Results 41 to 50 of about 3,513 (203)
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 +5 more
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UTILIZATION OF ACEROLA FRUIT AS A SOURCE OF POWERFUL ANTIOXIDANT FOR ENRICHMENT OF SOME PROCESSED FOODS [ [PDF]
Arab Universities Journal of Agricultural Sciences, 2010 Four stages of maturity acerola fruits (Malpigh-ia glabra L.) namely green, mature green/yellow, pale red and ripe mature were analyzed in fresh and dried at 50˚C under vacuum.
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 +8 more
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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 +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 AnimalSardine (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 +9 more
doaj +2 more sources
NMR spectroscopy and learning-based classification of Acerola samples
, 2022 Part 3: Transversal Tools: Artificial Intelligence, Advanced Visualization and Interaction, Machine LearningInternational audienceAcerola (Malpighia emarginata DC) is an exotic fruit thathas a high agro-industrial potential.
Bonal, Philippe +6 more
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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 +17 more
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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 +4 more
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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 +2 more
doaj +1 more source