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Littérature scientifique sur le sujet « Pulpe de tamarin »

Auteur : Grafiati

Publié le 7 juin 2025

Mis à jour le 2 août 2025

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Articles de revues sur le sujet "Pulpe de tamarin"

AKA, Solange. "Étude socio-économique, physico-chimique et microbiologique des pulpes de tamarin (Tamarindus indica) vendues à Adjamé et à Boundiali (Côte d'Ivoire)." Revue Marocaine des Sciences Agronomiques et Vétérinaires 13, no. 1 (2025): 19–26. https://doi.org/10.5281/zenodo.15345950.

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En Côte d’Ivoire, les connaissances sur les différents types de tamarin commercialisés restent insuffisantes. L’objectif du présent travail était de connaître les caractéristiques socio-économiques, physico-chimiques et microbiologiques des différents types de pulpes de tamarin commercialisés sur les marchés pour une meilleure valorisation. Une enquête de commercialisation a donc été réalisée dans les communes d’Adjamé et de Boundiali. Ensuite, 360 échant

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Heymann, Eckhard W., Lisieux Fuzessy, and Laurence Culot. "Small but Nice–Seed Dispersal by Tamarins Compared to Large Neotropical Primates." Diversity 14, no. 12 (2022): 1033. http://dx.doi.org/10.3390/d14121033.

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Tamarins, small Neotropical primates of the genera Saguinus and Leontocebus, have a mainly frugivorous-faunivorous diet. While consuming the pulp of a high diversity of fruit species, they also swallow seeds and void them intact, thus acting as seed dispersers. Here we compare different aspects of the seed dispersal ecology of tamarins with that of large Neotropical primates from the genera Ateles (spider monkeys) and Lagothrix (woolly monkeys). Due to their small body size, tamarins disperse seeds of a smaller size range, fewer seeds per defecation, and seeds from a smaller number of differen

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Lageiro, Manuela, Jaime Fernandes, Ana C. Marques, Manuela Simões, and Ana Rita F. Coelho. "Nutritional Characterization of Fruits from Three African Plant Species: Dialium guineense Willd, Parkia biglobosa Jacq. and Andansonia digitata L." Plants 14, no. 15 (2025): 2344. https://doi.org/10.3390/plants14152344.

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Dialium guineense (velvet tamarind), Parkia biglobosa Jacq. (African locust bean) and Adanosonia digitata L. (baobab) are fruits from African plants whose nutritional potential remains poorly characterised. As such, their pulps and seeds were analysed for colour (CIELab system), moisture, ash, protein, fat, soluble and insoluble dietary fibre, free sugars (HPLC-RI), organic acids (HPLC-PDA), macro and microelements (XRF analyser) and amygdalin (HPLC-PDA). The colours of their pulps differed considerable (ΔE > 38 between the velvet tamarind and African locust bean) and the moisture content w

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Bidyalakshmi, Thingujam, Thongam Sunita, Shaghaf Kaukab, and Y. Ravi. "Engineering Properties, Processing and Value Addition of Tamarind: A Review." International Journal of Bio-resource and Stress Management 14, Nov, 11 (2023): 1530–38. http://dx.doi.org/10.23910/1.2023.4872a.

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Tamarind is widely consumed as fruit and spices in India. Tamarind contains pulp, seeds, shell and fibres. The pulp, which makes up between 30 and 50% of the mature fruit, is rich in reducing sugars, pectin, protein, fiber, and cellulose substances. Study of various physical engineering properties such as moisture content, fruit size, length, width, thickness, and weight (pulp, seed, shell, etc.) is important for designing the post-harvest machineries of tamarind. Major unit operations for processing of tamarind includes drying, dehulling, deseeding, pressing and storage. Traditional and mecha

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Verma, Karishma, Suchita V. Gupta, Bhagyashree N. Patil, and S. D. Jadhao. "Evaluation of textural and mechanical properties of tamarind." Journal of Applied Horticulture 27, no. 01 (2025): 61–65. https://doi.org/10.37855/jah.2025.v27i01.12.

