Results 21 to 30 of about 478 (127)

Bioactive compounds and antioxidant activity in fruits of clone and ungrafted genotypes of yellow mombin tree [PDF]

Food Science and Technology, 2012
Yellow mombin is a fruit tree that grows spontaneously in the Semi-Arid Northeastern Brazil. Its fruits are still extractively exploited. The pulp of yellow mombin fruit stands out regarding the commercial aspect due to the characteristic flavor and aroma felt when consumed in diverse ways.
Ricardo Elesbão Alves, Silvanda Silva, Réjane Maria Nunes Mendonça   +2 more
exaly   +4 more sources

Effect of ethephon and indolebutyric acid on yellow mombin propagation via cutting

Pesquisa Agropecuária Tropical, 2017
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.
Mário Leno Martins Véras, Rejane Maria Nunes Mendonça, Christiane Mendes Cassimiro Ramires, Silvanda de Melo Silva, Walter Esfrain Pereira   +4 more
doaj   +2 more sources

Natural Colorants From Amazonian Plants: Bioactive Potential and Sustainable Extraction Techniques-A Review. [PDF]

Food Sci Nutr
This review explores Amazonian plants as sources of natural colorants, highlighting major groups such as anthocyanins, carotenoids, betalains, and chlorophylls. It emphasizes sustainable extraction techniques, including green solvents and emerging technologies, and discusses their bioactive properties and potential applications in the food industry ...
de Oliveira ZB, Vasconcelos KBP, de Lima Silva Mumberger A, da Silva Junior AQ, da Silva LA, de Oliveira RB, Mourão RHV, Sarrazin SLF.   +7 more
europepmc   +2 more sources

Production and characterization of lyophilized powder of yellow mombin (Spondias mombin L.) and umbu (Spondias tuberosa)

Australian Journal of Crop Science, 2021
Yellow mombin and umbu are appreciable fruits with growing demand in the Northeast region of Brazil, used mainly in the form of pulps, juices, and ice cream, having great economic potential. Lyophilized products have high added value for maintaining a good part of their nutritional characteristics.
Polyana Barbosa da Silva, Francisco de Assis Cardoso Almeida, Josivanda Palmeira Gomes, Semirames do Nascimento Silva, Antonio Jackson Ribeiro Barroso, Joselito de Sousa Moraes, Luzia Márcia de Melo Silva, Joana D´arc Paz de Matos, Luis Paulo Firmino Romão da Silva, Bruno Adelino de Melo, Christiane Mendes Cassimiro Ramires   +10 more
openaire   +1 more source

Marination of Beef With Unripe Grape (Koruk) Products at Different Holding Times: Quality Assessment. [PDF]

Food Sci Nutr
The present study investigated the effects of unripe grape products with thyme and marination times (2, 24, 48 h) on beef properties. Marinating the samples for 48 h showed that grape products prevented oxidation and 50% unripe grape juice was the most effective treatment for reducing TMAB and TPAB counts.
Turp GY, Sengun IY, Kilic G, Şeker ŞN, Ozturk B, Kirmizigul Peker A.   +5 more
europepmc   +2 more sources

Nutritional properties of yellow mombin (Spondias mombin L.) epicarp flours by conventional drying and lyophilization

Australian Journal of Crop Science, 2022
Yellow mombin (Spondias mombin L.) has an unusual aroma and slightly acidic flavor, which leads to the interest in its fresh consumption or industrial use, causing its epicarp (peel) to be discarded, which generates industrial residue. The nutritional value of fruit epicarp is almost always high and, in some cases, may be even higher than the that of ...
Gleyce Kelle Ilidio Pinheiro, Daniel Emanuel Cabral de Oliveira, Osvaldo Resende, Weder Nunes Ferreira Junior, Jennifer Cristhine Oliveira Cabral, Wellytton Darci Quequeto   +5 more
openaire   +1 more source

Quality Changes in Chicken Meat Marinated With Antioxidant-Rich Fruit and Vegetable Juices. [PDF]

Food Sci Nutr
Textural properties increased with marinating processing with fruit and vegetable juices marination. Marinating chicken breast meat with fruit and vegetable juices enhances its technological and physicochemical quality. The sensory properties of the marinated samples provided improved results.
Çelik İ, Alagöz E, Şen Arslan H, Sarıçoban C.   +3 more
europepmc   +2 more sources

Extraction Processes, Bioaccessibility, Antioxidant Capacity, and Potential Prebiotic Effect of Co-Product Extracts From Fruits of the Spondias Genus. [PDF]

J Food Sci
ABSTRACT This study evaluated which extraction methods among agitation (ethanol and water, 60 min), ultrasonic bath–assisted (ethanol and water, 15 min), and supercritical fluid extraction (CO₂ and ethanol, 40°C, 15 Mpa) would be superior for producing co‐product extracts from seriguela (Spondias purpurea), caja (Spondias mombin), and umbu‐caja ...
Morais ISDSS, Pinheiro LMB, Santos FP, Lima MDS, Santos KMOD, Albuquerque CLC, Cardarelli HR.   +6 more
europepmc   +2 more sources

Pregerminative treatments of yellow mombin (Spondias mombin L.) seeds

, 2019
As sementes de cajá apresentam germinação lenta e desuniforme, pois o processo normalmente tem duração de seis meses e dois anos. Tal característica constitui-se em entrave para os viveiristas, pois onera os custos de produção e resulta em mudas com tamanhos diversos.
Martins, Cibele Chalita, Silva, Givanildo Zildo da, Durigan, Lais Dezen, Vieira, Roberval Daiton   +3 more
openaire   +6 more sources

Characterization and evaluation of low-cost biomass-based-AC for CO2 capture: A review

Case Studies in Chemical and Environmental Engineering, 2023
In this work, several carbonaceous biomass sorbents including Biochar, activated carbon, and cellulose fiber activated carbon were investigated for CO2 capture.
Zohreh Khoshraftar, Hadiseh Masoumi, Ahad Ghaemi   +2 more
doaj   +1 more source