Bibliografías temáticas / Mixture of fruit pulp

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Literatura académica sobre el tema "Mixture of fruit pulp"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 13 de febrero de 2022

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Artículos de revistas sobre el tema "Mixture of fruit pulp"

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Silva, Luis Paulo Firmino Romao da, Alexandre Jose de Melo Queiroz, Adolfo Pinheiro de Oliveira, Rossana Maria Feitosa de Figueirêdo, Maria Suiane de Moraes, and Joana D'arc Paz de Matos. "O Physico-chemical properties of mango pulp and cajarana blends." Comunicata Scientiae 11 (October 5, 2020): e3403. http://dx.doi.org/10.14295/cs.v11i.3403.

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The mango and cajarana are pleasant-tasting fruits, yellow in color, have ascorbic acid with antioxidant properties that slow down oxidation and help the immune system to promote well-being. The production of blends can improve nutritional and sensory characteristics, combining macro and micronutrients that may be present in a higher concentration in one fruit and deficient in another, increasing the possibility of obtaining new flavors constituting a new product. The study had as objective the elaboration of blends of mango cv. espada and cajarana and to determine the physical-chemical charac
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Madzgharashvili, Giorgi. "OPTIMIZATION OF CONCENTRATION CONDITIONS FOR FOOD PRODUCTS WITH HIGH HUMIDITY." World Journal of Biology and Biotechnology 1, no. 1 (2016): 39. http://dx.doi.org/10.33865/wjb.001.01.0004.

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According to the research, for improving the properties of unripe and partly sour honey, its concentration can be achieved by increasing the evaporation surface area of the products to be processed in vacuum conditions as well as in an open boiler under the recommended mode for heating honey (up to 45 °C). To stabilize fruits and accelerate the process of concentration in the liquids as well as mechanical mixtures of liquids for jams and fruit purees, it is recommended to premix the pulp with food sugar enzymatic hydrolysate (invert sugar), then obtain the mix at relatively moderate temperatur
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Fatrcová-Šramková, Katarína, Ján Brindza, Eva Ivanišová, et al. "Morphological and antiradical characteristics of Rugosa rose (Rosa rugosa Thunb.) fruits canned in different kind of honeys and in beverages prepared from honey." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 497–506. http://dx.doi.org/10.5219/1065.

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The aim of the work was to determined the basic morphological and morphometric traits of rugosa rose (Rosa rugosa Thunb.) and antiradical activity of fruit pulp canned in different kind of honeys and in beverages prepared from honey. In experiments there were used 4 genotypes of roses originated from arboretum Mlyňany (Slovakia). The evaluation of 11 morphometric traits of fruit showed that the average weight of the fresh fruit without pedicle reached up 5.14 – 5.46 g, the weight of pedicle was 0.05 – 0.08 g, weight of pulp and seeds 4.80 – 5.13 g, weight of calyx 0.25 – 0.31 g, length and wid
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Zambrano, Judith, Sagrario Briceño, Clara Mendez, and Eliseo Castellano. "Response of Mango Fruit to Potassium Permanganate as an Ethylene Absorbent during Storage." HortScience 31, no. 4 (1996): 638c—638. http://dx.doi.org/10.21273/hortsci.31.4.638c.

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Mango fruit of `Palmer' and `Keitt' were harvested at the preclimacteric stage. An inexpensive ethylene absorbent was made by mixing aqueous KMnO4 with vermiculite and silicagel as support material. Fruits were treated with the mixture of vermiculite–KMnO4 and silicagel–KMnO4 as ethylene absorbents and stored at 10 and 15°C for 18 days. Fruits were evaluated for skin and pulp color, total soluble solids, titratable acidity and weight loss at interval of 3 days. Ethylene absorbents had no significant effect on skin color parameters (lightness, hue, and chroma). However differences due to ethyle
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Schiassi, Maria Cecília Evangelista Vasconcelos, Amanda Maria Teixeira Lago, Vanessa Rios de Souza, Juliana dos Santos Meles, Jaime Vilela de Resende, and Fabiana Queiroz. "Mixed fruit juices from Cerrado." British Food Journal 120, no. 10 (2018): 2334–48. http://dx.doi.org/10.1108/bfj-12-2017-0684.