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This study investigated the textural and mechanical properties of tamarind (Tamarindus indica), including all parts such as shell, pods and pulp. The tamarind underwent various tests, including the compression test, cutting test, and textural profile analysis (TPA). Textural attributes including hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience were analyzed which provides a detailed understanding of the sensory characteristics of tamarind. Standardized testing methods were used to assess the mechanical properties and illustrate significant insights into t

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Mallela, Raveendra Reddy, Prabhakar Butti, and Kaleemullah Shaik. "Effect of anti-browning agents on shelf life extension and color parameters of tamarind (Tamarindus indica L.) pulp." Indian Journal of Horticulture 82, no. 02 (2025): 240–46. https://doi.org/10.58993/ijh/2025.82.2.17.

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Major challenge in tamarind storage is prevention of blackening or browning of tamarind at tropical conditions. The pulp of tamarind fruit has tartaric acid, which renders it acidic in taste, and hence, is widely used for domestic and industrial purposes. It also rich in reducing sugars, pectin, proteins, fiber, and cellulosic materials. Reaction of sugars with amino acids (especially lysine) through Maillard reaction is responsible for the non-enzymatic browning of tamarind pulp. In this study fresh tamarind pulp was treated with anti-browning agents such as ascorbic acid added @ 0.34 g/100 g

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Pandian, N. Karpoora Sundara, S. Prithya, K. Kamaleeswari, and S. Ganga Kishore. "Development of Ready to Use Pellets from Tamarind (Tamarindus indica L.) Fruit Pulp." Asian Journal of Advances in Agricultural Research 24, no. 10 (2024): 1–8. http://dx.doi.org/10.9734/ajaar/2024/v24i10551.

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Tamarind is a widely grown tree in the Indian subcontinent and the fruit pulp plays a major role in south Indian cuisine for enhancing both traditional and contemporary recipes. The tamarind fruit pulp was primarily dried (48 hours) in a solar dryer to achieve a moisture content of 9% (w.b.), and the five treatments were made by combining dried tamarind pulp with corn flour in the ratios of 1:1, 1.5:1, 2:1, 2.5:1, and 3:1. All treatments were analysed for physicochemical, sensory evaluation, and time required for partial and complete solubility of produced tamarind pellets under varied tempera

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Gharat, Payal J., Premlata M. Chandan, Swaroop B. Rodge, Nikita S. Thakre, and Lokesh R. Raut. "Studies on storability of tamarind pulp and preparation of squash from tamarind pulp." International Journal of Advanced Biochemistry Research 8, no. 11 (2024): 172–80. http://dx.doi.org/10.33545/26174693.2024.v8.i11c.2825.

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Phuong Ha, Le, Nguyen Van Ngoc, Nguyen Thi Trang Huyen, et al. "Total phenolic, flavonoid contents and antioxidant activity of tamarind seed and pulp extracts." Vietnam Journal of Biotechnology 20, no. 2 (2022): 305–16. http://dx.doi.org/10.15625/1811-4989/15930.

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Tamarind (Tamarindus indica) has long been known for its high nutrition content and pharmacological potential. However, there is lack of studies on the content of antioxidants, phenolic and flavonoid contents of tamarind seed grown in Vietnam. Thus, the aim of this study was to compare the seeds and pulps of Tamarindus indica from three different areas across Vietnam including Son La, Hai Phong and Sai Gon with regard to the total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity of their water and methanol extracts, as well as their cytotoxicity on a normal BKH-21

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Christijanti, Wulan, R. Susanti, Senda Kartika Rakainsa, Kartika Widyaningrum, and Mohd Salim Bin Mohamed. "Antihyperlipidemic Activity of Tamarind (Tamarindus indica) Extract on the Lipid Profile of Albino Rats." Biosaintifika: Journal of Biology & Biology Education 16, no. 1 (2024): 191–97. http://dx.doi.org/10.15294/biosaintifika.v15i1.7579.

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Tamarind are widely used as antioxidants, anti-diabetes, anti-hyperlipidemia, and anti-cholesterolemia. The aim of this research is to analyze the anti-hyperlipidemic activity of extracts of tamarind fruit pulp, seeds and leaves on the lipid profile of rats. Experimental research was designed with 20 male rats divided Control (C), Tamarind leaves (TL), Tamarind fruit pulp (TF), and Tamarind seeds (TS) extracts, each 500 mg/kg of body weight. All of the groups were given standard feed and induced with lard at 3 ml/rat/day for 14 days. On day 15, the rats were continued to be induced with lard a

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Plus de sources

Thèses sur le sujet "Pulpe de tamarin"

Anchivilca, Valentin Stuart Dirck. "Formulación y caracterización de helados tipo sorbete a base de pulpa de tamarindo (Tamarindus indica L.) enriquecido con ácido ascórbico." Bachelor's thesis, Universidad Nacional Mayor de San Marcos, 2019. https://hdl.handle.net/20.500.12672/15391.

