Identification of flavour in fresh feijoa fruit [PDF]
, 2013 The aim of this study was to extract and identify volatile flavour components from peel, flesh and seeds of feijoa fruit separately and further determine its flavour profile.
Nyström, Angelica
core +1 more source
Utjecaj vremena uzimanja reznica i različite koncentracije fitohormona IBA na ožiljavanje feijoe Feijoa sellowiana (O. Berg.) O. Berg [PDF]
, 2020 Feijoa, Acca Sellowiana (O.Berg.) O. Berg is a subtropical fruit from the Myrtaceae family. It is grown all over the world, but in Croatia it is the least represented type of fruit. Feijoa is mainly propagated generative by.
Paladin Soče, Ivana +1 more
core +1 more source
The content of polyphenolic compounds in feijoa fruits in the humid subtropics of Russia
BIO Web of Conferences, 2022 Experimental data on the content of total polyphenols and rutin in promising feijoa varieties selected by the Subtropical Scientific Center (Sochi, Russia) are presented. The performed analysis did not reveal a correlation between the content of rutin and polyphenols (r = 0.40), as well as a relationship between the time of fruit ripening and the ...
Platonova Nataliia +2 more
openaire +2 more sources
A domesticação e a disseminação da feijoa (Acca sellowiana) do século XIX ao século XXI [PDF]
, 2014 Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Filosofia e Ciências Humanas, Programa de Pós-Graduação em História, Florianópolis, 2014.A feijoa ou goiabeira serrana (Acca sellowiana) é uma espécie frutífera nativa do planalto ...
Moretto, Samira Peruchi
core
Anti-inflammatory and anti-nociceptive activities of polyphenols from Feijoa fruit and leaves
Pakistan Journal of Pharmaceutical Sciences, 2021 Many pharmacological activities have been reported from plants polyphenols. The aim of this study was to investigate anti inflammatory and antinociceptive activities of polyphenols from Feijoa sellowiana fruit and leaves.
Mitra Mahmoudi +7 more
doaj +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, Volume 3, Issue 2, Page 124-141, June 2026.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Conservação pelo uso e domesticação da feijoa na Serra Gaúcha - RS [PDF]
, 2012 Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Recursos Genéticos VegetaisOs agricultores têm manejado, domesticado e conservado componentes da biodiversidade há milênios em um ...
Donazzolo, Joel
core
Optimizing the extraction of phenolics and antioxidants from feijoa (Feijoa sellowiana, Myrtaceae) [PDF]
, 2015 This study was aimed to optimize the extraction of phenolic compounds and antioxidants in feijoa fruit by investigating the variables of solvent to sample ratio, type of solvent, extraction time and temperature with respect to the extraction efficiency ...
Yilmaz, Nese, Tuncel, Necati Baris
core +1 more source
The prophylactic granola development with increased iodine content
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2019 The article is dedicated to development of dry breakfasts meals technology with a high nutritional value in order to prevent iodine deficit and its unfavorable affects in Ukrainian nation.
I. Kalugina, N. Dzyuba, I. Yakymenko
doaj +1 more source
Sugar and organic acids content in feijoa (Acca sellowiana) fruits, grown at two altitudes
Revista de Ciencias Agrícolas, 2022 The impact of altitude on the different sugars and acids of the feijoa fruit is unknown. For that reason, the objective of this study was to evaluate the altitudinal effect on the content of organic acids (citric and malic) and sugars (glucose, fructose,
Alfonso Parra-Coronado +3 more
doaj +1 more source