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Purpose The purpose of this paper is to optimize a mixed juice made from Brazilian Cerrado fruits (cagaita, mangaba and marolo). Design/methodology/approach The juices were evaluated by rheological, physical, physicochemical, nutritional and sensory acceptance analyses. The mixture design is a widely used tool for product optimization, allowing the determination of factors, combinations and levels that provide best responses. Findings The results show that using mangaba pulp negatively contributed to juice acceptance, but resulted in the highest ascorbic acid content. The treatments produced u
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Navickiene, Sandro, and Maria Lúcia Ribeiro. "Determination of Fluquinconazole, Pyrimethanil, and Clofentezine Residues in Fruits by Liquid Chromatography with Ultraviolet Detection." Journal of AOAC INTERNATIONAL 87, no. 2 (2004): 435–38. http://dx.doi.org/10.1093/jaoac/87.2.435.

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Abstract A simple method was developed for the determination of fluquinconazole, pyrimethanil, and clofentezine in whole fruit; peel; and pulp of mango, apple, and papaya. These compounds were extracted from fruit samples with a mixture of ethyl acetate-n-hexane (1 + 1, v/v). An aliquot (2 mL) of the extract was evaporated to near dryness under a stream of nitrogen, and the residue was dissolved with 2 mL methanol. The analysis was performed by means of liquid chromatography with ultraviolet detection at 254 nm using a gradient solvent system. The method was validated with fortified fruit samp
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Matsuura, Fernando César Akira Urbano, Marília Ieda da Silveira Folegatti, Ricardo Luís Cardoso, and Daniel Costa Ferreira. "Sensory acceptance of mixed nectar of papaya, passion fruit and acerola." Scientia Agricola 61, no. 6 (2004): 604–8. http://dx.doi.org/10.1590/s0103-90162004000600007.

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Nectars are beverages formulated with the juice or pulp of one or more fruits, plus water and sugar in concentrations resulting in a "ready-to-drink" product. Recently, the market for such products has greatly expanded. Fruit mixtures present a series of advantages, such as the combination of different aromas and flavors and the sum of their nutritional components. The objective of this work was to develop a nectar based on papaya pulp and passion fruit juice, enriched with the vitamin C present in acerola pulp, optimizing the formulation using sensory consumer tests and a response surface sta
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Oteng, Prince, John K. Otchere, Stephen Adusei, Richard Q. Mensah, and Emmanuel Tei-Mensah. "Vitamin Analysis, Trace Elements Content, and Their Extractabilities in Tetrapleura tetraptera." Journal of Chemistry 2020 (January 11, 2020): 1–8. http://dx.doi.org/10.1155/2020/1608341.

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Tetrapleura tetraptera is widely cherished in African traditional homes because of its alleged therapeutic and nutritional properties. This present study aimed at determining the levels of vitamin A, C, E, and beta-carotene and trace element (Fe, Cu, Mn, Co, Se, and Zn) concentrations and their extractabilities in the pulp, seeds, and whole fruit (mixture of pulp and seeds) of T. tetraptera. The total trace element concentration of Fe, Cu, Co, Mn, and Zn and their extractabilities (%) were determined using flame atomic absorption spectrometer (FAAS), whereas UV-VIS spectrophotometer was used t
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Rodríguez-Solana, Raquel, Anabela Romano, and José Manuel Moreno-Rojas. "Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review." Processes 9, no. 7 (2021): 1146. http://dx.doi.org/10.3390/pr9071146.

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Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is composed by seeds, the valuable part due to the extraction of locust bean gum, and the pulp, considered a by-product of the fruit processing industry. Carob pulp is a mixture of macro- and micronutrients, such as carbohydrates, vitamins and minerals, and secondary metabolites with functional properties. In the last few years, numerous studies on the chemical and biological characteristics of the pulp have been performed to encourage its commercial use. Its potential applications as a nutraceutical
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O., Afolabi,, Ibitoye, O., and Agbaje, F. "Evaluation of Nutritional and Sensory Properties of Cocoa Pulp Beverage Supplemented with Pineapple Juice." Journal of Food Research 4, no. 6 (2015): 58. http://dx.doi.org/10.5539/jfr.v4n6p58.

