Výsledky vyhledávání - "fruta tropical"

Akademický článek

Oligoelementos: dinámica nutricional en diferentes órganos y etapas fenológicas del cultivo de rambután en Honduras

Autor: Breno Augusto Sosa Rodrígues, Yuly Samanta García Vivas

Publikováno v: Siembra, Vol 10, Iss 1 (2023)

La productividad del rambután (Nephelium lappaceum L) está vinculada a su demanda nutricional, el conocer los momentos y lugares de mayor exigencia, le permite al productor mejorar la fertilización. Se evaluó la dinámica de microelementos esenci

Externí odkaz: https://doaj.org/article/c94c14aaa2704fdc8afe61a0029d2b9a

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Trace elements: nutritional dynamics in different organs and phenological stages of rambutan cultivation in Honduras

Autor: Sosa Rodrígues, Breno Augusto, García Vivas, Yuly Samanta

Publikováno v: Siembra; Vol. 10 No. 1 (2023); e3986
Siembra; Vol. 10 Núm. 1 (2023); e3986
Revista Siembra
Universidad Central del Ecuador
instacron:UCE

Productivity of rambutan (Nephelium lappaceum L) is linked to its nutritional demand, and knowledge about plant stages (time after planting) and plant organs demand, will allow producer to improve crop fertilization. The dynamics of essential and ben

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::096ba888c05408b74a8854873f6cfa68
https://revistadigital.uce.edu.ec/index.php/SIEMBRA/article/view/3986

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Akademický článek

DIETARY FIBRE CONTENT, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY IN SOURSOPS (Annona muricata L.)

Autor: AMANDA DE MORAIS OLIVEIRA SIQUEIRA, ALDENISE CHAGAS CURVÊLO GONÇALVES MOREIRA, ENAYDE DE ALMEIDA MELO, THAYZA CHRISTINA MONTENEGRO STAMFORD, TÂNIA LÚCIA MONTENEGRO STAMFORD

Publikováno v: Revista Brasileira de Fruticultura, Vol 37, Iss 4, Pp 1020-1026 (2015)

ABSTRACT Healthy eating is associated with the consumption of fruits, which are notable for their beneficial effects on human health. The aim of this study was to evaluate the proximate composition, composition of fibers and components with antioxida

Externí odkaz: https://doaj.org/article/f64214a670394b35bc5ae01b97693c04

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Resistencia gastrointestinal in vitro de Lacticaseibacillus rhamnosus GG en bebidas de maracuyá adicionadas con suero de leche

Autor: Emiliano, Gustavo dos Santos, Cunha, Raquel Amaral, Rodrigues, Camila Horta Gaudereto, Calsavara, Juscinele Francisca Vieira, Leandro, Sara Pereira, Antunes, Daiana Júnia de Paula, Campos, Renata Cristina de Almeida Bianchini, Martins, Eliane Maurício Furtado, Martins, Maurilio Lopes

Publikováno v: Research, Society and Development; Vol. 11 No. 16; e105111637763
Research, Society and Development; Vol. 11 Núm. 16; e105111637763
Research, Society and Development; v. 11 n. 16; e105111637763
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Foods containing whey in their formulation are widespread in different parts of the world. Thus, the objective of this work was to evaluate the in vitro simulated gastrointestinal resistance of Lacticaseibacillus rhamnosus GG (LGG) in passion fruit d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::9f2ef0c46c7b14679368a110e56768fb
https://rsdjournal.org/index.php/rsd/article/view/37763

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Akademický článek

Bebida alcoólica fermentada de melão (Cucumis melo L.): processamento e caracterização

Autor: Mizael Augusto Diógenes Bessa, Emanuel Neto Alves de Oliveira, Bruno Fonsêca Feitosa, Regilane Marques Feitosa, Francisco Lucas Chaves Almeida, Juvêncio Olegário de Oliveira Neto

Publikováno v: Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)

Resumo Objetivou-se com este estudo desenvolver bebidas alcoólicas fermentadas de melão de diferentes variedades. As polpas extraídas do melão das variedades amarelo e cantaloupe foram diluídas com água (proporção 8:2), sendo corrigido o teor

