Results 21 to 30 of about 394,374 (159)

Caracterização física e química de frutos de cajazeira Physical and chemical characterization of yellow mombin fruits

Revista Brasileira de Fruticultura, 2006
A caracterização física e química de frutos de cajazeiras (Spondias mombin L.) foi realizada visando a selecionar matrizes promissoras para o aproveitamento em modelos agroindustriais. Os frutos maduros de quatorze plantas nativas adultas, localizadas em
Edson Basílio Soares, Regina Lucia Ferreira Gomes, Júlia Geracila de Mello e Carneiro, Fábio Nunes do Nascimento, Izabel Cristina Veras Silva, Júlio César Lopes da Costa   +5 more
doaj   +2 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

Quantification of Phytochemical Constituents of Ethanol Yellow Spondias mombin Leaf Extract in Ogba/Ebgema/Ndoni Local Government Area of Rivers State, Nigeria [PDF]

Journal of Applied Sciences and Environmental Management
Phytochemicals are naturally occurring compounds in plants that have been shown to possess various medicinal activities, making them of great interest for their potential health benefits.
U. S. Eze, C. Obi, A. O. James
doaj   +1 more source

Antioxidant, Functional and Sensory Properties of Wine Produced from Yellow Mombin (Spondias mombin L.) Using a Wild Yeast (Saccharomyces cerevisiae) from Palm Wine

Nigerian Journal of Microbiology
Yellow mombin is an underutilized indigenous fruit characterized by unique flavor and high sugar content making it suitable for exotic wine production though fermentation. This study was aimed at exploiting the fermentative capability of palm wine Saccharomyces cerevisiae in the production of wine and evaluating the functional, antioxidant and sensory ...
Osaro-Matthew, R. C, Itaman, V.O, Oti V. C   +2 more
openaire   +2 more sources

Effect of processing on physicochemical composition, bioactive compounds and enzymatic activity of yellow mombin (Spondias mombin L.) tropical juice. [PDF]

J Food Sci Technol, 2015
Yellow mombin (Spondias mombin, L.) is a tropical fruit that presents exotic taste and aroma, being source of carotenoids and phenolics compounds. It presents a good potential for processing, despite some restriction related with the presence of high amounts of peroxidase (POD) and pectinmethylesterase (PME) which can cause sensory changes in the ...
de Carvalho JM, Maia GA, da Fonseca AV, de Sousa PH, Rodrigues S.   +4 more
europepmc   +4 more sources

Inhibition of Protein and Lipid Oxidation in Ready-to-Eat Chicken Patties by a Spondias mombin L. Bagasse Phenolic-Rich Extract

Foods, 2021
This study evaluated the impact of yellow mombin (Spondias mombin L.) bagasse extract (YMBE) on the color degradation, protein and lipid oxidation in ready-to-eat chicken patties during 15 days of refrigerated storage. Two formulations of chicken patties
Deocleciano C. de Santana Neto, Ângela M. T. M. Cordeiro, Bruno R. L. A. Meireles, Íris B. S. Araújo, Mario Estévez, Valquíria C. S. Ferreira, Fábio A. P. Silva   +6 more
doaj   +1 more source

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

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

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