Anthocyanins
Mostrando 13-24 de 232 artigos, teses e dissertações.
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13. Dementia and COVID-19: complications of managing a pandemic during another pandemic
Abstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water
Dement. neuropsychol.. Publicado em: 2020-12
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14. Comparison of phenolics, antioxidant capacity and total phenol bioaccessibility of Ribes spp. grown in Turkey
Abstract In this study, anthocyanins (13), flavanols (6), phenolic acids (10), flavonol glycosides (17), antioxidant capacity, and bioaccessible phenolic content of Ribes spp., grown in Turkey were investigated. Individual phenolic compounds were identified and quantified with LC-QTOF/MS in red and black currants and hybrid Jostaberry. Significant variations
Food Sci. Technol. Publicado em: 2020-12
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15. Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water
Abstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water
Food Sci. Technol. Publicado em: 2020-12
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16. Functional properties and Bioactivities of Cleistocalyx nervosum var. paniala berry plant: a review
Abstract In treating various diseases, natural therapies are widely preferred in the modern era to synthetic drugs as they offer little or no side effects, in contrast to synthetic drugs. However, there is limited scientific knowledge about plants that have a broad range of medicinal properties. Cleistocalyx nervosum var. paniala, native to Thailand and gene
Food Sci. Technol. Publicado em: 2020-12
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17. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg
Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulati
Food Sci. Technol. Publicado em: 2020-09
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18. Methyl jasmonate modulation reduces photosynthesis and induces synthesis of phenolic compounds in sweet potatoes subjected to drought
ABSTRACT Sweet potato [Ipomoea batatas (L.) Lam.] has wide adaptability to different climatic conditions. However, its yield can be affected by prolonged periods of drought. Application of exogenous jasmonates can modulate several physiological and biochemical processes, improving plant tolerance to abiotic stress. This study sought to evaluate the role of e
Bragantia. Publicado em: 2020-09
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19. Stability evaluation of juçara, banana and strawberry pasteurized smoothie during storage
Abstract The objective of this work was to evaluate the effect of storage time and temperature on main characteristics of a juçara (20%), banana (40%) and strawberry (40%) pasteurized smoothie. The pasteurized smoothie was stored at 7 °C and 25 °C for 90 days. At both temperatures there was degradation of the smoothie anthocyanins, which, as expected, was
Food Sci. Technol. Publicado em: 2020-06
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20. Effects of bagging or the combination of umbrella and bag treatments on anthocyanin accumulation in the berry skin of ‘Kyoho’ (Vitis labruscana) Grape
Abstract The object of this study was to investigate the influence of bagging or the combination of umbrella and bags on berry composition, especially anthocyanin accumulation, in ‘Kyoho’ (V. labruscana) berry skins. Five different colors and bag materials commonly used in production were chosen for this study: white, green, yellow, nonwoven and transpar
Food Sci. Technol. Publicado em: 2020-06
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21. Effects of Soil and Vineyard Characteristics on Volatile, Phenolic Composition and Sensory Profile of Cabernet Sauvignon Wines of Campanha Gaúcha
The influence of vineyard on wines was evaluated for the first time using a broader analytical approach: sensory analyses and several analytical techniques (gas chromatography-mass spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), taking into account odoriferous compounds of Cabernet Sauvigno
J. Braz. Chem. Soc.. Publicado em: 2020-06
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22. Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)
Abstract The objective of this study was to characterize the structural and physicochemical properties, the bioactive compounds and the antioxidant activity of freeze-dried açaí pulp (FDAP). The morphology of freeze-dried açaí pulp showed a continuous matrix with a spongey aspect, and the X-ray diffractometry indicated that 96.17% of the molecular struct
Food Sci. Technol. Publicado em: 2020-06
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23. Extratos de Lilium sp., Agapanthus sp. e Hydrangea sp.: comportamento como indicadores naturais em diferentes faixas de pH
This experimental activity proposes the use of lily (Lilium sp.), agapanthus (Agapanthus sp.) and hydrangea (Hydrangea sp.) extracts to investigate the colorimetric profile of each extract between pH 1-14. Water, ethanol and ethanol/HCl 1% (w/w) were used as extractive solvents. Among the flowers tested, the extracts of orange lily and burnt yellow lily were
Quím. Nova. Publicado em: 2020-02
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24. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg
Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulati
Food Sci. Technol. Publicado em: 20/12/2019