Results 141 to 150 of about 3,306 (203)

The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder. [PDF]

Food Sci Anim Resour
Bae SM, Jeong JY.
europepmc   +1 more source

Plant-derived extracellular vesicles: a synergetic combination of a drug delivery system and a source of natural bioactive compounds. [PDF]

Drug Deliv Transl Res
Langellotto MD, Rassu G, Serri C, Demartis S, Giunchedi P, Gavini E.   +5 more
europepmc   +1 more source

Alternative Substrates for the Development of Fermented Beverages Analogous to Kombucha: An Integrative Review. [PDF]

Foods
Barros VC, Botelho VA, Chisté RC.
europepmc   +1 more source

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Bioactive compounds from acerola pomace: A review

Food Chemistry, 2023
Acerola is a tropical fruit rich in vitamins, carotenoids, anthocyanins, and bioactive compounds such as ascorbic acid. The production of this fruit has increased over the last few years due to its physiochemical, organoleptic, and nutritional qualities, and has gained importance in the food, pharmaceutical, and chemical industries.
Rosana Colussi
exaly   +3 more sources

Acerola processing waste: Convective drying with ethanol as pretreatment

Food Research International
The acerola seed is an agro-industrial waste. It is a high moisture content product, rich in bioactive compounds. Drying is an alternative to make this waste available in a safe condition. The use of ethanol as a pretreatment could improve the drying process besides reducing the operation time.
A.A.L. Santos, J.L.G. Corrêa, G.G.L. Machado, P.G. Silveira, M.S. Cruz, B.S. Nascimento   +5 more
openaire   +3 more sources

Impact of adding dehydrated acerola (Malpighia emarginata DC) on the microbiological, colorimetric, and sensory characteristics of acerola ice cream

International Journal of Gastronomy and Food Science
Maria Eduarda Alves da Paz, Samuel Carneiro de Barcelos, Victor Cals de Oliveira, Manoel Braga Pinto, Daniele Maria Alves Teixeira Sá   +4 more
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ACEROLA's CLONES OF INDUSTRIAL INTEREST

Journal of Food Biochemistry, 2005
State Univ Sao Paulo UNESP, Dept Biochem & Chem Technol, Inst Chem, BR-14801970 Araraquara, SP ...
Da Moto, J. C., De Assis, S. A., Pecin, J., De Lima, G., Martins, ABG, Oliverira, OMMD   +5 more
openaire   +2 more sources

Matérias estranhas em polpa de acerola

Revista Brasileira de Agrotecnologia, 2021
Com a busca por produtos mais saudáveis e práticos durante o preparo, o consumo e a comercialização de polpas de fruta vêm aumentando. Polpa de fruta consiste em um produto que não é submetido a processos de diluição, fermentação, concentração e que apresenta o teor mínimo de sólidos totais oriundos da parte comestível da fruta por técnica adequada. As
ANAMARIA GOMES FERREIRA, Maria Lúcia Urcina da Cruz, Larissa Santos Rocha da Silva, Bruna Castro Porto   +3 more
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MANAGEMENT OF SCALE INSECTS IN ACEROLA ORCHARDS IN THE BRAZILIAN ACEROLA BELT

The Brazilian acerola belt, composed of production hubs in the Northeast, forms the main global acerola production region. In Northeast Brazil, acerola trees have adapted better to edaphoclimatic conditions; farms operate production systems with higher technological levels and maturity, and there is infrastructure for agro-industrial processing. One of
Gerane Celly Dias Bezerra-Silva, Tamires dos Santos Silva, Maria Cleonice da Conceição Santos, Márcio Alves Silva   +3 more
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Adsorption and nanoencapsulation: Innovative strategies for recovery and protection of flavonoids from Malpighia emarginata DC. (acerola) pomace extract.

Food Chemistry
This study evaluated the use of PuroSorb PAD950 resin to enrich flavonoids from Malpighia emarginata DC. pomace extract (MEPE) and their nanoencapsulation using nanocapsules (NC), liposomes (LP), and nanogels (NG).
Esther Emily Silva Freitas, Laís Maciel Rodrigues, I. Reis, Ê. Dias, Anabela Da Silva, Larissa Gonçalves Mascarenhas dos Santos, Carla Rodrigues Cardoso Branco, R. S. Cruz, Alexsandro Branco, G. P. Camilloto   +9 more
semanticscholar   +1 more source