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| Registros recuperados : 16 | |
| 2. |  | KAEL, D. C.; GRUNENNVALDT, R. L.; DEGENHARDT-GOLDBACH, J. Clonagem de promotores visando à transformação genética de plantas. In: EVENTO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA FLORESTAS, 12., 2013, Colombo. Anais. Colombo: Embrapa Florestas, 2013. (Embrapa Florestas. Documentos, 253). Editores técnicos: Marcílio José Thomazini, Elenice Fritzsons, Patrícia Raquel Silva, Guilherme Schnell e Schuhli, Denise Jeton Cardoso, Luziane Franciscon. EVINCI. Resumos.| Biblioteca(s): Embrapa Florestas. |
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| 4. | | GRUNENNVALDT, R. L.; KAEL, D. C.; DEGENHARDT-GOLDBACH, J.; QUOIRIN, M.; GERHARDT, I. R. Identificação e clonagem de promotores raiz-específicos de eucalipto. Biochemistry and Biotechnology Reports, v. 2, n. 3, p. 50-53, 2013. Edição dos anais do 3º Simpósio de Bioquímica e Biotecnologia, 2013. Londrina.| Biblioteca(s): Embrapa Florestas. |
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| 6. | | ZANELLA, L. B.; FRANCISCON, L.; GRUNENNVALDT, R. L.; TOMASI, J. de C.; DEGENHARDT-GOLDBACH, J. Micropropagation of Pinus tecunumanii. Ciência Florestal, Santa Maria, v. 28, n. 2, p. 651-660, abr./jun. 2018.| Biblioteca(s): Embrapa Florestas. |
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| 9. | | GRUNENNVALDT, R. L.; DEGENHARDT-GOLDBACH, J.; TOMASI, J. de C.; SANTOS, G. D. dos; VICENTE, V. A.; DESCHAMPS, C. Bacillus megaterium: an endophytic bacteria from callus of Ilex paraguariensis with growth promotion activities. Biotecnología Vegetal, v. 18, n. 1, p. 3-13, ene./mar. 2018.| Biblioteca(s): Embrapa Florestas. |
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| 10. | | TOMASI, J. de C.; WENDLING, I.; GODOY, R. C. B. de; DESCHAMPS, C.; GRUNENNVALDT, R. L.; GOMES, E. N. Coloração de folhas de erva-mate sob a influência de diferentes processos de secagem. In: SEMINÁRIO ERVA-MATE XXI: Modernização no cultivo e diversificação do uso da erva-mate, 2016, Curitiba. Anais. Colombo: Embrapa Florestas, 2016. p. 96. (Embrapa Florestas. Documentos, 298). Resumo.| Biblioteca(s): Embrapa Florestas. |
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| 11. | | TOMASI, J. C.; DEGENHARDT-GOLDBACH, J.; HANSEL, F. A.; GRUNENNVALDT, R. L.; MELO, T. O. de; QUOIRIN, M. Determinação de metabólitos polares de gemas de erva-mate. In: SEMINÁRIO ERVA-MATE XXI: Modernização no cultivo e diversificação do uso da erva-mate, 2016, Curitiba. Anais. Colombo: Embrapa Florestas, 2016. p. 70. (Embrapa Florestas. Documentos, 298). Resumo.| Biblioteca(s): Embrapa Florestas. |
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| 12. | | TOMASI, J. de C.; DEGENHARDT-GOLDBACH, J.; GRUNENNVALDT, R. L.; MELO, T. O. de; HANSEL, F. A.; QUOIRIN, M. Identificação de metabólitos polares em gemas de erva mate (Ilex paraguariensis). In: SIMPÓSIO INTERNACIONAL SOBRE BIOTECNOLOGIA FLORESTAL PARA AGRICULTURA FAMILIAR, 2015, Foz do Iguaçu. Anais. Colombo: Embrapa Florestas, 2015. p. 125-126. (Embrapa Florestas. Documentos, 280). Resumo.| Biblioteca(s): Embrapa Florestas. |
