Results 131 to 140 of about 353 (159)
Knowledge, use, and disuse of unconventional food plants. [PDF]
J Ethnobiol Ethnomed, 2018 Leal ML, Alves RP, Hanazaki N.
europepmc +1 more source
Effects of Pelletized and Coated Organic Fertilizers on Flavor Compounds of Tomato Fruits and Leaves. [PDF]
FoodsJiao H, Wu S, Li J, Sun Y.
europepmc +1 more source
In vitro growth of Physalis peruviana L. affected by silver nanoparticles. [PDF]
3 Biotech, 2019 Timoteo CO +6 more
europepmc +1 more source
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 +2 more
exaly +9 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
Sarah Da C Amaral +2 more
exaly +4 more sources
Desenvolvimento e Análise Sensorial de Chocolates em Barra Adicionados de Polpa de Gabiroba Desidratada [PDF]
Desafios, 2019 A Gabiroba (Campomanesia spp.), um fruto nativo do cerrado, possui sabor adocicado, polpa suculenta sendo amplamente empregada na produção de doce, sorvete, licor e outros produtos. Objetivou-se, neste trabalho, utilizar a polpa de gabiroba no desenvolvimento de barras de chocolate, adicionando polpa desidratada de gabiroba, e verificar sua aceitação ...
Clarissa Damiani, Jessyca Santos Silva
exaly +4 more sources
Characterization of Different Fruit Wines Made From Cacao, Cupuassu, Gabiroba, Jaboticaba and Umbu [PDF]
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,
Disney Ribeiro Dias +2 more
exaly +4 more sources
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 +1 more
exaly +4 more sources