Results 171 to 180 of about 39,858 (192)
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Volatile Components of Pineapple Guava
Journal of Agricultural and Food Chemistry, 1989Identification, par chromatographie gazeuse-spectrometrie de masse, de 85 constituants de ce fruit tropical dont 47 non encore signales pour cette ...
Ronald G. Binder, Robert A. Flath
exaly +2 more sources
Food Chemistry, 2012
The aim of this work was to determine the chemical, technological and in vitro antioxidant properties of co-products from the industrialisation of some tropical exotic fruits, such as mango, pineapple, guava and passion fruit, and to evaluate their potential use as dietary fibre sources for food enrichment.
Manuel Viuda-Martos +2 more
exaly +3 more sources
The aim of this work was to determine the chemical, technological and in vitro antioxidant properties of co-products from the industrialisation of some tropical exotic fruits, such as mango, pineapple, guava and passion fruit, and to evaluate their potential use as dietary fibre sources for food enrichment.
Manuel Viuda-Martos +2 more
exaly +3 more sources
Development and Quality of Pineapple Guava Fruit in Two Locations With Different Altitudes in Cundinamarca, Colombia [PDF]
Bragantia, 2015 Fruit growth is stimulated by different weather conditions. The aim of this study was to determine the influence of weather conditions on the physicochemical properties of pineapple guava fruit growth. Twenty trees were marked in two production areas located at different altitudes (1,800 and 2,580 m.a.s.l.), and measurements were performed every 7 days
Gerhard Fischer
exaly +4 more sources
Guava, Wax Apple, Sugar Apple and Pineapple Productions in Thailand
Acta Horticulturae, 2017C. Thanarut, Jui-Ching Ko
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The Effect of Orange, Pineapple, and Guava Waste Extract on the Phenolic Content in Green Betel (Piper betle L.) [PDF]
AIP Conference Proceedings, 2019 Indonesia as a country with a high diversity of fruit species leads to a lot of rotten fruit waste. Guava, orange, and pineapple are the example of the fruits with high abundance as rotten fruit waste. The fruits have a high content of bioactive molecules such as salicylic acid (SA).
Laurentius Hartanto Nugroho
exaly +2 more sources
Journal of Applied Toxicology, 2012
ABSTRACTThe effects of six Thai fruits, namely banana, guava, mangosteen, pineapple, ripe mango and ripe papaya, on cytochrome P450 (P450) activities were investigated. The median inhibitory concentrations (IC50) of each of the fruit juices on CYP1A1, CYP1A2, CYP2E1 and CYP3A11 activities were determined. Pineapple juice showed the strongest inhibitory
Kanokwan Jarukamjorn +1 more
exaly +3 more sources
ABSTRACTThe effects of six Thai fruits, namely banana, guava, mangosteen, pineapple, ripe mango and ripe papaya, on cytochrome P450 (P450) activities were investigated. The median inhibitory concentrations (IC50) of each of the fruit juices on CYP1A1, CYP1A2, CYP2E1 and CYP3A11 activities were determined. Pineapple juice showed the strongest inhibitory
Kanokwan Jarukamjorn +1 more
exaly +3 more sources
Overview on Guava, Pineapple, Wax Apple, Sugar Apple Research and Production in Vietnam
Acta Horticulturae, 2017Nguyen Van Hoa +3 more
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Model of Pre-Harvest Quality of Pineapple Guava Fruits (Acca sellowiana (O. Berg) Burret) as a Function of Weather Conditions of the Crops [PDF]
Bragantia, 2017 Weather conditions influence the quality parameters of pineapple guava fruit during growth and development. The aim of this study was to propose a model of pre-harvest fruit quality as a function of weather conditions in the cultivation area. Twenty trees were flagged per farm in 2 localities of the Department of Cundinamarca, Colombia: Tenjo (2,580 m ...
Gerhard Fischer
exaly +4 more sources
Asian Journal of Microbiology, Biotechnology & Environmental Sciences, 2023
–The present investigation entitled Preparation of blended Guava (Psidium guajava L.) - Pineapple (Ananas comosus L.) Jelly and its quality evaluation during storage. The experiment was laid out in Completely Randomized Design (CRD) with three replicates and eight different combinations of recipes for blended guava-pineapple jelly.
DEEPAK KUMAR, V.M. PRASAD, SATYAM MISHRA
openaire +1 more source
–The present investigation entitled Preparation of blended Guava (Psidium guajava L.) - Pineapple (Ananas comosus L.) Jelly and its quality evaluation during storage. The experiment was laid out in Completely Randomized Design (CRD) with three replicates and eight different combinations of recipes for blended guava-pineapple jelly.
DEEPAK KUMAR, V.M. PRASAD, SATYAM MISHRA
openaire +1 more source