Results 21 to 30 of about 172 (134)

Evaluation of the Technological Potential of Gabiroba [Campomanesia xanthocarpa Berg] Fruit

Journal of Nutrition & Food Sciences, 2012
Native fruits are receiving special attention from food researchers all around the world. The Campomanesia xanthocarpa Berg [gabirobeira] is a species native to Brazil, being part of family Myrtaceae. The gabirobeira produces a fruit named gabiroba, whose pulp presents a nice acidic-sweet taste.
exaly   +2 more sources

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

Polimeros, 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.
Charles Windson Isidoro Haminiuk
exaly   +4 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

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

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,
Dr Dias, Whasley Duarte, JOSÉ M Oliveira   +2 more
exaly   +3 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

Polissacarídeos extraídos da gabiroba (Campomanesia xanthocarpa Berg): propriedades químicas e perfil reológico Polysaccharide isolated from gabiroba (Campomanesia xanthocarpa Berg): chemical properties and rheology profile

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 ...
Marli da S. Santos, Carmen L. O. Petkowicz, Charles W. I. Haminiuk, Lys Mary B. Cândido   +3 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

Post-harvest quality of Campomanesia adamantium (Cambess.) O. Berg. in function of storage temperature

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, Alan Carlos Costa, Clarice Aparecida Megguer, Júlien da Silva Lima, Yasmin Giovanna Santos Carvalho, Sueisla Lopes Rezende-Silva, Priscila Ferreira Batista   +6 more
doaj   +1 more source