Jaboticaba
Mostrando 1-12 de 42 artigos, teses e dissertações.
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1. Morphophysiological adjustments to shade of jaboticaba tree saplings
ABSTRACT We aimed to verify the morphophysiological changes in jaboticaba tree (Plinia peruviana (Poir.) Govaerts) saplings under shade gradient to improve knowledge on the appropriate light environmental conditions for the saplings production and field homogeneous or intercropping cultivation of this species. The saplings were grown under full sun and artif
Revista Ceres. Publicado em: 2022
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2. Prediction of total phenolics, anthocyanins and antioxidant capacity of blackberry (Rubus sp.), blueberry (Vaccinium sp.) and jaboticaba (Plinia cauliflora (Mart.) Kausel) skin using colorimetric parameters
Abstract The food industry should have methods that allow identifying bioactive compounds quickly, efficiently and at low cost. The objective of this research was to obtain mathematical models for predicting the amount of total phenolics, anthocyanins and antioxidant capacity of blackberry, blueberry and jaboticaba skin, based on colorimetric parameters (L*,
Food Sci. Technol. Publicado em: 2020-12
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3. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg
Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulati
Food Sci. Technol. Publicado em: 2020-09
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4. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg
Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulati
Food Sci. Technol. Publicado em: 20/12/2019
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5. Organic brown sugar and jaboticaba pulp influence on water kefir fermentation
RESUMO O kefir de água é considerado um alimento funcional com características probióticas. Pode ser melhorado com adição de açúcar mascavo orgânico e frutas nativas do Brasil, como a jabuticaba. Objetivou-se avaliar os efeitos do tipo de açúcar mascavo: orgânico e convencional e da presença ou ausência de polpa de jabuticaba na fermentação d
Ciênc. agrotec.. Publicado em: 09/09/2019
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6. Jabuticaba (Plinia jaboticaba) skin extracts as inhibitors of phospholipases A2 and proteases
Abstract: The phenolic extracts of jabuticaba skin flour (JSF) were characterized by HPLC, and evaluated for their modulating action upon phospholipases A2 and proteases of snake venom, aiming at their possible use in the treatment of the various diseases associated with the action of venom toxins. Two types of extracts were prepared from JSF: aqueous and me
An. Acad. Bras. Ciênc.. Publicado em: 01/07/2019
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7. Elaboração e caracterização de geleia prebiótica mista de jabuticaba e acerola
Resumo Objetivou-se, com este trabalho, a elaboração e a caracterização físico-química de geleias tradicionais prebióticas mistas de jabuticaba e acerola. As formulações compostas de polpas e blends foram: F1 (75% acerola/25% jabuticaba), F2 (50% acerola/50% jabuticaba), F3 (25% acerola/75% jabuticaba), F4 (100% jabuticaba) e F5 (100% acerola) com 1
Braz. J. Food Technol.. Publicado em: 06/06/2019
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8. Absorção e acumulação de nutrientes em mudas de Jabuticabeiras ‘Paulista’ e ‘Sabará’
Resumo Ainda não são suficientemente conhecidas as quantidades de nutrientes acumulados e distribuídos em jabuticabeiras jovens. O trabalho objetivou verificar a produção de biomassa, acúmulo e distribuição de nutrientes em mudas de jabuticabeiras ‘Paulista’ e ‘Sabará’. O experimento foi conduzido em casa de vegetação e as mudas foram pro
Rev. Bras. Frutic.. Publicado em: 18/10/2018
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9. Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies
Abstract Jaboticaba (Plinia cauliflora) is a Brazilian native fruit which can be consumed in natura form, and also as processed food. The skin has a significant biological nutritional potential. The present study aimed to evaluate the bioactive compounds of the jaboticaba skin and of the jaboticaba skin flour (JSF), and its application in cookie. Physicoche
Food Sci. Technol. Publicado em: 11/10/2018
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10. Extratos de casca de jabuticaba: compostos fenólicos e atividade antibacteriana
Resumo Neste estudo, caracterizaram-se os compostos fenólicos e avaliou-se a atividade antibacteriana de extratos obtidos da farinha da casca de jabuticaba (FCJ). Os compostos fenólicos da FCJ foram extraídos de quatro formas: a) extrato acetônico - 1 g FCJ: 10 mL acetona 70%, duas horas em repouso; b) extrato aquoso - 1 g FCJ: 15 mL água, sob agitaç�
Braz. J. Food Technol.. Publicado em: 17/05/2018
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11. Complete sequence and comparative analysis of the chloroplast genome of Plinia trunciflora
Abstract Plinia trunciflora is a Brazilian native fruit tree from the Myrtaceae family, also known as jaboticaba. This species has great potential by its fruit production. Due to the high content of essential oils in their leaves and of anthocyanins in the fruits, there is also an increasing interest by the pharmaceutical industry. Nevertheless, there are fe
Genet. Mol. Biol.. Publicado em: 06/11/2017
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12. Modelagem matemática e propriedades termodinâmicas da casca da jabuticaba durante o processo de secagem
RESUMO A jabuticaba é um fruto nativo do Brasil e além de conter muitas qualidades nutricionais também possui bom campo para a utilização em subprodutos como farinhas para bolos e biscoitos, suco, licor, geleia e outros. Objetivou-se modelar a cinética de secagem e determinar as propriedades termodinâmicas de casca de jabuticaba em diferentes temperat
Rev. bras. eng. agríc. ambient.. Publicado em: 2016-06