Results 111 to 120 of about 320 (127)

Antioxidant compounds and antioxidant capacity of Peruvian camu camu (Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages

Food Chemistry, 2010
Rosana Chirinos, Romina Pedreschi, David Campos   +2 more
exaly  

Impact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh)

Food Research International, 2013
Alice Fujita, Bernadette Dora Gombossy De Melo Franco, Maria Inés Genovese   +2 more
exaly  

Antimicrobial constituents of peel and seeds of camu-camu (Myrciaria dubia)

Bioscience, Biotechnology and Biochemistry, 2017
Tai Kaneshima, Takao Myoda, Makoto Nishizawa   +2 more
exaly  

Camu‐camu (Myrciaria dubia) from commercial cultivation has higher levels of bioactive compounds than native cultivation (Amazon Forest) and presents antimutagenic effects in vivo

Journal of the Science of Food and Agriculture, 2019
Luciana Azevedo, Eduardo Basilio De Oliveira, Frederico Augusto Ribeiro de Barros   +2 more
exaly  

Frozen pulp extracts of camu-camu ( Myrciaria dubia McVaugh) attenuate the hyperlipidemia and lipid peroxidation of Type 1 diabetic rats

Food Research International, 2014
Camilo Lellis-Santos, Rui Curi, Franco M Lajolo   +2 more
exaly  

State diagrams of freeze-dried camu-camu ( Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition

Journal of Food Engineering, 2006
P J A Sobral, Theo Guenter Kieckbusch
exaly  

Evaluation of reverse osmosis and osmotic evaporation to concentrate camu–camu juice (Myrciaria dubia)

Journal of Food Engineering, 2004
Lourdes Maria Correa Cabral, Manuel Dornier, G M Rios   +2 more
exaly  

Tropical fruit camu-camu (Myrciaria dubia) has anti-oxidative and anti-inflammatory properties

Journal of Cardiology, 2008
Toshihiko Uchida, Koichi Node
exaly  

Antioxidant activity of C-Glycosidic ellagitannins from the seeds and peel of camu-camu (Myrciaria dubia)

LWT - Food Science and Technology, 2016
Tai Kaneshima, Takao Myoda, Makoto Nishizawa   +2 more
exaly  

Ascorbic Acid Thermal Degradation during Hot Air Drying of Camu-Camu (Myrciaria dubia[H.B.K.] McVaugh) Slices at Different Air Temperatures

Drying Technology, 2005
Mariana Altenhofen da Silva, Theo Guenter Kieckbusch   +1 more
exaly