Results 211 to 220 of about 12,911 (235)

Kawm Umbu

2021
openaire   +1 more source

Umbu— Spondias tuberosa

2018
Maria Auxiliadora C. de Lima, Silvanda de M. Silva, Viseldo R. de Oliveira   +2 more
openaire   +1 more source

Metabolomic and flavoromic approach to unravel the bioactive and aroma potential of Umbu (Spondias tuberosa Arruda) pulp

European Food Research and Technology
R. D. Silveira, K. C. Hernandes, L. P. Mallmann, Viseldo Ribeiro de Oliveira, C. Zini, A. Biasoto, J. Welke   +6 more
semanticscholar   +1 more source

Effects of Yeast Fermented Soursop and Umbu-Cajá Pulps on the Colonic Microbiota of Middle-Aged Hypertensive Adults

Social Science Research Network, 2022
Elvira de Lourdes Chaves Macedo, T. C. Pimentel, Janne Santos de Morais, Dirceu de Sousa Melo, Angélica Cristina de Souza, Marcos dos Santos Lima, K. B. Sampaio, Noádia Priscila Araújo Rodrigues, D. R. Dias, Evandro Leite de Souza, R. Schwan, M. Magnani   +11 more
semanticscholar   +1 more source

Process optimization for elaboration of cajá-umbu (Spondias spp.) fruit jelly: The effect of pulp and pectin contents on sensory attributes and volatile constituents

International Journal of Gastronomy and Food Science, 2021
Narendra Narain
exaly  

Silicon Application Technology to Mitigate Saline Stress in Umbu-Cajazeira

Silicon
P. E. C. Amorim, V. Mendonça, Hernane Arllen Medeiros Tavares, Agda Malany Forte de Oliveira, Enoch de Souza Ferreira, Matheus A. Silva, Paulo Cássio Alves Linhares, Luderlândio de Andrade Silva, P. Fernandes, R. M. Costa, T. C. Peixoto, F. V. da Silva Sá   +11 more
semanticscholar   +1 more source

Performance of new low-cost handheld NIR spectrometers for nondestructive analysis of umbu (Spondias tuberosa Arruda) quality

Food Chemistry, 2020
Sergio De Freitas
exaly  

Optimisation of umbu juice spray drying, and physicochemical, microbiological and sensory evaluation of atomised powder

Journal of Microencapsulation, 2020
Andrelina M P Santos, Attilio Converti, Maria Inês Sucupira Maciel   +2 more
exaly  

Dual-objective optimization of ultrasound-assisted organic acid extraction of pectin from umbu (Spondias tuberosa L.): a promising Brazilian native fruit from Caatinga biome

Biomass Conversion and Biorefinery
Joseane Cardoso Gomes de Alencar, Denise Nathiele Santos Souza Batista, Jacqueline Carvalho de Souza, Isabelle Palma Patrício Santos, J. Bicas, Maria E. O. Mamede, B. N. Paulino   +6 more
semanticscholar   +1 more source

Umbu agate

2009
openaire   +1 more source