Results 11 to 20 of about 394,374 (159)
Drying kinetics of yellow mombin (Spondias mombin L.) epicarp [PDF]
Revista Brasileira de Engenharia Agrícola e Ambiental, 2019 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.
Gleyce K. I. Pinheiro +3 more
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Spondias rootstock in the formation of seedlings of the yellow mombin
Revista Ciência Agronômica, 2019 The aim of this study was to determine the effect of Spondias rootstock on the formation of grafted seedlings of the yellow mombin. The experiment was set up in the Experimental Area of Embrapa, in Pacajus, in the state of Ceará (CE), in a completely ...
Francisco Xavier de Souza
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PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN (Spondias mombin L.) ATOMIZED POWDER [PDF]
Revista Caatinga, 2015 Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits.
LUÍS GOMES DE MOURA NETO +4 more
doaj +7 more sources
Physical-chemical characterization of yellow mombin (Spondias mombin L.) foam-mat drying at different temperatures [PDF]
Revista Brasileira de Engenharia Agrícola e Ambiental, 2018 The objective of this work was to perform foam-mat drying of yellow mombin pulp, verifying the kinetics and mathematical modeling of the process, and characterizing the obtained product with respect to physical and chemical characteristics, compared with
Bheatriz S. M. de Freitas +5 more
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Isotherms and isostatic heat of foam-mat dried yellow mombin pulp [PDF]
Revista Brasileira de Engenharia Agrícola e Ambiental, 2018 Yellow mombin has high nutritional value but is very perishable. Foam mat drying is a method that has been widely used to preserve liquid and semi-solid powdered foods.
Maisa D. Cavalcante +5 more
doaj +4 more sources
Enxertia da cajazeira Grafting of yellow mombin tree
Revista Brasileira de Fruticultura, 2010 A necessidade de técnicas de propagação assexuada recomendadas para a produção comercial de mudas limita a expansão comercial da cajazeira. Portanto, foi instalado um experimento na Empresa de Pesquisa Agropecuária da Paraíba - EMEPA, com o objetivo de ...
Eliziete Pereira de Souza +5 more
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Nutritional properties of yellow mombin (Spondias mombin L.) pulp [PDF]
Food Research International, 2011 AbstractYellow mombin (Spondias mombin L.) is a tropical fruit with increasing acceptance in both national and international fruit markets. The aim of this work was to evaluate the centesimal composition, mineral content, total phenolics, antioxidant activity, and characterize the carotenoids of frozen yellow mombin pulp.
Tiburski, Júlia Hauck +4 more
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Propagation of yellow mombin by stem and root cuttings treated with indolebutyric acid [PDF]
Comunicata Scientiae, 2019 Yellow mombin is a fruit species of growing interest in the agro-industrial sector, mainly in the North and Northeast regions of Brazil, although its commercial exploitation is still limited due to the lack of information regarding its propagation, among other factors.
Sebastião Elviro de Araújo Neto +4 more
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Effect of ethephon and indolebutyric acid on yellow mombin propagation via cutting1 [PDF]
Pesquisa Agropecuária Tropical, 2017 ABSTRACT One of the obstacles in the commercial cultivation of yellow mombin (Spondias mombin L.) is the difficulty in establishing a propagation protocol for the species. This study aimed to assess the effect of treating mother plants with ethephon and applying indolebutyric acid (IBA) to yellow mombin cuttings. A completely randomized design was used,
Véras, Mário Leno Martins +4 more
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Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit [PDF]
Food Science and Technology (Campinas), 2014 The technology for the production of restructured fruit with high contents of fruit pulp using hydrocolloids as binding agents has not been fully developed. This study evaluated the effect of mixtures of sodium alginate, low methoxy pectin, and gelatin on the characteristics of yellow mombin (Spondias mombin L.) fruit gels.
Lins, Ana Carolina de Almeida +4 more
openaire +4 more sources