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Sensory stability of whole mango juice: influence of temperature and storage time Ciênc. Tecnol. Aliment.
Oliveira,Anderson do Nascimento; Ramos,Afonso Mota; Minim,Valéria Paula Rodrigues; Chaves,José Benício Paes.
This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá) juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 ºC under 24 hours light (650 lux) for 120 days. Sensory analyses (Quantitative Descriptive Analysis - QDA) were conducted with trained panel and consumers. The correlations between sensory and physicochemical characteristics (instrumental color and vitamin C content) were also assessed. Flavor, aroma, and color vary with temperature and time of storage. Aroma and flavor were most affected by temperature with values of Q10 and Ea equal to 4.16 and 25.31 kcal.mol-1; and 3.61 and 22.80 kcal.mol-1, respectively. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ubá mango; Regression analysis; Degradation kinetics; Shelf-life.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400027
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Stability and degradation kinetics of crude anthocyanin extracts from H. sabdariffa Ciênc. Tecnol. Aliment.
SIPAHLI,Shivon; MOHANLALL,Viresh; MELLEM,John Jason.
Abstract Hibiscus sabdariffa is an under-utilized plant that has reported to have great potential in the food industry. The vibrant red pigment from the calyces indicate a source of anthocyanins. Anthocyanins would make ideal natural food colourants with additional nutritional benefits however stability is a hindering factor. Stability studies were the main focus of this study. Crude anthocyanins were extracted using four different solvent systems. The crude extracts were analysed under the following parameters; heat (50 and 80 °C), light (darkness and 20 W light) and pH (pH 1-9) stability. Degradation kinetic studies were done on thermally treated samples. Radical scavenging ability was thereafter calculated. Anthocyanidins were identified and quantified...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Anthocyanins; Degradation kinetics; Folin-Ciocalteu; Hibiscus sabdariffa.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200209
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Thermal and ultraviolet-visible light stability kinetics of co-nanoencapsulated carotenoids. Repositório Alice
SILVA, M. M. da.; PAESE, K.; GUTERRES, S. S.; POHLMANN, A. R.; RUTZ, J. K.; FLORES CANTILLANO, R. F.; NORA, L.; RIOS, A. de. O..
bitstream/item/166204/1/Cantillano-Artigo-02-Medelin.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Degradation kinetics; Heat stability; Photo stability.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1079019
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Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L) nectar Ciênc. Tecnol. Aliment.
KADAKAL,Çetin; DUMAN,Tolga; EKINCI,Raci.
Abstract In this paper, the loss of L-ascorbic acid, thiamine and riboflavin in rosehip nectar with the heating periods (0, 5, 10, 15, 20 and 30 min) at temperatures ranging from 70 to 95 °C is analyzed and experimental results are presented. Firstly, dried rosehip fruits were processed to rosehip nectar and then thermal treatment is performed. Liquid chromatographic (HPLC) method was used for the analysis of the contents of L-ascorbic acid, thiamine and riboflavin and examined compounds are thoroughly separated within 25 min. During thermal processing, degradation of L-ascorbic acid, thiamine and riboflavin in rosehip nectar were fitted to a first-order reaction kinetic model. Arrhenius relationship was used for the description of temperature dependence...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ascorbic acid; Degradation kinetics; HPLC; Rosehip nectar; Water-soluble vitamin.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400667
Registros recuperados: 4
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