Results 71 to 80 of about 3,149 (205)

The Effect of Acerola and Rosemary Extracts on the Quality and Oxidative Stability of Sliced Fermented Salami Stored in a Modified Atmosphere

Applied Sciences
The use of plant extracts in the production of fermented meat products can help protect fats from oxidation, improve color stability, and extend their shelf life.
Erika Nosková, Anna Reitznerová, Lýdia Mesarčová, Boris Semjon, Jozef Nagy, Slavomír Marcinčák   +5 more
doaj   +1 more source

Acerola: importance, culture conditions, production and biochemical aspects [PDF]

, 2008
Origin and importance. Acerola, or Malpighia emarginata D. C., is native to the Caribbean islands, Central America and the Amazonian region. More recently, it has been introduced in subtropical areas (Asia, India and South America).
Mascarenhas de Faria Oliveira, Olga Maria, Olga Maria Mascarenhas de Faria Oliveira, Fernandes, Fernandes Pedro, Geraldo Martins, Antonio Baldo [UNESP], Geraldo Martins, Antonio Baldo, Mascarenhas de Faria Oliveira, Olga Maria [UNESP], de Assis, Sandra Aparecida, Fernandes Pedro Fernandes, Antônio Baldo Geraldo Martins, de Assis, Sandra Aparecida [UNESP], Sandra Aparecida de Assis   +10 more
core   +1 more source

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

Cinética de secagem de acerola em leito de espuma e ajuste de modelos matemáticos

Brazilian Journal of Food Technology, 2017
Resumo A acerola (Malpighia emarginata DC) é uma fruta rica em nutrientes, principalmente vitamina C. No entanto, a perecibilidade do fruto in natura é alta. Desta forma, o processamento do fruto torna-se indispensável.
Cintia da Silva Araújo, Leandro Levate Macedo, Wallaf Costa Vimercati, Sérgio Henriques Saraiva, Anderson do Nascimento Oliveira, Luciano José Quintão Teixeira   +5 more
doaj   +1 more source

Healthy Drink Mixtures With Tropical Fruits, Cashew (Anacardium occidentale), Acerola (Malpighia emarginata), and Aloe Vera (Aloe barbadensis Miller)

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Tropical fruits are sources of bioactive compounds with potential health benefits. The objective of this study was to optimize functional beverage formulations using Aloe vera gel (Aloe barbadensis Miller), clarified cashew juice (Anacardium occidentale), and acerola pulp (Malpighia emarginata), integrating mixture design optimization with kinetic ...
Jorge Osorio Martinez, Maria Guerra Solano, Rafael Arango Barbas, Guillermo Arrazola Paternina, Navneet Kumar   +4 more
wiley   +1 more source

Carotenoids in frozen acerola pulps.

, 2013
A acerola é uma espécie frutífera muito aceita pelos consumidores, que vem se destacando no Brasil e no mundo, principalmente por ser uma das principais fontes naturais de vitamina C e carotenoides, sendo amplamente industrializada na forma de polpa ...
Portela, Julianne Viana Freire, Menezes, Camila Carvalho de, Silva, Marisa Lorena Santos, Carneiro, Theídes Batista, Alencar, Patrícia Elaine Bellini da Silva   +4 more
core   +1 more source

Research on the Production Process of Fresh Rabat Fruit Soaked in Canned Syrup

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Rambutan (Nephelium lappaceum) is a nutritious tropical fruit but has a short shelf life, making it difficult to commercialize. This study is aimed at optimizing the production process of canned rambutan in syrup by examining the input material parameters such as pH, Brix, total sugar (TS), antioxidant capacity (DPPH), vitamin C, and polyphenol content.
Van Thinh Pham, Binh An Pham, Thi Yen Linh Pham, Thi Kieu Nga Vo, Trinh Thi Nhu Hang Nguyen, Karthik Pothiyappan   +5 more
wiley   +1 more source

High-temperature production of acerola vinegar using thermotolerant Acetobacter senegalensis A28

Vietnam Journal of Science, Technology and Engineering, 2018
Acerola (Malpighia emarginata) vinegar is one kind of fruit vinegar produced using acetic acid fermented by acetic acid bacteria. In this study, Acetobacter senegalensis A28 was applied in acerola vinegar production at a high temperature. With 1.0% (v/v)
Trinh Nguyet Tran, Huynh Xuan Phong, Bui Thi Thao Anh, Bui Hoang Dang Long, Nguyen Ngoc Thanh, Ngo Thi Phuong Dung   +5 more
doaj   +1 more source

A cultura da acerola. [PDF]

, 1995
Cultura da acerola: variedades, clima e solo, propagacao, preparo do solo, plantio, podas, controle de invasoras, irrigacao, consorciacao, adubacao e calagem, controle de pragas e doencas, produtividade, colheita e coeficientes de ...
CHOUDHURY, M. M., SOARES, J. M., LEAL, I. M., GONZAGA NETO, L.   +3 more
core  

Bioactive compounds in different acerola fruit cultivares

Semina: Ciências Agrárias, 2017
The increased consumption of acerola in Brazil was triggered because it is considered as a functional food mainly for its high ascorbic acid content, but the fruit also has high nutritional value, high levels of phenolic compounds, total antioxidant activity, anthocyanins and carotenoids in its composition.
Mariano-Nasser, Flávia Aparecida De Carvalho, Nasser, Maurício Dominguez, Furlaneto, Karina Aparecida, Ramos, Juliana Arruda, Vieites, Rogério Lopes, Pagliarini, Maximiliano Kawahata   +5 more
openaire   +5 more sources