Results 141 to 150 of about 528 (163)

Influence of high isostatic pressure and thermal pasteurization on chemical composition, color, antioxidant properties and sensory evaluation of jabuticaba juice

LWT - Food Science and Technology, 2021
Marina Vilar Geraldi, Gustavo Araujo Pereira, Dirce Yorika Kabuki   +2 more
exaly  

Identification and quantification of phenolic composition from different species of Jabuticaba (Plinia spp.) by HPLC-DAD-ESI/MSn

Food Chemistry, 2021
Nathalia De Andrade Neves, Paulo Cesar Stringheta, Isadora Ferreira da Silva   +2 more
exaly  

Jabuticaba— Myrciaria spp.

2018
Luiz C.C. Salomão, Dalmo L. de Siqueira, César F. Aquino, Leila C.R. de Lins   +3 more
openaire   +1 more source

Jabuticaba (Plinia sp.) Peel as a Source of Pectin: Characterization and Effect of Different Extraction Methods

Foods, 2023
Lais M Resende, Adriana S Franca, Franca Adriana S   +2 more
exaly  

Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product

Food Chemistry, 2020
Bianca R Albuquerque, JOSÉ Pinela, Lillian Barros   +2 more
exaly  

Profile of phenolic compounds in jabuticaba ( Myrciaria sp.) a potential functional ingredient

Natural Product Research, 2022
Luiz Claudio Cameron, Mariana Simões Larraz Ferreira   +1 more
exaly  

Flavonols and ellagic acid derivatives in peels of different species of jabuticaba (Plinia spp.) identified by HPLC-DAD-ESI/MSn

Food Chemistry, 2018
Nathalia De Andrade Neves, Paulo Cesar Stringheta, Sérgio Gómez-Alonso   +2 more
exaly  

Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

Food Chemistry, 2016
Patricia Morales, Lillian Barros, Maria Inés Dias   +2 more
exaly  

Ultrasound extraction of phenolics and anthocyanins from jabuticaba peel

Industrial Crops and Products, 2015
Sueli Rodrigues, Fabiano A N Fernandes, Edy Sousa DE BRITO   +2 more
exaly  

Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils

Meat Science, 2020
Rosane Teresinha Heck, Mariane Bittencourt Fagundes, Bibiana Alves Dos Santos   +2 more
exaly