Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 2
Primeira ... 1 ... Última
Imagem não selecionada

Imprime registro no formato completo
Ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition of Brazilian Savannah native fruits Ciênc. Tecnol. Aliment.
ALVES,Aline Medeiros; DIAS,Tiago; HASSIMOTTO,Neuza Mariko Aymoto; NAVES,Maria Margareth Veloso.
Abstract Brazilian Savannah native fruits have been investigated as potential sources of antioxidant substances. Cagaita, cerrado cashew and gabiroba were characterized with regard to the ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition. Gabiroba presented higher contents of ascorbic acid (61.5 mg.100 g–1), total phenolic compounds (1,222.59 mg GAE.100 g–1), and antioxidant capacity (DPPH, FRAP and ORAC assays) than cagaita and cerrado cashew. The correlation coefficients between total ascorbic acid or total phenolic contents and antioxidant capacity were strong and significant (0.970 ≤ r ≤ 0.998). Quercetin derivatives were found in cagaita (1.94 mg.100 g–1) and myricetin derivatives in cerrado cashew (1.2 mg.100 g–1)....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cerrado; Eugenia dysenterica DC; Anacardium othonianum Rizz.; Campomanesia adamantium (Cambess.) O. Berg; Flavonoids.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400564
Imagem não selecionada

Imprime registro no formato completo
Identification of the potential inhibitors of malolactic fermentation in wines Ciênc. Tecnol. Aliment.
MOTA,Renata Vieira da; RAMOS,Cintia Lacerda; PEREGRINO,Isabela; HASSIMOTTO,Neuza Mariko Aymoto; PURGATTO,Eduardo; SOUZA,Claudia Rita de; DIAS,Disney Ribeiro; REGINA,Murillo de Albuquerque.
Abstract This exploratory work aims to identify the potential inhibitors of lactic bacterial growth and to propose enological practices to guarantee the occurrence of spontaneous malolactic fermentation (MLF) in wines from traditional and double-pruning management harvests in southeast Brazil. One white wine from a summer harvest and one red wine from a winter harvest that failed to complete MLF were utilized as comparative models to identify inhibitor compounds to lactic bacteria. Wine composition, alcoholic-fermentation temperature and bacterial strain contribute to the success or failure of MLF. Temperatures below 12 °C during alcoholic fermentation decrease lactic bacterial metabolism and may impair the bacteria’s growth after yeast cells lysis. A must...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vitis; Winemaking; Lactic bacteria; Malic acid; Composition.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500174
Registros recuperados: 2
Primeira ... 1 ... Última
 

Empresa Brasileira de Pesquisa Agropecuária - Embrapa
Todos os direitos reservados, conforme Lei n° 9.610
Política de Privacidade
Área restrita

Embrapa
Parque Estação Biológica - PqEB s/n°
Brasília, DF - Brasil - CEP 70770-901
Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco

Valid HTML 4.01 Transitional