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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
30/11/2009 |
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Data da última atualização: |
08/08/2013 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
BARBOSA, L. L.; COLNAGO, L. A.; CARLOS, I. A.; NUNES, L. M. S. |
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Afiliação: |
LUIZ ALBERTO COLNAGO, CNPDIA. |
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Título: |
Design and performance of a low field nmr-electrochemistry cell for in situ measurements. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
In: ECS MEETING, 216.; EUROCVD, 17.; INTERNATIONAL SYMPOSIUM ON SOLID OXIDE FUEL CELLS, 11., 2009, Vienna, Austria. Abstracts... Vienna, Austria: ECS, 2009. 1 CD-ROM. |
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Idioma: |
Português |
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Palavras-Chave: |
CONGRESSO. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/87308/1/Proci-09.00157.pdf
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Marc: |
LEADER 00567nam a2200145 a 4500
001 1576769
005 2013-08-08
008 2009 bl uuuu u00u1 u #d
100 1 $aBARBOSA, L. L.
245 $aDesign and performance of a low field nmr-electrochemistry cell for in situ measurements.
260 $aIn: ECS MEETING, 216.; EUROCVD, 17.; INTERNATIONAL SYMPOSIUM ON SOLID OXIDE FUEL CELLS, 11., 2009, Vienna, Austria. Abstracts... Vienna, Austria: ECS, 2009. 1 CD-ROM.$c2009
653 $aCONGRESSO
700 1 $aCOLNAGO, L. A.
700 1 $aCARLOS, I. A.
700 1 $aNUNES, L. M. S.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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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. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Alimentos e Territórios. |
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Data corrente: |
17/01/2024 |
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Data da última atualização: |
18/01/2024 |
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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: improving fresh and fruity notes and reducing undesired pungent and sulfurous aromas. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Processes, v. 11, n. 2303, 2023. |
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Páginas: |
12 p. |
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DOI: |
https://doi.org/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; Plasma de descarga com barreira dielétrica; Química alimentar; Química dos alimentos. |
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Thesagro: |
Abacaxi; Aroma; Qualidade. |
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Thesaurus NAL: |
Ananas comosus var. comosus; Aromatic compounds; Food chemistry; Quality control. |
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Categoria do assunto: |
--
W Química e Física |
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Marc: |
LEADER 02141naa a2200313 a 4500
001 2160957
005 2024-01-18
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/pr11082303$2DOI
100 1 $aPORTO, E. C. M.
245 $aEffect of atmospheric cold plasma on the aroma of pineapple juice$bimproving fresh and fruity notes and reducing undesired pungent and sulfurous aromas.$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 $aAnanas comosus var. comosus
650 $aAromatic compounds
650 $aFood chemistry
650 $aQuality control
650 $aAbacaxi
650 $aAroma
650 $aQualidade
653 $aDielectric barrier discharge plasma
653 $aPlasma de descarga com barreira dielétrica
653 $aQuímica alimentar
653 $aQuímica dos alimentos
700 1 $aBRITO, E. S. de
700 1 $aRODRIGUES, S.
700 1 $aFERNANDES, F. A. N.
773 $tProcesses$gv. 11, n. 2303, 2023.
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Registro original: |
Embrapa Alimentos e Territórios (CNAT) |
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