Results 11 to 20 of about 172 (134)

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 ...
MIGUEL O G, Lys MARY BILESKI Candido, MIGUEL Obdulio Gomes   +2 more
exaly   +4 more sources

Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production. [PDF]

ScientificWorldJournal, 2020
The aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer production. The cocoa pulp was analyzed for humidity, proteins, lipids, sugars, total soluble solids, organic acids, and minerals. A study was carried out to reduce the cocoa pulp viscosity by enzymatic depectinization, making its use viable in beer ...
Nunes CSO, da Silva MLC, Camilloto GP, Machado BAS, Hodel KVS, Koblitz MGB, Carvalho GBM, Uetanabaro APT.   +7 more
europepmc   +2 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, Eduardo Valerio Vilas Boas, Edson Pablo Silva   +2 more
exaly   +5 more sources

Caracterização física e química, fenólicos totais e atividade antioxidante da polpa e resíduo de gabiroba

Revista Brasileira De Fruticultura, 2013
O Cerrado brasileiro possui uma riqueza de espécies frutíferas que ainda não foram suficientemente estudadas em relação às suas características físicas, químicas e funcionais.
Ronaldo Veloso Naves, Maria Margareth Veloso Naves, Naves Ronaldo Veloso   +2 more
exaly   +3 more sources

CARACTERIZAÇÃO QUÍMICA E FÍSICA DE FRUTOS DE CURRIOLA, GABIROBA E MURICI PROVENIENTES DO CERRADO BRASILEIRO

Revista Brasileira De Fruticultura, 2015
RESUMO O bioma Cerrado apresenta uma variedade de espécies frutíferas detentoras de características sensoriais peculiares pouco exploradas científica e comercialmente.
Eduardo Valerio Vilas Boas, Patricia Bachiega, Maressa Caldeira Morzelle   +2 more
exaly   +3 more sources

Grafting compatibility between gabiroba and yellow araçá

Fruit Crops Science Journal
Abstract: The propagation of gabirobeira by seeds is limited because its seeds are recalcitrant and present low germination and rapid loss of viability, and grafting is an alternative for propagation. Thus, the objective was to determine the compatibility of grafting between gabirobeira and yellow araçá rootstocks.
Danielle Fabíola Pereira da Silva, Alejandro Hurtado Salazar, Silva Danielle Fabíola Pereira Da   +2 more
exaly   +3 more sources

Seed and peel essential oils obtained from Campomanesia adamantium fruit inhibit inflammatory and pain parameters in rodents. [PDF]

PLoS ONE, 2017
Campomanesia adamantium (Myrtaceae) is popularly known as "gabiroba" and has been used in folk medicine as antirheumatic, antidiarrheal, hypocholesterolemic and anti-inflammatory.
Danieli Zuntini Viscardi, Jucicléia da Silva Arrigo, Camila de Azevedo Chaves Correia, Cândida Aparecida Leite Kassuya, Claudia Andrea Lima Cardoso, Iriani Rodrigues Maldonade, Eliana Janet Sanjinez Argandoña   +6 more
doaj   +2 more sources

Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production

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 ...
Gilberto Pereira, Dr Dias, Whasley 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 Valerio Vilas Boas, Edson Pablo Silva, Vilas Boas Eduardo Valerio de Barros   +2 more
exaly   +4 more sources

Estudo do efeito da temperatura sobre o comportamento reológico das polpas de gabiroba e goiaba - doi: 10.4025/actascitechnol.v33i1.5852

Acta Scientiarum: Technology, 2011
Neste trabalho um estudo sobre o comportamento reológico das polpas de gabiroba e goiaba foi estudado na faixa de temperatura de 20 – 35°C. As medidas reológicas foram feitas em rêometro Brookfield equipados com cilindro coaxial.
Ricardo Cardoso de Oliveira, Robson Marcelo Rossi, Sueli Teresa Davantel de Barros   +2 more
doaj   +3 more sources