Results 61 to 70 of about 528 (163)
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
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
Molecular Nutrition &Food Research, Volume 70, Issue 10, 27 May 2026.Alginate‐based encapsulation systems exhibit pH‐responsive behavior during gastrointestinal digestion. Calcium‐alginate matrices limit phenolic release under gastric conditions by forming a compact alginic acid barrier, while intestinal conditions promote matrix swelling and controlled release.
Işıl BARUTÇU MAZI +2 more
wiley +1 more source
JABUTICABA FRUIT BEER: PHYSICOCHEMICAL AND SENSORY EVALUATION
Revista Tecnológica, 2022 This research focused on craft beer production of jabuticaba (Myrciaria cauliflora Berg) “fruit beer” and the physicochemical and sensory analisys of the samples. The research was divided into four treatments regarding the stage of fruit addition during the brewing process (Boiling, Fermentation, Maturation) and the Control (all malt), with three ...
openaire +1 more source
Comercialização de frutas exóticas
Revista Brasileira de Fruticultura, 2014 Nas Centrais de Abastecimento - CEASAs, a fruta é considerada exótica quando comercializada em menor volume. Apesar do aumento significativo da demanda de algumas frutas exóticas nos últimos anos, o volume total ainda é pequeno em relação ao volume total
Hélio Satoshi Watanabe +1 more
doaj +1 more source
Revista Verde de Agroecologia e Desenvolvimento Sustentável, 2014 Considerando a importância da determinação da composição centesimal da polpa de jabuticaba para o controle de qualidade; desenvolvimento de novos produtos e; bem como a escassa disponibilidade de trabalhos sobre relacionados ao assunto o presente estudo ...
Jarderlany Sousa Nunes +4 more
doaj +2 more sources
Cheese industry in Brazil: Innovation, regulation and consumer perception
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.This review summarises recent advances in the Brazilian cheese industry, highlighting the main types of industrial cheeses, regulatory frameworks and technological innovations. It also examines consumer perceptions, emphasising the roles of sensory quality, cultural identity, health‐oriented reformulation and sustainability in defining the ...
Renata Golin Bueno Costa +3 more
wiley +1 more source
HS-SPME-GC-MS detection of volatile compounds in Myrciaria jabuticaba Fruit
Scientia Agropecuaria, 2018 This study was performed to investigate the volatile compounds for the characteristic aroma in jabuticaba fruit distributed in southern and central regions of Brazil.
Gerby Rondán +4 more
doaj +1 more source
Elaboration and acceptability of restructured hams added with jabuticaba skin [PDF]
Food Science and Technology, 2017 Abstract Jabuticaba skin flour (JSF), rich in antioxidants and fibre, was used in order to develop four restructured hams in different combinations with meat: 0% control – without the addition of JSF, with the addition of 0.5% JSF, 1.0% JSF and 1.5% JSF, meeting, therefore, the growing demand for meat products with functional appeal.
Alves, Ana Paula de Carvalho +5 more
openaire +3 more sources