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Registros recuperados: 19 | |
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Jacques,Andressa Carolina; Chaves,Fábio Clasen; Zambiazi,Rui Carlos; Brasil,Márcia Campos; Caramão,Elina Bastos. |
Blackberry (Rubus fruticosus, cultivar Tupy), an expanding fruit crop in southern Brazil, is greatly appreciated for its flavor and bioactive potential with limited characterization of its metabolite content. The purpose of this study was to characterize the bioactive and volatile organic compound (VOC) content of mature blackberry fruit of cultivar Tupy. Gallic acid, (-)-epicatechin, ferulic acid, and quercetin were the main phenolic compounds found in mature fruit. Among the VOCs identified in 'Tupy' blackberry were important flavor components characteristic of fruit berries, including hydrocarbons, alcohols, aldehydes, ketones, esters, and terpenoids. Some of the VOCs had not been previously found in blackberry, while others have been associated with... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Flavor; Phenolic compounds; Blackberry. |
Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300030 |
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Oliveira,Aline S.; Silva,Vilma M.; Veloso,Márcia C.C.; Santos,Gislaine V.; Andrade,Jailson B. de. |
The main objective of this work is to evaluate the occurrence of bromophenols (2bromophenol, 4bromophenol, 2,4dibromophenol, 2,6dibromophenol and 2,4,6tribromophenol), in the flesh and guts in two species of the LutjanidaeFamily: Lutjanus synagris and Ocyurus chrysurus. The bromophenols were extracted by steam distillation with pentaneether (7:3 v/v), identified by reverse phase High Performance Liquid Chromatography (HPLCUV), and quantified bythe externalstandard method. Total bromophenol concentrations were similar in the muscle of both species, rangingfrom 36 ng g¹ to 349 ng g¹. The total bromophenol concentrations in stomach (ranging from 12 ng g¹ to 586 ng g¹)were slightly higher than in muscle. The presence of bromophenol in the muscles of the... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bromophenols; Flavor; Marine fishes; Lutjanus; Ocyurus. |
Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652009000200002 |
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Osório,José Carlos da Silveira; Osório,Maria Teresa Moreira; Sañudo,Carlos. |
Considerando que a tendência mundial é produzir o que se consome e que a ciência da carne busca o mais alto grau de satisfação do consumidor, o estudo aborda as características que propiciam essa satisfação na carne ovina. A utilização dos órgãos dos sentidos humanos na percepção das características que propiciam a mais alta satisfação do consumidor, passou a ser definição de "qualidade"; que aponta como características sensoriais importantes da carne ovina a suculência (capacidade de retenção de água), cor, textura (dureza ou maciez), odor e sabor e o flavor (odor + sabor). Estas características variam de acordo com a espécie, raça, idade, sexo, alimentação, manejo pós-mortem e as condições e tempo de conservação do produto. Sendo que á maioria das... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Consumidor; Cor; Flavor; Textura. |
Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982009001300029 |
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ZHANG,Wenye; ZHANG,Lei; XU,Chunping. |
Abstract This study evaluated the chemical and volatile composition of jujube wines fermented with Saccharomyces cerevisiae A1.25 with and without pulp contact and protease treatment during fermentation. Yeast cell population, total reducing sugar and methanol contents had significant differences between nonextracted and extracted wine. The nonextracted wines had significantly higher concentrations of ethyl 9-hexadecenoate, ethyl palmitate and ethyl oleate than the extracted wines. Pulp contact also could enhance phenylethyl alcohol, furfuryl alcohol, ethyl palmitat and ethyl oleate. Furthermore, protease treatment can accelerate the release of fusel oils. The first principal component separated the wine from the extracted juice without protease from other... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermentation; Flavor; Jujube wine; Volatiles; Protease. |
Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200204 |
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Vera,Raúl R; Aguilar,Claudio; Lira,Rodrigo. |
Traditional sheep production for meat and wool for meat and wool among small and medium-sized Chilean farmers has low profitability. Therefore, there is interest in producing value-added, differentiated products. One alternative is the production of sheep milk and cheese. This arricie analyzes and discusses existing alternatives for modifying milk and cheese compositions with the aim of differentiating these products. Also, analytical techniques that allowthe chemical characterization of milk and cheese are briefly mentioned. The main international thrusts are focused on the modification of the content and composition of milk fatty acids and on the identification of volatile compounds, terpenes, polyphenols and other analytes that allow differentiation of... |
Tipo: Journal article |
Palavras-chave: Cheese; Differentiation; Flavor; Milk composition sheep value-added. |
Ano: 2009 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202009000300001 |
