Consulta: creatorFacets:"Vilas Boas, Ana Carolina"
Registros recuperados: 2
Data/hora: 05/06/2024 01:21:55

Characterization of ‘Sabará’ Jabuticabas at different maturation stages
Provedor de dados: 1
Autores: Becker, Fernanda Salamoni; Vilas Boas, Ana Carolina; Sales, Adones; Tavares, Lucas Silveira; Siqueira, Heloisa Helena de; Vilas Boas, Eduardo Valério de Barros.
This work aimed to evaluate the physicochemical characteristics and enzymatic activity of “Sabará” jabuticaba fruits, which were cultivated in Lavras, Minas Gerais State, Brazil, at different maturation stages. The fruits were harvested and separated into five different stages: totally green fruit, fruit with incipient pigmentation, fruit with a light purple predominance, totally purple fruit and totally dark purple fruit. These fruits were physicochemically analyzed and evaluated for polygalacturonase enzymatic activity. Chlorophyll degradation and the synthesis of anthocyanin on fruit rinds were observed, as well as the degradation of the cell wall and its consequent softening. In the pulp, increased soluble solids, pH and sugars were observed, while...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: 50700006 CIÊNCIA E TECNOLOGIA DE ALIMENTOS 50701045 FISIOLOGIA PÓS-COLHEITA Myrciaria jaboticaba; Pectin; Polygalacturonase; Chlorophyll; Anthocyanin. FISIOLOGIA PÓS-COLHEITA.
Ano: 2015
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/19499

Physicochemical characterization, antioxidant activity and total phenolic content in 'Gala' apples subjected to different UV-C radiation doses
Provedor de dados: 1
Autores: Dias, Thaís Gabrielle; Vilas Boas, Ana Carolina; Junqueira, Maria Beatriz Affonso; Lima, Luiz Carlos de Oliveira.
UV-C radiation is a food preservation method aimed to extend the life of the product, inactivate microorganisms, and stimulate the synthesis of phenolic compounds. This study aimed to physicochemically characterize and evaluate the antioxidant activity and phenolic content of ‘Gala’ apples subjected to different UV-C radiation doses.The fruits were harvested, sanitized, selected and inserted into a UV-C radiation chamber, and different radiation doses were applied as follows:0 KJ m-2 (0 min.), 0.68 KJ m-2 (2 minutes),2.73 KJ m-2 (4 minutes), and 4.10 KJ m-2 (6 minutes). The apples were stored for 120 days at 5 ± 1°C and analyzed after 0, 30, 60, 90, and 120 days of storage. Radiation doses had no influence on parameters, such as weight loss, firmness and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Malus sp.; Preservation; Quality; Bioactive compounds.
Ano: 2017
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/30979