Consulta: creatorFacets:"Henriques,Amélia Teresinha"
Registros recuperados: 2
Data/hora: 09/06/2024 17:25:05

Essential oil composition of fruit colour varieties of Eugenia brasiliensis Lam.
Provedor de dados: 63
Autores: Moreno,Paulo Roberto H.; Lima,Marcos Enoque Leite; Sobral,Marcos; Young,Maria Cláudia Marx; Cordeiro,Inês; Apel,Miriam Anders; Limberger,Renata Pereira; Henriques,Amélia Teresinha.
Eugenia brasiliensis Lam. is a variable species concerning fruit colour, with three recognized varieties. However, the definition of varieties is not easy for Myrtaceae species and not widely accepted. Two fruit colour varieties (purple and yellow) of E. brasiliensis had their essential oil composition analysed in order to give support to the existence of varieties for this species. Although, the major components in the leaf oil are the same monoterpenes for both varieties, alpha-pinene, beta-pinene and 1,8-cineol, the purple fruit variety accumulates more oxygenated sesquiterpenes (33.9%) than the one with yellow fruits (3.8%). The major differences occurred in purple fruits that present as major components caryophyllene oxide (22.2%) and alpha-cadinol...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Myrtaceae; Chemotypes; Terpenes; Pinenes; Caryophyllene oxide.
Ano: 2007
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162007000400014

Byproducts of orange extraction: influence of different treatments in fiber composition and physical and chemical parameters
Provedor de dados: 60
Autores: Andrade,Juliana Maria de Mello; Jong,Erna Vogt de; Henriques,Amélia Teresinha.
In this work we evaluated the variability in fiber content and physical and chemical parameters of byproducts from orange juice extraction. Five different treatments and two drying methods were evaluated. The results indicate that drying by lyophilization was better than that drying in an oven. The pH ranged from approximately 3.47 to 3.96. The variation in moisture values was 9.22% ± 0.02 to 18.48 ± 0.52%. The total dietary fiber content in the resulting flours ranged from 42.44% to 62.74%. The soluble and insoluble dietary fiber contents differed among the samples, ranging from 5.04% to 19.95% for the first fiber type, and 23.96% to 57.70% for the second. In conclusion, three treatments, associated with freeze-drying, showed promising results in the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Orange/byproducts/evaluation; Orange juice/extraction; Orange/byproducts/fiber content; Fibers; Orange/byproducts/physical-chemical parameters.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502014000300473