Results 141 to 150 of about 394,374 (159)

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, Rafael Pinheiro   +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

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

Meat Science, 2023
Maurício Costa Alves da Silva, Carlos Pasqualin Cavalheiro, Marion Pereira da Costa   +2 more
exaly  

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

Journal of Environmental Chemical Engineering, 2016
Heloysa M C Andrade
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
Elizama Aguiar-Oliveira, George L Marques   +1 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  

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, 2020
Marcelo Franco, Julieta Rangel de Oliveira   +1 more
exaly  

Nutritional properties of yellow mombin ( L.) pulp

Food Research International, 2011
Amauri Rosenthal, Sidney Pacheco, Rosires Deliza   +2 more
exaly