Results 51 to 60 of about 1,109 (163)
Agro@mbiente On-line, 2008 O Camu-Camu é uma das frutas amazônicas que está merecendo atenção pelos teores de vitamina C e sua introdução recente nos mercados mundiais. Desperta interesse de setores industriais como fármaco, cosmético, conservante natural, alimentício e da casca ...
Oscar José Smiderle +1 more
doaj
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 +6 more
wiley +1 more source
Embebição e germinação de sementes de camu-camu = Imbibition and germination of camu-camu seeds
Acta Scientiarum: Agronomy, 2006 Objetivando verificar o comportamento das sementes de camu-camu, quanto à germinação, em função da embebição, realizou-se o presente trabalho, utilizando-se sementes extraídas de frutos maduros, provenientes de plantas adultas. Os tratamentos consistiram em seis tempos de pré-embebição: 0 (testemunha), 4, 8, 12, 24 e 36 horas.
Antonio Baldo Geraldo Martins +2 more
openaire +1 more source
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 +3 more
wiley +1 more source
Propagação vegetativa de camu-camu por meio de enxertia intergenérica na família Myrtaceae
Pesquisa Agropecuária Brasileira, 2003 O camu-camu [Myrciaria dubia (Humb., Bonpl. & Kunth) McVaugh], da família Myrtaceae, é encontrado em áreas inundáveis da Região Amazônica e utilizado como conservante em antioxidantes por seu alto teor de ácido ascórbico.
Suguino Eduardo +3 more
doaj
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 +7 more
wiley +1 more source
Prevalence of SOD1 and C9orf72 Variants Among French ALS Population: The GENIALS Study
European Journal of Neurology, Volume 32, Issue 8, August 2025.The prevalence of SOD1 and C9orf72 variants was analyzed in a French incident population of ALS patients from 22 centers. C9orf72 hexanucleotide repeat expansion and SOD1 variants were observed in 7.6% and 1.6%, respectively. Half of these genetic modifications were found in patients without familial history of ALS.
P. Corcia +38 more
wiley +1 more source
Ciencia y Tecnología Agropecuaria, 2008 Descrevemos o desenvolvimento marcadores de nucleotídeos repetidos em tandem de seqüências expressas (EST-SSRs) o microssatélites gênicos de camu-camu, a qual é uma pequena fruta nativa da Amazônia que cotem o mais alto conteúdo de vitamina C natural de
Salvador Rojas +3 more
doaj +1 more source
Biopiracy and beauty brands? patent trends of cosmetics and skin care companies
The Journal of World Intellectual Property, Volume 28, Issue 2, Page 640-664, July 2025.Abstract Concerns about the fairness and equity of ‘biodiscovery’ research endure despite the creation of legal frameworks designed to regulate access and benefit sharing involving genetic resources and associated traditional knowledge. While some industries that engage in biodiscovery have been the subject of sustained scrutiny, others have received ...
David J. Jefferson, Daniel F. Robinson
wiley +1 more source
Acta Amazonica, 2003 O camu-camu, caçari, ou araçá d'água (Myrciaria dubia (H.B.K) McVaugh) é um arbusto da família Myrtaceae, disperso em quase toda a Amazônia. É uma espécie tipicamente silvestre mas com grande potencial econômico e nutricional.
Lucia K.O Yuyama +6 more
doaj +1 more source