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One of the major unutilized by-products of cocoa is cocoa mucilage (pulp). Cocoa pulp can be fortified with nutrients such as vitamins from other sources or the juice can be blended with other fruit juices from fruits such as pineapple that are good sources of vitamins. The objective of this study is to produce Cocoa pulp beverage supplemented with pineapple juice. Cocoa Pulp (CP) was used to replace Pineapple juice (PJ) at 0, 50, 60 70, 80, 90 and 100% levels. The nutritional and sensory properties of the CP+PJ beverages were evaluated. The CP beverage contained increasing levels of calcium,
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Tesis sobre el tema "Mixture of fruit pulp"

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Souza, Josilma Silva de. "Secagem de misturas de polpa de frutas tropicais em leito de jorro." Universidade Federal do Rio Grande do Norte, 2010. http://repositorio.ufrn.br:8080/jspui/handle/123456789/17706.

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Made available in DSpace on 2014-12-17T15:42:06Z (GMT). No. of bitstreams: 1 JosilmaSS_TESE.pdf: 2718047 bytes, checksum: e7e22cd529d5f342e8515f13653f9c1d (MD5) Previous issue date: 2010-04-12<br>Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior<br>Drying of fruit pulps in spouted beds of inert particles has been indicated as a viable technique to produce fruit powders. Most of the processes employed to produce dried fruit pulps and juices, such as Foam Mat, encapsulation by co-crystallization and spray drying utilize adjuvant and additives (such as thickeners, coating materials, e
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Karlsson, Hanna. "Strength Properties of Paper produced from Softwood Kraft Pulp : Pulp Mixture, Reinforcement and Sheet Stratification." Doctoral thesis, Karlstads universitet, Avdelningen för kemiteknik, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-5612.

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For paper producers, an understanding of the development of strength properties in the paper is of uttermost importance. Strong papers are important operators both in the traditional paper industry as well as in new fields of application, such as fibre-based packaging, furniture and light-weight building material. In the work reported in this thesis, three approaches to increasing paper strength were addressed: mixing different pulps, multilayering and reinforcement with man-made fibres. In specific: The effects of mixing Swedish softwood kraft pulp with southern pine or with abaca (Musa Texti
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Tsai, Pin Wen (Wendy). "Developing mixture rules for non-conservative properties for pulp suspensions." Thesis, University of British Columbia, 2016. http://hdl.handle.net/2429/57834.

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Nowadays new technologies emerge constantly and people continuously strive to meet challenges. The Pulp and Paper industry has been faced with many changes in recent years. One of which is to diversify the fiber baskets to produce a wide range of products. To help papermakers to accommodate this transition from a single pulp component to a multi-component furnish used in their process, this paper first puts effort into developing a sound and effective methodology to characterize mixture rules that predict properties such as tensile strength and pulp freeness. Using an expansion of a higher ord
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Armas, Huamani Ruth Tafat, Ames César Augusto Castañeda, Davila Julio Joaquín Heriberto Domenack, Moquillaza Johana Katheryne Rojas, and Pillaca Luis Enrique Sulca. "Proyecto fruit pulp “aplicación para la venta de pulpa de fruta a domicilio”." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/653104.

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Fruit Pulp es una empresa que se dedicará a la producción, embolsado, comercialización y distribución de pulpa de fruta en presentaciones de 250 y 500 gramos respectivamente con seis distintos sabores. El producto está dirigido a personas de los NSE A, B, y la distribución será con nuestros propios medios. Lima ha tenido un crecimiento constante de consumidores que cuidan su salud y se alimentan sanamente, sobre todo en estos tiempos de pandemia la buena alimentación con frutas que suministran vitaminas y antioxidantes ayuda a mantener un cuerpo sano y vigoroso, nuestro producto se va a ve
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Gama, Repson. "A lignocellulolytic enzyme system for fruit waste degradation : commercial enzyme mixture synergy and bioreactor design." Thesis, Rhodes University, 2014. http://hdl.handle.net/10962/d1013073.

