Results 61 to 70 of about 3,171 (136)

Aprovechamientos de la jaboticaba : (myrciaria cauliflora) [PDF]

, 2016
La jaboticaba es un árbol originario de Brasil, donde se le ha venido dando mucha importancia y del cual se ha logrado desarrollar diferentes productos a partir de sus frutos, lo que hace que la jaboticaba se esté convirtiendo en un cultivo muy ...
Franco Botero, Diego
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Powdered jaboticaba peel and pequi oil: Effect on the encapsulation of L. reuteri by double emulsion-extrusion technique and evaluation of in vitro prebiotic effects

The Microbe
Jabuticaba (Myrciaria jaboticaba) and pequi (Caryocar brasiliense) are Brazilian native fruits rich in anthocyanins and carotenoids, respectively, with potential functional effects for human health and probiotic metabolism.
Marina F. Cedran, Fábio J. Rodrigues, Hélia H. Sato, Juliano L. Bicas   +3 more
doaj   +1 more source

Advanced characterization of polyphenols from Myrciaria jaboticaba peel and lipid protection in in vitro gastrointestinal digestion

, 2021
International audienceUltrasound-assisted and solvent extractions resulted in similar levels of hydrolyzable tannins (10.3–6.0 mg/g), anthocyanins (7.8–10.2 mg/g) and flavonols (0.24–0.32 mg/g) for dried Myrciaria jaboticaba peel (DJP).
Goupy, Pascale, Ginies, Christian, Dufour, Claire, Tarone, Adriana Gadioli, Marostica, Mario Roberto   +4 more
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Integrated metabolomic and transcriptomic analyses reveal genetic regulation of anthocyanin accumulation in the peel of three jaboticaba cultivars

Fruit Research
Differences in the fruit peel color of jaboticaba (Myrciaria cauliflora) are primarily determined by the content and composition of anthocyanins.
Zhiheng Lin, Ke Deng, Fei Chen, Long Zhao   +3 more
doaj   +1 more source

Myrciaria floribunda

, 2018
Myrciaria con flores blancasFloraSucreLas Flores, San Marcos departamento de Sucre: 8°33'8.66Bosque Seco TropicalMyrciaria floribunda (H.West ex Willd.) O.Berg.
Sáez, Fray Galarcio
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Metabolite Profiling of Jaboticaba (Myrciaria cauliflora) and Other Dark-Colored Fruit Juices

, 2016
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.
Keyvan Dastmalchi (1329588), Edward J. Kennelly (572276), Chunlin Long (572277), Shi-Biao Wu (572274)   +3 more
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Evaluation of effects of phenolic-rich jaboticaba Sabará (Myrciaria jaboticaba (Vell.) Berg) extract in mice C57BL/6 fed a high fat / high sucrose diet.

, 2016
Crescem a cada dia os índices globais de obesidade associada à síndrome metabólica (SM) e à inflamação. Sob este aspecto, os compostos fenólicos (CFs) exercem papel importante, especialmente no que diz respeito às suas propriedades anti-inflamatória e ...
Maria Gabriela da Cunha, Cunha, Maria Gabriela da   +1 more
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PRODUÇÃO, CARACTERIZAÇÃO E UTILIZAÇÃO DA FARINHA DE CASCA DE JABUTICABA EM BISCOITOS TIPO COOKIE

Alimentos e Nutrição, 2012
A jabuticaba (Myrciaria jaboticaba) é um fruto muito apreciado e de importância nutricional encontrado em grande parte do Brasil. Sua casca é um subproduto descartado ou, no máximo, utilizado em ração animal.
Aérica Edna FERREIRA, Bárbara Santos FERREIRA, Melina Maria Burgarelli LAGES, Vanessa Ayala Felício RODRIGUES, Patricia Maria Pontes THÉ, Nísia Andrade Villela Dessimoni PINTO   +5 more
doaj  

Predicting soluble solid content in intact jaboticaba [Myrciaria jaboticaba (Vell.) O. Berg] fruit using near-infrared spectroscopy and chemometrics

, 2014
The aim of this study was to evaluate the potential of near-infrared reflectance spectroscopy (NIR) as a rapid and non-destructive method to determine soluble solid content (SSC) in intact jaboticaba [Myrciaria jaboticaba (Veil.) O.
Cunha Junior, Luis Carlos, Gomes de Lima, Kassio Michell, Nardini, Viviani, Almeida Teixeira, Gustavo Henrique de [UNESP], Torres Mariani, Nathalia Cristina, Costa, Rosangela Camara da, Almeida Teixeira, Gustavo Henrique de   +6 more
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Heat-extracted jaboticaba juice blended with apple juice has good sensory acceptance and the addition of Zn2+ delays the degradation of its anthocyanins during storage at room temperature

Applied Food Research
Our objectives were to develop a blend of heat-extracted jaboticaba juice and apple juice, and to investigate the protective effect of the addition of metallic cations on the stability of its anthocyanins during storage at 25 °C, 45 °C and 80 °C ...
Ana Beatriz Neves Martins, Ellen Cristina Quirino Lacerda, Daniel Perrone, Mariana Monteiro   +3 more
doaj   +1 more source