Citric Pulp
Mostrando 1-12 de 26 artigos, teses e dissertações.
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1. Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis
Abstract In the present study, the physicochemical properties and mineral composition of commercially-frozen soursop pulps from the southern region of the state of Bahia, Brazil, were evaluated. The physicochemical parameters such as soluble solids (°Brix), acidity and pH were determined according to reference methodologies. For mineral composition evaluati
Food Sci. Technol. Publicado em: 2020-06
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2. Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis
Abstract In the present study, the physicochemical properties and mineral composition of commercially-frozen soursop pulps from the southern region of the state of Bahia, Brazil, were evaluated. The physicochemical parameters such as soluble solids (°Brix), acidity and pH were determined according to reference methodologies. For mineral composition evaluati
Food Sci. Technol. Publicado em: 13/12/2019
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3. Y-shaped and fruiting wall peach orchard training system in subtropical Brazil
ASBTRACT Peach as commercial crop in Brazil is usually grown in open vase training system. However, in the 1970s large orchards changed to the Y-shaped system and higher density of plants. This system is the most used in São Paulo state because it allows orchard densification. However, the longevity of the trees is reduced from 15 to 8 years being the exces
Bragantia. Publicado em: 11/04/2019
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4. Decolorization of remazol brilliant blue R with laccase from Lentinus crinitus grown in agro-industrial by-products
ABSTRACT Lentinus crinitus is a white-rot fungus that produces laccase, an enzyme used for dye decolorization. Enzyme production depends on cultivation conditions, mainly agro-industrial by-products. We aimed to produce laccase from Lentinus crinitus with agro-industrial by-products for dye decolorization. Culture medium had coffee husk (CH) or citric pulp p
An. Acad. Bras. Ciênc.. Publicado em: 25/06/2018
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5. Obtaining anthocyanin-rich extracts from frozen açai (Euterpe oleracea Mart.) pulp using pressurized liquid extraction
Abstract Açai is considered a functional food, and in addition to being a source of energy and fiber, it is a valuable source of bioactive compounds such as anthocyanins, minerals and fatty acids. In the present work, antioxidant-rich extracts from açai pulp were obtained using pressurized liquid extraction (PLE). The effects of the independent variables,
Food Sci. Technol. Publicado em: 31/07/2017
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6. Interaction of dental pulp stem cells with Biodentine and MTA after exposure to different environments
ABSTRACT Objective: The aim of the present study was to evaluate and compare the cytotoxic effects of Biodentine and MTA on dental pulp stem cells (DPSCs) and to assess cell viability and adherence after material exposure to an acidic environment. Material and Methods: DPSCs were cultured either alone or in contact with either: Biodentine; MTA set for 1 ho
J. Appl. Oral Sci.. Publicado em: 2016-10
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7. Validação de um método para determinação simultânea de quatro ácidos orgânicos por cromatografia líquida de alta eficiência em polpas de frutas congeladas
Validation of a rapid method for the determination of ascorbic, citric, fumaric and tartaric acids in stored pulp fruit and its application as a quality parameter was performed. The validation parameters showed that for the four evaluated acids, the method presented low limits of detection (LOD) and quantification (LOQ), indicating good precision and accurac
Quím. Nova. Publicado em: 2014-06
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8. Stability of frozen marolo pulp during storage
Marolo, also known as araticum or head-to-black, is a globular berry, a species native to the Brazilian savannah. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen marolo pulp during 12 months of frozen storage. It was observed that the levels of ash (0.28-0.22%), protein (0.77-0.71%), lipids (1.75-1.73%),
Food Sci. Technol. Publicado em: 2013-12
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9. Chemical and physical characterization of mume fruit collected from different locations and at different maturity stages in São Paulo State
Prunus mume is widely studied due to its health benefits regarding increase of blood fluidity and consequent improvement of the cardiovascular system and the prevention or even the fight against different types of cancer. However, in Brazil this culture is found only among oriental descendants. The present study aimed to characterize mume fruit collected fro
Food Sci. Technol. Publicado em: 01/10/2013
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10. Degradação da antocianina e qualidade sensorial de polpa de Juçara (Euterpe edulis) embalada e submetida à pasteurização / Degradation of anthocyanin and sensory quality Juçara pulp (Euterpe edulis) packaged and subjected to pasteurization
The objectives of this study were to obtain a pasteurization process the juçara pulp packed in plastic bags (100 mL) high barrier in order to minimize anthocyanin\ s degradation, maintaining the organoleptic and nutritional properties of the product, technical and economic feasibility for the traditional communities and family farmers. For that we evaluated
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 25/10/2012
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11. Conservação refrigerada de lima ácida "Tahiti" em combinação com atmosfera modificada, ácido giberélico e permanganato de potássio / Cold storage Tahiti lime in combination with modified atmosphere, gibberellic acid and potassium permanganate
Although Brazil is the largest producer and exporter of Tahitilime, actually, exports only 5% of total production. This is, in part, because of a lack of quality of these limes, characterized by loss of green skin colour after harvest. The purpose of this research was to evaluate the efficiency of modified atmosphere, gibberellic acid (GA) and potassium perm
Publicado em: 2010
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12. AlteraÃÃes na qualidade da geleia da casca de banana prata durante o armazenamento em diferentes temperaturas / Alterations in the quality of banana peel jelly during the storage under different temperatures
Fruit jellies are very appreciated foods, however the use of the inedible parts of the fruits for their elaboration is not very well known. The banana (Musa acuminata L.) is a fruit of universal consumption, appreciated by people from all classes and of any age, who consume it in natura, fried, baked, cooked, in syrup, in home-made sweets or in industrialize
Publicado em: 2009