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Spontaneous postharvest fermentation of açai (Euterpe oleracea) fruit
Postharvest Biology and Technology, 2013Abstract Acai (Euterpe oleracea) fruit (EOF) are widely commercialized in the Brazilian Amazon. These fruit contain a high bacterial load and are transported on boards stowed inside or outside the holds of small boats. In this context, postharvest parameters were assessed under conditions that simulated these two methods of EOF transport: stowage in ...
Fagner Aguiar +2 more
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Food Chemistry, 2009
Abstract Acai fruit are native to the Amazon region of South America and two predominant species are commercially exported as fruit pulps for use in food and beverage applications. Detailed characterisation of the polyphenolic compounds present in the de-seeded fruits of Euterpe oleracea and Euterpe precatoria species were conducted by HPLC–ESI ...
Lisbeth A. Pacheco-Palencia +2 more
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Abstract Acai fruit are native to the Amazon region of South America and two predominant species are commercially exported as fruit pulps for use in food and beverage applications. Detailed characterisation of the polyphenolic compounds present in the de-seeded fruits of Euterpe oleracea and Euterpe precatoria species were conducted by HPLC–ESI ...
Lisbeth A. Pacheco-Palencia +2 more
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Somatic Embryogenesis in Açaí Palm (Euterpe oleracea Mart.)
2018The acai palm (Euterpe oleracea Mart.) is a species that belongs to the family Arecaceae and supplies one of the most popular “superfruits” of the Amazon rainforest, commonly known as “acai-do-para”. Due to the many health benefits, continuously elucidated by the scientific community, this species has become the target of several consumer markets ...
Elínea de Oliveira Freitas +4 more
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Phytochemical Composition and Pigment Stability of Açai (Euterpe oleracea Mart.)
Journal of Agricultural and Food Chemistry, 2004Anthocyanin and polyphenolic compounds present in açai (Euterpe oleracea Mart.) were determined and their respective contribution to the overall antioxidant capacity established. Color stability of açai anthocyanins against hydrogen peroxide (0 and 30 mmol/L) over a range of temperatures (10-30 degrees C) was also determined and compared to common ...
David, Del Pozo-Insfran +2 more
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Biological Effects of Euterpe oleracea Extract (Açaí)
2023Remigante, Alessia +3 more
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Açaí (Euterpe oleracea Mart.) in Health and Disease: A Critical Review
Nutrients, 2023Lucas Fornari Laurindo +2 more
exaly
Açaí (Euterpe oleracea Martius) as an antioxidant
2020Priscila Oliveira Barbosa +3 more
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