Results 61 to 70 of about 423 (116)

First report of Tamarillo fruit ring virus in Solanum spp. in Uganda, Tanzania and Rwanda

New Disease Reports, Volume 49, Issue 1, January 2024.
K. Alraiss, A. R. Fowkes, L. Frew, G. Webster, A. Skelton, C. Conyers, B. Barrett, I. P. Adams, S. McGreig, M. Mynett, K. Chisnall, R. Ward, M. Dixon, S. M. D. Forde, Z. Golding, J. Bailey, V. Pugliese, S. K. Waziri, T. Alicai, A. Fox   +19 more
wiley   +1 more source

Effects of Tamarillo (Solanum betaceum) Extract on Glutathione Peroxidase Expression and Inflammatory Reactions in Lead Acetate-Induced Lung Tissue of Mice

Althea Medical Journal
Background: Lead acetate exposure through oral route has a significant impact on lung tissue as lead can induces the formation of reactive oxygen species (ROS), resulting in decreased glutathione peroxidase (GPx) and triggering inflammatory responses ...
Shella Harjono, Reny I’tishom, Alphania Rahniayu, Nurmawati Fatimah   +3 more
doaj   +1 more source

Functional and Preliminary Characterisation of Hydrocolloid from Tamarillo (<em>Solanum betaceum</em> Cav.) Puree

Molecules, 2012
Hydrocolloid from tamarillo (<em>Solanum betaceum</em> Cav.) puree was extracted using water and characterised for the first time. Proximate compositions of the extracted hydrocolloid were also determined.
Kharidah Muhammad, Yogeshini Ramakrishnan, Sri Puvanesvari Gannasin, Noranizan Mohd. Adzahan   +3 more
doaj   +1 more source

Biocompounds Content Prediction in Ecuadorian Fruits Using a Mathematical Model

Foods, 2019
Anthocyanins, carotenoids and polyphenols are biomolecules that give the characteristic color to fruits. Carotenoids relate to yellow, orange and red colors whereas anthocyanins and polyphenols mainly relate to purple and red colors.
Wilma Llerena, Iván Samaniego, Ignacio Angós, Beatriz Brito, Bladimir Ortiz, Wilman Carrillo   +5 more
doaj   +1 more source

Desenvolvimento de geleia de tamarillo contendo polpa integral Development of tamarillo jam containing whole pulp

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 ...
Paulo Ribas Guilherme, Cláudio César Pessatto, Willian Roger Zaika, Ernesto Quast, Leda Battestin Quast, Rita de Cássia Salvucci Celeste Ormenese, Dorivaldo da Silva Raupp   +6 more
doaj  

Effect of thermal treatment and addition of olive oil on the antioxidant properties of tamarillo puree. [PDF]

J Food Sci Technol, 2023
Rohilla S, Bora J, Mahanta CL.
europepmc   +1 more source

Stability of Anthocyanins from Rubus glaucus and Solanum betaceum as affected by Temperature and Water Activity

Acta Biológica Colombiana, 2009
The stability of sprayed-dried microencapsulated anthocyanins from Andes berry (Rubus glaucus) and Tamarillo (Solanum betaceum), as affected by storage time, water activity (Aw) and temperature was compared.
Clara Marcela Olaya, Maria Paola Castaño, Gloria Astrid Garzon Monroy   +2 more
doaj  

Primary Metabolite Screening Shows Significant Differences between Embryogenic and Non-Embryogenic Callus of Tamarillo (Solanum betaceum Cav.). [PDF]

Plants (Basel), 2023
Caeiro A, Jarak I, Correia S, Canhoto J, Carvalho R.   +4 more
europepmc   +1 more source

An Efficient Agrobacterium-Mediated Genetic Transformation Method for Solanum betaceum Cav. Embryogenic Callus. [PDF]

Plants (Basel), 2023
Cordeiro D, Alves A, Ferraz R, Casimiro B, Canhoto J, Correia S.   +5 more
europepmc   +1 more source

Ethylene Inhibition Reduces De Novo Shoot Organogenesis and Subsequent Plant Development from Leaf Explants of Solanum betaceum Cav. [PDF]

Plants (Basel), 2023
Neves M, Correia S, Canhoto J.
europepmc   +1 more source