Results 31 to 40 of about 604 (147)

Nitrogen and potassium application on yellow mombin initial growth

Pesquisa Agropecuária Brasileira
Abstract The objective of this work was to evaluate the effects of the application of combined rates of nitrogen and potassium on the initial growth of 'Lagoa Redonda' yellow mombin. The experiment was carried out in a screen house, in a randomized complete block design, with a 52 fractional factorial arrangement, with five N rates (0, 100, 200, 300 ...
Wandercleyson da Silva, William Natale, Carlos Alberto Kenji Taniguchi, Francisco Xavier de Souza, Adriana Guirado Artur   +4 more
openaire   +3 more sources

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

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   +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

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

Spondias mombin (Anarcadiaceae): molecular characterization and conservation. [PDF]

, 2021
: Introduction: The fruit of the yellow mombin (Spondias mombin L.) is notable due to its sensory and functional qualities. However, there is little knowledge regarding the genetic diversity of this species, and this would aid the implantation of the ...
HOOGERHEIDE, E. S. S., ZORTÉA, K. É. M., TIAGO, A. V., CARDOSO, E. dos S., ROSSI, A. A. B., PINTO, J. M. A.   +5 more
core   +1 more source

Physical, physicochemical and functional technological properties of flours produced from yellow mombin (Spondias mombin L.) epicarp

Australian Journal of Crop Science, 2022
Yellow mombin (Spondias mombin L.) is a plant native to tropical America and occurs in several states in Brazil. Yellow mombin fruit has desirable characteristics for industrialization, but its epicarp (peel) having good nutritional characteristics is discarded.
Gleyce Kelle Ilidio Pinheiro, Daniel Emanuel Cabral de Oliveira, Osvaldo Resende, Weder Nunes Ferreira Junior, Jennifer Cristhine Oliveira Cabral, Wellytton Darci Quequeto, Lígia Campos de Moura Silva, Diene Gonçalves Souza   +7 more
openaire   +1 more source

Pregerminative treatments of yellow mombin (<i>Spondias mombin</i> L.) seeds [PDF]

Ciência Florestal, 2019
The germination of Spondias mombin seeds is slow and irregular – it takes between 6 and 24 months for the process to complete.  This causes the plantlets producer serious difficulties since the plantlets are more expensive to produce and frequently are of different heights.
Cibele Chalita Martins, Givanildo Zildo da Silva, Laís Dezen Durigan, Roberval Daiton Vieira   +3 more
openaire   +1 more source

Sensory profile of fermented milk drink with yellow mombin (Spondiasmobin L.) and the addition of (Crotonblanchetianus Baill) essential oil [PDF]

Food Science and Technology, 2022
Abstract The study aimed to evaluate the influence of Crotonblanchetianus Baill essential oil on the sensory parameters of fermented milk drinks with yellow mombin pulp. The milk drinks analyzed contained milk and whey from goat origin, water-soluble soy extract, yellow mombin pulp, and Crotonblanchetianus Baill essential oil (CBEO) in the following ...
Daiane Gonçalves DOS SANTOS, Edvaldo Mesquita BELTRÃO FILHO, George Rodrigo Beltrão DA CRUZ, Aécio Melo DE LIMA, Max Rocha QUIRINO, Solange DE SOUSA, Neila Lidiany RIBEIRO   +6 more
openaire   +3 more sources