Results 21 to 30 of about 235 (121)
Utilization of the co-product of jaboticaba (Myrciaria jaboticaba Berg.) for pectin extraction
Research, Society and Development, 2020 Pectin is a polysaccharide that can be applied to various food industry products to modify the viscosity of food. The objective of this work was to optimize the extraction of pectin of jabuticaba peel by modificating the yield, galacturonic acid content (AUA), esterification content (DE), pectin content (P), and neutral sugars (N).
Caroline Cagnin +5 more
openaire +2 more sources
Revista Brasileira de Fruticultura, 2003 The jaboticaba tree (Myrciaria spp.) is originated from the center-south of Brazil and presents different types. It's a medium size tree, with tendency to form a crown with great number of branches.
Renata Aparecida de Andrade +1 more
doaj +1 more source
Revista Brasileira de Engenharia Agrícola e Ambiental, 2016 Jabuticaba is a fruit native of Brazil and, besides containing many nutritional qualities, it also has a good field for use in products such as flour for cakes and biscuits, juice, liqueur, jelly and others.
Cristian F. Costa +5 more
doaj +1 more source
Metabolite profiling of jaboticaba (Myrciaria cauliflora) and other dark-colored fruit juices [PDF]
Planta Medica, 2012 Many dark-colored fruit juices, rich in anthocyanins, are thought to be important for human health. Joboticaba (Myrciaria cauliflora) fruits, native to Brazil, have phenolics including anthocyanins and are processed into juice and other products.
Shi-Biao, Wu +3 more
openaire +2 more sources
Química Nova, 2007 Gas chromatography (GC) with trimethylsilyl derivative formation was compared to high-performance liquid chromatography (HPLC) for quantification of organic acids (OAs) in two jaboticaba (Myrciaria) fruit (pulp and pericarp) varieties (Sabará and Açu ...
Gulab N. Jham +3 more
doaj +1 more source
Revista Brasileira de Fruticultura, 2005 The jabuticaba tree is considered one of the most typical Brazilian fruit trees. However, few studies of this plant are found in the literature and even its botanical classification is very controversial.
Márcio Pereira +6 more
doaj +1 more source
Anais da Academia Brasileira de Ciências, 2022 This study aimed to evaluate the extraction of bioactive compounds from jaboticaba pomace, produce microcapsules by spray dryer technique, and characterize antioxidant compounds.
SUELEN S. DOS SANTOS +5 more
doaj +1 more source
International Journal of Food Science, Volume 2019, Issue 1, 2019., 2019 Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high‐polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using Saccharomyces cerevisiae yeast, evaluating the impact on sensory
Ana Flores-García +6 more
wiley +1 more source
Journal of Nutrition and Metabolism, Volume 2018, Issue 1, 2018., 2018 Jaboticaba peel powder (JPP) is rich in bioactive compounds, mainly soluble and insoluble polyphenols with great antioxidant properties. The aim of this study is to evaluate the effects of JPP supplementation on the oxidative stress and hepatic damage in a rat model of type 2 diabetes mellitus (T2DM). Diabetic rats received vehicle or JPP at 2.7 (JPP‐I)
Andréia Quatrin +12 more
wiley +1 more source
Influência do tratamento pós-colheita com cálcio na conservação de jabuticabas [PDF]
Revista Brasileira de Fruticultura, 2002 A jabuticaba tem grande aceitação para consumo "in natura". Entretanto, é altamente perecível, com pequena conservação pós-colheita. Acredita-se que o cálcio seja capaz de retardar a senescência e manter a firmeza dos frutos.
WAGNER FERREIRA DA MOTA +3 more
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