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Registro Completo |
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Biblioteca(s): |
Embrapa Trigo. |
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Data corrente: |
10/01/2010 |
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Data da última atualização: |
10/01/2010 |
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Autoria: |
DOBEL, P.; RIEGER, R.; MICHELIS, A. |
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Título: |
The giemsa banding patterns of the standard and four reconstructed karyotypes of vicia faba. |
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Ano de publicação: |
1973 |
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Fonte/Imprenta: |
Chromosoma, Berlin, v. 43, p. 409-422, 1973. |
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Idioma: |
Inglês |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00395naa a2200133 a 4500
001 1827023
005 2010-01-10
008 1973 bl --- 0-- u #d
100 1 $aDOBEL, P.
245 $aThe giemsa banding patterns of the standard and four reconstructed karyotypes of vicia faba.
260 $c1973
700 1 $aRIEGER, R.
700 1 $aMICHELIS, A.
773 $tChromosoma, Berlin$gv. 43, p. 409-422, 1973.
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Registro original: |
Embrapa Trigo (CNPT) |
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Registro Completo
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
24/05/2012 |
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Data da última atualização: |
14/06/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
RIZZON, L. A.; MIELE, A. |
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Afiliação: |
LUIS ANTENOR RIZZON, CNPUV (aposentado); ALBERTO MIELE, CNPUV. |
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Título: |
Analytical characteristics and discrimination of Brazilian commercial grape juice, nectar, and beverage. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 1, p. 93-97, jan./mar. 2012. |
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DOI: |
http://dx.doi.org/10.1590/S0101-20612012005000015 |
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Idioma: |
Inglês |
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Conteúdo: |
The production and commercialization of Brazilian grape juice is increasing annually, mainly due to its typicality, quality, and nutritional value. The present research was carried out in view of the great significance of Brazilian grape juice for the grape and wine industry. The purpose of this study, therefore, was to assess its composition as well as the discrimination between grape juice and other beverages. Twenty four samples of whole, sweetened, and reprocessed grape juices, grape nectar, and grape beverage were evaluated. Classical variables were analyzed by means of physicochemical methods; tartaric and malic acids, by HPLC; methanol, by gas chromatography; minerals, by atomic absorption spectrophotometry. These products were discriminated by the Principal Component Analysis (PCA). Results show that whole and sweetened grape juices were discriminated from other grape products because they featured higher values of total soluble solids, tartaric and malic acids, most minerals, phenolic compounds, and K/Na ratio, whereas grape nectar and grape beverage presented higher values of ºBrix/titratable acidity ratio. Reprocessed juice was discriminated due to its higher concentrations of Li and Na and lower hue. |
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Palavras-Chave: |
Análise de Componentes Principais; Brasil. |
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Thesagro: |
Analise quimica; Bebida; Composicao quimica; Néctar; Suco; Tecnologia; Uva. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/60056/1/RIZZON-CTA-v32n1p93-2012.pdf
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Marc: |
LEADER 02020naa a2200253 a 4500
001 1925389
005 2019-06-14
008 2012 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1590/S0101-20612012005000015$2DOI
100 1 $aRIZZON, L. A.
245 $aAnalytical characteristics and discrimination of Brazilian commercial grape juice, nectar, and beverage.$h[electronic resource]
260 $c2012
520 $aThe production and commercialization of Brazilian grape juice is increasing annually, mainly due to its typicality, quality, and nutritional value. The present research was carried out in view of the great significance of Brazilian grape juice for the grape and wine industry. The purpose of this study, therefore, was to assess its composition as well as the discrimination between grape juice and other beverages. Twenty four samples of whole, sweetened, and reprocessed grape juices, grape nectar, and grape beverage were evaluated. Classical variables were analyzed by means of physicochemical methods; tartaric and malic acids, by HPLC; methanol, by gas chromatography; minerals, by atomic absorption spectrophotometry. These products were discriminated by the Principal Component Analysis (PCA). Results show that whole and sweetened grape juices were discriminated from other grape products because they featured higher values of total soluble solids, tartaric and malic acids, most minerals, phenolic compounds, and K/Na ratio, whereas grape nectar and grape beverage presented higher values of ºBrix/titratable acidity ratio. Reprocessed juice was discriminated due to its higher concentrations of Li and Na and lower hue.
650 $aAnalise quimica
650 $aBebida
650 $aComposicao quimica
650 $aNéctar
650 $aSuco
650 $aTecnologia
650 $aUva
653 $aAnálise de Componentes Principais
653 $aBrasil
700 1 $aMIELE, A.
773 $tCiência e Tecnologia de Alimentos, Campinas$gv. 32, n. 1, p. 93-97, jan./mar. 2012.
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