Results 31 to 40 of about 3,149 (205)
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
core +4 more sources
Innovations in Herbal Functional Beverages: From Green Formulation and Bioactivity Preservation to Sensory Optimization and Regulatory Safety. [PDF]
Food Sci NutrHerbal‐extract‐enriched beverages are emerging as promising functional foods that combine sensory appeal with health‐promoting bioactives. This review summarizes their formulation in hot and cold beverages, focusing on processing challenges, physicochemical stability, sensory quality, encapsulation strategies, health benefits, safety, and regulatory ...
Awlqadr FH +6 more
europepmc +2 more sources
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
doaj +1 more source
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
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
doaj +1 more source
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
openaire +2 more sources
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
NMR Spectroscopy and Learning-Based Classification of Acerola Samples
, 2023 Acerola (Malpighia emarginata DC) is an exotic fruit thathas a high agro-industrial potential. It is known to be rich in ascorbicacid, phenolic compounds, and carotenoid pigments. These nutrientsmake acerola one of the best sources of natural antioxidants, helping toprevent many conditions and delay aging.
Combis, Louis +6 more
openaire +2 more sources