Results 61 to 70 of about 1,464 (153)
NutraceuticalsJabuticaba fruit (Plinia cauliflora) is widely consumed in various forms such as juice, jam, wine, and liquors; however, its potential therapeutic effects on diabetic complications remain inadequately explored.
Arif Yanuar Ridwan +5 more
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International Journal of Dairy Technology, Volume 79, Issue 3, July‐September 2026.The main products of the Brazilian fermented milk industry are yoghurt, fermented dairy beverages, probiotic fermented milks, kefir and fermented curd. Background The fermented milk industry represents a dynamic and value‐added segment of the Brazilian dairy sector, driven by technological advances, evolving consumer preferences and growing interest in
Fabiane Picinin de Castro Cislaghi +2 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT This study evaluated the partial or total replacement of beef (0%, 25%, 50%, 75%, and 100%) with plant‐based ingredients (risotto rice, textured soy protein, and cassava starch) in burgers, combined with the incorporation of freeze‐dried açaí pulp as an antioxidant and natural colorant, and sesame oil as a substitute for beef fat.
Sheyla Maria Barreto Amaral +9 more
wiley +1 more source
Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions [PDF]
, 2015 We aimed at determining the bioactive compounds and chemical composition of jabuticaba (Myrciaria jaboticaba (Vell.) O. Berg) and jussara (Euterpe edulis Mart.) fruits and their fractions.
Revorêdo, Tamirys Barcellos +10 more
core +1 more source
Acta Scientiarum. Agronomy, 2011 Com o objetivo de se avaliar a influencia do tamanho da semente na germinacao e desenvolvimento inicial da ¡¥Jabuticaba Sabara¡¦ (P. jabuticaba (Vell.) Berg), e ¡¥Jabuticaba de Cabinho¡¦ (P. peruviana var.
Américo Wagner Júnior +4 more
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Agronomy, 2023 In this study, a Box-Behnken Design (BBD) has been used to optimize the recovery of bioactive compounds from jabuticaba (Myrciaria cauliflora) by-products through microwave-assisted extraction (MAE).
Tiago L. C. T. Barroso +6 more
doaj +1 more source
Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between
Molecular Nutrition &Food Research, Volume 70, Issue 9, 13 May 2026.This review deals with many aspects related to the study of phenolic compounds, starting with advances in extraction, detection, and quantification methods, going through bioavailability, bioactivity, and beneficial health properties, and discussing antioxidant and antimicrobial uses and mechanisms.
Marcela de Sá Barreto da Cunha +5 more
wiley +1 more source
, 2018 Extracts of jabuticaba peels show complex chromatographic profiles at 360 nm, with some peaks presenting UV–Vis spectra resembling those of flavonol glycosides and others resembling that of ellagic acid. The presence and tentative identification of these
Paulo César Stringheta +7 more
core +1 more source
Chemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (Plinia jabuticaba) Wine and Derived Extracts [PDF]
, 2023 The alcoholic fermentation of jabuticaba berries (Plinia spp.) originates from a beverage with an intense taste and aroma, popularly known as jabuticaba wine (JW).
Igor A. Rodrigues +27 more
core +1 more source
Pomace-Cassava as Antioxidant Bio-Based Coating Polymers for Cheeses
Polysaccharides, 2022 Fruit and vegetable-based materials, rich in phenolic pigments, and especially anthocyanins, have attracted attention as promising sources for bio-based antioxidant coating polymers, being a non-toxic, natural, ecofriendly, and green label solution to ...
Pricila Veiga-Santos +5 more
doaj +1 more source