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Registros recuperados: 5
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Cachaça Production in Brazil and its Main Contaminant (Ethyl Carbamate) Scientia Agricola
Silva,João Henrique do Nascimento e; Verruma-Bernardi,Marta Regina; Oliveira,Alessandra Lopes de.
ABSTRACT This review aims to demonstrate the possible formation of Ethyl carbamate (EC) in different production stages of cachaça. EC is a carcinogen confirmed in animal experiments and possibly carcinogenic to humans. EC incidence below relevant health limits naturally affects many fermented foods and beverages. Concentrations above 1 mg L–1 are often detected in certain spirits derived from cyanogenic plants. In Brazil, cachaça is widely consumed and therefore consumers are at health risk if they drink EC beverages at high concentrations, since the amount of EC in cachaça (sugar cane brandy) constantly exceeds the threshold 0.21 mg L–1, damaging the health of consumers and hindering exportation to North America and Europe. Many studies have reported on...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sugarcane; Spirits; Quality; Beverage; Public health.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162020000201800
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Elemental contents in exotic Brazilian tropical fruits evaluated by energy dispersive X-ray fluorescence Scientia Agricola
Oliveira,Alessandra Lopes de; Almeida,Eduardo de; Silva,Fernanda Bevilácqua Rodrigues da; Nascimento Filho,Virgílio Franco.
The exotic flavor of Brazilian tropical fruits led to increased consumption. Consumers awareness regarding balanced diets, makes necessary determining nutritional composition - vitamins and minerals of the fruits ordinarily consumed. This study contributed to the evaluation of macro (K, Ca) and microelements (Mn, Fe, Cu, Zn and Br) in eight exotic Brazilian tropical fruits: "abiu" (Lucuma caimito Ruiz & Pav.), "jenipapo" (Genipa americana L.), "jambo rosa" (rose apple, Eugenia Jambos L.), "jambo vermelho" (Syzygium malaccence L., Merr & Perry), "macaúba" (Acrocomia aculeata Jacq. Lood. Ex Mart.), "mangaba" (Hancornia speciosa), "pitanga" (Brazilian Cherry, Eugenia uniflora L.), and tamarind (Tamarindus indica L.), using the Energy...
Tipo: Info:eu-repo/semantics/article Palavras-chave: EDXRF; Microelements; Macroelements; Chemical analyses.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162006000100013
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Monitoring the content of ethyl carbamate and copper in organic and conventional cachaça Scientia Agricola
Silva,João Henrique do Nascimento e; Verruma-Bernardi,Marta Regina; Medeiros,Simone Daniela Sartorio de; Oliveira,Alessandra Lopes de.
ABSTRACT: Ethyl carbamate (EC) (NH2COOCH2CH3) is found in cachaça, and its presence in the beverage is conspicuous for its toxicity. Copper, the metal of choice used in the construction of stills, is also considered a beverage contaminant and is often related to the presence of EC in beverages. The study aimed to monitor the quality of cachaça by measuring the presence of copper and EC, and comparing the influences of sugarcane cultivation systems on the concentration of these contaminants. The varieties, RB 867515, RB 962869 and RB 85553, were cultivated under the following management systems: planting without fertilization; organic planting; and conventional planting. For cultivation, a completely randomized design in a factorial scheme of 3 varieties ×...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Contaminants; Sugarcane; Managements; Varieties; Toxicity.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162020000500901
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Propriedades físicas de misturas para sherbet de mangaba PAB
Oliveira,Alessandra Lopes de; Silva,Milton Guilherme Flora da; Sobral,Paulo José do Amaral; Oliveira,Carlos Augusto Fernandes de; Habitante,Ana Mônica Quinta Barbosa.
O objetivo deste trabalho foi avaliar a viscosidade, a quantidade de água não congelada (w nc) e a temperatura de transição vítrea da fração maximamente crioconcentrada (Tg') de misturas para sherbet, e a incorporação de ar (IAr) dos sherbets, com diferentes concentrações de goma guar (0,2% a 0,5%) e polpa de mangaba (21,1%, 25,8% e 28,6%). A viscosidade aparente variou de 85,8 a 286,1 cP, aumentando com as concentrações de goma guar e mangaba. As análises térmicas com calorímetro diferencial de varredura mostraram que a w nc variou entre 12% e 20%, diminuindo com o aumento da concentração de polpa. A Tg' variou de -57,65ºC a -53,45ºC e não apresentou diferença entre as amostras. A IAr foi de 20,01% a 40,59%. Sherbets com a mesma concentração de polpa...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sorvete; Viscosidade; Incorporação de ar; Água não congelada; Calorimetria diferencial de varredura.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2005000600008
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Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee Ciênc. Tecnol. Aliment.
Oliveira,Alessandra Lopes de; Cabral,Fernando Antonio; Eberlin,Marcos Nogueira; Cordello,Helena Maria André Bolini.
The oil obtained from Brazilian roasted coffee by supercritical CO2 extraction shows considerable aromatic properties, mainly composed by five aromatic compounds, 2-methylpyrazine; 2-furfurylalcohol, 2,5-dimethylpyrazine; γ-butyrolactone and 2-furfurylacetate. Sensory analyses were used to verify the influence of a mixture of these important classes of aromatic coffee compounds (pyrazines, furans and lactones) and of the roasted coffee aromatic oil on the coffee aroma and flavour of black instant freeze and spray-dried coffee beverages. In the acceptance evaluation of the aroma, the samples prepared with freeze-dried instant coffee without the mixture of volatile compounds (sample 4) were not significantly different from the freeze-dried instant coffee in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Coffee; Coffee oil; Aroma; Pirazyne; Lactone.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000100012
Registros recuperados: 5
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