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Myrciaria dubia

Zanatta, C.R et ah. Determination of anthocyanins from camu-camu (Myrciaria dubia) by HPLC-PDA, HPLC-MS, and NMR, J. Agric. Food Chem., 53, 9531, 2005. [Pg.270]

Zanatta, C.F. and Mercadante, A.Z., Carotenoid composition from the Brazilian tropical fruit camu-camu (Myrciaria dubia). Food Chem., 101, 1543, 2007. [Pg.474]

Ueda H, Kuroiwa E, Tachibana Y, Kawanishi K, Ayala F, Moriyasu M. (2004) Aldose reductase inhibitors from the leaves of Myrciaria dubia (H.B. K.) McVaugh. Phytomedicine 11 652-656. [Pg.595]

Rodrigues, R.B., et al. Evaluation of reverse osmosis and osmotic evaporation to concentrate camu-camu juice (Myrciaria dubia), J. Food Eng., 63, 97, 2004. [Pg.550]

Relationship between Glass-Transition Curves and Sorption Isotherms for the Evaluation of Storage Conditions of Freeze-Dried Camu-Camu (Myrciaria dubia (Hbk) Mcvaugh) Pulp with and without Maltodextrin Addition... [Pg.715]

Zapata, S.M. and Dufour, J.P. Camu-camu Myrciaria dubia (HBK) McVaugh) chemical composition of fruit, /. Sci. Food Agric., 61, 349,1993. [Pg.721]

Fig. (16). Vitamin C (ascorbic acid) from Myrciaria dubia and Averrhoa carambola. Fig. (16). Vitamin C (ascorbic acid) from Myrciaria dubia and Averrhoa carambola.
Camu-oamu Amazonia Myrtaceae Myrciaria dubia Me. Vaugh... [Pg.545]

Camu-camu (Myrciaria dubia Me. Vaugh) is a small reddish round berry with very acidic flavour that grows near Amazonian rivers and lakes. It is cultivated in Brazil and Peru and is one of the richest sources of vitamin C ever studied, with levels ranging from 1.4 to 6.1 g/100 g of ifeshpulp (Maedaeta/. 2006 Yuyamaeta/ 2002). Nevertheless,camu-camu consumption is not widespread in Brazil, but it is concentrated in... [Pg.546]

Chirinos, R., Galarza, J., Betalleluz-Pallardel, I., Pedresohi, R., and Campos, D. 2010. Antioxidant compounds and antioxidant capacity of Peruvian oamu-oamu (Myrciaria dubia (HBK) McVaugh) fruit at different maturity stages. Food Chemistry, 120(4), 1019-1024. [Pg.554]

Franco, M. and Shibamoto, T. 2000. Volatile composition of some Brazilian fruits umbu-caja (Spondias citherea), camu-camu (Myrciaria dubia), ara9a-boi (Eugenia stipitata), and cupuacu... [Pg.554]

Inoue, T., Komoda, H., Uchida, T., and Node, K. 2008. Tropical fruit camu-camu (Myrciaria dubia) has anti-oxidative and anti-inflammatory properties. Journal of Cardiology, 52(2), 127-132. [Pg.555]

Maeda, R., Pantoja, L., Yuyama, L., and Chaar, J. 2006. Determinayao da formulayHo e caracter-izayao do nectar de camu-camu (Myrciaria dubia McVaugh). Ciencia e Tecnologia deAlimen-tos 26(1), 70-74. [Pg.556]

See other pages where Myrciaria dubia is mentioned: [Pg.566]    [Pg.715]    [Pg.359]    [Pg.122]    [Pg.141]    [Pg.559]   
See also in sourсe #XX -- [ Pg.566 ]

See also in sourсe #XX -- [ Pg.22 , Pg.359 ]



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