Results 111 to 120 of about 169 (132)
Antioxidant and fatty acid profile of gabiroba seed (Campomanesisa Xanthocarpa Berg) [PDF]
Food Science and Technology, 2012 This study aimed to evaluate the antioxidant potential and fatty acid profile of gabiroba (Campomanesia xanthocarpa Berg) seeds. In order to obtain the extract, the seeds were dried, crushed, and subjected to sequential extraction by maceration and percolation in a modified soxhlet extractor using solvent polarity gradient composed of hexane ...
Obdulio Gomes MIGUEL +2 more
exaly +4 more sources
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Food Chemistry, 2018
This study evaluated the physicochemical characterization and rheological behavior of gabiroba pulp, and a gabiroba jam formulation. Gabiroba pulp presented a heterogeneous ultrastructure with a denser area formed by a compact mesh and a porous interface containing fibers. The fibers' presence promoted a slip effect when the gabiroba pulp was subjected
Shayla Fernanda Barbieri +2 more
exaly +3 more sources
This study evaluated the physicochemical characterization and rheological behavior of gabiroba pulp, and a gabiroba jam formulation. Gabiroba pulp presented a heterogeneous ultrastructure with a denser area formed by a compact mesh and a porous interface containing fibers. The fibers' presence promoted a slip effect when the gabiroba pulp was subjected
Shayla Fernanda Barbieri +2 more
exaly +3 more sources
Prebiotic potential of Puçá and Gabiroba fruit by-products from Cerrado Savannah
Food Biotechnology, 2022Jessica Pereira Barbosa +2 more
exaly +2 more sources
Carbohydrate Polymers, 2019
The pulp of gabiroba fruits was submitted to a hot water extraction, giving rise to a crude pectin named GW. GW was shown to be composed mainly of arabinose (54.5%), galacturonic acid (33.5%), galactose (7.6%), and rhamnose (1.6%). GW was characterized by chromatographic and spectroscopic methods indicating the presence of homogalacturonans (HG) with a
Shayla Fernanda Barbieri +2 more
exaly +3 more sources
The pulp of gabiroba fruits was submitted to a hot water extraction, giving rise to a crude pectin named GW. GW was shown to be composed mainly of arabinose (54.5%), galacturonic acid (33.5%), galactose (7.6%), and rhamnose (1.6%). GW was characterized by chromatographic and spectroscopic methods indicating the presence of homogalacturonans (HG) with a
Shayla Fernanda Barbieri +2 more
exaly +3 more sources
Effect of postharvest temperature on the shelf life of gabiroba fruit (Campomanesia pubescens) [PDF]
Food Science and Technology, 2013 The objective of this study was to determine the optimal temperature for storing gabiroba fruit (Campomanesia pubescens) without affecting compounds' quality. The fruits were stored at different temperatures (0 °C, 6 °C, 12 °C, and 20 °C) and the effect on the pH, total titratable acidity, soluble solids, total sugars, vitamin C, and antioxidant ...
Cristina M Rosell +1 more
exaly +5 more sources
Growth and development of gabiroba [Campomanesia adamantium (Cambess.) O. Berg] fruits
African Journal of Agricultural Research Vol Pp, 2015 The Brazilian Savanna is one of the largest and richest tropical savannas in the world, possessing substantial biodiversity. However, little information is available about fruit development in Brazilian Savanna bushy species. Thus, the objective of this study was to physically and physico-chemically characterize the growth and development of gabiroba ...
Alan CARLOS Costa
exaly +3 more sources
Journal of Industrial Microbiology and Biotechnology, 2009 The objectives of this study were to evaluate the potential of gabiroba Campomanesia pubescens (DC) O. Berg in the production of a beverage fermented using selected and wild yeasts from indigenous fermentation, analyze the volatile compounds profile present during the process of fermentation, and evaluate the sensory quality of the final beverage ...
Whasley Ferreira Duarte +2 more
exaly +3 more sources
Carbohydrate Polymers, 2017
In this study, we isolated and structurally characterized, for the first time, a galactoglucomannan (GGM) from the pulp of gabiroba, a Myrtaceae family species. The HPSEC-MALLS-RI analysis showed a homogeneous polysaccharide with molar mass of 25,340gmol-1.
Shayla Fernanda Barbieri +2 more
exaly +3 more sources
In this study, we isolated and structurally characterized, for the first time, a galactoglucomannan (GGM) from the pulp of gabiroba, a Myrtaceae family species. The HPSEC-MALLS-RI analysis showed a homogeneous polysaccharide with molar mass of 25,340gmol-1.
Shayla Fernanda Barbieri +2 more
exaly +3 more sources
Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu
LWT - Food Science and Technology, 2010 The main aim of this work was to produce fruit wines from pulp of gabiroba, cacao, umbu, cupuassu and jaboticaba and characterize them using gas chromatographyemass spectrometry for determination of minor compounds and gas chromatography-flame ionization detection for major compounds. Ninetynine compounds (C6 compounds, alcohols, monoterpenic alcohols,
Whasley Ferreira Duarte +2 more
exaly +3 more sources
Caracterização física, química e fisiológica de gabiroba (Campomanesia pubescens) durante o desenvolvimento [PDF]
Food Science and Technology, 2009 O objetivo deste trabalho foi caracterizar a gabiroba (Campomanesia pubescens) ao longo do seu desenvolvimento por meio de analises fisicas, quimicas e fisiologicas. Os frutos foram coletados a 8 km de Lavras, sul de Minas Gerais, em intervalos de 5 dias, a partir da antese ate a sua maturacao completa.
Eduardo VALÉRIO DE BARROS VILAS Boas
exaly +4 more sources