By Products Grape
Mostrando 1-12 de 38 artigos, teses e dissertações.
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1. Electrochemical Determination of Trifluralin Herbicide Using Silver Solid Amalgam Electrode: Application in Fresh Food Samples
This paper reports the use of polished silver solid amalgam electrode (p-AgSAE) allied to square wave voltammetry (SWV) in the development of a simple, sensitive, fast and green electroanalytical methodology for the trifluralin herbicide determination in fresh food samples. The experimental (supporting electrolyte and potential and time accumulation) and vol
J. Braz. Chem. Soc.. Publicado em: 2021-07
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2. Hypolipidemic and antioxidant effects of grape processing by-products in high-fat/cholesterol diet-induced hyperlipidemic hamsters
Abstract Investigations have shown the presence of bioactive substances in agricultural by-products. As some of these compounds present hypolipidemic and antioxidant activities, they could be considered economical alternatives to be used as supplements. This study investigates the hypolipidemic and antioxidant properties of grape processing by-products, feed
Food Sci. Technol. Publicado em: 2020-12
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3. Production of functional products using grape processing residuals
Abstract The viticulture – winemaking of Azerbaijan has a rich history and traditions. Grapes have been cultivated and wine made in these places since the ancient times. In the 1980s, the field was in a boom period and provided economic benefits at a level comparable to the country's oil industry revenues. Although the area is currently experiencing a rece
Food Sci. Technol. Publicado em: 2020-12
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4. Trellis systems, rootstocks and season influence on the phenolic composition of ‘Chenin Blanc’ grape
ABSTRACT: The biosynthesis of phenolic compounds might be influenced by environmental factors, such as solar radiation, temperature and relative air humidity, and production system. Some components of the production system, particularly the trellis system and rootstock, might change the phenolic composition of grapes due to microclimate of the cultivation re
Sci. agric. (Piracicaba, Braz.). Publicado em: 05/09/2019
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5. Pasting and gel texture properties of starch-molasses combinations
Abstract Molasses replacement by sugar are used in new product formulations for enrichment quality of products in the food industry. The influence of addition of wheat and corn starches on grape and carob molasses at different concentrations in distilled water (from 0 to 30% w/w) and holding temperatures (90 to 98 °C), pasting and gel texture properties we
Food Sci. Technol. Publicado em: 11/10/2018
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6. Rhizophagus Clarus and Phosphorus in Crotalaria juncea: Growth, Glomalin Content and Acid Phosphatase Activity in a Copper-Contaminated Soil
ABSTRACT Crotalaria juncea is used as plant cover in grape vineyards in Brazil, which usually present soils with high copper (Cu) levels due to the application of Cu-based phyto-sanitary products. Under this condition an increase growth and cover of C. juncea is needed to improve the phytoremediation processes in those soils. Some alternatives to achieve thi
Rev. Bras. Ciênc. Solo. Publicado em: 26/07/2018
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7. Grape and Apple Pomaces from Southern Brazil: Valorization of By-Products through Investigation of Their Antioxidant Potential
The extraction process of bioactive compounds from grape and apple pomaces was optimized using a response surface methodology to evaluate the effect of ethanol concentration, time and temperature on the extraction of total phenolic content, antioxidant activity by radical scavenging 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) method and individual phenolics
J. Braz. Chem. Soc.. Publicado em: 2017-10
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8. Effects of Wine by-Products on Growth Performance, Complete Blood Count and Total Antioxidant Status in Broilers
ABSTRACT This study aimed to investigate the effect of whole grape pomace (GP), grape seed (GS) and grape pomace polyphenolic extract (GPEP) on growth performance, total antioxidant status (TAS) and complete blood count (CBC) of 40-day-old chicks (hybrid Cobb 500). A total of 432 unsexed one-day-old chicks were divided into six groups: control (CON) and five
Rev. Bras. Cienc. Avic.. Publicado em: 2017-06
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9. Impact of Fungicide Residues on Polymerase Chain Reaction and on Yeast Metabolism
ABSTRACT The indiscriminate use of pesticides on grape crops is harmful for consumers´ healthin “in natura” consumption and in the ingestion of wine and grape juice. During winemaking, a rapid and efficient fermentation stage is critical to avoid proliferation of contaminating microorganisms and to guarantee the product´s quality. Polymerase chain reac
Braz. arch. biol. technol.. Publicado em: 31/10/2016
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10. ENCAPSULATION OF EXTRACT FROM WINERY INDUSTRY RESIDUE USING THE SUPERCRITICAL ANTI-SOLVENT TECHNIQUE
Abstract Grape pomace (seed, skin and stem) is a winery byproduct with high levels of biologically active compounds, such as antioxidants and antimicrobials, that could be converted into high added-value products. Since these components are easily degraded by oxygen, light and high temperature exposure, stabilization is important, for instance, by a microenc
Braz. J. Chem. Eng.. Publicado em: 2016-09
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11. Physicochemical composition, minerals, and pesticide residues in organic grape juices
Demand for organic products is intensified in many countries each year. Following this trend, Brazil produces increasing volumes of organic grape juice. In this way, a survey of organic grape juices made from grapes produced according to this system was carried out where physicochemical composition, minerals, trace elements, and pesticide residues were deter
Food Sci. Technol. Publicado em: 2015-03
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12. Análise da qualidade de gelatina obtida de tarsos de frango e aspectos envolvidos no processo produtivo. / Quality analysis of gelatin made from chicken feet and production process aspects
This study features gelatin production as a new possibility in the production chain of broilers, through the use of chicken by-products. Given the lack of other works on sensory analysis of gelatins made with collagen extracted from chicken feet, the objective of this study was to assess the acceptability of that gelatin by evaluating its sensory qualities t
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 31/01/2012