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| Registros recuperados: 13 | |
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| Paganini,Cícero; Nogueira,Alessandro; Denardi,Frederico; Wosiacki,Gilvan. |
| A agroindústria da maçã no Brasil utiliza como matéria-prima frutas de descarte provenientes dos processos de seleção para o mercado de frutas in natura. Esse descarte pode representar 30% da produção total. Essas frutas são processadas à medida que são encaminhadas para a indústria. Em países europeus, entretanto, tanto para a obtenção de sucos quanto para sidras, são utilizadas frutas de cultivares selecionadas para tal fim, sendo usados como marcadores de qualidade industrial os teores de acidez, taninos e açúcares. Esses componentes são importantes para a qualidade do produto e envolvem os critérios de cor, sabor e aromas, atributos envolvidos no processo de compra e no hábito dos consumidores. Neste trabalho, foram avaliadas seis cultivares de maçãs... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Malus domestica; Agroindústria; Matéria-prima; Marcadores de qualidade industrial. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542004000600016 |
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| Alberti,Aline; Vieira,Renato Giovanetti; Drilleau,Jean Françoise; Wosiacki,Gilvan; Nogueira,Alessandro. |
| The aim of this work was to evaluate the nitrogen content in different varieties of apple musts and to study the effect of different nitrogen concentrations in apple wine fermentation. The average total nitrogen content in 51 different apples juices was 155.81 mg/L, with 86.28 % of the values above 100 mg/L. The apple must with 59.0, 122.0 and 163.0 mg/L of total nitrogen content showed the maximum population of 2.05x 10(7); 4.42 x 10(7) and 8.66 x 10(7) cell/mL, respectively. Therefore, the maximum fermentation rates were dependent on the initial nitrogen level, corresponding to 1.4, 5.1 and 9.2 g/L.day, respectively. The nitrogen content in the apple musts was an important factor of growth and fermentation velocity. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Apple juice fermentated; Fermentation rate; Cider; Yeast. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000300017 |
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| Paganini,Cícero; Nogueira,Alessandro; Silva,Nelci Chiquetto; Wosiacki,Gilvan. |
| A produção brasileira de maçã, cerca de 850 mil toneladas, supre o mercado interno para consumo in natura e o rigor do beneficiamento fez com que as "maçãs industriais" se tornassem expressivas, pois podem atingir 200.000 toneladas na safra 2005/2006. Além de sidra e vinagre, é produzido suco clarificado concentrado, o que abre as portas de exportação tanto para outros estados quanto para outros países. O bagaço residual também pode ser aproveitado. Com este trabalho, objetivou-se determinar os parâmetros da extração de açúcar para processos fermentativos e para produção de um resíduo sólido com elevados teores de fibras alimentares. Foram utilizadas maçãs das variedades Fuji, Gala e Golden delicious, as comerciais mais expressivas economicamente,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bagaço de maçã; Extrato do bagaço; Fibras; Fermentação alcoólica; Malus domestica. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542005000600018 |
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| Zielinski,Acácio Antonio Ferreira; Goltz,Caroline; Yamato,Maira Akemi Casagrande; Ávila,Suelen; Hirooka,Elisa Yoko; Wosiacki,Gilvan; Nogueira,Alessandro; Demiate,Ivo Mottin. |
| Fruits from temperate and tropical climates which have high levels of antioxidant compounds are the source of numerous studies concerning the correlation with benefits to human health. The objectives of this study were to quantify the anthocyanins and phenolic compounds and also to measure the antioxidant activity (ferric reducing antioxidant power - FRAP) of blackberries from two varieties grown in southern Brazil ('Brazos' and 'Tupy') at three stages of ripening; unripe, semi-ripe, ripe and their products (pulp and fermented products). During fruit ripening it was observed that weight, size, diameter and sugars increase significantly and acidity decreased significantly. The anthocyanin content ranged from 4.19 (semi-ripe 'Tupy' variety) to 205.75mg... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rubus spp.; Antioxidant activity; Ripening stage; Processing. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000400744 |
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| Nogueira,Alessandro; Guyot,Sylvain; Marnet,Nathalie; Lequéré,Jean Michel; Drilleau,Jean-Francoise; Wosiacki,Gilvan. |
| The objective of this work was to study the effect of alcoholic fermentation on the content of phenol compounds of five cider apple varieties. The initial content in the apple juice samples, as determined by HPLC, varied from 188.4 to 2776.17 m mg.L-1. In three of them (DC, PJ, GU), the total phenol compounds remained unaffected by fermentation. However, in two (DM, KE), the final values were lower (55 and 313 mg.L-1). In these apple cider, the values of caffeic acid increased from 6.6 mg.L-1 to 41.8 mg.L-1. The catechin content increased during the process, approximately 13 mg.L-1 independent of the variety. The other phenols class did not present any modifications due to the alcoholic fermentation, maintaining the phenolic compounds of original clarified... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cider; Fermentation alcoholic; Polyphenols. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000500020 |
