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Registro Completo |
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Biblioteca(s): |
Embrapa Pantanal. |
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Data corrente: |
07/12/2016 |
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Data da última atualização: |
19/02/2021 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
PEREIRA, Y. C. A.; ZUANAZZI, J. S. G.; LARA, J. A. F. de. |
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Afiliação: |
YASMIN CRISTINE AGUERO PEREIRA, UFMS; JOVANA SILVA GARBELINI ZUANAZZI, UEM; JORGE ANTONIO FERREIRA DE LARA, CPAP. |
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Título: |
Características físicas e químicas da carne de jaú (Zungaro jahu). |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
In: EVENTO DE INICIAÇÃO CIENTÍFICA DO PANTANAL, 4.; SEMANA DA BIOLOGIA, 11., 2016, Corumbá. Resumos... Corumbá: Embrapa Pantanal, 2016. (Embrapa Pantanal. Documentos, 141). |
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Páginas: |
p. 15. |
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Idioma: |
Português |
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Conteúdo: |
O objetivo do trabalho foi determinar a capacidade de retenção de água (CRA), pH, cor e oxidação lipídica (Tbars) em filés de jaú. |
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Palavras-Chave: |
Peixes. |
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Thesagro: |
Jau; Peixe de agua doce; Produto derivado de pescado. |
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Thesaurus Nal: |
Fish fillets; Freshwater fish. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/151348/1/15-pdfsam-DOC141.pdf
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Marc: |
LEADER 00896nam a2200217 a 4500
001 2058102
005 2021-02-19
008 2016 bl uuuu u00u1 u #d
100 1 $aPEREIRA, Y. C. A.
245 $aCaracterísticas físicas e químicas da carne de jaú (Zungaro jahu).$h[electronic resource]
260 $aIn: EVENTO DE INICIAÇÃO CIENTÍFICA DO PANTANAL, 4.; SEMANA DA BIOLOGIA, 11., 2016, Corumbá. Resumos... Corumbá: Embrapa Pantanal, 2016. (Embrapa Pantanal. Documentos, 141).$c2016
300 $ap. 15.
520 $aO objetivo do trabalho foi determinar a capacidade de retenção de água (CRA), pH, cor e oxidação lipídica (Tbars) em filés de jaú.
650 $aFish fillets
650 $aFreshwater fish
650 $aJau
650 $aPeixe de agua doce
650 $aProduto derivado de pescado
653 $aPeixes
700 1 $aZUANAZZI, J. S. G.
700 1 $aLARA, J. A. F. de
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Registro original: |
Embrapa Pantanal (CPAP) |
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Biblioteca |
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Origem |
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Classificação |
Cutter |
Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
16/12/2020 |
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Data da última atualização: |
16/12/2020 |
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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: |
COLOMBO, R. C.; ROBERTO, S. R.; CRUZ, M. A. da; CARVALHO, D. U. de; YAMAMOTO, L. Y.; NIXDORF, S. L.; PEREZ-NAVARRO, J.; GÓMEZ-ALONSO, S.; SHAHAB, M.; AHMED, S.; GONÇALVES, L. S. A.; SOUZA, R. T. de; HERMOSÍN-GUTIÉRREZ, I. |
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Afiliação: |
RONAN CARLOS COLOMBO, Department of Agricultural Science, Federal University of Technology - Parana, 85601-970 Francisco Beltr ?ao, PR, Brazil; SERGIO RUFFO ROBERTO, Agricultural Research Center, Londrina State University, 86057-970 Londrina, PR, Brazi; MARIA APARECIDA DA CRUZ, Agricultural Research Center, Londrina State University, 86057-970 Londrina, PR, Brazi; DEIVED UILIAN DE CARVALHO, Agricultural Research Center, Londrina State University, 86057-970 Londrina, PR, Brazil; LILIAN YUKARI YAMAMOTO, Department of Agricultural Science, Federal University of Technology - Parana, 85892-000 Santa Helena, PR, Brazil; SUZANA LUCY NIXDORF, Development of Instrumentation and Analytical Automation Laboratory, Department of Chemistry, Londrina State University, 86057-970 Londrina, PR, Brazil; JOSE PEREZ-NAVARRO, Instituto Regional de Investigaci ?on Científica Aplicada, Universidad de Castilla-La Mancha, Av. Camilo Jos ?e Cela s/n, 13071 Ciudad Real, Spain; SEGIO GÓMEZ-ALONSO, Instituto Regional de Investigaci ?on Científica Aplicada, Universidad de Castilla-La Mancha, Av. Camilo Jos ?e Cela s/n, 13071 Ciudad Real, Spain; MUHAMMAD SHAHAB, Agricultural Research Center, Londrina State University, 86057-970 Londrina, PR, Brazil; SAEED AHMED, Agricultural Research Center, Londrina State University, 86057-970 Londrina, PR, Brazil; LEANDRO SIMÕES AZEREDO GONÇALVES, Agricultural Research Center, Londrina State University, 86057-970 Londrina, PR, Brazil; REGINALDO TEODORO DE SOUZA, CNPUV; ISIDRO HERMOSÍN-GUTIÉRREZ, Department of Agricultural Science, Federal University of Technology - Parana, 85601-970 Francisco Beltr ?ao, PR, Brazil. |
