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	Provedor de dados CIGR Journal (1) BABT (1) Autor Agravante, Josephine U. (1) Joshi,Vinod K. (1) Peralta, Engelbert K. (1) Polinar, Yvonne Q. (1) Sandhu,Danwant K. (1) Yaptenco, Kevin Fernandez (1) Mais... Palavra-chave Sweetness (2) Agricultural / biosystems engineering (1) Apple (1) Base wine (1) Chemometrics (1) Eating quality (1) Esters (1) Ethanol spices extract (1) Horticulture Near-infrared (1) Mango (1) Maturity (1) Mineral (1) Philippines (1) Quality (1) Sensory (1) Vermouth (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2000 (1) País Brazil (1) China (1) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Near-Infrared Spectroscopy for Non-Destructive Prediction of Maturity and Eating Quality of ‘Carabao’ Mango (Mangifera indica L.) Fruit CIGR Journal Polinar, Yvonne Q.; Yaptenco, Kevin Fernandez; Peralta, Engelbert K.; Agravante, Josephine U.. Near-infrared (NIR) spectroscopy was assessed in predicting maturity and eating quality of ‘Carabao’ mango fruit. A total of 1,200 fruits were harvested at the green stage at four different harvest dates [100, 110, 120 and 125 days after flower induction (DAFI)]. Fruits were scanned at the green and table-ripe stage (TRS) using NIR reflectance spectroscopy. The fruits were then measured destructively for the determination of dry matter (DM) content at the green stage, total soluble solids (TSS) and sensory attributes at the TRS. The best calibration models were achieved using partial least square regression (PLSR) analysis for predicting DM, TSS and maturity in the short wavelength region of 700 - 990 nm at 2-nm increment. Principal component... Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural / biosystems engineering; Chemometrics; Horticulture Near-infrared; Mango; Sweetness; Maturity; Eating quality; Philippines. Ano: 2019 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5152 Influence of ethanol concentration, addition of spices extract, and level of sweetness on physico-chemical characteristics and sensory quality of apple vermouth BABT Joshi,Vinod K.; Sandhu,Danwant K.. The composition of apple base wine was found to be suitable for conversion into vermouth. The spices extract contained more TSS, tannins, esters, volatile acid but lower titrable acid than apple base wine. To optimize and develop apple vermouth with different ethanol concentrations (12%, 15%, 18%), sugar content (4%, 8%) and spices extract (2.5% and 5.0%) was prepared and was evaluated. Significant differences in physico-chemical characteristics and sensory quality amongst the vermouths having different levels of alcohol, sugar and spices extract were noted. Generally, increasing ethanol content decreased titrable acidity, tannins, macroelements and colour units while micro-elements, viscosity and total esters were increased. Increased sugar level affected... Tipo: Info:eu-repo/semantics/article Palavras-chave: Apple; Vermouth; Ethanol spices extract; Sweetness; Esters; Quality; Base wine; Mineral; Sensory. Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132000000500015 Registros recuperados: 2 Primeira ... 1 ... Última

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