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	Provedor de dados BABT (2) Autor Schmalko,Miguel Eduardo (2) Scipioni,Griselda Patricia (2) Argüello,Beatriz del Valle (1) Ferreyra,Darío Jorge (1) Palavra-chave Color (1) Compound (1) Drying (1) Herbs (1) Ionic treatment (1) MERCOSUR (1) Regulations (1) Yerba Maté (1) Yerba maté (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2010 (1) 2007 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última The Effect of Mg2+, Cu2+ and Zn2+ pre-treatment on the color of yerba maté (Ilex paraguariensis) leaves BABT Scipioni,Griselda Patricia; Argüello,Beatriz del Valle; Schmalko,Miguel Eduardo. The aim of this work was to study the effect of alkaline blanching followed by an immersion in salt solutions of Mg2+, Cu2+ and Zn2+ on color preservation of Yerba Maté leaves. The concentration of NaOH in the alkaline solution influenced all of the color parameters. Ion concentration and dipped time influenced only some color parameters. The color parameters of the product obtained with different treatments were different from the control sample (blanched with boiling water instead of alkaline blanching) and from the product obtained via industrial processing. The green color in the pre-treated and control samples was more intense (greater values of -a) and darker (low values of L and b). Ionic and ash content in the leaves increased with the treatments. Tipo: Info:eu-repo/semantics/article Palavras-chave: Color; Yerba maté; Ionic treatment; Drying. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000600027 Physicochemical characterization of different trademarks of compound Yerba Maté and their herbs BABT Scipioni,Griselda Patricia; Ferreyra,Darío Jorge; Schmalko,Miguel Eduardo. The objectives of this study were to evaluate the physicochemical characteristics of the main herbs used in the mixture of yerba maté with other aromatic herbs and the characterization of the trademarks of compound yerba maté. Moisture, water extract, total ash, acid-insoluble ash and caffeine concentration were determined. Results showed higher values of moisture content, total and aci-insoluble ash and lower water extracts in the herbs. Determinations were carried out in nine trademarks of compound yerba maté. In most cases they complied with the standards of the country with the exception of one trademark from Argentina. Tipo: Info:eu-repo/semantics/article Palavras-chave: Yerba Maté; Herbs; Compound; Regulations; MERCOSUR. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400020 Registros recuperados: 2 Primeira ... 1 ... Última

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