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Título: |
Characterization of the phenolic ripening development of "BRS Vitoria" seedless table grapes using HPLC-DAD-ESI-MS/MS. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Journal of Food Composition and Analysis, v. 95, n. 103693, p. 1-13, 2020. |
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Idioma: |
Inglês |
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Conteúdo: |
Determining the harvest date of table grapes is very important to achieve high-quality bunches with adequate soluble solids content, low titratable acidity, and high concentrations of polyphenols. Table grape consumption has increased worldwide due to its phenolic compound content and its beneficial effects on human health. Thus, this study aimed to characterize the phenolic ripening of ?BRS Vitoria? seedless table grapes at different ripening stages using HPLC?DAD?ESI-MS/MS. For this purpose, a trial was carried out during 2016 in a commercial vineyard of ?BRS Vitoria? seedless grape located in Marialva, state of Parana (Southern Brazil). Berry samples were assessed weekly, starting at v ́eraison until full ripeness. At each ripening stage, the berries were analyzed to determine their physicochemical characteristics and polyphenolic profile. It was observed that ?BRS Vitoria? grapes can be harvested approximately 28 days after v ́eraison, when the berries reach soluble solids content higher than 15◦Brix and low titratable acidity. The grapes presented a typical anthocyanin profile of hybrid grapes, composed of 3-glucoside and 3,5-diglucoside derivatives. In addition, pelargonidin traces were also observed, and this aglycone is rarely detected in grapes. The total anthocyanin concentration, as malvidin-3,5- diglucoside equivalents, is close to 596.9 mg kg |
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Palavras-Chave: |
Anthocyanin; Hybrid grapes; Maturation; Polyphenolic profile. |
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Thesaurus NAL: |
Flavonoids; Harvest date. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/219283/1/1-s2.0-S0889157520313983-main.pdf
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Marc: |
LEADER 02402naa a2200337 a 4500
001 2128232
005 2020-12-16
008 2020 bl uuuu u00u1 u #d
100 1 $aCOLOMBO, R. C.
245 $aCharacterization of the phenolic ripening development of "BRS Vitoria" seedless table grapes using HPLC-DAD-ESI-MS/MS.$h[electronic resource]
260 $c2020
520 $aDetermining the harvest date of table grapes is very important to achieve high-quality bunches with adequate soluble solids content, low titratable acidity, and high concentrations of polyphenols. Table grape consumption has increased worldwide due to its phenolic compound content and its beneficial effects on human health. Thus, this study aimed to characterize the phenolic ripening of ?BRS Vitoria? seedless table grapes at different ripening stages using HPLC?DAD?ESI-MS/MS. For this purpose, a trial was carried out during 2016 in a commercial vineyard of ?BRS Vitoria? seedless grape located in Marialva, state of Parana (Southern Brazil). Berry samples were assessed weekly, starting at v ́eraison until full ripeness. At each ripening stage, the berries were analyzed to determine their physicochemical characteristics and polyphenolic profile. It was observed that ?BRS Vitoria? grapes can be harvested approximately 28 days after v ́eraison, when the berries reach soluble solids content higher than 15◦Brix and low titratable acidity. The grapes presented a typical anthocyanin profile of hybrid grapes, composed of 3-glucoside and 3,5-diglucoside derivatives. In addition, pelargonidin traces were also observed, and this aglycone is rarely detected in grapes. The total anthocyanin concentration, as malvidin-3,5- diglucoside equivalents, is close to 596.9 mg kg
650 $aFlavonoids
650 $aHarvest date
653 $aAnthocyanin
653 $aHybrid grapes
653 $aMaturation
653 $aPolyphenolic profile
700 1 $aROBERTO, S. R.
700 1 $aCRUZ, M. A. da
700 1 $aCARVALHO, D. U. de
700 1 $aYAMAMOTO, L. Y.
700 1 $aNIXDORF, S. L.
700 1 $aPEREZ-NAVARRO, J.
700 1 $aGÓMEZ-ALONSO, S.
700 1 $aSHAHAB, M.
700 1 $aAHMED, S.
700 1 $aGONÇALVES, L. S. A.
700 1 $aSOUZA, R. T. de
700 1 $aHERMOSÍN-GUTIÉRREZ, I.
773 $tJournal of Food Composition and Analysis$gv. 95, n. 103693, p. 1-13, 2020.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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