Grape
Mostrando 13-24 de 443 artigos, teses e dissertações.
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13. EFFECT OF THE MIST MICRO-SPRAY TIME ON PHOTOSYNTHETIC SPATIAL HETEROGENEITY OF GRAPE CANOPY
ABSTRACT In grape, high temperatures and low humidity prolong midday depression of foliar photosynthesis and dramatically reduce fruit yield. In this study, we explored the effects of various mist micro-spray treatments on grape photosynthesis at a test site in Shanshan County (N, 42.91°; E, 90.30°), Turpan, Xinjiang, China. We tested four different mist m
Eng. Agríc.. Publicado em: 2021-02
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14. 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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15. 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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16. Substituting sucralose with rebaudioside A in soy foods: equivalent sweetness, physicochemical analysis, microbiological assessment and acceptance test
Abstract Stevia rebaudiana (Bert.) Bertoni contains steviol glycosides with emphasis to rebaudioside A, which presents a stronger sweet flavor, more stability, good solubility and lower bitter residual taste, which benefits its application in foods and drinks. The objective of this study was to determine the equivalent amount of rebaudioside A necessary to p
Food Sci. Technol. Publicado em: 2020-12
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17. Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage
Abstract This study was designed to investigate changes in quality characteristics during long-term storage of five commercial grape vinegars (V1~V5). To determine long-term quality characteristics of vinegars, proximate (soluble solid, pH, total acidity, color, and antioxidant activity) and sensory descriptive analysis, were performed. Initial soluble solid
Food Sci. Technol. Publicado em: 2020-12
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18. Textural properties of Köftür, a fruit based dessert
Abstract Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, resilience) of this product during 3 months of s
Food Sci. Technol. Publicado em: 2020-12
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19. Agronomic performance of seedless table grape genotypes under tropical semiarid conditions
ABSTRACT The São Francisco Valley is the main producing region of table grape in Brazil. The objective of this work was to evaluate the agronomic performance and physicochemical characteristics of 14 seedless table grape genotypes to select those with potential to be used in commercial crops in the São Francisco Valley, Brazil, or as parents in breeding pr
Bragantia. Publicado em: 2020-09
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20. Tea Grape Reduces Abdominal Aortic Occlusion-Induced Lung Injury
Abstract Introduction: Ischemia-associated mortality caused by aortic cross-clamps, as in ruptured abdominal aorta aneurysm surgeries, and reperfusion following their removal represent some of the main emergency conditions in cardiovascular surgery. The purpose of our study was to examine the potential protective effect of tea grape against aortic occlusion
Braz. J. Cardiovasc. Surg.. Publicado em: 2020-08
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21. Phenology, thermal requirements and maturation of the SR 0.501-17 white wine grape hybrid cultivated in contrasting climatic conditions
ABSTRACT The SR 0.501-17 grape hybrid developed for wine making purposes, is characterized for producing white grapes and small berries with seeds. The purpose of this study was to characterize the phenology, thermal requirements and must physicochemical characteristics of the hybrid, in contrasting climatic conditions due to altitude at Jundiaí (715m) and
Rev. Ceres. Publicado em: 2020-08
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22. DEFICIT IRRIGATION OF SUBSURFACE DRIP-IRRIGATED GRAPE TOMATO
ABSTRACT Agriculture is one of the segments that most uses water and developments have been made to save irrigation water. Deficit irrigation is a technique that can contribute to production and water saving in agriculture. This study aimed to evaluate the viability of deficit irrigation in tomato production irrigated by subsurface drip in a greenhouse and e
Eng. Agríc.. Publicado em: 2020-08
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23. The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration
Abstract The aim of this study was to investigate the impact of removing sugar and/or amino groups by applying one ion exchange (Dowex 50Wx8) and two adsorbent (Activated Carbon and Amberlite XAD-16) resins to grape juice in the control of Maillard reaction. Grape juices, a control sample and separately applied with each resin, were concentrated up to 50, 60
Food Sci. Technol. Publicado em: 2020-06
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24. Late defoliation of ‘Chardonnay’ grapevine in subtropical highland climate
ABSTRACT Chardonnay cultivar has shown great potential of planting and development in sites above 900m of Brazilian southeast for sparkling wines production. The quality of this product is related to vineyard climate and management, since both affect the vine development and grape composition. In this study, three defoliation orientations (east, west and eas
Bragantia. Publicado em: 2020-06