Results 41 to 50 of about 1,284 (157)

Fenólicos totais e capacidade antioxidante in vitro de resíduos de polpas de frutas tropicais Total phenolics and in vitro antioxidant capacity of tropical fruit pulp wastes

Brazilian Journal of Food Technology, 2011
O objetivo deste trabalho foi determinar a concentração dos compostos fenólicos dos resíduos de polpas de frutas tropicais acerola (Malpighia glabra L.), goiaba (Psidium Guayaba L.), abacaxi (Ananas comosus L.), cupuaçu (Theobroma grandiflorum), bacuri ...
Mariana Séfora Bezerra Sousa, Luanne Morais Vieira, Alessandro de Lima   +2 more
doaj   +1 more source

VIABILIDADE E VIGOR DE SEMENTES DE ACEROLA (Malpighia punicifolia) SUBMETIDAS À EMBEBIÇÃO SOB DIFERENTES TEMPERATURAS VIABILITY AND VIGOR OF Malpighia punicifolia SEEDS SUBMITTED TO IMBIBITION UNDER DIFFERENT TEMPERATURES

Pesquisa Agropecuária Tropical, 2007
<!-- @page { margin: 2cm } --> <p class="western" align="justify">A acerola é uma espécie frutífera bastante rica em vitamina C, de grande aceitação no mercado interno e externo; porém, suas sementes apresentam problemas de viabilidade.
Luciana de Farias Rodrigues, Acilon da Silva, Kilson Pinheiro Lopes, Valderez Pontes Matos, Gilvaneide Alves de Azerêdo   +4 more
doaj   +1 more source

Physical properties of acerola and blueberry pulps

Journal of Food Engineering, 2011
Abstract In this work, some physical properties of acerola and blueberry pulps were determined. The density was determined by the pycnometer method; the electrical conductivity using a conductivimeter; the thermal diffusivity by a method based on the analytical solution of heat diffusion equation; the specific heat capacity by a modified method of ...
Mercali, Giovana Domeneghini, Sarkis, Júlia Ribeiro, Jaeschke, Débora Pez, Tessaro, Isabel Cristina, Marczak, Ligia Damasceno Ferreira   +4 more
openaire   +1 more source

Edible Coating Chitosan-Acerola to Replace the Sulfites as Preservatives of Fresh Shrimps (Litopenaeus vannamei)

International Journal of Food Science
Melanosis is a chemical reaction based on lipid oxidation, which reduces shrimp shelf-life. This research is aimed at applying chitosan-based coating solutions incorporated with a natural antioxidant (acerola extract) as an antimelanotic material for ...
Leiliane Teles César, Mirla Dayanne Pinto Farias, Maria Eduarda Nobre do Nascimento, Daniele Maria Alves Teixeira Sá, Germán Ayala Valencia, Alcilene Rodrigues Monteiro   +5 more
doaj   +1 more source

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

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

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

Food preservation methodologies for acerola (Malpighia emarginata DC) and wax apple (Syzygium samarangense) toward preserving their nutraceutical properties [PDF]

Journal of Central European Agriculture
In 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, Kershanee BALNAC, Nitisha HURKOO, Farhaanah AZUGUR HOSSEN, Joanna KORCZYK-SZABO   +4 more
doaj   +1 more source

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

VITAMIN C IN ACEROLA AND ROSE HIPS

The Journal of Agriculture of the University of Puerto Rico, 1959
VITAMIN C IN ACEROLA AND ROSE ...
openaire   +2 more sources