Results 181 to 190 of about 7,112 (214)

Concentração de suco de camu camu por osmose inversa. [PDF]

, 2015
CABRAL, L. M. C., CARVALHO, R. A., FREITAS, S. P.   +2 more
core  

Potential of natural products and gut microbiome in tumor immunotherapy. [PDF]

Chin Med
Cao L, Wang X, Ma X, Xu M, Li J.
europepmc   +1 more source

Evaluation of ascorbic acid content in different progenies of camu-camu from brazilian germoplasm bank. [PDF]

, 2011
CARVALHO, A. V., MATTA, V., MATTIETTO, R., RIBEIRO, S.   +3 more
core  

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Stability of camu‐camu encapsulated with different prebiotic biopolymers

Journal of the Science of Food and Agriculture, 2020
AbstractBACKGROUNDA viable possibility for the best use of bioactive compounds present in camu‐camu, fruit native to the Amazonian rainforest, is the preparation of microcapsules using different biopolymers by the spray‐drying technique, which would increase the possibilities for innovation in the food industry, as well as facilitate the application in
Jayne A Figueiredo, Amanda MT Lago, Josiana M Mar, Laiane S Silva, Edgar A Sanches, Tatiane P Souza, Jaqueline A Bezerra, Pedro H Campelo, Diego A Botrel, Soraia V Borges   +9 more
openaire   +3 more sources

Study of the microencapsulation of camu-camu (Myrciaria dubia) juice

Journal of Microencapsulation, 2003
The camu-camu, like many other Amazonian fruits, shows an excellent potential for use due to its high vitamin C content, and the use of these natural resources could result in greater development of the Amazonian region. Few studies have been conducted with this fruit, and such studies are necessary in order to develop the required technology to allow ...
C M A, Dib Taxi, H C, de Menezes, A B, Santos, C R F, Grosso   +3 more
openaire   +2 more sources

Camu-camu: Historical rescue as a basis for its valorization in the Amazon

2023
The camu-camu is a fruit native to the Amazon, rich in ascorbic acid and antioxidant substances. Aiming to contribute to the knowledge of the food potential of the Amazon and to the rescue of the work of pioneering researchers, this work aimed to raise information about the camu-camu for its appreciation in the Amazon, considering until the early 1990s.
Jerusa Souza Andrade, Diva Souza Andrade
openaire   +1 more source

Microwave processing of camu‐camu juices: Physicochemical and microbiological parameters

Journal of Food Processing and Preservation, 2019
The objective of this work was to evaluate microwave heating (MW) in the processing of camu‐camu juices. A factorial design (2²) with repetition at the central point was performed. We evaluated the effect of microwave power (310‐940 W) and processing time (15‐45 s) on physicochemical characteristics, reduction of enzyme activity (POD and PPO ...
Sara Souza Comapa, Luciedry Matheus Souza Carvalho, Carlos Victor Lamarão, Francisca das Chagas do Amaral Souza, Jaime Paiva Lopes Aguiar, Laiane Souza Silva, Josiana Moreira Mar, Edgar Aparecido Sanches, Felipe Faccini Santos, Jaqueline Araújo Bezerra, Pedro Henrique Campelo   +10 more
openaire   +2 more sources

Camu-Camu—A Fruit High in Ascorbic Acid

Journal of the American Dietetic Association, 1964
R B, BRADFIELD, A, ROCA
openaire   +2 more sources

CAMU-CAMU Myrciaria dubia (Kunth) McVaugh

2011
Kaoru Yuyama, João Pedro Valente
openaire   +2 more sources

Camu-camu— Myrciaria dubia (Kunth) McVaugh

2018
Juan C. Castro, J. Dylan Maddox, Sixto A. Imán   +2 more
openaire   +1 more source