Results 121 to 130 of about 604 (147)

Forest Degradation as a Potential Driver of Shifting Baseline Syndrome in Northeastern Brazil: A Case Study. [PDF]

Environ Manage
da Silva WF, Centeno-Alvarado D, da Silva TC, Ramos MA.   +3 more
europepmc   +1 more source

Salivary response of Geoffroy's spider monkeys (<i>Ateles geoffroyi</i>) to consumption of plant secondary metabolites. [PDF]

PeerJ
Ramírez-Torres CE, Gómez FCE, Morales-Mávil JE, Mendoza-López MR, Laska M, Hernández-Salazar LT.   +5 more
europepmc   +1 more source

Eco-friendly synthesis of star-shaped Zn nanoparticles using Beta vulgaris peel extract and evaluation of their antibacterial, photocatalytic, and cytotoxic activities. [PDF]

Sci Rep
Mousavi Khatat FS, Sabouri Z, Darroudi M.   +2 more
europepmc   +1 more source

Influence of temperature and concentration on thermophysical properties of yellow mombin (Spondias mombin, L.)

European Food Research and Technology, 2006
Thermal conductivity, thermal diffusivity, and density of yellow mombin juice were determined at 8.8–49.4 °Brix and at temperature from 0.4 to 77.1 °C. Apparent viscosity was also measured between 7.8 and 30 °Brix and at temperature from 0 to 60 °C. Yellow mombin juice was produced from fruits of two different batches and the concentration process was ...
Suzana Caetano Da Silva Lannes, Carmen C Tadini, Javier Telis-Romero   +2 more
exaly   +4 more sources

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Changes in physical and chemical composition during maturation of yellow mombin (Spondias mombin) fruits

Food Chemistry, 1991
Abstract Yellow mombin (Spondias mombin L.) fruits were analyzed for some physical and chemical changes during various stages of maturity. The fruit was found to be ellipsoidal to ovoidal in shape, being, on average, 3·47 cm long and 2·65 cm in width. The weight of the pulp increased during ripening from green mature (40·67%) to the ripe stage (59·67%
Narendra Narain
exaly   +2 more sources

Use of yellow mombin (Spondias mombin L.) in marination: Effect on quality properties of Boston butt pork during refrigerated storage

Meat Science, 2023
This research aimed to evaluate the effect of yellow mombin (Spondias mombin L.) juice as a marinade liquid on the quality properties of Boston butt pork during refrigerated storage. Yellow mombin juice was used as a marinade liquid at different concentrations: 0% (C0), 50% (C50), 75% (C75), and 100% (C100) in Boston butt pork samples which were ...
Brenno Guimarães Barreto, Mauricio Costa Alves da Silva, Marion Pereira da Costa   +2 more
exaly   +3 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   +3 more sources

CO2 capture on KOH-activated carbons derived from yellow mombin fruit stones

Journal of Environmental Chemical Engineering, 2016
Abstract Activated carbons derived from the stones of yellow mombin, an abundant tropical fruit, were prepared at 500 and 700 °C (referred to here as BP5 and BP7, respectively). The carbons were further activated with KOH and the resulting materials (referred to as CAK5 and CAK7) were characterized by X-ray diffraction, scanning electron microscopy ...
Heloysa Martins Carvalho Andrade
exaly   +2 more sources

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

Revista Brasileira De Engenharia Agricola E Ambiental, 2020
Yellow mombin (Spondias mombin L.) fruits have relevant characteristics for industrialization and exhibit a pleasant aroma and sour-sweet taste, with significant amounts of vitamin A and carotenoids in their epicarp.
Daniel Emanuel Cabral De Oliveira, Weder Nunes Ferreira Junior, Osvaldo Resende   +2 more
exaly   +2 more sources