Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia-ficus-indica) fruit and Lantana camara (L. Camara) fruit blended fermentation process employed response surface optimization. [PDF]
Food Sci Nutr, 2020 RSM optimization of cactus pear and Lantana camara fruits blend for wine production. TTA of the produced blended fruit wine predicting model is accurate. HPLC analysis of organic acids of the produced wine prevailed the presence of citric, tartaric, and ascorbic acids. Abstract Fruits and fermentation methods are important sources of organic acids that
Tsegay ZT.
europepmc +2 more sources
Optimization of physicochemical, textural, and rheological properties of sour cherry jam containing stevioside by using response surface methodology. [PDF]
Food Sci Nutr, 2021 Stevia replaced sucrose in jam production. The qualitative properties of the new jam were evaluated and optimized. Using pectin and stevia sweetener can reduce the amount of sucrose in jam. Abstract The response surface method (RSM) was used to produce sour cherry jam containing stevia sweetener with favorable physicochemical, textural, and rheological
Nourmohammadi A, Ahmadi E, Heshmati A.
europepmc +2 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 +7 more
europepmc +2 more sources
Compostos bioativos da gabiroba (Campomanesia Xanthocarpa o. Berg.) E suas atividades biológicas e farmacológicas / Bioactive composites of gabiroba (Campomanesia Xanthocarpa o. Berg.) And their biological and pharmacolological activities [PDF]
Brazilian Journal of Health Review, 2021 Objetivos: Compreender as atividades biológicas e/ou farmacológicas da Campomanesia xanthocarpa O. Berg., bem como identificar os compostos bioativos pertencentes a espécie já descritos na literatura. Métodos: Trata-se de um estudo de revisão narrativa da literatura, utilizando as perguntas de pesquisa: Quais os compostos bioativos que a espécie ...
Rezende, Rubens Barbosa +1 more
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Journal of Food Quality, Volume 2023, Issue 1, 2023., 2023 The theme of the presented study is to create a compote that is functional, inexpensive in cost, free of preservatives, and will have long shelf life, as well as to assess its rheological, sensory, and physicochemical properties. The objective was to construct a loquat compote (Mespilus germánica L.) using agar from cochayuyo (Chondracanthus chamissoi)
Franklin Ore Areche +8 more
wiley +1 more source
Journal of Food Quality, Volume 2022, Issue 1, 2022., 2022 Fruit mixed pulp has the objective of improving the nutritional and sensorial characteristics, as well as the development of new flavours and aromas. Different methods of drying (e.g., spray‐drying, spouted bed drying, and freeze‐drying) can influence the quality of the final product.
Marcony Silva Júnior +7 more
wiley +1 more source
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 ...
Santos, Marli da Silva +3 more
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Acta Scientiarum: Technology, 2020 Brazil has a large variety of native and exotic fruit species, including the gabiroba, which can be sources of income for the population. The objective of this study was to evaluate the post-harvest behavior of gabiroba fruit by maturity stage and ...
Marília Assis do Santos +6 more
doaj +1 more source
Scientific Opinion on Flavouring Group Evaluation 5, Revision 3 (FGE.05Rev3): Branched- and straight-chain unsaturated aldehydes, dienals, unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohols and a phenylacetic acid related ester from chemical groups 1, 2, 3, 5 and 15. [PDF]
EFSA J, 2019 Abstract The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate 54 flavouring substances attributed to the Flavouring Group Evaluation 05 (FGE.05), using the Procedure as referred to in the Commission Regulation (EC) No 1565/2000.
EFSA Food Additives and Flavourings (FAF) +26 more
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Caracterização física, química e fisiológica de gabiroba (Campomanesia pubescens) durante o desenvolvimento [PDF]
Ciência e Tecnologia de Alimentos, 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.
Silva, Edson Pablo da +3 more
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