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Studies into sources of alternative liquid transport fuel energy have identified agro-industrial wastes, which are lignocellulosic in nature, as a potential feedstock for biofuel production against the background of depleting nonrenewable fossil fuels. In South Africa, large quantities of apple and other fruit wastes, called pomace, are generated from fruit and juice industries. Apple pomace is a rich source of cellulose, pectin and hemicellulose, making it a potential target for utilisation as a lignocellulosic feedstock for biofuel and biorefinery chemical production. Lignocellulosic biomass
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Harris, Grant G. "Antioxidant Capacity of Pawpaw Pulp Extracts from Different Levels of Ripeness." Ohio University / OhioLINK, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1212683978.

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Castillo, Caceres Miluska. "Estudo do processamento e avaliação da estabilidade do "blend" misto a base da polpa de tamarindo (Tamarindus indica L.) e suco de beterraba (Beta vulgaris)." [s.n.], 2003. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254408.

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Orientador: Hilary Castle de Menezes<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-03T16:29:46Z (GMT). No. of bitstreams: 1 CastilloCaceres_Miluska_M.pdf: 10593950 bytes, checksum: b93ec4104306167339ca2e01eb59d1ff (MD5) Previous issue date: 2003<br>Resumo: Existe dentro do setor de sucos de frutas e drinques uma importância crescente na produção de produtos diferenciados. O desenvolvimento de "blends" entre diferentes sucos e polpas é um recurso a disposição da indústria para o preparo de bebidas dif
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Noa, Andreia Sofia Caineta. "Efeitos de diferentes condições de tratamento térmico e de temperatura de armazenagem em congelação na qualidade de polpas de hortofrutícolas." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5328.

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Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia<br>The present research aimed to evaluate the effects of pasteurization, through the development of degradation kinetics (80 °C to 98 °C in time intervals of 0.5 to 25 min), on the physical-chemical, biochemical, microbiological and sensory parameters of two pulps. The studied pulps were formulated by a mix of pear and pineapple (P_Amarela) and of pear, strawberry, beetroot and lemon juice (P_Vermelha). The thermal binomials were optimized taking into account the achieved peroxidase activity in
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Barbosa, Marcos de Freitas [UNESP]. "Sacarificação da polpa cítrica por hidrólise ácida e cultivo pelo processo de batelada simples com reciclo de Trichoderma reesei ou Aspergillus niger com produção de celulases e poligalacturonases." Universidade Estadual Paulista (UNESP), 2012. http://hdl.handle.net/11449/94844.

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Made available in DSpace on 2014-06-11T19:27:21Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-06-04Bitstream added on 2014-06-13T20:16:34Z : No. of bitstreams: 1 barbosa_mf_me_sjrp.pdf: 803181 bytes, checksum: c782a8189e48115bd988158ad9a3c6c7 (MD5)<br>A necessidade mundial por tecnologias não poluidoras ou “limpas” obtidas de fontes renováveis e uso racional da terra, a produção de insumos cada vez mais deverá ser baseada na biotecnologia com emprego de resíduos agroindustriais. A polpa cítrica obtida da laranja (Citrus sinensis) é um importante resíduo que somente no Estado de São
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Guadalupe, Elvira Bonfim Martins de. "Estudo de viabilidade económica para instalação de uma unidade industrial em S. Tomé e Príncipe para produção de polpa e sumos de frutas." Master's thesis, ISA, 2010. http://hdl.handle.net/10400.5/3070.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>The industry of juices and squashes frozen fruit has expanded significantly in recent years, where the great variety of fruit meets the market of different flavours and sophisticated, greatly appreciated by consumers. The frozen pulp, by presenting features of practicality, gaining great popularity, being used in the preparation of juices, ice cream, confectionery and yoghurts and sometimes consumed directly. This work aims to study the feasibility of installing an industrial unit in s. Tomé and Príncipe for the produc
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Libros sobre el tema "Mixture of fruit pulp"

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UNCTAD/WTO, International Trade Centre, ed. The United States market for tropical fruit juices, concentrates, and pulp/purée. International Trade Centre UNCTAD/WTO, 1997.

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Richard, Benyo, ed. Total juicing: Over 125 healthful and delicious ways to use fresh fruit and vegetable juices and pulp. Plume, 1992.

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ʻAdes, Avraham Ḥayim. Sefer Ṿa-yomer Avraham: Hilkhot taʻarovot : kolel pisḳe halakhot ʻal seder ha-Shu. ʻa. Yor. d. simanim 98-111 : umi-saviv la-halakhot heʻarot u-veʾurim : uve-sofo sheʾelot u-teshuvot be-Hilkhot taʻarovot. A.Ḥ. ben D. ʻAdas, 1997.

