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	Provedor de dados Ciência e Agrotecnologia (1) Ciência Rural (1) Autor Anese,Rogerio de Oliveira (1) Brackmann,Auri (1) Fronza,Diniz (1) Gasperin,Adriano Roque de (1) Madrona,Grasiele Scaramal (1) Paraíso,Carolina Moser (1) Santos,Suelen Siqueira dos (1) Thewes,Fabio Rodrigo (1) Mais... Palavra-chave Rubus fruticosus (2) Antioxidant analyses (1) Fruit quality (1) Kinetics (1) Postharvest (1) Small fruit (1) Spray dryer (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2020 (1) 2017 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Blackberry pomace microspheres: An approach on anthocyanin degradation Ciência e Agrotecnologia Santos,Suelen Siqueira dos; Paraíso,Carolina Moser; Madrona,Grasiele Scaramal. ABSTRACT Blackberry pomace is a rich source of antioxidant compounds, including anthocyanins, but these compounds degrade easily in the presence of high temperatures. Therefore, the present study aimed to evaluate the effect of temperature on anthocyanin degradation in spray-dried blackberry pomace extract. Maltodextrin was used as a drying aid agent in a spray drying process to produce microspheres. The experiment was set up at Maringá-PR, Brazil (23º 25’ 31” S, 51º 56’ 19” W, 596 m altitude). The thermal stability of anthocyanins was evaluated in the presence and absence of copigments at different temperatures ranging from 70 °C to 100 °C using degradation kinetics. The role of maltodextrin in protecting anthocyanins during the spray drying process was... Tipo: Info:eu-repo/semantics/article Palavras-chave: Rubus fruticosus; Antioxidant analyses; Spray dryer; Kinetics. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100406 Interaction between maturity stages and temperature on quality of ‘Guarani’ blackberries stored under controlled atmosphere Ciência Rural Brackmann,Auri; Thewes,Fabio Rodrigo; Anese,Rogerio de Oliveira; Gasperin,Adriano Roque de; Fronza,Diniz. ABSTRACT: The aim of this research was to evaluate the interaction between maturity stages and temperature on fruit quality of ‘Guarani’ blackberries stored under controlled atmosphere (CA). The experiment was conducted in a factorial scheme (2x2), evaluating two ripening stages (E1: red-color and E2: black-color of fruits) and two temperatures (1°C and 5°C). The fruit were stored in CA (10.0kPa O2+15.0kPa CO2) and 98±1% of relative humidity (RH). Results showed that the principal component 1 (PC I) and principal component 2 (PC II) corresponded to 92.84% of the overall variation of the evaluated variables. Harvest should not be performed in the early maturity stage, because ‘Guarani’ blackberries do not develop all quality of consumer. ‘Guarani’... Tipo: Info:eu-repo/semantics/article Palavras-chave: Rubus fruticosus; Postharvest; Fruit quality; Small fruit. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000600780 Registros recuperados: 2 Primeira ... 1 ... Última

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