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 +5 more
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Acerola residue in feed for quails
, 2019 The objective of this study was to evaluate the inclusion of the acerola residue in broiler quail diets on productive performance, carcass yield, intestinal biometry, and poultry economic viability at 42 days of age. Four hundred one-day unsexed European
G.R.Q. Lana (6545030) +5 more
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IDENTIFICATION OF THE POLYBASIC ORGANIC ACIDS PRESENT IN GUAVAS AND ACEROLA BY PAPER CHROMATOGRAPHY [PDF]
, 1956 IDENTIFICATION OF THE POLYBASIC ORGANIC ACIDS PRESENT IN GUAVAS AND ACEROLA BY PAPER CHROMATOGRAPHYIDENTIFICATION OF THE POLYBASIC ORGANIC ACIDS PRESENT IN GUAVAS AND ACEROLA BY PAPER ...
Santini, Jr., Rafael
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Dipterofauna associada ao cultivo orgânico de acerola em Maranguape, CE. [PDF]
Dípteros-praga acarretam prejuízos econômicos na cultura da acerola (Malpighia emarginata DC). O levantamento desses insetos em sistemas agrícolas de acerola é essencial para estabelecer uma base para o manejo integrado de pragas. Assim, este estudo teve
RODRIGUES, S. M. M. +4 more
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Food preservation methodologies for acerola (Malpighia emarginata DC) and wax apple (Syzygium samarangense) toward preserving their nutraceutical properties [PDF]
Journal of Central European AgricultureIn this study, the effects of different preservation methods, namely salting, sun-drying, and starter culture-based fermentation, on the nutritional quality and bioactivity of two underutilised fruits, acerola and wax apple, were investigated ...
Joyce GOVINDEN SOULANGE +4 more
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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 +5 more
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Revista de Ciências Farmacêuticas Básica e Aplicada, 2013 O emprego de extratos vegetais na tentativa de proteger a pele contra o fotoenvelhecimento vem crescendo muito, uma vez que muitos destes extratos apresentam compostos com atividade fotoprotetora ou sinérgica em associação a filtros solares, além do alto
Franciele Piovesana de Souza +2 more
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Aplicação de agentes Espumantes Veganos para a formação de Espumas na Polpa de Acerola e Açaí / Application of Vegan Foaming Agents for the formation of Foams in Acerola and Açaí Pulp [PDF]
, 2020 Isolado proteico de soja (SPI) e tensoativos de origem vegetal foram aplicados às polpas de açaí e acerola, para formação de espuma. A expansão da espuma de açaí não alcançou padrões adequados para aplicações, enquanto a polpa de acerola formou espuma ...
Mauro, Maria Aparecida +1 more
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Acta Scientiarum: Technology, 2002 O consumo de sucos e bebidas à base de frutas tem aumentado consideravelmente nos últimos anos. No Brasil, destaca-se a produção da acerola (alto teor de vitamina C) e de seus derivados.
Luciana Balischi +5 more
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El fruto de la acerola: composición y posibles usos alimenticios
Archivos Latinoamericanos de Nutrición, 2006 Resumen El objetivo de esta revisión es caracterizar el fruto de la acerola, detallando así sus aspectos taxonómicos, vegetativos, de composición y de mercado.
Tatiana Mezadri +4 more
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