Externí odkaz: https://doaj.org/article/d41ea923729647fcb4902a78e9aa117b

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Akademický článek

Development and characterization of ice cream enriched with different formulations flour jabuticaba bark (Myrciaria cauliflora)

Autor: Marina Leopoldina Lamounier, Fabrícia das Chagas Andrade, Cristina Dias de Mendonça, Maísa Lamounier Magalhães

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 70, Iss 2, Pp 93-104 (2015)

The aim was to perform the physicochemical characterization of the flour from the bark of jabuticaba, as well as developing three ice cream formulations (enriched with 0, 5 and 10% of this flour) and evaluate the physicochemical and sensory character

Externí odkaz: https://doaj.org/article/4a1fdabb0e3f4a8e914b9fcf416ca468

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Akademický článek

Modelagem matemática da cinética de secagem da casca do abacaxi

Autor: Daniela Dantas de Farias Leite, Francislaine Suelia dos Santos, Dyego da Costa Santos, Jemima Ferreira Lisbôa, João Paulo de Lima Ferreira, Alexandre José de Melo Queiroz

Publikováno v: Revista Verde de Agroecologia e Desenvolvimento Sustentável, Vol 12, Iss 4 (2017)

O Brasil é o segundo maior produtor de abacaxi do mundo. A polpa é a parte do fruto que é normalmente consumida, enquanto a porção mais consistente do eixo central e a casca são consideradas resíduos do seu processamento, não sendo devidament

Externí odkaz: https://doaj.org/article/55eb74ef7ef3446585ab0f3218099934

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Congelados cero lactosa con pleno uso de maracuyá (Passiflora edulis): desarrollo de productos y elaboración de información nutricional

Autor: Oliveira, Palloma Vitória Carlos de, Lima, Thamirys Lorranne Santos, Oliveira, Pâmara Virna Carlos de, Pereira, Annemberg Salvino, Lima, Maíra Heloisa de Carvalho, Zuza Júnior, Everi Melo, Luz, Kewen Santiago da Silva, Pessoa, Victor Gurgel

Publikováno v: Research, Society and Development; Vol. 11 No. 9; e1611931616
Research, Society and Development; Vol. 11 Núm. 9; e1611931616
Research, Society and Development; v. 11 n. 9; e1611931616
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Over the years, industrial food production has been increasingly seeking to improve and develop products according to the needs and preferences of consumers. Lactose-free frozen is characterized as a healthier option when compared to conventional ice

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::731b1af79fa6d030d5d3d94b189d4f71
https://rsdjournal.org/index.php/rsd/article/view/31616

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Akademický článek

Antioxidant capacity and total phenolic content of air-dried cape gooseberry (Physalis peruviana L.) at different ripeness stages

Autor: Carlos Eduardo Narváez-Cuenca, Ángela Mateus-Gómez, Luz Patricia Restrepo-Sánchez

Publikováno v: Agronomía Colombiana, Vol 32, Iss 2, Pp 232-237 (2014)

Because the use of drying at high temperatures might negatively affect the functional properties of fruits, the effect of air-drying at 60°C on the total phenolic content (TPC) and antioxidant capacity (AOC) of cape gooseberry fruit was evaluated at

Externí odkaz: https://doaj.org/article/3dad521127264724bb0f32eecc4ca1d4

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Akademický článek

Cambios en las propiedades fisicoquímicas de frutos de lulo (Solanum quitoense Lam.) cosechados en tres grados de madurez

Autor: Diana Isabel González Loaiza, Luis Eduardo Ordóñez Santos, Pedro Vanegas Mahecha, Herney Darío Vásquez Amariles

Publikováno v: Acta Agronómica, Vol 63, Iss 1, Pp 11-17 (2014)

En la investigación se evaluaron los cambios en las propiedades fisicoquímicas de frutos de lulo (Solanum quitoense Lam.) en tres grados de madurez. Se utilizaron 300 frutos por grado de madurez y se determinaron las características físicas (peso

Externí odkaz: https://doaj.org/article/0e55b13c06be4bdd86de871b9a6d7c20

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