Consulta: subjectFacets:"Fruit pulp"
Registros recuperados: 9
Data/hora: 26/07/2024 22:54:00

Adaptação de liquidificador industrial para extração de polpa de acerola, goiaba e maracujá.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: ANJOS, J. B. dos; CASTRO, C. D. P. da C.; RYBKA, A. C. P.
O uso de liquidificador doméstico e/ou industrial na extração de polpas de frutas é muito comum, principalmente em lanchonetes. No entanto, devido à fragmentação excessiva de frutas com caroços, às vezes dá origem a produtos processados de baixa qualidade. Com o objetivo de superar problemas desta natureza, fez-se uma adaptação em um liquidificador industrial para extração de polpa de acerola, goiaba e maracujá. Ao mesmo tempo, tal adaptação se constitui como uma alternativa para comunidades rurais que apresentam pouca disponibilidade de recursos para aquisição de máquinas e utensílios de maior porte.
Tipo: Folhetos
Palavras-chave: Extração de polpa; Processamento de fruta; Selo ODS 2; Polpa de Fruta; Despolpamento; Equipamento Industrial; Acerola; Maracujá; Goiaba; Processamento; Pequeno Produtor; Fruit pulp; Food technology.
Ano: 2023
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1158021

ALTERNATIVES FOR PRESERVATION OF BIOACTIVE COMPOUNDS IN BLUEBERRY PULP: HEAT TREATMENT ASSOCIATED WITH THE ADDITION OF XANTHAN PRUNI
Provedor de dados: Revista Brasileira de Fruticultura
Autores: FIORAVANTE,JÚLIA BORIN; SOUZA,VANESSA RODRIGUES DUARTE DE; RODRIGUES,ROSANE DA SILVA; DIAZ,PATRÍCIA DE OLIVEIRA; MOREIRA,ANGELITA DA SILVEIRA.
ABSTRACT  In this study, to increase the preservation of phenolic bioactive compounds and antioxidant activity in blueberry pulp, heat treatment associated with addition of xanthan gum was used. A commercial mixture of blueberries (Powerblue, Climax and Bluegen cultivars) was added with 0.08% (w/w) citric acid and subjected to heat treatment by direct heating until 90 °C in conventional open pan (OP) and by direct application of steam (AS); both with and without the addition of xanthan pruni (OPX and ASX), followed by pulping. Samples of only frozed fruits were considered as control. The five treatments remained under freezing and were evaluated until 90 days of storage for antioxidant activity, phenols, flavonoids and total monomeric anthocyanins. The...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Blueberry; Vaccinium ashei; Fruit pulp; Heat; Fruit technology; Storage.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000300902

Changes in mineral nutrition during fruit growth and development of ‘Seike’ and ‘Newhall’ navel orange as a guide for fertilization
Provedor de dados: Revista Brasileira de Fruticultura
Autores: Fu,Xing-Zheng; Fa,Xie; Li,Cao; Li-Li,Ling; Chang-Pin,Chun; Liang-Zhi,Peng.
Abstract  Changes in the accumulation patterns of mineral nutrients at different development stages of fruit reflect the requirements of citrus trees for different nutrients, and this information provides an essential reference for rational fertilization. In this study, changes in the contents of 11 nutrients in the whole fruit, fruit pulp, and peel were studied during the whole developmental period of the fruit of ‘Seike’ and ‘Newhall’ navel oranges. We found that the two navel orange cultivars showed very similar changes in nutrients. Specifically, the N, P, Mg, S, Mn, and Zn contents were high in the young fruit stage (April), the K and Fe contents were high in the fruit expansion stage (July and August), and the Ca content was high in the fruit...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Citrus; Fruit pulp; Peel; Mineral nutrition.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000503003

Coalhada caprina dessorada adicionada de polpa de frutos tropicais.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: LAGUNA, L. E.; EGITO, A. S. do; BENEVIDES, S. D.; SANTOS, K. M. O. dos.
Tipo: Folhetos
Palavras-chave: Curd; Produto derivado do leite; Coalhada; Leite de cabra; Caprino; Polpa de fruta; Tecnologia de alimento; Fruit pulp; Dairy products; Goat milk; Food technology.
Ano: 2010
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/880102

