Results 31 to 40 of about 490 (144)
Macromolecular Materials and Engineering, Volume 308, Issue 3, March 2023., 2023 Molecularly imprinted polymers are very popular because of their specific recognition function. The mechanism, polymerization method, classification, and composition of molecularly imprinted polymers have been reviewed in this paper. This paper focuses on the application of molecularly imprinted polymers in the purification and detection of plant ...
Jiale Zuo +6 more
wiley +1 more source
Extraction Processes, Bioaccessibility, Antioxidant Capacity, and Potential Prebiotic Effect of Co-Product Extracts From Fruits of the Spondias Genus. [PDF]
J Food SciABSTRACT This study evaluated which extraction methods among agitation (ethanol and water, 60 min), ultrasonic bath–assisted (ethanol and water, 15 min), and supercritical fluid extraction (CO₂ and ethanol, 40°C, 15 Mpa) would be superior for producing co‐product extracts from seriguela (Spondias purpurea), caja (Spondias mombin), and umbu‐caja ...
Morais ISDSS +6 more
europepmc +2 more sources
Caracterizações físico-química e sensorial de estruturados da polpa concentrada de jabuticaba
Brazilian Journal of Food Technology, 2021 Resumo A jabuticaba é nativa da Mata Atlântica do Brasil, sendo uma das frutas mais cultivadas em pomares domésticos, podendo ser consumida in natura ou industrializada.
Larissa Ribas Fonseca +2 more
doaj +1 more source
Revista do Instituto de Latícinios Cândido Tostes, 2015 The aim was to perform the physicochemical characterization of the flour from the bark of jabuticaba, as well as developing three ice cream formulations (enriched with 0, 5 and 10% of this flour) and evaluate the physicochemical and sensory ...
Marina Leopoldina Lamounier +3 more
doaj +1 more source
Achievement of Jabuticaba vinegar by spontaneous fermentation [PDF]
Revista Brasileira de Pesquisa em Alimentos, 2015 Vinegar is a very popular food used as a condiment and preservative, however, manufacturers have produced vinegar from raw materials of low quality and without economic value, not being given importance to this product. As jabuticaba presents considerable amounts of soluble solids, vitamin C and phenolic compounds, it’s use in the production of vinegar
Enio Paulo Zoche +4 more
openaire +1 more source
DIVERSIDADE FÍSICO-QUÍMICA DOS FRUTOS DE JABUTICABEIRAS EM UM SÍTIO DE OCORRÊNCIA NATURAL
Revista Brasileira de Fruticultura, 2016 RESUMO Conhecer a variabilidade genética de uma espécie, manifestada em caracteres morfológicos e agronômicos, é fundamental para orientar sua conservação e manejo, e subsidiar programas de melhoramento. O objetivo deste estudo foi avaliar a diversidade
LUCAS ZERBIELLI +4 more
doaj +1 more source
Revista Brasileira de Fruticultura, 2011 Different solvents were evaluated for the extraction of jabuticaba anthocyanin pigments, identifying, quantifying and verifying the stability of the anthocyanins, as well as the conduction of three antioxidant activity assays and determination of the ...
Annete de Jesus Boari Lima +4 more
doaj +1 more source
Vértices, 2014 Jabuticaba (Myrciariasp) is a fruit native to the Atlantic Forest, belonging to the Myrtaceae family, and commonly found in Brazil. It presents considerable economic potential because it can be consumed as raw fruit or processed food.
Leticia Tinoco Gonçalves +1 more
doaj +1 more source
Molecules, 2021 There is a significant indication of the beneficial health effects of fruit rich diets. Fruits of native plant species have noticeably different phytochemicals and bioactive effects.
Nayara Simas Frauches +11 more
doaj +1 more source
Brazilian Journal of Biology, 2021 Plinia cauliflora (Mart.) Kausel, popularly known as jabuticaba, is rich in polyphenols. Phenolic compounds exhibit several biological properties, which reflect on biomarkers such as biochemical parameters.
Leonardo Luiz Borges +6 more
doaj +1 more source