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Sousa,Adriana; Souza Neto,Manoel Alves; Garruti,Deborah dos Santos; Sousa,João; Brito,Edy Sousa de. |
Noni is a fruit that has interested the scientific community due to its medicinal and functional activities. Different products that contain noni are already in the market, but their consumption could be impaired by their distinctive unpleasant aroma and flavor. The aim of this work was to evaluate the noni pulp volatile profile by dynamic headspace and gas chromatography-mass spectrometry. Thirty seven volatile compounds were detected, mainly alcohols (63.3%), esters (26.9%), cetones (7.4%), and acids (1.2%). |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Noni; Volatile compounds; GC-MS; Aroma; Flavor. |
Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300011 |
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Brelaz,KCBTR; Cruz,FGG; Brasil,RJM; Silva,AF; Rufino,JPF; Costa,VR; Viana Filho,GB. |
ABSTRACT The present study aimed to evaluate increasing levels of fish waste oil in laying hens diets on performance, egg quality, and sensory features of the eggs. 192 Hisex White laying hens with 29 weeks of age were used, with water and food ad libitum. The experimental design was completely randomized consisting of eight treatments corresponding to the inclusion levels of fish waste oil (0, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0 and 3.5%) in the diets, with four replicates of six birds each. Data collected were subjected to polynomial regression at 5% of significance. Differences (p<0.05) were observed in feed intake and egg mass. Feed intake increased until 2.50% of fish waste oil in the diets. Differences were not observed (p>0.05) in all variables... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alternative food; Egg quality; Fish by-product; Flavor; Performance. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000400305 |
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Bicas,Juliano Lemos; Pastore,Gláucia Maria. |
This study reports the isolation of microorganisms that are resistant to environment containing limonene, the most important residue in the citrus industry. For the isolation, samples collected from strategic places of a citrus processing plant (yellow water, entrance and exit of the bagasse tank, effluent and deteriorated fruits found in bins, machine straps, fruit washers and plant floor), some citrus fruit and mint from local market were used. The samples were incubated in rotary shaker at 30ºC/150rpm for 48h or 7 days in YM medium containing 0.1% limonene. Great part of the 112 strains recovered after 48h and the 126 strains recovered after 7 days were identified as Gram positive bacilli, followed by Gram negative bacilli, yeasts and Gram positive... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Limonene; Industrial by-products; Flavor; Biotechnology. |
Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000300034 |
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Costa,Dorival Pereira Borges da; Roça,Roberto de Oliveira; Costa,Quézia Pereira Borges da; Lanna,Dante Pazzanese Duarte; Lima,Erico da Silva; Barros,Wander Miguel de. |
The objective of this study was to evaluate the effect of addition of different levels of cottonseed (0, 14.35, 27.51 and 34.09 kg/100 kg) in the diet of Nellore steers on the meat characteristics. Thirty-six steers (average initial body weight of 333.50 and average age of 20 months) were kept in feedlot stalls for 94 days, each stall with three animals. The experiment was a completely randomized design with four treatments and nine replications. The values of protein, fixed mineral residue, shear force, lipid oxidation, meat color and fat color were similar among the treatments. The increase of the cottonseed levels in the diet reduced the amount of intramuscular fat and increased the moisture content in the meat linearly. Meat aroma and flavor were... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aroma; Color; Conjugated linoleic acid; Flavor; Lipid oxidation; Shear force. |
Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013000300006 |
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Costa,Roberto Germano; Silva,Nelson Vieira da; Azevedo,Paulo Sérgio de; Medeiros,Ariosvaldo Nunes de; Carvalho,Francisco Fernando Ramos de; Queiroga,Rita de Cássia Ramos do Egypto; Medeiros,Geovergue Rodrigues de. |
The objective of this work was to evaluate the influence of using silk flower hay replacing corn and soybean meal on physical-chemical and sensorial traits of lamb meat. It was used 32 intact Morada Nova male lambs (12.7 ± 2 kg initial body weigth) on feedlot system, distributed in a completely randomized design with four levels (0, 15, 30 and 45% on dry matter basis). The use of silk flower hay in the diet influenced quality of meat and carcass, leg weight, tissue composition, moisture, juiciness and flavor. Replacing corn (26.67%) and soybean (3.33%) with silk flower hay does not affect the tissue composition, ratios and muscularity index of leg and physical-chemical parameters of semimembranosus muscle of Morada Nova lambs. |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carcass; Flavor; Morada Nova; Muscularity; Native breed. |
Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982011000600015 |
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Batalha,OS; Alfaia,SS; Cruz,FGG; Jesus,RS; Rufino,JPF; Silva,AF. |
