Results 21 to 30 of about 604 (147)

Propagation of yellow mombin by stem and root cuttings treated with indolebutyric acid

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, Dheimy Da Silva Novelli, Gabriela Da Silva Tamwing, Nilciléia Mendes Da Silva, Luis Gustavo De Souza E Souza   +4 more
openaire   +5 more sources

Postharvest respiratory activity and changes in some chemical constituents during maturation of yellow mombin (Spondias mombin) fruit [PDF]

Food Science and Technology, 2007
Mature fruit from the yellow mombin (Spondias mombin) was monitored for its respiration activity. Mature green fruit from the yellow mombin was stored in closed glass chambers and the concentration of oxygen and carbon dioxide at the end of a six hour respiration period was determined. At the same interval of time, the lid of the chamber was opened for
Silvanda De Melo Silva, Silva Silvanda de Melo   +1 more
exaly   +4 more sources

Sample Dimension for Evaluating Characters of Yellow Mombin

Agricultural Sciences, 2019
The objective of this study was to determine the sample size needed to evaluate characters of mature fruits of yellow mombin (Spondias mombin L.). 100 fruits were evaluated from plants grown under a shading system. In the laboratory, these fruits were measured by the characters: longitudinal length (mm); equatorial diameter (mm); fruit mass (g); yield ...
Omar Schmildt, Karina Tiemi Hassuda Dos Santos, Rodrigo Sobreira Alexandre   +2 more
exaly   +3 more sources

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

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

Upcycling orange by-product: phenolic bioaccessibility and technological features of jelly candies enriched with hydroalcoholic and enzymatic extracts. [PDF]

J Sci Food Agric
Abstract BACKGROUND Phenolic extracts are recognized for their health‐promoting properties, although some physicochemical characteristics limit their food applications. The present study aimed to valorize orange juice by‐products through enzymatic and hydroalcoholic extraction to obtain flavonoid ingredients and to evaluate their application in pectin ...
Lepaus BM, Costa NA, Chiocchetti GME, Barbosa PPM, Queiroz MB, Alvim ID, Macedo JA, Macedo GA.   +7 more
europepmc   +2 more sources

Picking pithy plants: Pith selectivity by wild white-faced capuchin monkeys, Cebus imitator. [PDF]

Am J Primatol
“When and why do white‐faced capuchins eat plant pith? We investigated how ecological variables and plant traits shape patterns of pith consumption. We find that pith foraging occurs primarily during seasonal transitions, and that dietary pith species contain relatively more pith, are softer, and have a different odor profile than non‐dietary species.“
DePasquale AN, Poirier AC, Mah MA, Villalobos Suarez C, Guadamuz A, Cheves Hernandez S, Lopez Navarro R, Hogan JD, Rothman JM, Nevo O, Melin AD.   +10 more
europepmc   +2 more sources

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.
Silvanda De Melo Silva, Réjane Maria Nunes Mendonça, Ricardo Elesbão Alves   +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