Results 111 to 120 of about 478 (127)

Volatile Compounds in Fresh Yellow Mombin Fruits (Spondias mombinL.) from French Polynesia

Journal of Essential Oil Research, 2005
The components from exotic fruit Spondias mombin were analyzed by GC and GC/MS. A total of 261 compounds were identified, accounting for 18.6 ppm of the extracted fruit. They were identified according to their GC retention time on a polar column and their mass spectra. They are divided as follows: 32 hydrocarbons (4.1%), three sulfur compounds (trace),
Taivini Teai, Angélina Claude-Lafontaine, Christine Schippa, Francis Cozzolino   +3 more
openaire   +1 more source

Preparation of granular activated carbons from yellow mombin fruit stones for CO2 adsorption

Journal of Environmental Management, 2015
Stones of yellow mombin, a native fruit of the tropical America and West Indies, were used as starting materials to produce activated carbons, subsequently used as adsorbent for CO2 capture. The carbonaceous materials were either chemically activated with HNO3, H3PO4 and KOH or physically activated with CO2. The carbon samples were characterized by SEM,
Raildo Alves, Fiuza, Raimundo, Medeiros de Jesus Neto, Laise Bacelar, Correia, Heloysa Martins, Carvalho Andrade   +3 more
openaire   +2 more sources

Yellow mombin pulp residue valorization for pectinases production by Aspergillus niger IOC 4003 and its application in juice clarification

Biocatalysis and Agricultural Biotechnology, 2020
Abstract Pectinases are enzymes responsible for cleaving pectin and other pectic polysaccharides in galacturonic acid monomers. They are widely applied in industrial sectors. In this context, the present study evaluated polygalacturonase (PG), pectin lyase (PMGL) and FPase production by Aspergillus niger IOC 4003 in solid-state fermentation using ...
Santos, Everaldo Silvino dos, Rocha, Juliene da Câmara, Araújo, Jaciara da Silva, Paiva, Wilza Kimilly Vital de, Ribeiro, Ellane Sabryna Sena, Padilha, Carlos Eduardo de Araújo, Assis, Cristiane Fernandes de, Macêdo, Gorete Ribeiro de, Sousa Júnior, Francisco Canindé de   +8 more
openaire   +2 more sources

Effects of Culture, pH and Fat Concentration on Melting Rate and Sensory Characteristics of Probiotic Fermented Yellow Mombin ( Spondias mombin L) Ice Creams

Food Science and Technology International, 2007
Twelve fermented yellow mombin ice creams were produced with different starter cultures (Lactobacillus acidophilus 74-2, L. acidophilus LAC 4 and yoghurt starter culture), final pH (4.5 and 5) and concentrations of added cream (5 and 10%).
C.S. Favaro-Trindade, J.C. de Carvalho Balieiro, P. Felix Dias, F. Amaral Sanino, C. Boschini   +4 more
openaire   +1 more source

Optimization of the solid-state fermentation conditions and characterization of xylanase produced by Penicillium roqueforti ATCC 10110 using yellow mombin residue (Spondias mombin L.)

Chemical Engineering Communications, 2019
Yellow mombin residue was investigated as a substrate for the production of xylanase by Penicillium roqueforti ATCC 10110 in solid-state fermentation.
José Lucas de Almeida Antunes Ferraz, Lucas Oliveira Souza, André Gustavo de Araújo Fernandes, Marcio Luiz Ferreira Oliveira, Julieta Rangel de Oliveira, Marcelo Franco   +5 more
openaire   +1 more source

Nutritional Characterization, Antioxidant, and Lipid-Lowering Effects of Yellow Mombin (Spondias mombin) Supplemented to Rats Fed a High-Fat Diet

Foods, 2022
Kamila Sabino Batista, Marcos dos Santos Lima, Pinheiro R O   +2 more
exaly  

QUALITY AND ANTIOXIDANT ACTIVITY DURING RIPENING OF FRUITS FROM YELLOW MOMBIN (SPONDIAS MOMBIN L.) GENOTYPES

Acta Horticulturae, 2013
F.V. Gomes da Silva, S.M. Silva, G. Cabral da Silva, A.P. Schunemann   +3 more
openaire   +1 more source

Drying kinetics of yellow mombin (Spondias mombin L.) epicarp

Revista Brasileira De Engenharia Agricola E Ambiental, 2020
Osvaldo Resende, Resende Osvaldo, Daniel E C De Oliveira   +2 more
exaly  

Effect of processing on physicochemical composition, bioactive compounds and enzymatic activity of yellow mombin (Spondias mombin L.) tropical juice

Journal of Food Science and Technology, 2013
Sueli Rodrigues, Joelia Marques DE CARVALHO, Geraldo Arraes Maia   +2 more
exaly  

Yellow mombin and jackfruit seeds residues applied in the production of reducing sugars by a crude multi‐enzymatic extract produced by Penicillium roqueforti ATCC 101110

Journal of the Science of Food and Agriculture, 2020
E Aguiar-Oliveira, George Lima Marques
exaly