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The effect of irradiation in the preservation of pink pepper (Schinus terebinthifolius Raddi)
(PERGAMON-ELSEVIER SCIENCE LTDOXFORD, 2012)
Pink peppers, also known as "pimenta-rosa" and "poivre rose", are the fruit of Schinus terebinthifolius Raddi, a species of pepper cultivated in Brazil, and have great potential for the exploration of uses. In efforts to ...
Efeito do extrato de pimenta rosa e do tipo de embalagem sobre a qualidade e estabilidade oxidativa de hambúrguer de frango
(Universidade Federal de São CarlosUFSCarCâmpus Lagoa do SinoEngenharia de Alimentos - EAl-LS, 2022-08-18)
For years, pink pepper has been used in folk medicine as an analgesic and anti-inflammatory,
which has aroused the interest of the scientific community regarding its biological activities,
such as antioxidant. The ...
Microencapsulation of pink pepper essential oil: Properties of spray-dried pectin/SPI double-layer versus SPI single-layer stabilized emulsions
(2019-11-20)
Microencapsulation by spray drying of hydrophobic materials, such as pink pepper essential oil (Schinus terebinthifolia Raddi), relies on the efficient stabilization of the oil-in-water emulsion to be dried. Association ...
Biomass Yield And Flavonoid And Phenol Content Of Schinus Terebinthifolius Cultivated In Single Or Double Row With Poultry LitterProdução De Biomassa E Conteúdo De Fenóis E Flavonoides De Schinus Terebinthifolius Cultivada Em Fileira Simples E Dupla Com Cama De Frango
(Universidade Federal de Santa Maria, 2016)
Restoration over time and sustainability of Schinus terebinthifolius Raddi
(Genetics and Molecular Research, 2017)
Schinus terebinthifolius Raddi
(Fundação Oswaldo Cruz. Farmanguinhos. Núcleo de Gestão em Biodiversidade e Saúde., 2016)
Modulation of volatile release and antimicrobial properties of pink pepper essential oil by microencapsulation in single- and double-layer structured matrices
(2020-12-16)
The bioactivity of essential oils applied in foods to act as natural preservatives can be reduced due to interactions with other components of the food matrix. Microencapsulation can help to increase the functionality of ...
Atividade antioxidante in vitro da fração fenólica, das oleorresinas e do óleo essencial de Pimenta rosa (Schinus terebinthifolius Raddi)Antioxidant activity in vitro of phenolic extract, oleoresins and essential oil of Pink Pepper (Schinus terebinthifolius Raddi)
(Universidade Federal de ViçosaBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosMestrado em Ciência e Tecnologia de AlimentosUFV, 2015)
Obtenção e caracterização do produto seco da pimenta rosa (Schinus terebinthifolius R.) por cast tape dryingObtaining and characterizing the dry product of pink pepper (Schinus terebinthifolius R.) by cast tape drying
(Universidade Federal de UberlândiaBrasilPrograma de Pós-graduação em Engenharia de Alimentos, 2019)