Results 21 to 30 of about 353 (159)

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.
Maressa Caldeira Morzelle, Eduardo Valério de Barros Vilas Boas, Patricia Bachiega   +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

Quantification of the major bioactive phytochemicals in the gabiroba (Campomanesia xanthocarpa Berg) juice - doi: 10.4025/actascitechnol.v35i4.13910

Acta Scientiarum: Technology, 2013
The juice was evaluated regarding yield, turbidity, physicochemical characteristics and acceptability. In order to check the acceptability, three samples were prepared by adding sucrose until reaching 12, 14 and 16°Brix, respectively, once this is the ...
Marli da Silva Santos, Carlos Henrique Correia, Carmen Lucia de Oliveira Petkowicz, Lys Mary Bileski Cândido   +3 more
doaj   +2 more sources

Identificação de terpenos no óleo essencial dos frutos de Campomanesia adamantium (Cambessédes) O. Berg – Myrtaceae. Terpenes identification in essential oils of fruits of Campomanesia adamantium (Cambessédes) O. Berg – Myrtaceae. [PDF]

Revista do Instituto Florestal, 2006
O presente trabalho teve como objetivoidentificar os componentes químicos voláteis quecontribuem para o aroma agradável exalado pelosfrutos de Campomanesia adamantium, Myrtaceae,popularmente conhecida por gabiroba ou guabirobacomum no cerrado.
Maria Isabel VALLILO, Oscar Vega BUSTILLOS, Osny Tadeu de AGUIAR   +2 more
doaj   +1 more source

Gabiroba (Campomanesia pubescens): an analysis of the evolution of bioactive, proximate, and mineral compounds during development [PDF]

Brazilian Journal of Food Technology
Gabiroba (Campomanesia pubescens (DC.) O. Berg.) (Myrtaceae) is a fruit species native to the Brazilian Cerrado. Its fruits have a sweet and sour taste and stand out as a rich source of vitamin C and bioactive compounds.
Gilson Gustavo Lucinda Machado, Elisângela Elena Nunes Carvalho, Eduardo Valério de Barros Vilas Boas   +2 more
doaj   +3 more sources

Polissacarídeos extraídos da gabiroba (Campomanesia xanthocarpa Berg): propriedades químicas e perfil reológico [PDF]

Polímeros, 2010
A Campomanesia xanthocarpa Berg (Myrtaceae) é uma frutífera nativa brasileira, com ampla distribuição natural na região Sul. Embora apresente frutificação abundante, produza frutos com características sensoriais e nutricionais atrativas, esses não são coletados e se perdem nos campos.
Santos, Marli da S., Petkowicz, Carmen L. O., Haminiuk, Charles W. I., Cândido, Lys Mary B.   +3 more
openaire   +4 more sources

Physicochemical characterization, extraction and analysis of pectins from fruit of Campomanesia Xanthocarpa B. (Gabiroba) /
Caracterização físico-química, extração e análise de pectinas de frutos de Campomanesia Xanthocarpa B. (Gabiroba)

Semina: Ciências Agrárias, 2009
Campomanesia xanthocarpa Berg. (Myrtaceae) is a Brazilian native tree, with large range of wild natural distribution or as dooryard tree, in the de South Region. It presents enlarge fructification and grows in poor soils at hot or dry climates.
Eliana Beleski Borba Carneiro, Carmen Lúcia de Oliveira Petkowicz, Gilvan Wosiacki, Paulo Irajara B. Carneiro, Marli da Silva Santos   +4 more
doaj   +2 more sources

Estudo do efeito da temperatura sobre o comportamento reológico das polpas de gabiroba e goiaba = Study of temperature effect on rheological behavior of gabiroba and guava pulps

Acta Scientiarum: Technology, 2011
Neste trabalho um estudo sobre o comportamento reológico das polpas degabiroba e goiaba foi estudado na faixa de temperatura de 20 – 35ºC. 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   +1 more source

Formulation, Characterization, and Determination of the Rheological Profile of Loquat Compote Mespilus Germánica L. through Sustenance Artificial Intelligence

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, Denis Dante Corilla Flores, Miguel Angel Quispe-Solano, Gulzar Ahmad Nayik, Erika Amelia De La Cruz-Porta, Alfonso Ruiz Rodríguez, Almer Ventura Roman, Ruth Chweya, Rijwan Khan   +8 more
wiley   +1 more source

Impact of Different Drying Methods on the Acerola‐Ceriguela Mixed Pulp: Physicochemical Characteristics, Bioactive Compounds, and Sensory Attributes

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, Nathalia Silva, Christine Ribeiro, Caio Veríssimo, Ana Paula Rocha, Carlos Grosso, Maria Inês Maciel, Encarna Aguayo   +7 more
wiley   +1 more source