Correlation, by multivariate statistical analysis, between the scavenging capacity against reactive oxygen species and the bioactive compounds from frozen fruit pulps
Provedor de dados: Ciência e Tecnologia de Alimentos
Autores: Vissotto,Lizziane Cynara; Rodrigues,Eliseu; Chisté,Renan Campos; Benassi,Marta de Toledo; Mercadante,Adriana Zerlotti.
The contents of total phenolic compounds (TPC), total flavonoids (TF), and ascorbic acid (AA) of 18 frozen fruit pulps and their scavenging capacities against peroxyl radical (ROO•), hydrogen peroxide (H2O2), and hydroxyl radical (•OH) were determined. Principal Component Analysis (PCA) showed that TPC (total phenolic compounds) and AA (ascorbic acid) presented positive correlation with the scavenging capacity against ROO•, and TF (total flavonoids) showed positive correlation with the scavenging capacity against •OH and ROO• However, the scavenging capacity against H2O2 presented low correlation with TF (total flavonoids), TPC (total phenolic compounds), and AA (ascorbic acid). The Hierarchical Cluster Analysis (HCA) allowed the classification of the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bioactive compounds; Antioxidant capacity; Fruit pulp.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500010

Effect of time and storage conditions on the physical and physico-chemical characteristics of the pulp of yellow and purple passion fruit
Provedor de dados: Ciência e Tecnologia de Alimentos
Autores: ARAÚJO,Letícia da Silva; COSTA,Eva Maria Rodrigues; SOARES,Taliane Leila; SANTOS,Idália Souza dos; JESUS,Onildo Nunes de.
Abstract The aim of this study was evaluate the physical and physico-chemical characteristics of extracted fruit pulp of passion fruit with different skin color (yellow, light and dark purple) under refrigeration temperatures and storage times. The extracted pulp of passion fruit was stored at different temperatures: 10 °C, 25 °C; - 30 °C and - 80 °C and at four different storage periods: 0; 10; 20 and 30 days. The following physical and physico-chemical characteristics of the fruit were evaluated: color of fruit peel, fruit weight, diameter, length and width of the fruit, peel thickness, peel mass, pulp mass, pulp color, juice yield, pH, soluble solids, titratable acidity and ratio. The physical and physico-chemical results indicate that all the passion...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fruit pulp; Passiflora; Pulp quality; Storage time; Refrigeration.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300500

Obtenção de geléia de cupuaçu a partir da polpa congelada.
Provedor de dados: Informação Tecnológica em Agricultura (Infoteca-e)
Autores: SOUZA, J. M. L. de.
O cupuaçuzeiro (Theobroma grandflorum Schum) é uma planta típica da Amazônia encontrada em estado silvestre ou cultivada, hoje disseminada por toda a Região Norte. A diversificação do uso da polpa de cupuaçu, para obtenção de geleia, poderá reduzir perdas de matéria-prima e permitir a estocagem do produto em temperatura ambiente. O experimento de fabricação de geleia foi desenvolvido no Laboratório de Produtos Agrofloretais da Embrapa Acre.
Tipo: Folhetos
Palavras-chave: Pulpa de fruta; Jaleas; Tecnología alimentaria; Cupuaçu; Theobroma Grandiflorum; Fruta Congelada; Tecnologia de Alimento; Polpa de Fruta; Geléia; Jellies; Food technology; Fruit pulp; Frozen fruit.
Ano: 1999
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/495048

Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures
Provedor de dados: Ciência e Tecnologia de Alimentos
Autores: Lopes,Alessandra Santos; Mattietto,Rafaella de Andrade; Menezes,Hilary Castle de; Silva,Luiza Helena Meller da; Pena,Rosinelson da Silva.
The rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp in the range of temperatures used for pasteurization (83 to 97 °C) was studied. The results indicated that Brazilian Cherry pulp presented pseudoplastic behavior, and the Herschel-Bulkley model was considered more adequate to represent the rheological behavior of this pulp in the range of temperatures studied. The fluid behavior index (n) varied in the range from 0.448 to 0.627. The effect of temperature on the apparent viscosity was described by an equation analogous to Arrhenius equation, and a decrease in apparent viscosity with an increase in temperature was observed.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Brazilian cherry; Fruit pulp; Rheology; Activation energy.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100005

Volatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulp
Provedor de dados: Ciência e Tecnologia de Alimentos
Autores: Macoris,Mariana Serrão; Janzantti,Natália Soares; Garruti,Deborah dos Santos; Monteiro,Magali.
The volatile compositions from organic and conventional passion fruit pulps produced in Brazil were investigated. The pulps were also physicochemically characterized. The volatile compounds from the headspace of the passion fruit pulp were stripped to a Porapak Q trap for 2 hours; they were eluted with 300 µL of dichloromethane, separated by gas chromatography/flame ionisation detection and identified through gas chromatography/mass spectrometry. Both pulps conformed to the requirements of the Brazilian legislation, indicating they were suitable to be industrialized and consumed. A total of 77 compounds were detected in the headspace of the passion fruit pulps - 60 of which were identified, comprising 91% of the total chromatogram area. The major compounds...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Organic passion fruit; Aroma; Flavor chemistry; Fruit pulp; Gas chromatography/mass spectrometry.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200023