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ʻAdes, Avraham Ḥayim. Sefer Ṿa-yomer Avraham: Pisḳe hilkhot arbaʻat ha-minim ... Avraham Ḥayim Ades, 2002.

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ʻAdes, Avraham Ḥayim. Sefer Ṿa-yomer Avraham: Hilkhot arbaʻat ha-minim. Yeshivat Ḳol Yaʻaḳov, 1994.

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ʻAdes, Avraham Ḥayim. Sefer Ṿa-yomer Avraham: Sheʾelot u-teshuvot : Oraḥ ḥayim, Yoreh deʻah : kolel sheʾelot u-teshuvot be-hilkhot birkat ha-perot, she-hayah ṿa-ḥazarah, borer, arbaʻat ha-minim, baśar be-ḥalav, taʻarovot. A. ʻAdas, 1998.

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ʻAdes, Avraham Ḥayim. Sefer Ṿa-yomer Avraham: Hilkhot meliḥah : Yoreh deʻah simanim 69-78 ... A.Ḥ. ben D. ʻAdes, 1998.

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ʻAdes, Avraham Ḥayim. Sefer Ṿa-yomer Avraham: Sheʼelot u-teshuvot : Oraḥ ḥayim, Yoreh deʻah. A.Ḥ. ben D. ʻAdes, 1998.

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ʻAdes, Avraham Ḥayim. Sefer Ṿa-yomer Avraham: Hilkhot borer, Hilkhot Shabat, siman 319 : kolel pisḳe halakhot umi-saviv la-halakhot heʻarot u-veʾurim uve-sofo sheʾelot u-teshuvot. A.Ḥ. ben D. ʻAdas, 1995.

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ʻAdes, Avraham Ḥayim. Sefer Ṿa-yomer Avraham: Hikhot ribit, Shu.ʻa., Yor. d. simanim 159-177 : kolel pisḳe halakhot ʻal seder ha-Shu.ʻa. umi-saviv la-halakhot heʻarot. Avraham Ḥayim ben Daniyel ʻAdes, 2002.

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Capítulos de libros sobre el tema "Mixture of fruit pulp"

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Enkerlin, W., J. Reyes, and R. Villalobos. "Use of a Mixture of Boric Acid, Borax, Hydrolyzed Protein, and Water to Control Anastrepha Fruit Flies." In Fruit Flies. Springer New York, 1993. http://dx.doi.org/10.1007/978-1-4757-2278-9_69.

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Stiles, E. W. "The influence of pulp lipids on fruit preference by birds." In Frugivory and seed dispersal: ecological and evolutionary aspects. Springer Netherlands, 1993. http://dx.doi.org/10.1007/978-94-011-1749-4_16.

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Elaloui, Meriem, Abdelwahed Laamouri, Murielle Cerny, Celine Mathieu, Gerard Vilarem, and Brahim Hasnaoui. "Chemical Compositions of Fruit Pulp Extracts of Ziziphus jujuba Mill. in Tunisia." In Chinese Dates. CRC Press, 2016. http://dx.doi.org/10.4324/9780429160509-14.

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de Medeiros, F. G. M., I. P. Machado, T. N. P. Dantas, S. C. M. Dantas, O. L. S. de Alsina, and M. F. D. de Medeiros. "Spouted Bed Drying of Fruit Pulps: A Case Study on Drying of Graviola (Annona muricata) Pulp." In Advanced Structured Materials. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-47856-8_5.

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Griffin, D. "The Use of an In-Line Viscometer for the Continuous Control of a Fruit Pulp Dilution Process." In Food Properties and Computer-Aided Engineering of Food Processing Systems. Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-009-2370-6_29.

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Bensoussan, M., and L. Serrano-Carreon. "Grape pulp, grape pips and their mixture: Novel substrates or supports for solid state fermentation." In Advances in Solid State Fermentation. Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-017-0661-2_18.

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Mitra, Sisir. "Cultivars and plant improvement." In Guava: botany, production and uses. CABI, 2021. http://dx.doi.org/10.1079/9781789247022.0006.

