Results 31 to 40 of about 6,327 (231)

Effect of myrtle leaves integration in sheep diet and its addition as powder on leg meat' oxidative stability, physicochemical, microbiological and sensory properties during storage

Food Science &Nutrition, Volume 11, Issue 4, Page 1860-1871, April 2023., 2023
The article showed that distille myrtle leaves can be potentially used as natural antioxidant in meat product preservation. Abstract The synthetic antioxidant improved the shelf life of meat products; however, consumers start to reject them for health reason. For this, the natural antioxidants like Myrtle distillate leaves (MDL) could be an interesting
Souha Tibaoui, Ines Essid, Samir Smeti, Naziha Atti   +3 more
wiley   +1 more source

Ultrasound-assisted extraction of phenolic compounds from jambolan (Syzygium cumini) and jabuticaba (Myrciaria jabuticaba) pulps

Interfaces Científicas - Saúde e Ambiente, 2023
Several variables influence the extraction of phenolic compounds, encompassing factors such as the choice of solvent, agitation, extraction duration, solute-solvent ratio, temperature, and mass transfer efficiency. Technological tools, including ultrasound, microwave, and centrifuge, offer avenues for enhancing efficiency, economizing time and ...
Nara Rubia Rodrigues do Nascimento Silva, Rodrigo Barbosa Monteiro Cavalcante, Rafael Cosme Machado, Flávio Alves da Silva   +3 more
openaire   +2 more sources

Application of Molecularly Imprinted Polymers in Plant Natural Products: Current Progress and Future Perspectives

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, Peirong Ma, Zheng Li, Yanling Zhang, Douxin Xiao, Haixia Wu, Alideertu Dong   +6 more
wiley   +1 more source

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, Naiara Barbosa Carvalho, Pollyanna Amaral Viana   +2 more
doaj   +1 more source

Development and characterization of ice cream enriched with different formulations flour jabuticaba bark (Myrciaria cauliflora)

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, Fabrícia das Chagas Andrade, Cristina Dias de Mendonça, Maísa Lamounier Magalhães   +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, Odacir De Figueredo, Catiussa Maiara Pazuch, Eliane Colla, Rosana Aparecida Da Silva-Buzanello   +4 more
openaire   +1 more source

Anthocyanins, pigment stability and antioxidant activity in jabuticaba [Myrciaria cauliflora (Mart.) O. Berg]

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, Angelita Duarte Corrêa, Adelir Aparecida Saczk, Mariana Pereira Martins, Rachel Oliveira Castilho   +4 more
doaj   +1 more source

Drying kinetics and thermodynamic properties of jabuticaba peel

Food Science and Technology
Jabuticaba is a fruit of high nutritional value, and the peel, which is usually discarded, contains nutrients in greater concentration. An alternative for the use of jabuticaba bark is the preparation of flour. The aim of this research was to analyze the drying kinetics of jabuticaba bark by adjusting mathematical models and determining the effective ...
Diene Gonçalves Souza, Lígia Campos de Moura Silva, Esther Cristina Neves Medeiros, Abner Alves Mesquita, Márcio Caliari, Geovana Rocha Plácido, Patrick Bezerra Fernandes, Daniel Emanuel Cabral de Oliveira, Osvaldo Resende, Marco Antônio Pereira da Silva   +9 more
openalex   +3 more sources

Phenolics extraction from sweet potato peels: modelling and optimization by response surface modelling and artificial neural network [PDF]

, 2016
Sweet potato peels (SPP) are a major waste generated during root processing and currently have little commercial value. Phenolics with free radical scavenging activity from SPP may represent a possible added-value product for the food industry.
Anástacio, Ana, Carvalho, Isabel Saraiva de, Silva, Ruben   +2 more
core   +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, ALEXANDRE AUGUSTO NIENOW, LUANA DALACORTE, RONALDO JACOBS, TÁLISSON DARONCH   +4 more
doaj   +1 more source