The present work aimed to develop different formulations of blueberry jam (traditional and
light) made from rabbiteye fruits (Powder Blue and Climax varieties) and then analyze the …

The objective of this study was to use the pulp of the Brazilian Savannah fruits araticum and
cagaita to develop new products, and to evaluate their sensory acceptance by children from …

The dietary awareness of consumers has led to an interest in low-calorie food products in
recent times. There is a trend in the food market for the development of food products by full …

Foram elaboradas quatro formulações de geleia com as seguintes proporções de mamão
(Carica papaya)(M) e araçá-boi (Eugenia stipitata)(AB): F1 (70% M: 30% AB), F2 (60% M …

Background: Enzyme production by solid state bioprocess (SSB) using residues as
substrate for microorganisms is an alternative for costs reduction and to avoid their disposal …

The umbucajazeira is specie native to the Brazilian Northeast semiarid areas, which is
economically explored based on the fruit. The fruit has a high agroindustrial potential, mainly …

Neste trabalho propôs-se estudar a estabilidade física e química de geleias convencionais
de umbu-cajá durante o armazenamento por 180 dias em condições ambientais. As geleias …

O aproveitamento de frutos no desenvolvimento de produtos visa inserir no mercado
alimentos com um maior aporte de nutrientes, estimulando assim, hábitos de vida mais …

The aim of this study was to develop and assess the physicochemical stability of umbu‐caja
diet jams during storage under ambient conditions. Five jam formulations were prepared …

The generation of agroindustrial waste has become a serious environmental problem, which
conflicts with the need for sustainability sought by modern agriculture. An alternative that …