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Abstract The major objectives of guava breeding are aimed at improving both plant and fruit characteristics such as to develop high-yielding, high-quality dwarf cultivars with fruits of uniform shape, good size, attractive skin and pulp colour, fewer and/or soft seeds, resistant to wilt, nematodes and long storage life. Selection of superior seedlings has resulted in the development of a number of cultivars in different countries. This chapter describes the Psidium species used in breeding (Psidium cattleyanum, P. guineense, P. acutangulum, P. friedrichsthalianum, P. angulatum and P. littorale), objectives of breeding programmes, introduction and selection, inheritance pattern, interspecific hybridization, polyploidy, mutation and molecular characterization. Guava cultivars growing in different countries (Brazil, China, Egypt, India, Israel, Malaysia, Mexico, Pakistan, South Africa, Taiwan, Thailand, USA and vietnam) are also described.
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Muske, Atul Navnath, and P. Venkateswara Rao. "Evaluation of Biogas Production Potential by Anaerobic Co-digestion with Substrate Mixture of Fruit Waste, Lawn Grass, and Manures." In Water Resources and Environmental Engineering II. Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-2038-5_9.

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Dalton, David R. "More Than Skin Deep." In The Chemistry of Wine. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190687199.003.0027.

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The grape berry is composed of skin, flesh (pulp) and seeds. After destemming (Chapter 13), the grapes are sent on for crushing. On crushing, the thick walls of the skin, including the waxy cuticle, are broken. Crushing the grapes (Figure 16.1) is a question of quantity. Small quantities are handled differently than large. The skins, including the contaminants thereon, as well as the majority of the materials discussed above for the individual grapes (i.e., phenols, anthocyanins, tanins, some acids, terpenes, pyrazines, and some carbohydrates including those attached to the anthocyanidins, forming anthocyanins) therein, are released. The cells of the pulp are also broken and released into the juice on crushing. This berry cell juice is mainly water (70–80% by weight) which contains the mixture of sugars (mostly glucose and fructose, but small concentrations of many other carbohydrates are also present), carboxylic acids (mostly tartaric and malic, but additional members of the tricarboxylic acid cycle, oxalic, glucuronic, etc. are also present), complex cross-linked polysaccharides from cell walls (pectins), some phenols and proteins (as well as the peptides and simple amino acids from which they are constructed), and minerals, including oxides of iron (Fe), phosphorus (P), and sulfur (S), as well as salts of potassium (K) and sodium (Na) brought up in the xylem to the growing berry. The seeds have their cellulose carbohydrate-based exterior coatings, which are also rich in complexed polyphenols (tannins). Additionally, amino acids, generally found as constituents of peptides, proteins, and enzymes, and their cofactors needed for all life, nucleic acids and their attached sugars needed for the next generation, are all present too. Thus, overall, the result of crushing the berries is a mixture consisting of skins, seeds, and fruit juice (the must = Latin vinum mustum = young wine). This mixture may, if the grapes were “white,” be cooled and the cap on the must—sometimes called the pomace (the solid portion of the must) removed early or late (usually between 12 and 24 hours) by the vintner. Most of the flavoring constituents are quickly extracted, and brightly colored phenols, tannins, anthocyanins, etc.
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El Khatib, Sami, and Mariam Muhieddine. "Nutritional Profile and Medicinal Properties of Pumpkin Fruit Pulp." In The Health Benefits of Foods - Current Knowledge and Further Development. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.89274.

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Actas de conferencias sobre el tema "Mixture of fruit pulp"

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Sewani-Rusike, C. "Sclerocaryabirrea fruit pulp and fruit peel protect against acute cadmium-induced testicular damage." In GA 2017 – Book of Abstracts. Georg Thieme Verlag KG, 2017. http://dx.doi.org/10.1055/s-0037-1608401.

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Narain, Narendra, Anderson Santos Fontes, Maria Terezinha Santos Leite-Neta, et al. "Aroma retention during drying of caja-umbu fruit pulp." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7811.

