4 documents found, page 1 of 1
Compostos fenólicos de maçãs comerciais, polinizadoras e silvestres como agente...
Zardo, Danianni MarinhoSubmitted by Angela Maria de Oliveira (amolivei@uepg.br) on 2019-10-23T12:53:35Z No. of bitstreams: 2 license_rdf: 811 bytes, checksum: e39d27027a6cc9cb039ad269a5db8e34 (MD5) Danianni Marinho Zardo.pdf: 3049239 bytes, checksum: 0dae99e8d577f55df2995543711a49f2 (MD5); Made available in DSpace on 2019-10-23T12:53:35Z (GMT). No. of bitstreams: 2 license_rdf: 811 bytes, checksum: e39d27027a6cc9cb039ad269a5db8e34 (M...
AVALIAÇÃO DO TEOR DE COMPOSTOS FENÓLICOS E ATIVIDADE ANTIOXIDANTE EM MAÇÃS E SE...
Zardo, Danianni MarinhoMade available in DSpace on 2017-07-21T18:53:23Z (GMT). No. of bitstreams: 1 Conclusoes.pdf: 25119 bytes, checksum: cc97815b6091a5ebb507d0a3dc17c116 (MD5) Previous issue date: 2007-09-19; The apple consumption can contribute in the improvement of the health and well-being by reducing the risk the diseases such as cancer, asthma, diabetes type II and cardiovascular diseases. Scientific evidences indicate that th...
Apple pomace of eleven new cultivars: an approach identifying sources of functi...
Sato, Mariana Fátima; Vieira, Renato Giovanetti; Zardo, Danianni Marinho; Falcão, Leila Denise; Nogueira, Alessandro; Wosiacki, GilvanThe dried apple pomace composition of 11 cultivars was assessed in this work. Significant differences in lipids, malic acid, total polyphenol compounds, total reducing sugars, and alimentary fiber content were observed among the samples. Dietary fiber was composed of 35% pectin and 65% insoluble fiber. Total polyphenol compounds (TPC), measured as chatechins, ranged from 2.29 to 7.15 mg/Kg of apple pomace. Anti...
Effect of the processing in the phenolic compounds content and antioxidant acti...
Zardo, Danianni Marinho; Alberti, Aline; Dantas, Ana Paula Campos; Guyot, Sylvain; Wosiacki, Gilvan; Nogueira, AlessandroIn the apple processing the phenolic compounds play a remarkable role in sensorial and functional aspects like color and flavor, and antioxidant activity, respectively. This work was done aiming to evaluate the effect of the different operations and the alcoholic fermentation in the phenol content and the antioxidant activity in apple wine processing. The phenol content of apple must without enzymatic oxidation...