Results 51 to 60 of about 15,058 (215)

Clonagem do camu-camu arbustivo em porta-enxertos de camu-camu arbustivo e arbóreo [PDF]

Revista Brasileira de Fruticultura, 2009
O camu-camu (Myrciaria dubia (H.B.K.) McVaugh), espécie frutífera nativa da Amazônia, de porte arbustivo, é propagado, normalmente, por sementes, ocasionando grande variação na entrada em frutificação e no ciclo de produção, bem como no teor de ácido ascórbico (vitamina C) dos frutos. outra espécie de camu-camu, M. floribunda (West ex Willd.) o.
Filho, Mario Moreira, Ferreira, Sidney Alberto do Nascimento   +1 more
openaire   +4 more sources

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

Journal 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, Patrícia Marques De Farias, Thalita Ferreira de Freitas, Lilia Zago, Ricardo Felipe Alves Moreira, Bianca Chieregato Maniglia, Ana Elizabeth Cavalcante Fai   +6 more
wiley   +1 more source

Production of camu camu plants with different organic substrates in conventional nursery bed

Scientia Agropecuaria, 2013
The aim was to verify the initial development of camu camu plants with different organic substrates in conventional nursery bedding microsprinkler irrigation and shade management Chromatine® mesh with 50% red light.
Carlos Abanto Rodriguez, Edvan Alves Chagas, Mario Pinedo Panduro, Diego García Soria, José Sanchez-Choy, Ricardo Bardales Lozano, Gisela Saldaña Rios   +6 more
doaj   +1 more source

Caracterização química do fruto em diferentes genótipos de camucamuzeiro. [PDF]

, 2013
Na Amazônia existem frutas nativas com grande potencial para fins agroindustriais que tem despertado o interesse comercial de indústrias nacionais e estrangeiras visando explorar potenciais aplicações farmacológicas, cosméticas e conservantes dessas ...
FERREIRA, R. D. S., FREITAS, C. A. B. de, MÜLLER, R. C. S., NASCIMENTO, W. M. O. do   +3 more
core  

Convective Drying of Papaya Seeds: Impact of Ethanol Pretreatment

Journal 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, Maria Eduarda Teixeira, Paula Giarolla Silveira, Jefferson Luiz Gomes Corrêa   +3 more
wiley   +1 more source

Camus

Reflexão
Camus mostrou as relações entre a arte e a vida; sua arte é um testemunho da liberdade, do absurdo e da revolta. Trata-se, para ele, de redescobrir o sentido da vida através da criação artística.
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Mejoramiento genético y taza de autofecundación del camu camu arbustivo en la Amazonía Peruana. [PDF]

, 2015
El camu camu (Myrciaria dubia (H.B.K.) MC VAUGH) es una frutera silvestre conocida mundialmente como un excepcional productor de vitamina C. Su mejoramiento se encuentra en fase inicial.
CRUZ, C. O., RESENDE, M. D. V. de
core  

A cultura de camu-camu no Brasil [PDF]

Revista Brasileira de Fruticultura, 2011
O camu-camuzeiro (Myrciaria dubia (H.B.K.) McVaugh) e uma das fruteiras tipicamente ama-zonicas, que crescem na beira dos rios e lagos de toda a bacia Amazonica. O seu habitat varia desde solos ferteis da varzea do Peru, onde ha influencia direta dos Andes, ate solos pauperrimos da praia de areia branca do Rio Negro.
openaire   +4 more sources

Stability of postpackage pasteurized camu-camu pulp [PDF]

Brazilian Journal of Food Research, 2018
Camu-camu ( Myrciaria dubia ) is a wild fruit native to the Amazon, with great nutritional potential due to high ascorbic acid content. As transport reduces its shelf life and fresh consumption is limited because of high acidity, posing obstacles to commercialization, pulping and pasteurization can enhance its shelf life.
Rafaela Rebessi Zillo, Paula Porrelli Moreira Da Silva, Marta Spoto, Fernanda Francetto Juliano, Maria Helena Costa   +4 more
openaire   +1 more source

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

Food 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, Ernest E. Abano, Ernest Teye, Mary Lukeman, Isaac Tukwarlba, Wilson Yeboah, David Nukafo, Kesse J. Agyei   +7 more
wiley   +1 more source