Results 271 to 280 of about 22,777 (308)

Sensory Evaluation of Hearts of Palm

Journal of Food Science, 1993
ABSTRACT Hearts of palm were evaluated for their sensory properties using descriptive analysis and consumer appeal using consumer acceptance tests. Four varieties of canned product, two from wild species and 2 from cultivated species and 1 fresh cultivated variety were evaluated.
HARRY LAWLESS, VLADIMIR TORRES, ENRIQUE FIGUEROA   +2 more
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INHIBITION OF SHIKIMATE DEHYDROGENASE FROM HEART-OF-PALM (EUTERPE OLERACEA MART.)

Journal of Food Biochemistry, 1985
UNIV ESTADUAL PAULISTA JULIO MESQUITA FILHO,FAC PHARMACEUT SCI,DEPT FOOD NUTR,RIO CLARO,SP ...
Silva, GML, Lourenco, E. J., Neves, V. A.   +2 more
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Cyanogenesis in hearts of palm (Arecaceae)

Tropical Science, 2006
Fresh hearts of palm were tested for cyanogenic glycosides; two species of the genus Dypsis were cyanogenic.
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A review of the importance of spines for pejibaye heart-of-palm production

Scientia Horticulturae, 2000
Commercial plantations of pejibaye (Bactris gasipaes Kunth, Palmae) are expanding in tropical America to supply the heart-of-palm market. The heart-of-palm is a gourmet vegetable composed of the tender unexpanded leaves in the palm's crown. Both spiny and spineless germplasm is available to growers, but there are no clear data on the superiority of ...
Clement, Charles Roland, Manshardt, Richard M.   +1 more
openaire   +2 more sources

Allometric relationships in Bactris gasipaes for heart-of-palm production agroecosystems in Costa Rica

The Journal of Agricultural Science, 2002
Peach palm (Bactris gasipaes Kunth) agroecosystems for hearts-of-palm constitute a productive and sustainable land use for the humid tropics. Allometric models allow to predict biomass non-destructively at any time, and subsequently, to determine the span of growth phases, biomass and nutrient pools, and economic yields. The overall goals of this study
A. ARES, J. P. QUESADA, J. BONICHE, R. S. YOST, E. MOLINA, J. SMYTH   +5 more
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Hearts of palms preserves and botulism in Brazil: An overview of outbreaks, causes and risk management strategies

Trends in Food Science & Technology, 2013
Botulism is a serious disease that causes paralysis or weakness of the muscles, including those needed for breathing. It is caused by a neurotoxin produced by Clostridium botulinum. This manuscript reviews the association of hearts of palm preserves with botulism outbreaks in Brazil, examines the main causes and presents a chronology of the preventive ...
Humberto Moreira Húngaro, Verônica Ortiz Alvarenga, Wilmer Edgard Luera Peña, Anderson de Souza Sant'Ana   +3 more
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Microsatellite markers for heart of palm –Euterpe edulis and E. oleracea Mart. (Arecaceae)

Molecular Ecology Notes, 2001
Abstract Euterpe edulis is the species of palm found in the Atlantic Forest and Cerrado gallery forest that yields the best heart of palm. A battery of 18 highly polymorphic microsatellite markers was developed from an enriched genomic library. Using fluorescence automated detection an average of 10.6 alleles per locus were found on a sample of 66 ...
F. A. Gaiotto, R. P. V. Brondani, D. Grattapaglia   +2 more
openaire   +1 more source

Enzyme characterisation, isolation and cDNA cloning of polyphenol oxidase in the hearts of palm of three commercially important species

Plant Physiology and Biochemistry, 2011
Heart of palm (palmito) is the edible part of the apical meristem of palms and is considered a gourmet vegetable. Palmitos from the palms Euterpe edulis (Juçara) and Euterpe oleracea (Açaí) oxidise after harvesting, whereas almost no oxidation is observed in palmitos from Bactris gasipaes (Pupunha).
Milton Massao, Shimizu, Geraldo Aclécio, Melo, Adriana, Brombini Dos Santos, Alexandra, Bottcher, Igor, Cesarino, Pedro, Araújo, Jullyana Cristina, Magalhães Silva Moura, Paulo, Mazzafera   +7 more
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Sensory Evaluation of Jam Produced from Hearts of Palm Kestaweey Varieties of Phoenix Dactylifera, L

Indian Journal of Public Health Research & Development, 2019
As the chemical composition of heart palm the main components of moisture contents were 87.1, and the proteins contents were 2.11. Either carbohydrates amounted to 7.12, either in fat models were the 1.30. estimated the percentage of ash in the models were 1.28.
Ashraq Monir Mahmed, Baidaa Hahidh, Alaa Aid, Hadeel Yosef, Humam Safaa   +4 more
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Optimizing the Enzymatic Maceration of Foliole Purée from Hard Pieces of Hearts of Palm (Euterpe edulis Mart.) using Response Surface Analysis

Journal of Food Science, 1994
ABSTRACT Response surface analysis was applied to investigate modifications in viscosity of foliole purée treated with commercial enzyme preparations high in cellulase and endopolygalacturonase (pectinase) with changes in enzyme concentration (0.3–1.2%), incubation time (3.3–6.7 hr) and temperature (40–50°C ...
REGINA KITAGAWA, ROY E. BRUNS, TOBIAS J.B. DE MENEZES   +2 more
openaire   +1 more source