Acai Pulp
Mostrando 1-12 de 30 artigos, teses e dissertações.
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1. Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)
Abstract The objective of this study was to characterize the structural and physicochemical properties, the bioactive compounds and the antioxidant activity of freeze-dried açaí pulp (FDAP). The morphology of freeze-dried açaí pulp showed a continuous matrix with a spongey aspect, and the X-ray diffractometry indicated that 96.17% of the molecular struct
Food Sci. Technol. Publicado em: 2020-06
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2. Fragment detection of Coleopteran and Triatomine insects in experimentally contaminated acai pulp and sugarcane juice
Abstract INTRODUCTION: Oral transmission of acute Chagas disease is an emerging public health concern. This study aimed to detect insect fragments in experimentally contaminated food, by comparing triatomines with other insects. METHODS Food samples were experimentally contaminated with insects, processed to recover their fragments by light filth, and an
Rev. Soc. Bras. Med. Trop.. Publicado em: 20/12/2019
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3. Development and characterization of probiotic fermented smoothie beverage
RESUMO Produtos lácteos são os principais veículos para incorporação de probióticos, e têm grande popularidade entre o público que procura alimentos funcionais. A aplicação probióticos em novas matrizes alimentares necessita de estudos a fim de verificar a estabilidade e viabilidade dos probióticos no produto. O objetivo deste trabalho foi desenv
Rev. Ciênc. Agron.. Publicado em: 04/07/2019
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4. Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)
Abstract The objective of this study was to characterize the structural and physicochemical properties, the bioactive compounds and the antioxidant activity of freeze-dried açaí pulp (FDAP). The morphology of freeze-dried açaí pulp showed a continuous matrix with a spongey aspect, and the X-ray diffractometry indicated that 96.17% of the molecular struct
Food Sci. Technol. Publicado em: 06/06/2019
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5. Mating system analysis of Açaí-do-Amazonas (Euterpe precatoria Mart.) using molecular markers
Abstract Euterpe precatoria (Açaí-do-Amazonas) produces fruits of which the fresh pulp is consumed. It is almost exclusively collected by extractivist farmers, because no selected genotypes are available for the establishment of plantations. For the domestication and breeding of the species, mating system studies are needed for strategy formulation. This s
Crop Breed. Appl. Biotechnol.. Publicado em: 11/04/2019
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6. Starch Films Added of Açaí Pulp ( Euterpe oleracea Martius)
ABSTRACT Edible films are an alternative to synthetic materials used for packaging foods. The aim of this study was to develop and characterize films made from cassava starch, freeze-dried acai and glycerol. The films were characterized for thickness, water vapor permeability, water solubility, anthocyanins, antioxidant capacity and mechanical properties. Th
Braz. arch. biol. technol.. Publicado em: 29/11/2018
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7. Physicochemical characteristics and sensory acceptance of jambolan nectars ( Syzygium cumini)
Abstract The market for ready-to-drink fruit nectars is one of the fastest growing ones, because fruits provide beneficial effects for health maintenance and disease prevention, mainly due to the presence of phenolic compounds and their antioxidant activity. Amongst these, jambolan stands out, but is still little explored. The objective of the present work
Food Sci. Technol. Publicado em: 29/11/2018
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8. 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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9. Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage
Abstract This study aimed to evaluate the physicochemical composition, color and sensory acceptance of low-fat açaí and cupuaçu nectar, as well as changes in these parameters during storage. Nectars were prepared with açaí pulp previously defatted by centrifugation on a pilot scale. The study consisted of two steps. In the first step, the physicochemica
Food Sci. Technol. Publicado em: 14/06/2016
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10. Avaliação da tensão superficial, parâmetros reológicos e atenuação acústica de suspensões de açaí / Analysis of surface tension, ultrasound attenuation and rheological parameters of açai\ suspensions
Nesta pesquisa teve-se como objetivo estudar as propriedades físicas de polpas de açaí disponíveis comercialmente, tais como: pH, condutividade, viscosidade, tensão superficial e atenuação acústica, em função da temperatura e de particulados presentes na suspensão de açaí. Foram selecionadas quatro marcas comerciais de polpa de açaí originári
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 14/10/2011
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11. Microbiological evalution of the industrial processing of pasteurized açaí pulp.
2010
INTERNATIONAL HORTICULTURAL CONGRESS. Publicado em: 2011
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12. Total phenolics and anthocyanins contents of açaí pulp after pasteurization.
2010
WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY. Publicado em: 2011