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	Provedor de dados Thai Agricultural (1) Ciênc. Tecnol. Aliment. (1) Rev. Bras. Frutic. (1) Autor ANTUNES,LUIS EDUARDO CORRÊA (1) Chollakup, R. (1) Chotineeranart,, S. (1) Hicks, A. (1) MOURA,GISELY CORREA DE (1) Oates, C.G. (1) PICOLOTTO,LUCIANO (1) Piyachomkwan, K. (1) Sriroth, K. (1) VIZZOTTO,MARCIA (1) YIKMIŞ,Seydi (1) Mais... Palavra-chave Functional (3) Antioxidant (1) Cultural practices (1) Extracted (1) Fruit quality (1) Non-thermal (1) Propertie (1) Sago (1) Sirkencubin syrup (1) Starch (1) Structural (1) Thai (1) Ultrasound (1) Vaccinium (1) Mais... Tipo do documento Info:eu-repo/semantics/article (1) Info:eu-repo/semantics/other (1) Ano 2020 (1) 2017 (1) 1999 (1) País Brazil (2) Thailand (1) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Effect of ultrasound on different quality parameters of functional sirkencubin syrup Ciênc. Tecnol. Aliment. YIKMIŞ,Seydi. Abstract Ultrasound is a process studied intensively for different products due to the increasing interest in non-thermal technologies. Sirkencubin syrup contains honey and vinegar and is a functional beverage maintaining health. The aim of this study was to examine the effects of the ultrasound process (pH, titratable acidity, brix, phenolic compounds, flavonoids, antioxidants, total sugar, HMF, sensory evaluation andmicrobiological) on ultrasonic and functional sirkencubin syrup. Ultrasound treatments (26 kHz frequency, 60% amplitude, all samples 200 mL, 80 W power) with different times (2, 5, 8, 10 and 15 minutes) were applied using an ultrasonic processor. The increase in ultrasound time increased most bioactive compounds compared to control samples... Tipo: Info:eu-repo/semantics/article Palavras-chave: Ultrasound; Sirkencubin syrup; Non-thermal; Antioxidant; Functional. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100258 PRODUCTION, PHYSICAL-CHEMICAL QUALITY AND BIOATIVE COMPOUNDS OF MISTY BLUEBERRY FRUIT UNDER DIFFERENT PRUNING INTENSITIES Rev. Bras. Frutic. MOURA,GISELY CORREA DE; VIZZOTTO,MARCIA; PICOLOTTO,LUCIANO; ANTUNES,LUIS EDUARDO CORRÊA. ABSTRACT The objective of this study was to evaluate the effect of pruning intensity on yield and quality of blueberries fruits. It was evaluated the cultivar Misty. The treatments were: absence of pruning; light pruning; regular pruning and drastic pruning. The experimental design was randomized blocks with four replications. The variables analyzed were fruit production, fruit size, pH, total soluble solids (TSS) and total titratable acidity (TTA), and the bioactive compounds such as phenolic compounds, anthocyanins and antioxidant activity. The plants that received drastic pruning showed higher averages of production and fruit size. The highest concentrations of phytochemical compounds in blueberry fruits occurred as pruning was more drastic. The use of... Tipo: Info:eu-repo/semantics/other Palavras-chave: Vaccinium; Cultural practices; Fruit quality; Functional. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000700701 Structural and functional properties of Thai sago ( Metroxylon spp.) starch extracted from different trunk portions Thai Agricultural Piyachomkwan, K.; Chotineeranart,, S.; Chollakup, R.; Hicks, A.; Oates, C.G.; Sriroth, K.. Palavras-chave: Structural; Functional; Propertie; Thai; Sago; Starch; Extracted. Ano: 1999 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4820 Registros recuperados: 3 Primeira ... 1 ... Última

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