ABSTRACT This study aimed to evaluate the inclusion of pirarucu by-product acid silage meal in diets for laying hens on performance and egg quality. One hundred sixty eight Hissex White laying hens 73-wk-old were distributed in completely randomized design with seven treatments (0, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0%) and four replicates of six birds each. The experiment lasted 84 days divided into four periods of 21 days. Estimates of pirarucu by-product meal levels were determined by polynomial regression. Differences (p<0.05) were observed in all variables of performance, in egg weight, yolk height and yolk pigmentation, with pirarucu by-product meal inclusion in diets showed better results than control diet. The pirarucu by-product acid silage meal can... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alternative food; Egg quality; Fish by-product; Flavor; Performance. |
Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2018000200371 |
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XIAO,Zuobing; XU,Ziqi; ZHU,Guangyong. |
Abstract Linalool has been extensively applied in various fields, such as flavoring agent, perfumes, cosmetics and medical science. However, linalool is unstable, volatile and readily oxidizable. A sensitive substance can be encapsulated in a capsule, so encapsulation technology can solve these problems. In this paper, linalool-loaded nanocapsules (Lin-nanocapsules) were prepared via the ionic gelation method and Lin-nanocapsules were characterized. The results of Fourier transformation infrared spectroscopy (FTIR) showed that linalool was successfully encapsulated in the wall materials. Scanning electron microscopy (SEM) results demonstrated that the shapes of Lin-nanocapsules, with smooth surfaces, were nearly spherical. Lin-nanocapsule average particle... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lin-nanocapsules; Flavor; Encapsulation; Rheology. |
Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400613 |
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Oliveira,Simone M. M.; Gomes,Simone D.; Sene,Luciane; Christ,Divair; Piechontcoski,Julia. |
ABSTRACT 2-Phenylethanol (PE) is an aromatic alcohol with a characteristic odor of roses, widely used in food industry to modify certain aroma compositions in formulations with fruit, jam, pudding, and chewing gums, and also in cosmetic and fragrance industry. This compound occurs naturally in low concentrations in some essential oils from flowers and plants. An alternative to plants extraction are biotechnological processes. This study evaluated 2-phenylethanol’s production in cultivation of Saccharomyces cerevisiae in cassava wastewater originated from starch industry. The substrate was supplemented with glucose and L-phenylalanine in order to obtain higher 2-phenylethanol concentrations and better efficiency in glucose/2-phenylethanol conversion. It was... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: 2-phenylethanol; Flavor; Aerobic cultivation. |
Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162015000400721 |
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Resende,Juliano Tadeu V de; Camargo,Letícia KP; Argandoña,Eliana JS; Marchese,Aline; Camargo,Cristhiano K. |
The aim of this work was to carry out the chemical characterization and sensory analysis of strawberry fruits from cultivars Camp-dover, Dover, Camp-oso, Oso Grande, and Tudla-Milsei, grown in the southern region of Minas Gerais State. Soluble solids, titratable acidity, and the ratio between both characteristics were evaluated, in three replications. Sensory analysis was carried out by a panel of 34 non-trained assessors, recruited out of UNICENTRO students, professors, and employees. Assessors evaluated the samples for aroma and flavor using sorting-preference tests, with scores from 1 (less preferred) to 5 (most preferred). Appearance was assessed by means of a hedonic scale, from 1 (dislike very much) to 9 (like very much). Each assessor evaluated five... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fragaria x ananassa; Soluble solids; Titratable acidity; Acceptability; Flavor. |
Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362008000300015 |
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ZHU,Guangyong; XIAO,Zuobing. |
Abstract Flavors represent a small but significant segment of food industry. Sensory characteristics play an important role in the process of consumer acceptance and preference. Indocalamus leaf takes on a pleasant odor and indocalamus leaf flavor can be used in many products. However, indocalamus leaf flavor formula has not been reported. Therefore, developing an indocalamus leaf flavor is of significant interests. Note is a distinct flavor or odor characteristic. This paper concentrates on preparation and creation of indocalamus leaf flavor according to the notes of indocalamus leaf. The notes were obtained by smelling indocalamus leaf, and the results showed that the notes of indocalamus leaf flavor can be classified as: green-leafy note, sweet note,... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sensory analysis; Formulas; Aroma; Flavor. |
Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400647 |
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Registros recuperados: 19 | |
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