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| Registros recuperados : 5 | |
| 2. |  | MATTOS, G. N.; SANTOS, D. A.; TORREZAN, R.; TONON, R. V.; FURTADO, A. A. L.; CABRAL, L. M. C. Efeito antimicrobiano do extrato de bagaço de uva microencapsulado em salsichas de pescado. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SESSION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida. Anais... Gramado: SBCTA Regional, 2016. Food: the tree that sustains life. 723.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 3. | | MATTOS, G. N.; SANTIAGO, M. C. P. de A.; CHAVES, A. C. S. D.; ROSENTHAL, A.; TONON, R. V.; CABRAL, L. M. C. Anthocyanin Extraction from Jaboticaba Skin (Myrciaria cauliflora Berg.) Using Conventional and Non-Conventional Methods. Foods, v. 11, n. 885, p. 1-15, 2022.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 4. | | FURTADO, L. B.; ROCHA, J. C.; GOMES, J. A. C. P.; NASCIMENTO, R. C.; SEIDL, P. R.; GUIMARÃES, M. J. O. C.; TONON, R. V.; CABRAL, L. M. C.; MATTOS, G. N. Storage time evaluation of a residue from wine industry as a microencapsulated corrosion inhibitor for 1 M HCl. Materials Chemistry And Physics, v. 256, 123739, dec. 2020. p. 1-15.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 5. | | CALDAS, T. W.; MAZZA, K. E. L.; TELES, A. S. C.; MATTOS, G. N.; BRIGIDA, A. I. S.; CONTE-JUNIOR, C. A.; BORGUINI, R. G.; GODOY, R. L. de O.; CABRAL, L. M. C.; TONON, R. V. Phenolic compounds recovery from grape skin using conventional and non-conventional extraction methods. Industrial Crops & Products, v. 111, p. 86-91, 2018.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 5 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
31/08/2017 |
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Data da última atualização: |
10/10/2017 |
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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: |
MATTOS, G. N.; TONON, R. V.; FURTADO, A. A. L.; CABRAL, L. M. C. |
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Afiliação: |
Gabriela N. Mattos, UFRJ; RENATA VALERIANO TONON, CTAA; ANGELA APARECIDA LEMOS FURTADO, CTAA; LOURDES MARIA CORREA CABRAL, CTAA. |
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Título: |
Grape by-product extracts against microbial proliferation and lipid oxidation: a review. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Journal of the Science of Food and Agriculture, n. 97, p. 1055-1064, 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
The wine industry is responsible for the production of million tons of waste, such as grape skin, stalk, sludge and seeds, which can be considered inexpensive sources of phenolic compound owing to incomplete extraction duringwine production. Phenolic compounds, also called polyphenols, comprise the most abundant bioactive compounds in grape and are recognized by their antioxidant and antimicrobial potential. Because of their functional properties, extracts obtained from grapewastes, which are rich in phenolic compounds, can be employed in the development of many products, ranging frommedical to food applications, decreasing the growth of spoilage and pathogenic microorganisms and inhibiting lipid oxidation. These characteristics are motivating the research for alternative sources of natural antioxidant and antimicrobial agents, aimed at decreasing the use of artificial additives, which have been associated with some toxic effects. This article provides a review of the use of grape by-product extracts and their bioactive compounds as natural antioxidant and antimicrobial agents in food products. © 2016 Society of Chemical Industry |
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Palavras-Chave: |
Antimicrobial agents. |
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Thesaurus NAL: |
antioxidant activity; polyphenols; spoilage; winemaking. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
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001 2074785
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100 1 $aMATTOS, G. N.
245 $aGrape by-product extracts against microbial proliferation and lipid oxidation$ba review.$h[electronic resource]
260 $c2017
520 $aThe wine industry is responsible for the production of million tons of waste, such as grape skin, stalk, sludge and seeds, which can be considered inexpensive sources of phenolic compound owing to incomplete extraction duringwine production. Phenolic compounds, also called polyphenols, comprise the most abundant bioactive compounds in grape and are recognized by their antioxidant and antimicrobial potential. Because of their functional properties, extracts obtained from grapewastes, which are rich in phenolic compounds, can be employed in the development of many products, ranging frommedical to food applications, decreasing the growth of spoilage and pathogenic microorganisms and inhibiting lipid oxidation. These characteristics are motivating the research for alternative sources of natural antioxidant and antimicrobial agents, aimed at decreasing the use of artificial additives, which have been associated with some toxic effects. This article provides a review of the use of grape by-product extracts and their bioactive compounds as natural antioxidant and antimicrobial agents in food products. © 2016 Society of Chemical Industry
650 $aantioxidant activity
650 $apolyphenols
650 $aspoilage
650 $awinemaking
653 $aAntimicrobial agents
700 1 $aTONON, R. V.
700 1 $aFURTADO, A. A. L.
700 1 $aCABRAL, L. M. C.
773 $tJournal of the Science of Food and Agriculture$gn. 97, p. 1055-1064, 2017.
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