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| Nogueira,Alessandro; Mongruel,Caroline; Simões,Deise Rosana Silva; Waszczynskyj,Nina; Wosiacki,Gilvan. |
| The aim of this work was to determine the influence of biomass reduction in the cider processing and the quality of the fermented product made on laboratory scale, but in the same conditions usually found in factory units. The must, made with apples of the Gala variety, depectinized and transferred to 500 mL-fermenters, was inoculated with 2.0x10(6) cfu/mL of natural or commercial yeast, and at each 12 hours biomass was removed by centrifugation in one flask of the experimental set, and the must was left to ferment. All seven flasks of the fermented beverage were analyzed for 20-26 days after the inoculation, and the results showed that the best moment for biomass removal was 1.5-2.0 days of fermentation, leading to a product with significant residual... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cider; Fermentation; Technology. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000700019 |
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| Fertonani,Heloísa Cristina Ramos; Scabio,Ardalla; Carneiro,Eliana Beleski Borba; Schemim,Maria Helene Canteri; Nogueira,Alessandro; Wosiacki,Gilvan. |
| In Brazil, one of the top apple producing countries in the world, apple processing is an increasing activity, with pomace as the main by-product. To extract pectin from pomace, factors affecting process and product should be studied for optimization. A model to produce LMP directly from dried apple pomace was established observing the effects of HNO3 concentration and the time of reaction at 97ºC, analyzed from a statistical and practical point of view. The model for gravimetric yield (R² =0.9834) predicts the highest value of 20.07 g/100 g (126 mM; 14.07 min) of a pectin with a degree of esterification of 48.49%. The model for degree of esterification of extracted pectin (R²= 0.9797) predicts the lowest value of 43.73% (200 mM; 10.07 min) with a yield of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Apple; Pectin; Extraction; LMP; Nitric acid. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100023 |
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| Almeida,Denise Milleo; Prestes,Rosilene Aparecida; Fonseca,Adriel Ferreira da; Woiciechowski,Adenise L.; Wosiacki,Gilvan. |
| The objective of this work is to verifying the consume of the minerals K, Na, Fe, Mg, P, S-SO4-2,B,N Total Kjedahl (NTK), NO3--N, and NH4+-N in the production of bacterial cellulose by Acetobacter xylinum, according to the medium and the manner of cultivation. The fermentative process was in ripe and green coconut water. K and Na were determined by flame emission photometry, Mg and Fe by atomic absorption spectrophotometry, P by molecular absorption spectrophotometry, S-SO4-2 by barium sulphate turbidimetry, B by Azomethin-H method, NTK by Kjeldahl method, N-NO3-and N-NH4+ by vapor distillation with magnesium oxide and Devarda's alloy, respectively. In Fermentation of ripe coconut water there were higher consumption of K (69%), Fe (84,3%), P (97,4%),... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Minerals; Bacterial cellulose; Acetobacter xylinum. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000100030 |
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| Gabriel,Luciana Sutil; Prestes,Rosilene Aparecida; Pinheiro,Luís Antonio; Barison,Andersson; Wosiacki,Gilvan. |
| Pomace, the main by-product of apple juice processing, contains all the fruit's compounds such as minerals, sugars, fibers, enzymes and secondary metabolites after bioprocessing. Dried pomace from four apple varieties (Gala, Fuji, Catarina and Joaquina) was used to extract fructose, glucose, and sucrose, the main soluble sugars contained in apple pomace, to verify the possible use of the sugar fractions. The concentrated sugars were characterized by NMR and FTIR. The partial least squares method (PLS) applied to the NMR and FTIR spectra revealed large amounts of fructose, glucose, and sucrose, without the presence of others compounds. Principal component analysis (PCA) discriminated the studied apple varieties, with a 99% level of significance, as function... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Apple pomace; NMR; FTIR; Multivariate analysis. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000300012 |
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| Coelho,Alexandre Rodrigo; Celli,Marcos Giovani; Ono,Elisabete Yurie Sataque; Wosiacki,Gilvan; Hoffmann,Fernando Leite; Pagnocca,Fernando Carlos; Hirooka,Elisa Yoko. |
| Taking into account the preliminary antagonistic/biodegradation property showed by Pichia membranifaciens and Sporobolomyces roseus, which decreased the initial patulin concentration of 588.4 to 290.0 µg/mL, ability of P. ohmeri 158 in biocontrol against Penicillium expansum and patulin decrease in vitro was performed. The culture supernatant of P. ohmeri 158 was effective against 66.17% micelial growth, indicating antibiosis related with the killer phenomenon. The initial patulin concentration of 223 µg in the presence of P. ohmeri 158 cells was decreased over 83% of the original concentration, when incubated at 25ºC/2 days and > 99% after 5 days incubation time, with undetectable patulin level after 15 days. The initial pH 4.0 decreased to pH 3.3... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Penicillium expansum; Antagonist yeasts; Biocontrol; Patulin; Degradation. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400019 |
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| Registros recuperados: 13 | |
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