Results 171 to 180 of about 12,612 (221)

Reproductive morphology of acerola (Malpighia glabra L.) [PDF]

, 1964
Lamoureux, Charles H. (Charles Harrington), Miyashita, Robert Kenji, Nakasone, Henry Y.   +2 more
core  

Inoculação de fungos endomicorrízicos em plântulas de acerola (Malpighia glabra L.). [PDF]

, 2011
CHU, E. Y.
core   +1 more source

Alternative Substrates for the Development of Fermented Beverages Analogous to Kombucha: An Integrative Review. [PDF]

Foods
Barros VC, Botelho VA, Chisté RC.
europepmc   +1 more source

Concentration of anthocyanin from acerola juice by nanofiltration. [PDF]

, 2016
ARAÚJO, M. C. P., CABRAL, L. M. C., COUTO, D. S., SILVA, L. F. M., TONON, R. V.   +4 more
core  

Evolução dos sistemas agroflorestais praticados pelos agricultores nipo-brasileiros do município de Tomé-Açu, Pará. [PDF]

, 2011
BARROS, A. V. L. de, HOMMA, A. K. O.
core  

Fermentation for Revalorisation of Fruit and Vegetable By-Products: A Sustainable Approach Towards Minimising Food Loss and Waste. [PDF]

Foods
Salas-Millán JÁ, Aguayo E.
europepmc   +1 more source

Valorization of a Low-Pulp Brazilian Native Fruit Pitomba (Talisia esculenta Radlk) Through the Production of Nutritive Powders with the Whole Fruit. [PDF]

Plant Foods Hum Nutr
Carneiro WDS, de Farias Silva CE, Andreola K, Prata AS.   +3 more
europepmc   +1 more source

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Bioactive compounds from acerola pomace: A review

Food Chemistry, 2023
Acerola 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.
Rafaela, de Aquino Souza Miskinis, Lucas Ávila, do Nascimento, Rosana, Colussi   +2 more
exaly   +3 more sources

Matérias estranhas em polpa de acerola

Revista Brasileira de Agrotecnologia, 2021
Com a busca por produtos mais saudáveis e práticos durante o preparo, o consumo e a comercialização de polpas de fruta vêm aumentando. Polpa de fruta consiste em um produto que não é submetido a processos de diluição, fermentação, concentração e que apresenta o teor mínimo de sólidos totais oriundos da parte comestível da fruta por técnica adequada. As
ANAMARIA GOMES FERREIRA, Maria Lúcia Urcina da Cruz, Larissa Santos Rocha da Silva, Bruna Castro Porto   +3 more
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ACEROLA's CLONES OF INDUSTRIAL INTEREST

Journal of Food Biochemistry, 2005
State Univ Sao Paulo UNESP, Dept Biochem & Chem Technol, Inst Chem, BR-14801970 Araraquara, SP ...
Da Moto, J. C., De Assis, S. A., Pecin, J., De Lima, G., Martins, ABG, Oliverira, OMMD   +5 more
openaire   +2 more sources