Results 31 to 40 of about 1,303 (173)

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
openaire   +1 more source

Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products

Food Science of Animal Resources, 2020
This study investigated the effects of the addition levels of white kimchi powder and acerola juice powder, as natural sources of sodium nitrite and sodium ascorbate, on the quality of cooked ground pork products.
Jae Hyeong Choi, Su Min Bae, Jong Youn Jeong   +2 more
doaj   +1 more source

Vitamin C stability in acerola and camu-camu powder obtained by spray drying

Brazilian Journal of Food Technology, 2020
Acerola and camu-camu fruits possess high vitamin C content. However, since these fruits are little consumed in their fresh form, it is important to consider that vitamin C can be oxidized depending on storage conditions.
Vitor Augusto dos Santos Garcia, Josiane Gonçalves Borges, Fernanda Maria Vanin, Rosemary Aparecida de Carvalho   +3 more
doaj   +1 more source

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   +1 more source

In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar

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, Luciana de Siqueira Oliveira, Juliana Nascimento da Costa, Carlos Artur Nascimento Alves, Paulina Mata, Paulo Henrique Machado de Sousa   +5 more
doaj   +1 more source

Digestibilidade, comportamento ingestivo e desempenho de ovinos alimentados com resíduos de agroindústrias processadoras de frutas [PDF]

Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2019
RESUMO Objetivou-se avaliar o consumo, a digestibilidade e o desempenho de ovinos, arraçoados com dietas isoproteicas, contendo 75% de resíduos da agroindústria frutífera (abacaxi, acerola, maracujá e cupuaçu), uma dieta com feno de tifton e 25% de ...
R.D. Pazdiora, B.R.C.N. Pazdiora, E. Ferreira, I.M. Muniz, E.R. Andrade, J.V.S. Siqueira, F. Scherer, O.J. Venturoso, P.J. Souza   +8 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, Ana Vitória de, Oliveira, Edy S de, Brito, Paulo R V, Ribeiro, Men de Sá M, Souza Filho, Henriette M C, Azeredo   +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 Animal
Sardine (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, Liane da Silva Costa, Pamela Conceição dos Santos, Gabriela Santana dos Anjos, Mariana dos Santos Souza, Gabriela Fonseca de São Pedro, Douglas Aleixo dos Santos, Brenno Guimarães Barreto, Rafael Ventin da Silva, Carlos Pasqualin Cavalheiro   +9 more
doaj   +2 more sources

Innovations in Herbal Functional Beverages: From Green Formulation and Bioactivity Preservation to Sensory Optimization and Regulatory Safety. [PDF]

Food Sci Nutr
Herbal‐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, Qadir SA, Altemimi AB, Tlay RH, Saeed MN, Mohammed OA, Abedelmaksoud TG.   +6 more
europepmc   +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, E. M. M. Aroucha, R. M. A. Ferreira, N. O. Araújo, P. S. L. Silva   +4 more
doaj   +1 more source