Results 201 to 210 of about 12,612 (221)

Acerola Juice

2016
openaire   +1 more source

Produção de um licor de acerola

2021
openaire   +1 more source

The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola

Food Chemistry, 2007
Adriana Z Mercadante
exaly  

Determination of anthocyanins from acerola (Malpighia emarginata DC.) and açai (Euterpe oleracea Mart.) by HPLC–PDA–MS/MS

Journal of Food Composition and Analysis, 2008
Veridiana V De Rosso, Peter Winterhalter, Adriana Z Mercadante   +2 more
exaly  

Antioxidant compounds and antioxidant activity in acerola (Malpighia emarginata DC.) fruits and derivatives

Journal of Food Composition and Analysis, 2008
Maria Carmen García-Parrilla
exaly  

Effects of glow plasma technology on some bioactive compounds of acerola juice

Food Research International, 2019
Fabiano Andre Narciso Fernandes, Sueli Rodrigues   +1 more
exaly  

Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds

Food Chemistry, 2018
Jeremias Moraes, Roberto P S Pires, Roberto P C Neto   +2 more
exaly  

Comparison and optimization of conventional and ultrasound assisted extraction for bioactive compounds and antioxidant activity from agro-industrial acerola (Malpighia emarginata DC) residue

LWT - Food Science and Technology, 2017
Narendra Narain
exaly  

Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity

Food Chemistry, 2000
Ana Lucia Do Amaral Ala Vendramini
exaly  

Acerola ( Malpighia emarginata DC.)

2011
openaire   +1 more source