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	Provedor de dados BABT (1) REA (1) Autor Chahal,Khushminder Kaur (1) Oliveira,Rafael A. De (1) Santiago,Wesley E. (1) Silva,João C. T. R. Da (1) Singh,Ravinder (1) Teruel,Bárbara J. (1) Mais... Palavra-chave Chemical Composition (2) Antioxidant potential (1) Chicory (1) Drying (1) Must (1) Solvent extracts (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2014 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Adaptation of "Niagara Rosada" grape must to winemaking by partial cluster dehydration REA Santiago,Wesley E.; Teruel,Bárbara J.; Oliveira,Rafael A. De; Silva,João C. T. R. Da. This study aimed to verify the influence of partial dehydration of "Niagara Rosada" grape clusters in physicochemical quality of the pre- fermentation must. In Brazil, during the winemaking process it is common to need to adjust the grape must when the physicochemical characteristics of the raw material are insufficient to produce wines in accordance with the Brazilian legislation for classification of beverages, which establishes the minimum alcohol content of 8.6 % for the beverage to be considered wine. Therefore, given that the reduction in the water content of grape berries allows the concentration of chemical compounds present in its composition, especially the concentration of total soluble solids, we proceeded with the treatments that were formed... Tipo: Info:eu-repo/semantics/article Palavras-chave: Chemical Composition; Must; Drying. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162014000100010 Cichorium intybus from India: GC-MS Profiling, Phenolic Content and in vitro Antioxidant Capacity of Sequential Soxhlet Extracted Roasted Roots BABT Singh,Ravinder; Chahal,Khushminder Kaur. Abstract Research on the bio-activities and chemical composition of roasted C. intybus roots from India is very little. In present studies GC-MS analysis of volatile components of roasted C. intybus roots, phenolics and flavonoid content estimation and antioxidant potential of roasted C. intybus roots was carried out. Antioxidant potential was also evaluated using FRAP, DPPH, hydroxyl radical, nitric oxide and superoxide free radical scavenging method. Extracts were prepared by sequential Soxhlet extraction. GC-MS analysis of volatile components of roasted C. intybus root extracts revealed that 5-hydroxymethyl furfural was major volatile component in dichloromethane and methanol extract whereas lupeol and its derivative compounds were major constituents of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidant potential; Chicory; Chemical Composition; Solvent extracts. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100419 Registros recuperados: 2 Primeira ... 1 ... Última

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