Aging peach palm (Bactris gasipaes Kunth) cultures lose embryogenic potential and metabolic cellular function due to continuous culture in hypoxic environments

2019 ◽  
Vol 140 (1) ◽  
pp. 49-67 ◽  
Author(s):  
Joseph Francis Ree ◽  
Luiza Giacomolli Polesi ◽  
Franklin Back ◽  
Amanda Azevedo Bertolazi ◽  
Vanildo Silveira ◽  
...  
Keyword(s):  
Continuous Culture ◽  
Cellular Function ◽  
Bactris Gasipaes ◽  
Embryogenic Potential ◽  
Peach Palm

scholarly journals The production of Pleurotus sajor-caju in peach palm leaves (Bactris gasipaes) and evaluation of its use to enrich wheat flour

2014 ◽  
Vol 34 (2) ◽  
pp. 267-274 ◽  
Author(s):  
Paula Fernanda Bomfim Oliveira Cogorni ◽  
João Guilherme Schulz ◽  
Endi Pricila Alves ◽  
Regina Maria Miranda Gern ◽  
Sandra Aparecida Furlan ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bactris Gasipaes ◽  
Peach Palm ◽  
Pleurotus Sajor Caju

A pectic polysaccharide from peach palm fruits (Bactris gasipaes) and its fermentation profile by the human gut microbiota in vitro

2017 ◽  
Vol 9 ◽  
pp. 1-6 ◽  
Author(s):  
Thaisa Moro Cantu-Jungles ◽  
Thales R. Cipriani ◽  
Marcello Iacomini ◽  
Bruce R. Hamaker ◽  
Lucimara M.C. Cordeiro
Keyword(s):  
Gut Microbiota ◽  
Bactris Gasipaes ◽  
Human Gut ◽  
Pectic Polysaccharide ◽  
Peach Palm ◽  
Human Gut Microbiota ◽  
Fermentation Profile ◽  
Palm Fruits

Reciprocal introgression between wild and cultivated peach palm (Bactris gasipaes Kunth, Arecaceae) in western Ecuador.

2009 ◽  
pp. 296-308
Author(s):  
J. C. Pintaud ◽  
T. L. P. Couvreur ◽  
C. Lara ◽  
B. Ludeña ◽  
J. L. Pham
Keyword(s):  
Bactris Gasipaes ◽  
Peach Palm

Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in Central Amazonia, Brazil

2003 ◽  
Vol 54 (1) ◽  
pp. 49-56
Author(s):  
Lúcia K. O. Yuyama ◽  
Jaime P. L. Aguiar ◽  
Kaoru Yuyama ◽  
Charles R. Clement ◽  
Sonja H. M. Macedo ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Bactris Gasipaes ◽  
Peach Palm ◽  
Central Amazonia

Mineral nutrition of peach palm (Bactris gasipaes) in Amazonian agroforestry and recommendations for foliar analysis

2002 ◽  
Vol 17 (2) ◽  
pp. 81-92 ◽  
Author(s):  
G Schroth ◽  
M.E.A Elias ◽  
J.L.V Macêdo ◽  
M.S.S Mota ◽  
R Lieberei
Keyword(s):  
Mineral Nutrition ◽  
Bactris Gasipaes ◽  
Foliar Analysis ◽  
Peach Palm

Chemical composition and nutritive value of peach palm (Bactris gasipaes Kunth) in rats

2005 ◽  
Vol 85 (9) ◽  
pp. 1505-1512 ◽  
Author(s):  
Pascal Leterme ◽  
Maria-Fernanda García ◽  
Angela-Maria Londoño ◽  
Miriam-Gisela Rojas ◽  
André Buldgen ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritive Value ◽  
Bactris Gasipaes ◽  
Peach Palm

scholarly journals Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder

2017 ◽  
Vol 11 (9) ◽  
pp. 310-317
Author(s):  
Lima Santos Ivone ◽  
Joy Steel Caroline ◽  
Paiva Lopes Aguiar Jaime ◽  
Schmiele Marcio ◽  
Carlos de Sales Ferreira José ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Bactris Gasipaes ◽  
Palm Fruit ◽  
Breakfast Cereals ◽  
Peach Palm

scholarly journals Enzymatic activities and analysis of a mycelium-based composite formation using peach palm (Bactris gasipaes) residues on Lentinula edodes

2020 ◽  
Author(s):  
Gabriel de Lima ◽  
Zaira Schoenherr ◽  
Washington Magalhães ◽  
Lorena Tavares ◽  
Cristiane Helm
Keyword(s):  
Network Structure ◽  
Lentinula Edodes ◽  
Potassium Nitrate ◽  
Enzymatic Activities ◽  
Soy Flour ◽  
Bactris Gasipaes ◽  
Mycelium Growth ◽  
Peach Palm ◽  
Composite Formation ◽  
Potential Alternative

Abstract By seeding fungus on top of industry residues, a mycelium can grow and form a compacted network structure, producing a material whose properties can be quite similar to polystyrene. However, depending on the source used, it may not develop due to lack of optimal fungal nutrients. In such case, peach palm residues can be a potential alternative. To test this hypothesis, this work evaluated the effect of using peach palm sheaths for mycelium growth of Lentinula edodes. They were also supplemented with cassava bran and varied sources of nitrogen – ammonium sulphate, potassium nitrate and soy flour – in order to analyse its effects to their properties, enzymatic activities and mycelium growth; at 12 and 20 days of cultivation. A well-formed composite occurred for pure soy flour, whose properties were tested as a compressed and non-compressed material, exhibiting acceptable values and demonstrates that this residue can be a potential alternative.

scholarly journals Encapsulation of β-carotene extracted from peach palm residues: a stability study using two spray-dried processes

DYNA ◽  
2018 ◽  
Vol 85 (206) ◽  
pp. 128-134
Author(s):  
Luis Eduardo Ordoñez-Santos ◽  
Jader Martínez-Girón ◽  
Rafael Humberto Villamizar-Vargas
Keyword(s):  
Stability Study ◽  
Bactris Gasipaes ◽  
Peach Palm ◽  
Β Carotene ◽  
Spray Dried

El objetivo de este estudio fue evaluar la estabilidad del β-caroteno procedente de residuos de chontaduro (Bactris gasipaes), mediante dos procesos de encapsulación por secado spray: El primer proceso (MC1) consistió en una mezcla de maltodextrina: goma arábiga como materiales de pared, temperatura de entrada 160 °C, salida 70°C, caudal 12.6 mL/min y en el segundo proceso (MC2) se usó gelatina, azúcar y lecitina, temperatura de entrada 100 °C, salida 65°C, caudal 3.13 mL/min . Las microcápsulas obtenidas de (MC1 y MC2) fueron sometidas a pruebas fisicoquímicas, evaluando su estabilidad ante la temperatura, la luz, pH y oxígeno frente a un control de β-caroteno extraído en aceite de girasol (RCSO). Los resultados indicaron que las microcápsulas obtenidas del proceso (MC2) presentaron una mejor estabilidad de β-caroteno (p <0,05) frente a MC1 y RCSO, al presentar mayores niveles de retención (88.24%), temperatura (90.11%), luz (67.36%), pH (84.21%) y oxígeno 79.23%).

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