Results 41 to 50 of about 16,016 (260)

Relato do controle de Crisomelídeos no campo experimental de camu-camu da Embrapa Roraima-Brasil

open access: yesScientia Agropecuaria, 2013
Camu-camu is a native fruit tree of the Amazon, is highly value nutritious and great economic potential due to the high content of ascorbic acid (6112 mg/100 g) present in fruits.
Carlos Abanto Rodriguez   +7 more
doaj   +5 more sources

Los insectos plaga del camu camu (Myrciaria dubia H.B.K.) y del araza (Eugenia stipitata Mc Vaugh) identificacion y control [PDF]

open access: yes, 1994
Le camu camu (#Myrciaria dubio$ H.B.K.) et l'araza (#Eugenia stipitata$ Mc Vaugh) sont des cultures nouvelles en Amazonie péruvienne. Dans ce travail sont citées 21 espèces d'insectes nuisibles au camu camu, parmi lesquelles 6 espèces doivent être ...
Cardenas M., R.   +4 more
core  

Use of Cold Plasma for Phytosanitation and Decontamination of Food Products: A Review

open access: yesFuture Postharvest and Food, Volume 2, Issue 4, Page 390-410, December 2025.
Applications of cold plasma in food industry. ABSTRACT Consumers are increasingly demanding healthy and nutrient‐rich food. Although conventional thermal processing techniques (pasteurization, sterilization, and blanching) ensure food safety and extend shelf life, they often negatively impact nutritional value and sensory quality, and they also consume
Chandel Anu   +2 more
wiley   +1 more source

Babassu‐Derived Sachet for Pereskia aculeata–Based Oily Sauce: A Bio‐Compostable Single‐Use Packaging Option

open access: yesJournal of Food Science, Volume 90, Issue 11, November 2025.
ABSTRACT Films were produced from babassu mesocarp flour (BM) and from a composite with BM cake (BMC), a by‐product of oil extraction; both were subjected to alkaline and hydrothermal treatments. The films were tested as sachets for packaging an artisanal ora‐pro‐nóbis pesto.
Letícia de Oliveira Gonçalves   +6 more
wiley   +1 more source

Camu-camu: um fruto fantástico como fonte de vitamina C1 [PDF]

open access: yesActa Amazonica, 2002
Analisou-se o teor de vitamina C em três acessos de camu-camu coletados na região leste do Estado de Roraima, sendo um no rio Maú, e outros dois (uma planta isolada e outra população) no rio Urubu, ambos afluentes do rio Tacutu.
Kaoru YUYAMA   +2 more
doaj   +1 more source

Two new agricultural pest species of Conotrachelus (Coleoptera : Curculionidae : Molytinae) in South America [PDF]

open access: yes, 1995
Deux nouvelles espèces de #Conotrachelus$ du Pérou sont décrites. Les habitus et les genitalia des mâles des deux espèces sont figurés. Des notes sur leur biologie et des informations sur la bionomie de leurs plantes-hôtes cultivées (araza, #Eugenia ...
Couturier, Guy, O'Brien, C.W.
core  

Convective Drying of Papaya Seeds: Impact of Ethanol Pretreatment

open access: yesJournal of Food Science, Volume 90, Issue 11, November 2025.
Abstract Papaya seeds are agroindustrial residues rich in bioactive compounds, lipids, and proteins. Their high moisture content makes them vulnerable to chemical and microbiological deterioration. Drying is a practical process to extend shelf life.
Amanda Aparecida de Lima Santos   +3 more
wiley   +1 more source

Changes on physiological parameters of tambaqui (Colossoma macropomum) fed with diets supplemented with Amazonian fruit Camu camu (Myrciaria dubia)

open access: yesBrazilian Journal of Biology, 2017
The physiological responses of juvenile tambaqui (Colossoma macropomum) fed commercial feed supplemented with different concentrations of camu camu (Myrciaria dubia) were evaluated.
P. H. R. Aride   +7 more
doaj   +1 more source

Introdução e avaliação de camu-camu (Myrciaria dubia) no Acre. [PDF]

open access: yes, 2018
Objetivou-se neste trabalho avaliar o desenvolvimento de plantas e a produção de frutos de camu-camu (Myrciaria dubia) no Acre. O experimento foi desenvolvido em Rio Branco no Campo Experimental da Embrapa Acre entre os anos de 2009 e 2011.
MENDONÇA, A. S.   +5 more
core  

Effects of Different Drying Techniques on the Post‐Harvest Quality of Fermented Cocoa Beans in Ghana

open access: yesFood Science &Nutrition, Volume 13, Issue 9, September 2025.
Effects of cocoa drying techniques on bean quality: This study compares open sun drying (OSD), convective oven drying (COD), and a modified convective oven drying (MCOD) method on the quality of fermented cocoa beans. MCOD closely mimics OSD and preserves key chemical and sensory attributes—such as a high fermentation index, fat content, and volatile ...
Lukeman Haruna   +7 more
wiley   +1 more source

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