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Camu-Camu Flour Processed in Conventional Oven and Solar Dryer: Quality Product and Accessible Low Technology Products as an Opportunity to Family Agriculture. Authorship: GUIMARÃES, P. V. P.; DURIGAN, M. F. B.; CHAGAS, E. A.; GRIGIO, M. L.; SILVA, T. I. N. da; M. FILHO, A. A. de; MARQUES, C. S.; MATTIONI, J. A. M. Abstract The culture of camu-camu fruit is one of the most promising in the Amazon region; with proper industrialization the fruit could contribute to local food security, which raises excellent oppor... ... Repository: BDPA Publication year: 2023
Disposição a pagar por néctar de camu-Camu através da valoração contingente com escolha dicotômica. Authorship: AMARO, G. C.; CHAGAS, E. A.; CHAGAS, P. C.; ARAÚJO, M. da C. da R.; LIMA, H. E. de; ERICEIRA, M. V. da C.; ZANCHETTA, J. J.; GRIGIO, M. L. Este trabalho utilizou o método de valoração contingente para avaliar a disposição a pagar (DAP) pelo néctar de camu-camu (Myrciaria dubia). Foi adotado o modelo de escolha dicotômica com limite duplo... ... Repository: BDPA Publication year: 2022
Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly. Authorship: GRIGIO, M. L.; MOURA, E. A.; CARVALHO, G. F.; ZANCHETTA, J. J.; CHAGAS, P. C.; CHAGAS, E. A.; DURIGAN, M. F. B. The objective of this work was to formulate and to characterize chemically and physically different formulations of camu-camu jellies, with or without mixture of other fruits. Their sensory acceptance... ... Repository: BDPA Publication year: 2021
Bioactive compounds in and antioxidant activity of camu-camu fruits harvested at different maturation stages during postharvest storage. Authorship: GRIGIO, M. L.; MOURA, E. A. de; CHAGAS, E. A.; DURIGAN, M. F. B.; CHAGAS, P. C.; CARVALHO, G. F. de; ZANCHETTA, J. J. The present study was carried out to evaluate the antioxidant activity of and the content of bioactive compounds in camu-camu fruits harvested at different maturation stages and stored. The fruits wer... ... Repository: BDPA Publication year: 2021
Callus induction and pro-embryogenic mass formation in Myrciaria dubia, an important medicinal and nutritional plant. Authorship: ARAÚJO, M. da C. da R.; CHAGAS, E. A.; VENDRAME, W.; RIBEIRO, M. I. G.; MOURA, E. A. de; TAVEIRA, D. L. L.; CHAGAS, P. C.; GRIGIO, M. L. Caçari is a fruit tree that is native to the Amazon region of Brazil. The fruit is considered to have the highest vitamin C content of any edible fruit (13.757 mg 100 g-1 dry weight). The objective of... ... Repository: BDPA Publication year: 2021
Pós-colheita e agroindústria: boas práticas na colheita e pós-colheita de camu-camu. Authorship: DURIGAN, M. F. B.; GUIMARÃES, P. V. P.; GRIGIO, M. L. Repository: BDPA Publication year: 2019
Different formulations of camu-camu popsicle: characterization, vitamin C and sensorial analysis of an opportunity to family agroindustry. Authorship: GRIGIO, M. L.; DURIGAN, M. F. B.; CHAGAS, E. A. Repository: BDPA Publication year: 2019
Produção artesanal de doce cristalizado de cupuaçu "tipo jujuba" com a adição da polpa de camu-camu. Authorship: CARVALHO, G. F. de; DURIGAN, M. F. B.; LIMA, J. M. T.; GRIGIO, M. L. Repository: BDPA Publication year: 2018
Avaliação de qualidade do doce cristalizado de cupuaçu com diferentes dosagens de polpa de camu-camu. Authorship: CARVALHO, G. F. de; DURIGAN, M. F. B.; LIMA, J. M. T.; GRIGIO, M. L. Repository: BDPA Publication year: 2018
Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit. Authorship: GRIGIO, M. L.; CHAGAS, E. A.; RATHINASABAPATHI, B.; CHAGAS, P. C.; SILVA, A. R. V. da; SOBRAL, S. T. M.; OLIVEIRA, R. R. de Camu-camu fruits have high functional importance and great potential as food. Knowing and determining the nutrients present in its fruitsis crucial, in order to understand the relationship between con... ... Repository: BDPA Publication year: 2017

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