Results 81 to 90 of about 490 (144)

MATHEMATICAL MODELING OF THE BIODIESEL OXIDATION PROCESS IN THE PRESENCE OF NATURAL ETHANOLIC EXTRACTS OF JABUTICABA PEELS, GABIROBA LEAVES, AND HIBISCUS FLOWERS [PDF]

Química Nova
Natural additives with antioxidant properties can be used as biodegradable and sustainable alternatives to synthetic products, because they can inhibit the biodiesel oxidation reaction, increasing oxidative stability and extending its storage period ...
Isadora Guilherme Branco, Julia W. Campos, Nathan F. Silva, Marco Aurelio J. Clemente, Ana Carolina G. Mantovani, Letícia Thaís Chendynski, Dionisio Borsato   +6 more
doaj   +1 more source

Defensive Jurisprudence and Productivity Goals: Jabuticaba Consumerist

Revista de Política Judiciária, Gestão e Administração da Justiça, 2016
This paper analyzes the application of so-called procedural defensive jurisprudence that values exacerbated rationalization of the judiciary activities, preventing the processing of judicial review in the higher courts, and its consequences in consumeristas indemnity processes.
Oliveira, Miguel Luiz Barros Barreto de, Pereira, Thiago Rodrigues   +1 more
openaire   +2 more sources

Water sorption isotherms on lyophilized jabuticaba (Myrciaria cauliflora) peel: potential byproduct for the production of dehydrated foods. [PDF]

J Food Sci Technol, 2023
Castel APD, Kaufmann AI, Endres CM, Robazza WDS, Paulino AT.   +4 more
europepmc   +1 more source

OSTRAS E JABUTICABAS

Revista Linhas, 2012
Silva, Vicentônio Regis do Nascimento, Francisco, Adriana Jasuino   +1 more
openaire   +4 more sources

An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products. [PDF]

Plants (Basel), 2022
da Veiga Correia VT, da Silva PR, Ribeiro CMS, Ramos ALCC, Mazzinghy ACDC, Silva VDM, Júnior AHO, Nunes BV, Vieira ALS, Ribeiro LV, de Paula ACCFF, Melo JOF, Fante CA.   +12 more
europepmc   +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 da SILVA, Abner Alves MESQUITA, Márcio CALIARI, Geovana Rocha PLÁCIDO, Patrick Bezerra FERNANDES, Daniel Emanuel Cabral de OLIVEIRA, Osvaldo RESENDE, Marco Antônio da SILVA   +9 more
openaire   +1 more source

Germplasm characterization of three jabuticaba tree species Caracterização de germoplasma de três espécies de jabuticabeira

Revista Brasileira de Fruticultura, 2011
The purpose of this study was to characterize cultivated genotypes of three jabuticaba species (Plinia cauliflora, P. trunciflora, and P. jaboticaba). Phenology and fruit growth, as well as leaf, flower and fruit traits were evaluated. Variability in all
Moeses Andrigo Danner, Idemir Citadin, Simone Aparecida Zolet Sasso, Marcos Robson Sachet, Sérgio Miguel Mazaro   +4 more
doaj  

Bioactive Compounds from Fruits as Preservatives. [PDF]

Foods, 2023
Munekata PES, Pateiro M, Domínguez R, Nieto G, Kumar M, Dhama K, Lorenzo JM.   +6 more
europepmc   +1 more source

Extraction Methods, Chemical Characterization, and In Vitro Biological Activities of Plinia cauliflora (Mart.) Kausel Peels. [PDF]

Pharmaceuticals (Basel), 2023
Pinc MM, Dalmagro M, da Cruz Alves Pereira E, Donadel G, Thomaz RT, da Silva C, Macruz PD, Jacomassi E, Gasparotto Junior A, Hoscheid J, Lourenço ELB, Alberton O.   +11 more
europepmc   +1 more source

Kefir ice cream with jabuticaba and strawberry pulp

Revista do Instituto de Latícinios Cândido Tostes, 2019
The growing consumer demand for differentiated foods, which in addition to performing their basic functions, also have health benefits to consumers, has led to the development of new food products. Therefore, an innovative edible ice cream was developed using fermented kefir milk added with the pulp of jabuticaba and strawberry.
Lidia Betina Hendges Pletsch, Joseana Severo, Gislaine Hermanns, Leidi Daiana Preichardt   +3 more
openaire   +1 more source