Red Guava
Mostrando 1-10 de 10 artigos, teses e dissertações.
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1. Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods
Abstract This work aimed a sensory characteristics of structured guava elaborated with hydrocolloids agar and combinations of LA and HA gellan. The methods used were Optimized Descriptive Profile (ODP), CATA and Sensory Acceptance Tests. For the ODP, 18 semi-trained judges selected 12 sensory attributes and evaluated the samples using 9 cm unstructured scale
Food Sci. Technol. Publicado em: 2020-12
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2. Chemical composition, fatty acid profile and bioactive compounds of guava seeds (Psidium guajava L.)
This study aimed to characterize the chemical composition, determine the fatty acid profile, and quantify the bioactive compounds present in guava seed powder (Psidium guajava L.). The powder resulted from seeds obtained from guava pulp processing. The agro-industrial seeds from red guava cv. paluma were used, and they were donated by a frozen pulp fruit man
Food Sci. Technol. Publicado em: 09/09/2014
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3. Protective effect of guabiju (Myrcianthes pungens (O. Berg) D. Legrand) and red guava (Psidium cattleyanum Sabine) against cisplatin-induced hypercholesterolemia in rats
O presente estudo foi o primeiro realizado para avaliar o efeito protetor e o potencial antioxidante de duas frutas nativas do sul do Brasil, conhecidas como Guabiju (Myrcianthes pungens (O. Berg) D. Legrand) e araçá vermelho (Psidium cattleyanum Sabine), em relação a reduzir os efeitos da hipercolesterolemia induzida pela cisplatina em ratos Wistar mach
Braz. J. Pharm. Sci.. Publicado em: 2014-09
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4. Mineral characterization of native fruits from the southern region of Brazil
Although the greatest variety of Brazilian flora is in the Amazon region, the Southern region of Brazil also has an estimated number of at least 5,000 species of vascular native plants. These species have been neglected as potential food sources, remaining unknown and under-utilized and limiting the potential variety in the diet of Brazilians and other peopl
Food Sci. Technol. Publicado em: 2014-06
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5. AVALIAÇÃO MERCADOLÓGICA E DE PRODUÇÃO AGRÍCOLA, VISANDO A PROPOSIÇÃO DE SISTEMAS AGROFLORESTAIS PARA A MESORREGIÃO SUDOESTE DE MATO GROSSO DO SUL / MERCADOLÓGICA EVALUATION IN AGRICULTURAL PRODUCTION, VISANDO A PROPOSAL FOR SAF FOR MESORREGIÃO SOUTHEST MATO GROSSO IN SOUTH
The present work was perceived in municipal district of Dourados/MS, mesoregion southwest of Mato Grosso do Sul, with he purpose of meeting the socio-demographic profile and the habits of consumers shopping of fruits and vegetables, and obtain social indications and agroeclogical develop models for planning of production systems based on agroforestry sistems
Publicado em: 2009
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6. Qualidade pós-colheita da goiaba vermelha (Psidium guajava L.) submetida ao tratamento quarentenário por irradiação gama / Postharvest quality of red guava (Psidium guajava L.) submitted to quarantine treatment by gamma irradiation
Red guava is not a well-known fruit by importing markets; however, it has a great commercial potential, since it is considered one of the most complete fruits in terms of nutritional quality. However, the presence of fruit-flies in fruits leads importing countries to impose commercial restrictions due to phytosanitary risk. The USA permit the use of irradiat
Publicado em: 2007
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7. Qualidade da luz e ácido 4-(3-indolil) butírico na formação de raízes adventícias em estacas caulinares / Quality of the light and 4-(3-indolil) butyric acid in the formation of adventitious rooting stem cuttings
The light is probably, the more compound and variable environment factor to which the plants are exposed. The ability in the application of regulators of growth exogenous blocks or it increases the action of several bands of the light spectrum, maybe come the use of the system in the study of the processes under the light involving photoreception and morphol
Publicado em: 2006
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8. Effects of maturity stage and temperature management on postharvest physiology and quality of red strawberry guava. / Efeitos do estádio de maturação e do manejo da temperatura sobre a fisiologia e qualidade pós-colheita de araçá-vermelho.
Red strawberry guava (Psidium cattleianum Sabine) has a high potential for in natura fruit commercialization. However, this requires the characterization of fruit postharvest physiology to improve its storage potential and to preserve its physical and chemical attributes. This research was carried out to study the effects of fruit maturity at harvest and sto
Publicado em: 2005
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9. Desenvolvimento de doce de fruta em massa funcional de valor calorico reduzido, pela combinação de goiaba vermelha e yacon desidratados osmoticamente e acerola / Fruit candy development em.massa functional of value reduced caloric, for the combination of goiaba red and yacon dehydrated osmoticamente and acerola
Ultimamente tem aumentado a preocupação pela relação entre dieta e saúde, estimulando o consumo de alimentos saudáveis, nutritivos e funcionais e ainda de valor calórico reduzido, que tenham nutrientes com potencial protetor de saúde. Esses alimentos além de satisfazer requerimentos nutricionais e sensoriais básicos desempenham efeitos fisiológico
Publicado em: 2004
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10. Development and validation of analytical methodology, using the HPLC for determination of vitamin C in fruits and its main products / Desenvolvimento e validação de metodologia analitica, utilizando a CLAE, para determinação de vitamina C em frutas e seus principais produtos
Currently, amongst commercially available vitamins, vitamin C is the most important. Due to its efficient antioxidant action, it is used in foods and widely in farmaceauticals. Ofthe substances which present this vitaminic activity, L-ascorbic acid (AA) is a well known and commercialized form, though its oxidation product, dehydroascorbic acid (DHAA) possess
Publicado em: 1998