriculture of the University of Puerto Rico, 1959 VITAMIN C IN ACEROLA AND ROSE ...
openaire +2 more sources
Food preservation methodologies for acerola (Malpighia emarginata DC) and wax apple (Syzygium samarangense) toward preserving their nutraceutical properties [PDF]
Journal of Central European AgricultureIn this study, the effects of different preservation methods, namely salting, sun-drying, and starter culture-based fermentation, on the nutritional quality and bioactivity of two underutilised fruits, acerola and wax apple, were investigated ...
Joyce GOVINDEN SOULANGE +4 more
doaj +1 more source
Revista de Ciências Farmacêuticas Básica e Aplicada, 2013 O emprego de extratos vegetais na tentativa de proteger a pele contra o fotoenvelhecimento vem crescendo muito, uma vez que muitos destes extratos apresentam compostos com atividade fotoprotetora ou sinérgica em associação a filtros solares, além do alto
Franciele Piovesana de Souza +2 more
doaj +2 more sources
Brazilian Journal of Biology, 2017 The weevil of acerola fruits, Anthonomus tomentosus (Faust, 1894) (Coleoptera: Curculionidae), is recorded for the first time in Brazil. Samples of this insect were collected in fruits of acerola, Malpighia emarginata D.C.
A. L. Marsaro Júnior +3 more
doaj +1 more source
El fruto de la acerola: composición y posibles usos alimenticios
Archivos Latinoamericanos de Nutrición, 2006 Resumen El objetivo de esta revisión es caracterizar el fruto de la acerola, detallando así sus aspectos taxonómicos, vegetativos, de composición y de mercado.
Tatiana Mezadri +4 more
doaj