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	Provedor de dados Ciênc. Tecnol. Aliment. (1) BABT (1) Autor Cheng,Guo (1) Liu,Ye (1) Mohamed,Eman Mostafa (1) Yue,Tai-Xin (1) Zhang,Zhen-Wen (1) Palavra-chave Aroma compounds (2) Agaricus bisporus (1) Agaritine (1) Anticancer (1) Antihypercholesterol (1) Chemical profile (1) GC/MS and HPLC (1) Galvanometric (1) Selenium (1) Shoot positions (1) Wine composition (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2015 (1) 2012 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Chemical profile, agaritine and selenium content of Agaricus bisporus BABT Mohamed,Eman Mostafa. Chemical profile of the Agaricus bisporus samples were analyzed using GC/MS method in ethanolic extracts. A total of 174 metabolic products were detected, which included 13 significant metabolites between 1.2 to 83 % (w/w); other 13 metabolites at 1% (w/w) and 148 metabolites less than 1% classified into 12 categories. These metabolites had many medicinal activities, which included anti-cancer, anti-cardiovascular diseases, anti-hypercholesterol, anti-microbial, hepatoprotective, human health supporting and immune enhancer. HPLC analysis of water extracts of the A. bisporus samples showed that the spores and gills in the fresh adult mushroom had higher percentage of agaritine mycotoxin than the other parts. These contents were decreased by different... Tipo: Info:eu-repo/semantics/article Palavras-chave: Agaricus bisporus; Chemical profile; Agaritine; Selenium; Anticancer; Antihypercholesterol; Aroma compounds; Galvanometric; GC/MS and HPLC. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000600015 Comparison between aroma compounds in wines from four Vitis vinifera grape varieties grown in different shoot positions Ciênc. Tecnol. Aliment. Cheng,Guo; Liu,Ye; Yue,Tai-Xin; Zhang,Zhen-Wen. The aroma characteristics of wines from four Vitis vinifera grape varieties (‘Cabernet sauvignon’, ‘Merlot’, ‘Chardonnay’, and ‘Italian Riesling’) grown in three shoot positions were evaluated by HS-SPME-GC/MS. In this study, the numerous significant differences found in most of the aromatic compounds influence of different shoot positions on the quality of wine. The results showed that the middle shoot position increased significantly the aroma concentration in the majority of wines investigated. The volatile components showing the greatest differences in the wines of different cultivars were aldehydes and terpenes. 8 and 11 compounds were found and quantified (OAVs>1) in the two red wines and white wines at concentrations higher than their... Tipo: Info:eu-repo/semantics/article Palavras-chave: Aroma compounds; Shoot positions; Wine composition. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200237 Registros recuperados: 2 Primeira ... 1 ... Última

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