Results 31 to 40 of about 528 (163)

Natural Colorants From Amazonian Plants: Bioactive Potential and Sustainable Extraction Techniques-A Review. [PDF]

Food Sci Nutr
This review explores Amazonian plants as sources of natural colorants, highlighting major groups such as anthocyanins, carotenoids, betalains, and chlorophylls. It emphasizes sustainable extraction techniques, including green solvents and emerging technologies, and discusses their bioactive properties and potential applications in the food industry ...
de Oliveira ZB, Vasconcelos KBP, de Lima Silva Mumberger A, da Silva Junior AQ, da Silva LA, de Oliveira RB, Mourão RHV, Sarrazin SLF.   +7 more
europepmc   +2 more sources

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

Protein beverages containing anthocyanins of jabuticaba [PDF]

Food Science and Technology, 2019
Abstract The objective of this study was to develop, characterize and evaluate the stability of whey protein beverages containing anthocyanins from jabuticaba skins. Beverage formulations containing 0.5% (F1), 2.0% (F2), 4.0% (F3) and 6.0% (F4) of whey proteins and 2.0 mL of the concentrated phenolic extract from jabuticaba skins were developed ...
ROCHA, Juliana de Cássia Gomes, VIANA, Kéllen Wanessa Coutinho, MENDONÇA, Adriana Corrêa, NEVES, Nathália de Andrade, CARVALHO, Antônio Fernandes de, MINIM, Valéria Paula Rodrigues, BARROS, Frederico Augusto Ribeiro de, STRINGHETA, Paulo César   +7 more
openaire   +3 more sources

Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized Acetic Acid Bacteria

Food Technology and Biotechnology, 2016
Cell immobilization comprises the retention of metabolically active cells inside a polymeric matrix. In this study, the production of jabuticaba (Myrciaria jaboticaba) vinegar using immobilized Acetobacter aceti and Gluconobacter oxydans cells is ...
Disney Ribeiro Dias, Monique Suela Silva, Angélica Cristina de Souza, Karina Teixeira Magalhães-Guedes, Fernanda Severo de Rezende Ribeiro, Rosane Freitas Schwan   +5 more
doaj   +1 more source

Histamine in Brazilian Foods: A Comprehensive Review of Occurrence and Risk Assessment for Intoxication and Intolerance. [PDF]

Food Sci Nutr
Even though histamine plays an important role in human health, it has been associated with food intoxication and intolerance episodes. The most relevant, current state of knowledge regarding histamine's biochemical and health aspects is provided. Histamine levels are provided for 17 food groups, including 335 food types and 11,437 samples, allowing ...
Gloria MBA, Diniz FB, Dala-Paula BM, Philadelpho B, Gonçalves JE, Gonçalves JE, Ferreira ES, Sarkadi LS.   +7 more
europepmc   +2 more sources

From freshness to preservation: insights into processing and storage impacts on purple passion fruit volatilome. [PDF]

J Sci Food Agric
Abstract BACKGROUND Purple passion fruit is highly appreciated for its distinctive sweet flavour, low acidity, and aromatic profile, making it a desirable choice for fresh consumption and juice production. To ensure microbiological safety and extend shelf life, juice products typically undergo thermal pasteurization, which can alter their ...
Fonseca AM, Pinto CA, Saraiva JA, Silvestre AJ, Rocha SM.   +4 more
europepmc   +2 more sources

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

Aguardente de jabuticaba obtida da casca e borra da fabricação de fermentado de jabuticaba [PDF]

Ciência e Tecnologia de Alimentos, 2009
This study aimed at producing jabuticaba rum by using the byproduct of the production of the wine of jabuticaba (skin and pulp) and assessing its quality through physicochemical analysis and comparing it to the patterns established by the Brazilian legislation regarding the production of fruit rum.
Asquieri, Eduardo Ramirez, Silva, Aline Gomes de Moura e, Cândido, Marcos Antônio   +2 more
openaire   +3 more sources

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

CARACTERIZAÇÃO E UTILIZAÇÃO DA CASCA DA JABUTICABA: UMA REVISÃO DE LITERATURA

Revista UniVap, 2017
A jabuticaba pode ser consumida in natura ou processada e a sua casca, subproduto do processamento, pode ser reaproveitada devido aos seus constituintes. O objetivo deste trabalho foi estudar a caracterização e utilização da casca da jabuticaba visando o
Patricia Alvarez Cabanez, Nohora Astrid Velez Carvajal, Lucas Rosa Pereira, Samuel Ferreira da Silva, Lucimara Ribeiro Venial, Carolina de Oliveira Bernardes   +5 more
doaj   +1 more source