Evaluation of Red Fleshed Guava (Psidium guajava L.) Varieties for their Processing Potential

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Guava (Psidium guajava) | Feedipedia

Guava, common guava, yellow guava [English]; goyavier, goyave [French]; goiaba, guaiaba, guaiava, goiabeira, goiabeiro, araça-goiaba, araça-guaçu [Portuguese]; guayaba, guayabo, guayaba manzana [Spanish]; koejawel [Afrikaans]; guave [Dutch]; Echte Guave [German]; gweba [Hausa]; jambu batu, jambu biji [Indonesian]; guaiava [Italian]; jambu kluthuk [Javanese]; amapera [Kinyarwanda]; mpera [Kiswah...

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Carotenoids from guava (Psidium guajava l.): isolation and structure elucidation.

Sixteen carotenoids were isolated from the flesh of Brazilian red guavas (Psidium guajava L.). Their structures were established by means of UV-visible, 400 and 500 MHz (1)H NMR, 120 and 125 MHz (13)C NMR, mass, and circular dichroism spectra. The carotenoids were identified as phytofluene, (all-E)-, (9Z)-, (13Z)-, and (15Z)-beta-carotene, (all-E)-gamma-carotene, (all-E)-, (9Z)-, (13Z)-, and (1...

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Characterization of volatile compounds in guava (Psidium guajava L.) varieties from Colombia

The guava (Psidium guajava L.), which has unique and quince-banana like flavor, is an economically important subtropical fruit in many tropical countries on all seasons. Volatile constituents from three Colombian varieties of guava fruits: Coronilla (commonly named guayaba común), Palmira ICA-1 (commonly named guayaba pera) and Glum Sali (commonly named guayaba manzana) were isolated by headspa...

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........................................................................................................................... iii CHAPTER 1. GENERAL INTRODUCTION .........................................................................

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Processing of Pulp of Various Cultivars of Guava (Psidium guajava L.) for Leather Production

A study was conducted to evaluate the quality of the leather from five different cultivars (Red Fleshed, Allahabad Safeda, Lucknow-49, Chittidar, Apple Colour of guava. Leather quality was also observed using three different recipes for its preparation. The study revealed that organoleptic quality (i.e. colour, flavour, taste, texture and overall acceptability) of leather decreased gradually wi...

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ژورنال

عنوان ژورنال: International Journal of Current Microbiology and Applied Sciences

سال: 2018

ISSN: 2319-7692,2319-7706

DOI: 10.20546/ijcmas.2018.711.397