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Trata de formular y caracterizar helados tipo sorbete a base de pulpa de tamarindo (Tamarindus indica L.) enriquecido con ácido ascórbico. El proyecto se desarrolló utilizando el fruto tamarindo como materia prima para elaborar la pulpa y emplearla posteriormente en la producción del helado. La pulpa de tamarindo fue caracterizada fisicoquímicamente. Los resultados fueron afectados por el tratamiento previo al pulpeado (inmersión en agua durante 6 horas), mostrando una elevada humedad y bajas proporciones de carbohidratos, proteínas, grasas, cenizas y energía total. El pH de la pulpa de tamari

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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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Chapitres de livres sur le sujet "Pulpe de tamarin"

Maojie, Xue, Liu Deming, Qi Hongyan, Lei Zhifang, and Zhang Hongxun. "The Bioconversion of Sugar Beet Pulp into Microbial Protein with Aspergillus Tamarii by Solid State Fermentation." In Biochemical Engineering for 2001. Springer Japan, 1992. http://dx.doi.org/10.1007/978-4-431-68180-9_106.

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Sudha, P., P. Rajkumar, A. Astina Joice, I. P. Sudagar, and R. Arulmari. "Postharvest Technology of Tamarind." In Postharvest Technology - Recent Advances, New Perspectives and Applications [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.101096.

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Tamarind is a multi-purpose long-lived tree with heavy drooping branches and thick foliage. The entire fruit consists of 55% pulp, 34% seeds, and 11% hull and fibers. The tamarind tree produces numerous elongated fruit pods in a season that encompasses its branches in myriad. Brittleness in shell, changes in testa color, and a hollow sound from fruit when finger pressed signify matured fruit of the tree. Postharvest operations involved in Tamarind are drying, dehulling, defining, deseeding, pressing into cake, and storage. These operations are carried out by traditional and mechanical methods.

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"AOAC Official Method 945.87Filth in Whole Tamarind Pulp." In Official Methods of Analysis of AOAC INTERNATIONAL, 22nd ed. Oxford University Press, 2023. http://dx.doi.org/10.1093/9780197610145.003.2123.

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Ahmad, Nurul Izzah, Suraiami Mustar, Salina Abdul Rahman, and Roshan Jahn Mohd Salim. "Tamarindus indica L. Its Phytochemicals and Health Related Issues." In Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies. BENTHAM SCIENCE PUBLISHERS, 2024. http://dx.doi.org/10.2174/9789815274370124060006.

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Tamarindus indica L. is a multifunctional plant native to Madagascar that may now be found in most tropical and subtropical climates from Africa through South Asia, northern Australia, Southeast Asia, and China. Almost every part of the tree is used in the food, chemical, pharmaceutical, or textile industries, as well as for fodder, wood, and fuel. It has been connected to a variety of therapeutic uses, including inflammation, diabetes, constipation, indigestion, flatulence, and more. The purpose of this chapter is to review research subjects on phytochemical elements in tamarind and their rel

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Actes de conférences sur le sujet "Pulpe de tamarin"

"Antioxidant Activities of Spray Dried Tamarind Pulp Powder As Affected By Carrier Type and Their Addition Rate." In International Conference on Food, Biological and Medical Sciences. International Institute of Chemical, Biological & Environmental Engineering, 2014. http://dx.doi.org/10.15242/iicbe.c0114540.

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Lobodina, E. V., E. A. Al-Nakib, and A. O. Avakimyan. "Morphotypic assessment of autochthonous strains of Saccharomyces and non-Saccharomyces yeast on grape varieties Dostoinyy Anapo-Taman zone of viticulture." In 2nd International Scientific Conference "Plants and Microbes: the Future of Biotechnology". PLAMIC2020 Organizing committee, 2020. http://dx.doi.org/10.28983/plamic2020.152.

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The article presents the results of the assessment of morphotypes of strains of wine yeast sown from wort and pulp of samples of grape variety Dostoyny, taken in the SEC "Wine Village" of the Anapsky District of the Krasnodar Territory. The separation of saccharomycetes and non-saccharomycetes by morphotypic features and using an elective test was carried out.

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