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Matérias estranhas em polpa de acerola
Revista Brasileira de Agrotecnologia, 2021Com 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 +3 more
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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
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Acerola's pectin methylesterase: studies of heat inactivation
Food Chemistry, 2000The effect of temperature on the activity of acerola's pectin methylesterase (PME) was studied to determine its heat-inactivation. The acerola's pectin methylesterase (PME; EC: 3.1.1.11) is very stable at 50°C (10% loss of activity in 100 min) and needed 110 min for its inactivation at 98°C.
de Assis, S. A. +2 more
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Freeze-drying of acerola (Malpighia glabra L.)
Chemical Engineering and Processing: Process Intensification, 2007Abstract Several quality parameters, such as water activity (aw), glass transition temperature (Tg), Vitamin C content, shrinkage and rehydration capacity were investigated for the freeze-drying of acerola fruits. The variation of temperature with time at different positions of the samples was measured during the freezing of samples, performed prior ...
Luanda G. Marques +2 more
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Acerola - "Trešnja s Barbadosa"
2012U radu je opisana acerola ili "Barbadoska trešnja".
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Acerola: Aspectos físicos, químicos e nutricionais
2022Gustavo Henrique Gomes Teixeira +1 more
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