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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria Tropical. Para informações adicionais entre em contato com cnpat.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria Tropical. |
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Data corrente: |
23/10/2020 |
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Data da última atualização: |
23/10/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SERPA, J. de F.; SILVA, J. de S.; REIS, C. L. B.; MICOLI, L.; SILVA, L. M. A. e; CANUTO, K. M.; MACEDO, A. C. de; ROCHA, M. V. P. |
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Afiliação: |
JULIANA DE FRANÇA SERPA, Federal University of Ceará, Department of Chemical Engineering; JOUCIANE DE SOUSA SILVA, Federal University of Ceará, Department of Chemical Engineering; CARLA LUZIA BORGES REIS, Federal University of Ceara, Department of Chemical Engineering; LUCA MICOLI, University of Naples Federico II, Department of Chemical, Materials and Production Engineering; LORENA MARA ALEXANDRE E SILVA, CNPAT; KIRLEY MARQUES CANUTO, CNPAT; ANDRE CASIMIRO DE MACEDO, Federal University of Ceara, ´ Department of Chemical Engineering; MARIA VALDEREZ PONTE ROCHA, Federal University of Ceara, Department of Chemical Engineering. |
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Título: |
Extraction and characterization of lignins from cashew apple bagasse obtained by different treatments. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Biomass & Bioenergy, v. 141, art. no. 105728, 2020. |
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DOI: |
DOI: 10.1016/j.biombioe.2020.105728 |
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Idioma: |
Inglês |
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Palavras-Chave: |
Bagaço de caju; Biorefinery; Biorrefinaria; Pré-tratamento. |
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Thesagro: |
Anacardium Occidentale; Lignina. |
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Thesaurus Nal: |
Cashew fruit; Lignin; Pretreatment. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00927naa a2200313 a 4500
001 2125793
005 2020-10-23
008 2020 bl uuuu u00u1 u #d
024 7 $aDOI: 10.1016/j.biombioe.2020.105728$2DOI
100 1 $aSERPA, J. de F.
245 $aExtraction and characterization of lignins from cashew apple bagasse obtained by different treatments.$h[electronic resource]
260 $c2020
650 $aCashew fruit
650 $aLignin
650 $aPretreatment
650 $aAnacardium Occidentale
650 $aLignina
653 $aBagaço de caju
653 $aBiorefinery
653 $aBiorrefinaria
653 $aPré-tratamento
700 1 $aSILVA, J. de S.
700 1 $aREIS, C. L. B.
700 1 $aMICOLI, L.
700 1 $aSILVA, L. M. A. e
700 1 $aCANUTO, K. M.
700 1 $aMACEDO, A. C. de
700 1 $aROCHA, M. V. P.
773 $tBiomass & Bioenergy$gv. 141, art. no. 105728, 2020.
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Registro original: |
Embrapa Agroindústria Tropical (CNPAT) |
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Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
18/12/2018 |
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Data da última atualização: |
01/11/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
ALENCAR, N. M. M.; RIBEIRO, T. G.; BARONE, B.; BARROS, A. P. A.; BIASOTO, A. C. T.; BEHRENS, J. H. |
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Afiliação: |
NATÁLIA MANZATTI MACHADO ALENCAR; TATIANE GODOY RIBEIRO; BRUNA BARONE; ANA PAULA ANDRÉ BARROS; ALINE TELLES BIASOTO MARQUES, CPATSA; JORGE HERMAN BEHRENS. |
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Título: |
Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Food Research International, v. 124, p. 156-164, 2019. |
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DOI: |
10.1016/j.foodres.2018.07.052 |
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Idioma: |
Inglês |
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Conteúdo: |
Aging wine in oak barrels provides more complexity to the beverage, but due to the high cost of wood barrels, alternative aging methodologies such as the use of oak chips gain interest of winemakers in the new world of wines, particularly in the tropical regions. This paper reports the sensory profile and consumer perception of Syrah wine produced in the São Francisco Valley, Brazil, with the addition of American and French oak chips at different stages of the fermentation process. Higher intensity of color, coffee, woody, and sweet/caramelized aromas, sweet and woody taste were observed in the age wines as compared to a control wine (no chip addition). An affective sensory test (N= 129) revealed two segments of consumers exhibiting different attitudes to the wines: one group (N= 60) rejected all samples, whereas the other (N= 69) liked them moderately. In short, the findings provide relevant information for stakeholders in the new world of wine where oak barrels impact negatively on the cost of production of wines, as is the case in Brazil. |
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Palavras-Chave: |
Analise sensorial; Vale do São Francisco. |
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Thesagro: |
Uva; Vinho. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/204099/1/Sensory-profile-and-check-all-that-apply-2019.pdf
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Marc: |
LEADER 01808naa a2200241 a 4500
001 2101936
005 2019-11-01
008 2019 bl uuuu u00u1 u #d
024 7 $a10.1016/j.foodres.2018.07.052$2DOI
100 1 $aALENCAR, N. M. M.
245 $aSensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips.$h[electronic resource]
260 $c2019
520 $aAging wine in oak barrels provides more complexity to the beverage, but due to the high cost of wood barrels, alternative aging methodologies such as the use of oak chips gain interest of winemakers in the new world of wines, particularly in the tropical regions. This paper reports the sensory profile and consumer perception of Syrah wine produced in the São Francisco Valley, Brazil, with the addition of American and French oak chips at different stages of the fermentation process. Higher intensity of color, coffee, woody, and sweet/caramelized aromas, sweet and woody taste were observed in the age wines as compared to a control wine (no chip addition). An affective sensory test (N= 129) revealed two segments of consumers exhibiting different attitudes to the wines: one group (N= 60) rejected all samples, whereas the other (N= 69) liked them moderately. In short, the findings provide relevant information for stakeholders in the new world of wine where oak barrels impact negatively on the cost of production of wines, as is the case in Brazil.
650 $aUva
650 $aVinho
653 $aAnalise sensorial
653 $aVale do São Francisco
700 1 $aRIBEIRO, T. G.
700 1 $aBARONE, B.
700 1 $aBARROS, A. P. A.
700 1 $aBIASOTO, A. C. T.
700 1 $aBEHRENS, J. H.
773 $tFood Research International$gv. 124, p. 156-164, 2019.
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