Results 91 to 100 of about 3,306 (203)
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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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
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
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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Brazilian Journal of Biology, 2017 The weevil of acerola fruits, Anthonomus tomentosus (Faust, 1894) (Coleoptera: Curculionidae), is recorded for the first time in Brazil. Samples of this insect were collected in fruits of acerola, Malpighia emarginata D.C.
A. L. Marsaro Júnior +3 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
doaj
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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Análise da viabilidade econômica do cultivo de acerola em propriedade familiar do estado de Sergipe
Extensão RuralAtualmente o Brasil é o maior produtor, consumidor e exportador da acerola no mundo, fruta que se destaca pelos seus altos teores de vitamina C. Estudos evidenciam que 78% de toda produção da fruta no país é originária da região nordeste do Brasil e ...
P. Santos, A. P. Villwock
semanticscholar +1 more source
Lactobacillus HNC7-YLC92 Improves the Fermentation Quality of Cassava–Acerola Cherry Beverage
FermentationIn order to promote the consumption and application of cassava in the food industry, the cassava–acerola cherry juice beverage was developed using lactic acid bacteria fermentation, which improved the flavor attraction and nutritional value, increased ...
Tianyu Lu +7 more
semanticscholar +1 more source