Results 11 to 20 of about 3,149 (205)

Nanoreinforced alginate–acerola puree coatings on acerola fruits

Journal of Food Engineering, 2012
AbstractCombinations of fruit purees with polysaccharides have been explored to produce edible films and coatings. In this study, the combination between acerola puree and alginate was reinforced with cellulose whiskers (CW) or montmorillonite (MMT) to form nanocomposite edible films (casted on glass plates) and edible coatings (applied on acerola ...
Azeredo, Henriette M.C., Miranda, Kelvi W.E., Ribeiro, Hálisson L., Rosa, Morsyleide F., Nascimento, Diego M.   +4 more
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Preliminary selection of acerola genotypes in Brazil [PDF]

Fruits, 2007
Introduction. Breeding studies for acerola (Malpighia glabra) improvement aim at obtaining plants that produce fruits with uniform chemical and physical attributes, including high levels of vitamin C, which can provision the market with fresh fruit and frozen pulp.
Cavalcante, Ítalo Herbert Lucena, Beckmann, Márkilla Zunete, Martins, Antonio Baldo Geraldo, Campos, Milton César Costa   +3 more
openaire   +4 more sources

Protective effects of acerola juice on genotoxicity induced by iron in vivo

Genetics and Molecular Biology, 2016
Metal ions such as iron can induce DNA damage by inducing reactive oxygen species (ROS) and oxidative stress. Vitamin C is one of the most widely consumed antioxidants worldwide, present in many fruits and vegetables, especially inMalpighia glabra L ...
Roberta Nunes Horta, Vivian Francilia Silva Kahl, Merielen da Silva Sarmento, Marisa Fernanda Silva Nunes, Carem Rejane Maglione Porto, Vanessa Moraes de Andrade, Alexandre de Barros Falcão Ferraz, Juliana Da Silva   +7 more
doaj   +2 more sources

Genetic Diversity on Acerola Quality: A Systematic Review [PDF]

Brazilian Archives of Biology and Technology
Acerola (Malpighia emarginata DC.) is a super-fruit with high ascorbic acid content and its quality can be highly affected by the genetic and environmental conditions.
João Claudio Vilvert, Sérgio Tonetto de Freitas, Cristiane Martins Veloso, Cláudio Lúcio Fernandes Amaral   +3 more
doaj   +2 more sources

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   +2 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   +3 more sources

Resíduo de acerola em dietas para codornas

Arquivo Brasileiro de Medicina Veterinária e Zootecnia
RESUMO Objetivou-se avaliar a inclusão do resíduo da acerola em dietas de codornas de corte sobre o desempenho produtivo, rendimento de carcaça, biometria intestinal e viabilidade econômica das aves, aos 42 dias de idade.
T.S. Ferreira, S.R.V. Lana, G.R.Q. Lana, J.A. Madalena, L.C.L. Silva, E.C. Torres   +5 more
doaj   +2 more sources

Optimization of spray-drying conditions for green acerola concentrate juice: effect of temperature and maltodextrin. [PDF]

J Sci Food Agric
Abstract BACKGROUND Acerola (Malpighia glabra and M. emarginata) is a tropical fruit predominantly cultivated in northeastern Brazil, notable for its abundance of health‐beneficial bioactive compounds, including ascorbic acid, phenolic compounds, flavonoids, and anthocyanins.
Costa FS, Santos JCC, Costa E Silva MD, Cruz MS, Santos AAL, de Oliveira CR, de Oliveira LF, Corrêa JLG.   +7 more
europepmc   +2 more sources

Físico-química de variedades de acerola em dois estádios de maturação

Revista Verde de Agroecologia e Desenvolvimento Sustentável, 2018
As áreas de plantios de aceroleiras para fins comerciais vêm aumentando progressivamente com a utilização da acerola pelas indústrias alimentícias e farmacêuticas.
Maria Ivaneide Ferreira Estevam, Pahlevi Augusto de Souza, Patrício Borges Maracajá, Elisabeth Mariano Batista, Bianca Mara Reges   +4 more
doaj   +2 more sources

Acerola

, 2013
A acerola é uma fruta tropical rica em vitamina C. Encontrou no Brasil condições edafoclimáticas favoráveis ao seu cultivo, com destaque para as Regiões Nordeste e Sudeste.
RITZINGER, C. H. S. P., RITZINGER, R.
openaire   +2 more sources