Results 131 to 140 of about 1,878 (172)

AI-driven maturity stage identification of Amazonian fruits

IEEE Latin America Transactions, 2021
This paper presents a Machine Learning approach for the classification of Amazonian fruits (Moriche, Asai and Seje). Vegetative indices were used as features to drive the corresponding classification by processing RGB/VIS imagery. In this regard, we used four Machine Learning models to identify the stage of maturity for the fruits: Multi-variable ...
Julian D Colorado, Ivan Mondragon, Willintong Marín Rodríguez   +2 more
exaly   +2 more sources

Essential and fixed oils from Amazonian fruits: proprieties and applications

Critical Reviews in Food Science and Nutrition, 2021
The Amazon biome is rich in oilseed plant species, which have essential physical-chemical, nutritional and pharmacological properties, in addition to potential economic value for different biotechnological and industrial applications. In the extraction of fixed oils, some Amazon fruit that are oleaginous matrices are acquiring more prominence, such as ...
Andréia Ibiapina, Larissa da Silva Gualberto, Bianca Barros Dias, Bárbara Catarina Bastos Freitas, Glêndara Aparecida de Souza Martins, Antonio Alves Melo Filho   +5 more
openaire   +2 more sources

Volatile composition of certain Amazonian fruits

Food Chemistry, 1979
Abstract The volatile constituents of several Amazonian fruits—bacuri, cupuacu, maruci and tapereba—were isolated by steam distillation-extraction of pulp or juice from the canned fruits. Essences were subjected to gas chromatographic analysis in high resolution wall-coated open tubular glass capillary columns; identification of the volatile ...
S ALVES, W JENNINGS
openaire   +1 more source

Studies of edible Amazonian plants. Part 5: Chemical characterisation of Amazonian Endopleura uchi fruits

European Food Research and Technology, 2002
The chemical composition of the fruit pulp of Endopleura uchi growing in the Brazilian Amazon was investigated for characterisation and evaluation of its nutritional value. According to the analyses performed, it possesses a considerably high content of fat, characterised by a high oleic acid content.
Friedhelm Marx
exaly   +2 more sources

Evaluation of the Amazonian fruit Ambelania acida : Chemical and nutritional studies

Journal of Food Science, 2023
Abstract Ambelania acida is native to the Amazon region, with few published studies of its fruits. We examined the proximate composition of its fruits, including minerals, fatty acids, volatile organic compounds (VOCs), as well as its antioxidant capacity.
Pollyane Gomes Corrêa, Leonardo Gomes Sanders Moura, Ana Claudia Fernandes Amaral, Maíra Martins H. de Almeida, Francisca das Chagas do Amaral Souza, Jaime Paiva Lopes Aguiar, Renê Lemos Aleluia, Jefferson Rocha de Andrade Silva   +7 more
openaire   +2 more sources

Chemical and Functional Properties of Amazonian Fruits

2019
One of the more significant challenges for the planet is to secure sufficient food security and nutrition on a worldwide scale. A better and sustainable use of biodiversity is of critical importance and characterization of underused but highly nutritional fruit, and vegetable is a priority.
Elaine Pessoa, Josilene Lima Serra, Hervé Rogez, Sylvain Darnet   +3 more
openaire   +1 more source

Amazonian Fruits for Treatment of Non-Communicable Diseases

Current Nutrition Reports
The Amazon region has a high biodiversity of flora, with an elevated variety of fruits, such as Camu-Camu (Myrciaria dúbia), Açaí (Euterpe oleracea Mart.), Tucumã (Astrocaryum aculeatum and Astrocaryum vulgare), Fruta-do-conde (Annona squamosa L.), Cupuaçu (Theobroma grandiflorum), Graviola (Annona muricata L.), Guarana (Paullinia cupana Kunth var ...
Ligia Soares Lima, Marcia Ribeiro, Ludmila F. M. F. Cardozo, Nara Xavier Moreira, Anderson Junger Teodoro, Peter Stenvinkel, Denise Mafra   +6 more
openaire   +2 more sources

Nectar Mix Functional Based on Amazonian Fruits

Journal of Cell Science & Therapy, 2014
Background: Functional foods are characterized by offering several health benefits beyond the nutritional value inherent in their chemical composition. Fruits are good suppliers of minerals, vitamins, fiber, and water. Some fruits can even provide small amounts of carbohydrates among other ingredients.
openaire   +1 more source

Amazonian Fruits: An Overview of Nutrients, Calories and Use in Metabolic Disorders ()

Food and Nutrition Sciences (Print), 2014
Amazonian fruits are outstanding in quality. They are consumed as true delicacies of nature by the Brazilian population. Besides their attractive attributes, i.e. appearance, different textures and distinctive flavors, their nutritional value is diversified in the type of calories and the functional food ingredients. In addition to being very palatable,
Jerusa Souza Andrade
exaly   +4 more sources

Cupuaçu (Theobroma grandiflorum): A Multifunctional Amazonian Fruit with Extensive Benefits

Food Research International
The Amazon region is known for its continental dimension, water abundance, and especially for the rich biodiversity that this biome hosts. Among the thousands of plant species in the Amazon, many represent food sources. Among these, cupuaçu (Theobroma grandiflorum (Willd.
Carlos V A, da Silva, Zeca M, Salimo, Thalisson A, de Souza, David E, Reyes, Milena C, Bassicheto, Livia S, de Medeiros, Marco A, Sartim, Josiane C, de Carvalho, José Francisco C, Gonçalves, Wuelton M, Monteiro, Josean F, Tavares, Gisely C, de Melo, Felipe M A, da Silva, Giovana A, Bataglion, Hector H F, Koolen   +14 more
openaire   +2 more sources