Results 41 to 50 of about 2,358 (191)

Karakterisasi Tanaman Tamarillo di Sulawesi Selatan

Buletin Plasma Nutfah, 2018
<span lang="EN-US">Tanaman tamarillo (<em>Chypomandra betacea </em>Sent.) merupakan tanaman dataran tinggi yang telah tumbuh dan berkembang di beberapa daerah di Indonesia termasuk di daerah Toraja. Namun buah</span><span lang="EN-US">yang memiliki rasa manis agak asam ini belum banyak dimanfaatkan sebagai bahan pangan ...
Fadjry Djufry, J. Limbongan, Neli Lade, Benyamin Saranga   +3 more
openaire   +2 more sources

Phytochemical composition and in-vitro bioaccessibility of phenolics in different varieties of tamarillo (Solanum betaceum) fruits: Effect of the high-pressure homogenization and ultrasonication

Food Chemistry Advances
The phytochemical composition in three different varieties of tamarillo (yellow, red, and purple) cultivated in Northeast India was analysed. The pulp showed good amount of protein, fat, and crude fiber, and the pH and TSS of the tamarillos ranged from 3.
Shubham Rohilla, Charu Lata Mahanta
doaj   +1 more source

Anafilaxia por Solanum betaceum

Revista Alergia México
Antecedentes: El tomate de árbol (Solanum betaceum o Cyphomandra betaceae), o tamarillo, pertenece a la familia de las solanáceas, ampliamente consumido en diferentes países de América Latina.
Berta Valor Llácer, Gaspar Dalmau Duch, Filip Skrabski, Vanessa Gázquez García   +3 more
doaj   +1 more source

Desenvolvimento de geleia de tamarillo contendo polpa integral [PDF]

Brazilian Journal of Food Technology, 2012
O tamarillo (Cyphomandra betacea Sendt) é originário da Região Andina do Peru. O objetivo deste trabalho foi desenvolver o produto 'geleia de tamarillo' e consistiu em: caracterizar os frutos e o seu rendimento em polpa; apresentar um protocolo de processo, e avaliar sensorialmente os produtos obtidos a partir de três formulações, diferenciadas quanto ...
Guilherme, Paulo Ribas, Pessatto, Cláudio César, Zaika, Willian Roger, Quast, Ernesto, Quast, Leda Battestin, Ormenese, Rita de Cássia Salvucci Celeste, Raupp, Dorivaldo da Silva   +6 more
openaire   +3 more sources

PEMBUATAN SELAI DARI TERONG BELANDA [PDF]

, 2011
: Cyphomandra batacea or tamarillo, originated from South America. It is a plant from the Peruvian Andes region of South America. The fruit is purplish and egg-shaped.
Pangki, Sukarsih Andi
core  

Chemical Ionization Mass Spectrometry: Fundamental Principles, Diverse Applications, and the Latest Technological Frontiers

Mass Spectrometry Reviews, EarlyView.
ABSTRACT The review examines the evolution of chemical ionization mass spectrometry (CI‐MS), a technique developed in 1966 by Field and Munson. CI is a soft‐ionization method that produces more intense molecular ions with less fragmentation than electron ionization (EI).
Malvika Dutt, Adriana Arigò, Giorgio Famiglini, Pierangela Palma, Achille Cappiello   +4 more
wiley   +1 more source

Pembuatan Selai Campuran Buah Pepaya dan Buah Terung Belanda [PDF]

, 2017
The research aimed were to get the best jam from papaya fruit pulp and tamrillo fruit pulp. The experiment research used Completely Randomized Design (CRD), with 5 treatments as follows: PT1 (80% papaya pulp and 20% tamarillo pulp), PT2 (65% papaya pulp ...
Hamzah, F. (Faizah), Pandiangan, A. (Andreas), Rahmayuni, R. (Rahmayuni)   +2 more
core  

UJI KUALITAS UMUR SIMPAN MANISAN TAMARILLO

Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga, 2019
Abstrak Manisan tamarillo merupakan salah satu produk awetan yang diolah dengan penambahan gula sebagai pemberi rasa manis. Penelitian ini bertujuan Untuk mengetahui kualitas umur simpan manisan tamarillo ditinjau dari rasa, tekstur, warna dan aroma.
N.M.E. Yuliana, L. Masdarini, C.I.R Marsit   +2 more
openaire   +2 more sources

From Local Biodiversity to Global Food Security: Antioxidant Evidence of Unconventional Edible Plants (2020–2025)

Journal of Food Process Engineering, Volume 49, Issue 2, February 2026.
This scoping review (2020–2025) compiles validated evidence on the antioxidant potential of unconventional edible plants (PANCs). Thirty species showed high phenolic content and strong radical‐scavenging activity, reinforcing their role as natural antioxidants and sustainable alternatives to synthetic additives within biodiversity‐based food systems ...
Nathália Letícia Hernandez Brito, Gustavo Barreto Costa, Karina Pinheiro Martins, Jhony Silva Ramos, Ana Caroline Silvestre Barbosa Alessi, Thais Aparecida Santos, Ana Elisa Melo da Silva, Adriana Aparecida Droval Arcain, Flávia Aparecida Reitz Cardoso   +8 more
wiley   +1 more source

Viabilitas probiotik Lacticaseibacillus rhamnosus SKG34 pada sari buah terung belanda (Solanum betaceum Cav.) terfermentasi selama penyimpanan pada suhu dingin

Agrointek
Tamarillo (Solanum betaceum Cav.) is a tropical fruit that has the potential to be developed into functional food in the form of fruit juice containing probiotics.
Komang Ayu Nocianitri, I Desak Putu Kartika Pratiwi, Kristina Wulandari, Yan Ramona, I Nengah Sujaya   +4 more
doaj   +1 more source