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This study was aimed to obtain and characterize the dried powder of cajá-umbu (Spondias spp) fruit pulp obtained by spray-drying and lyophilization. Spray-drying of the pulp was done at different temperatures. Analysis of bioactive compounds and volatile compounds was performed. The total phenolic compounds content was high in the dried powder obtained at the temperature of 140 °C. The volatiles analysis of dried powders revealed that the powder dried at 140°C contained a larger number of compounds. The cajá-umbu powder showed that it is a better alternative for storage and conservation since
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Efraim, Priscilla, and Letícia Fonseca. "Use of the by-product of fruit pulp processing in the development of fruit leather." In XXIII Congresso de Iniciação Científica da Unicamp. Galoá, 2015. http://dx.doi.org/10.19146/pibic-2015-37506.

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Ivenio Moreira da Silva, Roberto Guimarães Pereira, Gerd Brantes Angelkorte, Pedro Henrique Duro de Andrade e Silva, Ricardo Cromack, and Thiago de Oliveira Macedo. "ENERGY AND EXERGY ANALYSIS IN CONJUNCTION WITH PUMP MIXTURES OF PASSION FRUIT OIL WITH DIESEL BIODIESEL." In 23rd ABCM International Congress of Mechanical Engineering. ABCM Brazilian Society of Mechanical Sciences and Engineering, 2015. http://dx.doi.org/10.20906/cps/cob-2015-2286.

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Fabero, J. C. "Lattice Boltzmann for Simulation of Gases Mixture in Fruit Storage Chambers." In MODELING OF COMPLEX SYSTEMS: Seventh Granada Lectures. AIP, 2003. http://dx.doi.org/10.1063/1.1571328.

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Hai-ning Zhang, Jia He, Dan Luo, Chun-yang Zheng, Gai-ping Zhai, and Shuo-guo Zhang. "Study on effect on pulp enzyme and pectinase on the juice yield of kiwi fruit." In 2011 International Conference on New Technology of Agricultural Engineering (ICAE). IEEE, 2011. http://dx.doi.org/10.1109/icae.2011.5943991.

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Rodriguez, Olivia, Daniela Aguilar, Guadalupe Luna, Gregorio Zarate, and Licet Bello. "Microencapsulation of passion fruit extract (Passiflora biflora) by spray drying." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7852.

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Anthocyanins pulp and peel passionfruit extracted by leaching using water as a solvent where the operating conditions of spray drying were evaluated for a microencapsulated. The variables were temperature input (180,200 and 220 ° C), MD (6,8y10%), AP (1,3y5%) and outlet temperature 80 ° C, was achieved noted that during the drying process moisture decreased to 85% due to this high in MD and AP, this also increases the content of ST. Color significantly was not affected by spray drying.. Keywords: Passionfruit, abstract, encapsulants, spray microencapsulatio
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Efraim, Priscilla, and Thais Aranha Malavolta. "Physical properties of fruit pulp industry waste and its utilization in the production of jelly candy." In XXIII Congresso de Iniciação Científica da Unicamp. Galoá, 2015. http://dx.doi.org/10.19146/pibic-2015-37856.

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Prasetiyo, Kurnia Wiji, Deni Zulfiana, Sita Heris Anita, et al. "The properties of food packaging paper from oil palm empty fruit bunches pulp coated with chitosan." In PROCEEDINGS OF THE 3RD INTERNATIONAL SEMINAR ON METALLURGY AND MATERIALS (ISMM2019): Exploring New Innovation in Metallurgy and Materials. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0002624.

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ČERNIAUSKIENĖ, Judita, Jurgita KULAITIENĖ, Honorata DANILČENKO, and Elvyra JARIENĖ. "MULCHING IMPACT ON THE QUALITY OF OIL PUMPKIN’S (CUCURBITA PEPO L.) FRUIT." In Rural Development 2015. Aleksandras Stulginskis University, 2015. http://dx.doi.org/10.15544/rd.2015.034.

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Nutritious value of great (Cucurbita maxima) and musky (Cucurbita moschata) pumpkin pulp has been widely investigated, but chemical and qualitative analysis of pulp of oil pumpkin fruits has been superficial so far. The aim of two years research – to investigate the influence of compost/organic mulch to the quality of organically grown oil seed pumpkin (Cucurbita pepo) fruit quality. In 2013–2014, in Kaunas district farm, oil seed pumpkins cultivars 'Heracles', 'Hamlet', 'Danaja' were grown for research. The aim of two years research – to investigate the influence of compost/organic mulch to t
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