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| Registros recuperados : 1 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
09/01/2017 |
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Data da última atualização: |
23/02/2017 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SILVA, G. G.; OLIVEIRA, J. B. de; SANTOS, S. de F.; LIMA, M. dos S.; BIASOTO, A. C. T.; PEREIRA, G. E. |
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Afiliação: |
Gildeilza Gomes Silva, Instituto Federal do Sertão Pernambucano, Campus Zona Rural, Petrolina, PE, Brazil; Juliane Barreto de Oliveira, Doutoranda em Engenharia Alimentar, Bolsista Capes, Instituto Superior de Agronomia, Tapada da Ajuda, Lisboa, Portugal; Sabrina de Freitas Santos, Department of Technology and Social Sciences (DTCS III), University of Bahia (UNEB), Juazeiro, Bahia, Brazil; Marcos dos Santos Lima, Instituto Federal do Sertão Pernambucano, Campus Petrolina, Petrolina, PE, Brazil; ALINE TELLES BIASOTO MARQUES, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA. |
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Título: |
Sensory evaluation of grape juices elaborated by different extraction methods in the São Francisco Valley, Brazil. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
IN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiárido, 2016. |
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Páginas: |
p. 38. |
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Idioma: |
Inglês |
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Conteúdo: |
This study was conducted to evaluate the acceptance of grape juice elaborated by classical and artisanal extraction methods. The juices were obtained from a blend of varieties Isabel Precoce (80%) and BRS Violeta (20%). Four extraction techniques were performed: Hot Press (HP) - maceration hot and pectolytic enzyme; Cold Press (CP) - maceration at room temperature and the enzyme; Hot Break (HB) - heating to 80 ° C, with temperature reduction, maceration at 60 ° C and enzyme, and a Steam Extraction (EV) - extraction between 80° and 85° C without enzyme. The juices were evaluated by 120 tasters, not trained. |
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Palavras-Chave: |
Avaliação sensorial; Método de extração artesanal; Suco de uva; Vale do São Francisco. |
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Thesagro: |
Suco; Uva. |
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Thesaurus NAL: |
Grapes. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/156635/1/Aline-5.pdf
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Marc: |
LEADER 01486nam a2200265 a 4500
001 2060252
005 2017-02-23
008 2016 bl uuuu u00u1 u #d
100 1 $aSILVA, G. G.
245 $aSensory evaluation of grape juices elaborated by different extraction methods in the São Francisco Valley, Brazil.$h[electronic resource]
260 $aIN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiárido$c2016
300 $ap. 38.
520 $aThis study was conducted to evaluate the acceptance of grape juice elaborated by classical and artisanal extraction methods. The juices were obtained from a blend of varieties Isabel Precoce (80%) and BRS Violeta (20%). Four extraction techniques were performed: Hot Press (HP) - maceration hot and pectolytic enzyme; Cold Press (CP) - maceration at room temperature and the enzyme; Hot Break (HB) - heating to 80 ° C, with temperature reduction, maceration at 60 ° C and enzyme, and a Steam Extraction (EV) - extraction between 80° and 85° C without enzyme. The juices were evaluated by 120 tasters, not trained.
650 $aGrapes
650 $aSuco
650 $aUva
653 $aAvaliação sensorial
653 $aMétodo de extração artesanal
653 $aSuco de uva
653 $aVale do São Francisco
700 1 $aOLIVEIRA, J. B. de
700 1 $aSANTOS, S. de F.
700 1 $aLIMA, M. dos S.
700 1 $aBIASOTO, A. C. T.
700 1 $aPEREIRA, G. E.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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