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Registros recuperados: 4
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Imprime registro no formato completo
Consumer perception of sugar-reduced orange/pomegranate juices. Repositório Alice
REIS, F.; DELIZA, R.; ARES, G..
bitstream/item/168552/1/Felipe.pdf
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Tecnologia de alimentos; Sweetener; Beverage; CATA; Wanting.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1082024
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Demand for OJ, by Product Form, in a Conditional Demand System for Beverages, and Sensitivity of Product Forms to Supply AgEcon
Brown, Mark G..
Demands for orange juice by product form are estimated, and own- and cross-price elasticity estimates are used to examine how supply changes impact retail prices and quantity sales, by form.
Tipo: Report Palavras-chave: Conditional demand system; Beverage; Supply; Agribusiness.
Ano: 2010 URL: http://purl.umn.edu/104337
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Functional tea from a Brazilian berry: overview of the bioactives compounds. Repositório Alice
SILVA, J. K. da; BATISTA, A. G.; CAZARIN, C. B. B.; DIONISIO, A. P.; BRITO, E. S. de; BIASOTO, A. C. T.; MARÓSTICA JUNIOR, M. R..
The consumption of berries has become a trend with confirmed health properties; however, fruit peels have been wasted despite their high concentrations of bioactive compounds. Tea made from jaboticaba (Myrciaria jaboticaba) peel (JP) could be an alternative to make use of this byproduct and contribute to increased intake of polyphenols. For this reason, this study investigated the JP chemical omposition and bioactive profile, as well as the antioxidant capacity of its aqueous extract (JPT e 25 g L1). The peel corresponded to approximately 35% of fruit weight. Total fiber content was approximately 30 g 100 g1, and the soluble portion represented 8.50 ± 0.21 g 100 g1. JPT showed strong antioxidant capacity according to all methods tested (FRAP, DPPH, and...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Chá funcional; Baga brasileira; Jaboticaba; Chá; Subproduto; Bebida; Compostos fenólicos; Myrtaceae; Byproduct; Tea; Beverage; Phenolic compounds.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1066596
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Sensory acceptance of mixed nectar of papaya, passion fruit and acerola. Repositório Alice
MATSUURA, F. C. A. U.; FOLEGATTI, M. I. da S.; CARDOSO, R. L.; FERREIRA, D. C..
Nectares are beverages formulated with the juice or pulp of one or more fruits, plus water and sugar in concentrations resulting in a "ready-to-drink" product. Recently, the market for such products has greatly expanded. Fruit mixesent a series of advantages, such as the combination of different aromas and flavores and the sum of their nutritional components. The objective of this work was to develop a nectar based on papaya pulp and passion fruit juice, enriched with the vitamin C present in acerola pulp, optimizing the formulation using sensory consumer tests and a response surface statistical methodology. Eleven formulations were prepared using different concentrations of papaya pulp and passion fruit juice and sucrose, and maintaining the concentration...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Beverage; Ready-to-drink; Tropical fruit; Blend.
Ano: 2004 URL: http://www.alice.cnptia.embrapa.br/handle/doc/653747
Registros recuperados: 4
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