13 documents found, page 1 of 2

Bioactive activities of the phenolic extract from sterile bracts of Araucaria a...

Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A...

Made available in DSpace on 2018-11-26T15:27:36Z (GMT). No. of bitstreams: 0 Previous issue date: 2015-10-01; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES); Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); The Evolved Gas Analysis (EGA) is a group of techniques (in this case coupled TG-DSC and FTIR) that ca...

Effects of gamma radiation on the phenolic compounds and in vitro antioxidant a...

Made available in DSpace on 2018-11-26T15:28:54Z (GMT). No. of bitstreams: 0 Previous issue date: 2016-02-01; State University of Ponta Grossa (UEPG); Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); Araucaria Foundation (FA); Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES); The aim of this study was to evaluate the effects of gamma radiation on the phenolic compounds an...

Effects of gamma radiation on physicochemical, thermogravimetric, microstructur...

Made available in DSpace on 2018-11-26T15:38:43Z (GMT). No. of bitstreams: 0 Previous issue date: 2017-05-01; National Council of Araucaria Foundation (FA); Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES); The effects of gamma radiation on the physicochemical, thermogravimetric, microstructural and microbiological properties of apple pomace flour were evaluated for a period of nine months st...

Apple pomace of eleven new cultivars: an approach identifying sources of functi...

The 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...

Characterization of red araçá juice (Psidium cattleianum Sabine) mechanically e...

From the red araçá fruit two types of juice were elaborated: S-1, obtained by mechanical processing and S-2 obtained from the enzymatic treatment of S-1. The juices were analyzed and monitored for four months. The samples were evaluated rheologically and also for stability by, physiochemical and microbiologic analyses. The acceptability of the juices was evaluated by sensorial analysis using hedonic scale. The ...

Effect of the processing in the phenolic compounds content and antioxidant acti...

In 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...

Sugar composition of depectinized apple juices

Apple juice, the second in the world consumption ranking, has glucose, fructose and sucrose as the main sugar components in fairly known proportion. Intentional adulteration maintaining such feature is possible by addition of high fructose syrup or inverted sugar and this attitude reflects losses from both economical and healthy aspects. The sugar profile in apple juices, although depending of the maturation de...

Physical chemical and technological evaluation of the juice of seven apple tree...

The pomiculture in the Southern States of Brazil is responsible for 98% of the Brazilian apple production. Up to 80% of this production, (880 metric tons), are sold as fresh fruit and around 220 metric tons are apple with low commercial appeal, being utilized by industrial sector. Due to stepwise increase of apple production, the fruit composition becomes important both for commercial and processing sectors. To...

Influence of acid concentration on extraction and quality of apple pomace pectin

In concentrated apple juice processing units the pomace is washed with tap water in order to increase the yield so that the industrial by-product contains no more soluble pectin but only insoluble protopectin. In this article the main objectives were to establish a procedure to prepare the apple pomace as raw material and to extract pectin with several kinds and concentration of mineral and organic acids consid...