Results 121 to 130 of about 15,783 (145)

[Biological evaluation of morro and jicaro (Crescentia alata) flours prepared by ensilaging and/or dehydration].

open access: yesArchivos latinoamericanos de nutricion, 1981
R A, Gómez-Brenes   +4 more
openaire   +1 more source

Bioactivities and Health Benefits of Wild Fruits. [PDF]

open access: yesInt J Mol Sci, 2016
Li Y   +6 more
europepmc   +1 more source

Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.). [PDF]

open access: yesFood Research International, 2017
Jicaro seeds (Crescentia alata) are widely consumed in Central America, primarily as a popular tasty and nutritious beverage called "horchata". Seeds are roasted to develop a specific aroma through a process that has never been explored. Volatile compounds, extracted from raw and roasted jicaro seeds (140°C for 140s) by SAFE (Solvent Assisted Flavor ...
C. Corrales   +6 more
semanticscholar   +14 more sources

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