Comprehensive database of carotenoid contents in Ibero-American foods. A valuable tool in the context of functional foods and the establishment of recommended …
MG Dias, B Olmedilla-Alonso… - Journal of Agricultural …, 2018 - ACS Publications
Foods that are commonly consumed in the diet are considered to provide more than 40
different carotenoids. However, the content in carotenoids varies considerably in both …
different carotenoids. However, the content in carotenoids varies considerably in both …
Fruits from the Brazilian Cerrado region: Physico-chemical characterization, bioactive compounds, antioxidant activities, and sensory evaluation
MCEV Schiassi, VR de Souza, AMT Lago, LG Campos… - Food chemistry, 2018 - Elsevier
Given the economic importance of fruit processing, this study aimed to analyze the chemical
composition, antioxidant activity, and sensorial acceptance of six fruit pulps from the …
composition, antioxidant activity, and sensorial acceptance of six fruit pulps from the …
Bioactive compounds and antioxidant activities in the agro-industrial residues of acerola (Malpighia emarginata L.), guava (Psidium guajava L.), genipap (Genipa …
NC Gualberto, CS de Oliveira, JP Nogueira… - Food Research …, 2021 - Elsevier
The aim of this study was to analyze the residue powders of Malpighia emarginata L.,
Psidium guajava L., Genipa americana L. and Spondias tuberosa L. regarding their total …
Psidium guajava L., Genipa americana L. and Spondias tuberosa L. regarding their total …
Chemical characterization and antioxidant capacity of the araçá-pera (Psidium acutangulum): An exotic Amazon fruit
AS Ramos, ROS Souza, APA Boleti… - Food Research …, 2015 - Elsevier
The “araçá-pera”(Psidium acutangulum DC) is an exotic guava consumed by the Brazilian
Amazon population. This paper describes 22 compounds from this fruit by UHPLC–HRMS …
Amazon population. This paper describes 22 compounds from this fruit by UHPLC–HRMS …
Bioactive compounds and acceptance of cookies made with Guava peel flour
SMM Bertagnolli, MLR Silveira, AO Fogaça… - Food Science and …, 2014 - SciELO Brasil
The use of fruit industrial waste in the processing new foods represents an important new
step for the food industry. This study aimed to develop cookie recipes using different …
step for the food industry. This study aimed to develop cookie recipes using different …
[HTML][HTML] Chemical characterization of the flour of peel and seed from two papaya cultivars
CM Santos, CMP Abreu, JM Freire… - Food Science and …, 2014 - SciELO Brasil
Papaya is among the currently most important tropical fruits grown in Brazil and in the world.
The fruit is mainly consumed fresh although it offers many industrial products. The …
The fruit is mainly consumed fresh although it offers many industrial products. The …
Caracterização físico-química e atividade antioxidante (in vitro) de frutos do cerrado piauiense
MS Rocha, RW Figueiredo, MAM Araújo… - Revista Brasileira de …, 2013 - SciELO Brasil
Informações a respeito das características químicas e do valor nutritivo dos frutos do
cerrado são ferramentas básicas para a avaliação do consumo e para a formulação de …
cerrado são ferramentas básicas para a avaliação do consumo e para a formulação de …
Enzymatic and ultrasonic-assisted pretreatment in the extraction of bioactive compounds from Monguba (Pachira aquatic Aubl) leaf, bark and seed
YRRS Rezende, JP Nogueira, TOM Silva… - Food Research …, 2021 - Elsevier
The present study aims to characterize leaf, bark and seed of monguba in terms of their
physicochemical and bioactive composition, and to determine total phenolic compounds …
physicochemical and bioactive composition, and to determine total phenolic compounds …
Thermosonication applied on camu–camu nectars processing: Effect on bioactive compounds and quality parameters
FC do Amaral Souza, LGS Moura… - Food and Bioproducts …, 2019 - Elsevier
Camu–camu is a red berry rich in bioactive compounds such as ascorbic acid and
anthocyanins. In this study, the main objective was to evaluate the effect of thermosonication …
anthocyanins. In this study, the main objective was to evaluate the effect of thermosonication …
[HTML][HTML] Processing of three different cooking methods of cassava: Effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity
ACS de Lima, JD da Rocha Viana… - LWT-Food Science and …, 2017 - Elsevier
The cooking methods may influence the retention of nutrients and phytochemicals contents
of vegetables showing the requirement to know the best way of cooking. Highlighting that in …
of vegetables showing the requirement to know the best way of cooking. Highlighting that in …