Star Fruit
Mostrando 1-11 de 11 artigos, teses e dissertações.
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1. First record of Anastrepha bahiensis Lima (Diptera: Tephritidae) infesting fruits of Averrhoa carambola L. in the eastern Amazon, Brazil
ABSTRACT We report for the first time field infestation under natural conditions by Anastrepha bahiensis on star fruit (Averrhoa carambola L., Oxalidaceae) in the state of Pará, Eastern Amazon, Brazil. This report reinforces the importance of field infestation studies on fruit flies in the Brazilian Amazon.
Rev. Bras. entomol.. Publicado em: 13/01/2020
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2. OPTIMIZATION OF HIGH-CONCENTRATION TRANS-ANETHOLE PRODUCTION THROUGH HYDRODISTILLATION OF STAR ANISE
Abstract Illicium verum Hook essential oil (EO) is composed mainly of trans-anethole (TA), which has therapeutic potential. The extraction is usually by hydrodistillation, taking long hours, leaving the process costly and product with lower quality. Thus, the present study sought to optimize dehydrated fruit fragmentation by Box-Wilson central composite desi
Braz. J. Chem. Eng.. Publicado em: 30/09/2019
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3. Development of sunscreen products containing passion fruit seed extract
Abstract Application of sunscreen is the most established method of protecting skin from premature aging and photoaging. In this study, the passion fruit seed extract, enriched with biologically beneficial phenolics, was formulated into sun-protective makeup product. The UVB protection of concealer mousse was found have twofold higher sun protection factor (
Braz. J. Pharm. Sci.. Publicado em: 20/04/2017
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4. Efficiency assessment of Flash Profiling and Ranking Descriptive Analysis: a comparative study with star fruit-powdered flavored drink
Abstract The objective of this study was to assess the efficiency of Flash Profiling (FP) and Ranking Descriptive Analysis (RDA) methods regarding sensory characterization using star fruit-flavored drink as matrix. Sample A was used as a standard. Other three samples were prepared based on sample A, by adding sugar, citric acid, carboxymethylcellulose or dye
Food Sci. Technol. Publicado em: 03/06/2016
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5. The effect of different concentrations of pre-harvest gibberellic acid on the quality and durability of ‘Obilnaja’ and ‘Black Star’ plum varieties
Abstract The research work aimed at investigating the effect of pre-harvest gibberellic acid (GA3) treatment on the quality of ‘Obilnaja’ and ‘Black Star’ Japanese plum varieties. GA3 was sprayed onto the trees during the fruit color break at 0, 25, 50, 75, and 100 ppm concentrations. After pre-cooling, the plums were placed in modified atmosphere pa
Food Sci. Technol. Publicado em: 20/05/2016
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6. Composição química e propriedades funcionais no processamento de vinagres / Chemical composition and functional properties in the processing fo vinegar
The fruit vinegars increasingly become popular on the planet, being produced from various crops or their residues, using classical and modern techniques. These products have great variety of organic acids, vitamins, minerals, phenolic compounds and other elements with important physiological functions. Vinegar higher quality depends more on their secondary c
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 21/09/2011
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7. Determinação das condições de atividade otima, da estabilidade termica e da cinetica da hidrolise enzimatica de bromelina presente na casca e no talo do abacaxi (Ananas comosus L. Merril) variedade perola / Determination of optimum activity conditions, thermal stability and kinetic enzimatic hydrolises of bromelain in fruit peel and stem from pineapple (Ananas comosus L. Merril) variety perola
The bromelain, enzyme found in pineapple, hydrolyses peptide protein bonds; there is application in several areas involving food, medicine and animal nutrition. In pineapple the bromelain is present in the flesh, skin and core of the fruit. Aiming to evaluate the bromelain present in Brazilian fruit Ananas comosus L. Merril, pérola type, focusing its use fr
Publicado em: 2010
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8. Propagação da caramboleira por estacas caulinares e caracterização anatômica e histológica da formação de raizes adventícias / Star fruit trees propagation by cuttings and anatomical and histological characterization of the formation of adventitious roots
A produção de mudas de caramboleira é um dos fatores limitantes à expansão comercial da cultura, devido ao tempo que estas levam para serem formadas e iniciarem a produção. Esta pesquisa teve como objetivo estudar os processos mais adequados para aumentar a eficiência da propagação por estaquia em caramboleira, utilizando-se diferentes tipos de est
Publicado em: 2006
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9. Negative inotropic and chronotropic effects on the guinea pig atrium of extracts obtained from Averrhoa carambola L. leaves
It has been reported that star fruit can lead to a fatal outcome in uremic patients. The intoxication syndrome consists of hiccups, mental confusion, dizziness, and vomiting. On the other hand, folk medicine uses teas and infusions of carambola leaves to treat headache, vomiting, cough, insomnia, and diabetes. This motivated us to determine if Averrhoa caram
Brazilian Journal of Medical and Biological Research. Publicado em: 2005-07
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10. Biotransformação de terpenos em compostos de aroma. / Biotransformation of terpene in falvour compounds.
Samples of soil and water were collected in the Northeast of Brazil, in the Interior of the state of Alagoas; from rural; and in the Coast Area of the State of Alagoas and of the city of Aracaju. The fruits investigated were the guava; acerola; pink mango and espada mangos; passion fruit; tamarino; graviola; star fruit; sapoti; papaya; umbu (-caja) and serig
Publicado em: 2004
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11. Estudo de algumas caracteristicas bioquimicas de levedura isoladas de bebidas alcoolicas andinas e brasileiras e de amostras de flores, frutas, melaço e mosto de usinas de açucar e alcool
The objective of this research was to use a variety of alcoholic beverages, molasses, and mashes from sugar and alcohol stations, flowers and fruits, as a source of yeasts for the study of the fermentation capability of the strains isolated and their possible utilization in ferment active processes. Beverages from the mountain region of the Andes, i.e. from
Publicado em: 1990