Soursop
Mostrando 13-24 de 39 artigos, teses e dissertações.
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13. HS-SPME optimization and extraction of volatile compounds from soursop (Annona muricata L.) pulp with emphasis on their characteristic impact compounds
Abstract Aroma and taste are decisive factors in the selection of any food. The aim of this study was to extract the volatile compounds present in soursop (Annona muricata L.) pulp by Solid-phase microextraction (SPME) technique using 3 different fibers (DVB/CAR/ PDMS, CAR/PDMS and PDMS/DVB). An experimental design was set up to evaluate the best extraction
Food Sci. Technol. Publicado em: 29/05/2017
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14. AVALIAÇÃO DE MÉTODOS EMERGENTES SOBRE O CONTEÚDO DE POLIFENÓIS, CAPACIDADE ANTIOXIDANTE E PRESENÇA QUALITATIVA DE ACETIOGENINAS EM PULPA DE SOURSOP (Annona muricata L.)
RESUMO O objetivo deste estudo foi avaliar os extratos do polpa da graviola obtidos com diferentes solventes (clorofórmio, metanol, acetato de etilo e água) e diferentes métodos de extração (Soxhlet, sonicação e micro-ondas). Foi analisado o conteúdo de polifenóis extraíveis, capacidade antioxidante e presença qualitativa de acetogeninas. O méto
Rev. Bras. Frutic.. Publicado em: 26/01/2017
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15. Experimental Lachesis muta rhombeata envenomation and effects of soursop (Annona muricata) as natural antivenom
Abstract Background In the Atlantic forest of the North and Northeast regions of Brazil, local population often uses the fruit juice and the aqueous extract of leaves of soursop (Annona muricata L.) to treat Lachesis muta rhombeata envenomation. Envenomation is a relevant health issue in these areas, especially due to its severity and because the productio
J. Venom. Anim. Toxins incl. Trop. Dis. Publicado em: 29/04/2016
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16. Glycemic index and glycemic load of tropical fruits and the potential risk for chronic diseases
The objective was to determine the glycemic index and glycemic load of tropical fruits and the potential risk for chronic diseases. Nine fruits were investigated: coconut water (for the purpose of this study, coconut water was classified as a “fruit”), guava, tamarind, passion fruit, custard apple, hog plum, cashew, sapodilla, and soursop. The GI and GL
Food Sci. Technol. Publicado em: 2015-03
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17. Study of the physicochemical characteristics of soursop powder obtained by spray-drying
This study aimed at contributing to the development of new foodstuffs made by soursop pulp powder obtained by spraydrying. Different concentrations of maltodextrin DE 20 (15, 30, and 45%) were added to commercial soursop pulp, which was dehydrated afterwards. The following analyses were carried out: water activity, moisture, pH, soluble solids, acidity, asco
Food Sci. Technol. Publicado em: 2014-12
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18. Influence of Annona muricata (soursop) on biodistribution of radiopharmaceuticals in rats
PURPOSE: To evaluate the effect of hydroalcoholic extract of A. muricata on biodistribution of two radiopharmaceuticals: sodium phytate and dimercaptosuccinic acid (DMSA), both labeled with 99mtechnetium.METHODS: Twenty four Wistar rats were divided into two treated groups and two controls groups. The controls received water and the treated received 25mg/kg/
Acta Cir. Bras.. Publicado em: 2014-03
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19. Análisis de suelo y foliar en guanábano (Annonamuricata L.) en blanca espuma municipio de Alto Lucero, Veracruz
This study was conducted in a seven years old plantation. Soil and foliar analyzes were performed to determine the physical and chemical characteristics of the soil and the nutrient status of the tree for two climatic seasons (dry and wet). In each of these eight samples were obtained from soil at a depth of 0 to 30 cm, which were mixed to obtain two compoun
Rev. Bras. Frutic.. Publicado em: 2014
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20. Digestibility of agro-industrial byproducts in 200 and 300-g Nile tilapia
The objective of the present study was to evaluate the apparent digestibility coefficients of dry matter (DM), crude protein (CP) and gross energy (GE) of the following agro-industrial byproducts: cassava leaf (Manihot esculenta), mesquite bean (Prosopis juliflora), cotton (Gossypium species), cocoa (Theobroma cacao), soursop (Annona squamata) and African oi
Revista Brasileira de Zootecnia. Publicado em: 2012-02
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21. Avaliação sensorial, química e microbiológica, de bebidas lácteas fermentadas elaboradas com polpas de frutas tropicais.
O termo bebida láctea tem sentido amplo e pode englobar uma série de produtos fabricados com leite e soro de leite, entre estes as bebidas lácteas fermentadas adicionadas de polpas de frutas. Nestes produtos, o aproveitamento do soro de leite, resíduo da produção de queijos, contribui com a melhoria no valor nutricional e reduz problemas de poluição
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 30/09/2011
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22. ProspecÃÃo de proteÃnas envolvidas no amadurecimento pÃs-colheita da graviola (Annona muricata L.) / Prospecting for proteins involved in post-harvest ripening of soursop (Annona muricata L.)
The soursop (Annona muricata L.) fruit is widely used in food, because it provides vitamins, carbohydrates, proteins, lipids and other molecules for human nutrition. In recent years, soursop (exotic tropical fruit) has had a prominent position in the Brazilian economy, especially for northeastern states such as, Ceara, Alagoas, Bahia and Pernambuco. The high
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 30/08/2011
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23. Diversidade cultural, morfolÃgica e patogÃnica de isolados de Lasiodiplodia theobromae associados a frutÃferas tropicais / Cultural, morphological and pathogenic isolates Lasiodiplodia theobromae associated with tropical fruit
Lasiodiplodia theobromae à um fungo cosmopolita, polÃfago e oportunista, com reduzida especializaÃÃo patogÃnica, que infecta espÃcies de plantas em regiÃes tropicais e temperadas, causando os mais variados sintomas. A crescente expansÃo das doenÃas causadas por L. theobromae em frutÃferas tropicais vem causando inestimÃveis perdas, tanto no sistem
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/07/2011
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24. Chocolate meio amargo produzido de amêndoas de cacau fermentadas com polpa de cajá, cupuaçu ou graviola: características fisico-químicas, reológicas e sensoriais / Bittersweet chocolate produced of cocoa beans fermented with pulp of yellow mombin, cupuassu or soursop: physico-chemical, rheological sensory and characteristics
A adição de polpa de frutas na fermentação das sementes de cacau constitui uma alternativa de obtenção de amêndoas com sabores diferenciados visando à elaboração de um chocolate com alta qualidade sensorial. Dentro desse contexto, o presente trabalho visou estudar a qualidade sensorial, bem como as características físico-químicas e reológicas,
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 03/05/2011