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Registro Completo |
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Biblioteca(s): |
Embrapa Agrobiologia. |
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Data corrente: |
27/06/1995 |
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Data da última atualização: |
27/06/1995 |
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Autoria: |
VITERI, S. E.; WONG, I. A.; ROSAS, J. C.; MENDOZA, C. F. |
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Título: |
Efecto de la fertilizacion con nitrogeno y fosfor sobre la fijacion de N2 y rendimiento del frijol. |
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Ano de publicação: |
1992 |
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Fonte/Imprenta: |
Inf. Anu. Invest., v.4, p.35-41, 1992. |
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Idioma: |
Português |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00432naa a2200145 a 4500
001 1616668
005 1995-06-27
008 1992 bl --- 0-- u #d
100 1 $aVITERI, S. E.
245 $aEfecto de la fertilizacion con nitrogeno y fosfor sobre la fijacion de N2 y rendimiento del frijol.
260 $c1992
700 1 $aWONG, I. A.
700 1 $aROSAS, J. C.
700 1 $aMENDOZA, C. F.
773 $tInf. Anu. Invest.$gv.4, p.35-41, 1992.
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Registro original: |
Embrapa Agrobiologia (CNPAB) |
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Registro Completo
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Biblioteca(s): |
Embrapa Alimentos e Territórios. |
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Data corrente: |
17/11/2023 |
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Data da última atualização: |
17/11/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 4 |
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Autoria: |
PORTO, E. C. M.; BRITO, E. S. de; RODRIGUES, S.; FERNANDES, F. A. N. |
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Afiliação: |
ELAINE C. M. PORTO, Universidade Federal do Ceará; EDY SOUSA DE BRITO, CNAT; SUELI RODRIGUES, Universidade Federal do Ceará; FABIANO A. N. FERNANDES, Universidade Federal do Ceará. |
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Título: |
Effect of atmospheric cold plasma on the aroma of pineapple juice. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Processes, v. 11, 2303, 2023. |
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Páginas: |
12 p. |
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DOI: |
10.3390/pr11082303 |
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Idioma: |
Inglês |
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Conteúdo: |
Pineapple aroma is characterized by several esters, which confers its fresh and fruity aroma. However, high concentrations of methyl hexanoate and thioesters bring an undesired pungently sweet aroma and sulfurous notes to pineapple juice. This study investigates the chemical effects of cold plasma on the aroma compounds and descriptors of pineapple juice, evaluating the effects of plasma on its esters and thioesters. Dielectric barrier discharge plasma was applied to pineapple juice, varying the excitation frequency (50 to 1000 Hz) and processing time (10 to 20 min) at constant voltage (20 kV). Plasma treatment induced successive demethylation of esters and the conversion of methyl esters into ethyl esters. Thioesters showed to be more stable under plasma treatment. Proper setting of plasma operating conditions enabled an improvement in the fresh and fruity descriptors of pineapple juice, a reduction of its undesired pungently sweet aroma, but an increase in the influence of sulfurous descriptors. Plasma treatment at 50 Hz reduced the undesired aromas of pineapple while maintaining its fresh and fruity descriptors. |
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Palavras-Chave: |
Dielectric barrier discharge plasma; Quality. |
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Thesagro: |
Ananás Comosus; Aroma. |
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Thesaurus NAL: |
Food chemistry. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1158548/1/EffectAtmosphericCold.pdf
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Marc: |
LEADER 01797naa a2200241 a 4500
001 2158548
005 2023-11-17
008 2023 bl uuuu u00u1 u #d
024 7 $a10.3390/pr11082303$2DOI
100 1 $aPORTO, E. C. M.
245 $aEffect of atmospheric cold plasma on the aroma of pineapple juice.$h[electronic resource]
260 $c2023
300 $a12 p.
520 $aPineapple aroma is characterized by several esters, which confers its fresh and fruity aroma. However, high concentrations of methyl hexanoate and thioesters bring an undesired pungently sweet aroma and sulfurous notes to pineapple juice. This study investigates the chemical effects of cold plasma on the aroma compounds and descriptors of pineapple juice, evaluating the effects of plasma on its esters and thioesters. Dielectric barrier discharge plasma was applied to pineapple juice, varying the excitation frequency (50 to 1000 Hz) and processing time (10 to 20 min) at constant voltage (20 kV). Plasma treatment induced successive demethylation of esters and the conversion of methyl esters into ethyl esters. Thioesters showed to be more stable under plasma treatment. Proper setting of plasma operating conditions enabled an improvement in the fresh and fruity descriptors of pineapple juice, a reduction of its undesired pungently sweet aroma, but an increase in the influence of sulfurous descriptors. Plasma treatment at 50 Hz reduced the undesired aromas of pineapple while maintaining its fresh and fruity descriptors.
650 $aFood chemistry
650 $aAnanás Comosus
650 $aAroma
653 $aDielectric barrier discharge plasma
653 $aQuality
700 1 $aBRITO, E. S. de
700 1 $aRODRIGUES, S.
700 1 $aFERNANDES, F. A. N.
773 $tProcesses$gv. 11, 2303, 2023.
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Registro original: |
Embrapa Alimentos e Territórios (CNAT) |
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