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| 13. | | GRUNENNVALDT, R. L.; DEGENHARDT, J.; BROOKS, P.; TOMASI, J. de C.; HANSEL, F. A.; TRAN, T.; GOMES, E. N.; DESCHAMPS, C. Callus culture as a new approach for the production of high added value compounds in Ilex paraguariensis: genotype infl uence, medium optimization and compounds identifi cation. Anais da Academia Brasileira de Ciências , v. 92, n. 3, e20181251, 2020. 16 p.| Biblioteca(s): Embrapa Florestas. |
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| 14. | | TOMASI, J. de C.; DEGENHARDT-GOLDBACH, J.; GRUNENNVALDT, R. L.; SANTOS, G. D. dos; VICENTE, V. A.; FRANCISCON, L.; BONA, C.; QUOIRIN, M. In vitro establishment of shoot meristems of Ilex paraguariensis and identification of endophytic bacteria. Journal of Forestry Research, v. 30, n. 5, p. 1765-1777, Oct. 2019.| Biblioteca(s): Embrapa Florestas. |
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| 15. | | TOMASI, J. de C.; LIMA, G. G. de; WENDLING, I.; HELM, C. V.; HANSEL, F. A.; GODOY, R. C. B. de; GRUNENNVALDT, R. L.; MELO, T. O. de; TOMAZZOLI, M. M.; DESCHAMPS, C. Effects of different drying methods on the chemical, nutritional and colour of yerba mate (Ilex paraguariensis) leaves. International Journal of Food Engineering, v. 7, n. 7, p. 551-560, 2021.| Biblioteca(s): Embrapa Florestas. |
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| 16. | | TOMASI, J. de C.; LIMA, G. G. de; DUARTE, M. M.; GODOY, R. C. B. de; WENDLING, I.; HELM, C. V.; HANSEL, F. A.; GRUNENNVALDT, R. L.; TOMAZZOLI, M. M.; DESCHAMPS, C. Toasted yerba mate: impact of drying methods on bioactive compounds, antioxidant capacity, and mate tea consumer acceptance. Journal of Food Processing and Preservation, v. 45, e15944, 2021. 12 p.| Biblioteca(s): Embrapa Florestas. |
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| Registros recuperados : 16 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
03/11/2021 |
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Data da última atualização: |
10/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
TOMASI, J. de C.; LIMA, G. G. de; DUARTE, M. M.; GODOY, R. C. B. de; WENDLING, I.; HELM, C. V.; HANSEL, F. A.; GRUNENNVALDT, R. L.; TOMAZZOLI, M. M.; DESCHAMPS, C. |
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Afiliação: |
JÉSSICA DE CÁSSIA TOMASI, UFPR; GABRIEL GOETTEN DE LIMA, PIPE, UFPR; MANOELA MENDES DUARTE, UFPR; ROSSANA CATIE BUENO DE GODOY, CNPF; IVAR WENDLING, CNPF; CRISTIANE VIEIRA HELM, CNPF; FABRICIO AUGUSTO HANSEL, CNPF; RENATA LÚCIA GRUNENNVALDT, University of the Sunshine Coast; MAÍRA MACIEL TOMAZZOLI, UFPR; CÍCERO DESCHAMPS, UFPR. |
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Título: |
Toasted yerba mate: impact of drying methods on bioactive compounds, antioxidant capacity, and mate tea consumer acceptance. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of Food Processing and Preservation, v. 45, e15944, 2021. 12 p. |
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DOI: |
https://doi.org/10.1111/jfpp.15944 |
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Idioma: |
Inglês |
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Conteúdo: |
This work investigates the consumer's acceptance of hot and iced mate tea, bioactive compounds content and antioxidant capacity of toasted yerba mate leaves dried from various processes, aiming at presenting drying alternatives to the traditional, and mostly used, methods. Therefore, five drying methods were tested, traditional rotary dryer, conveyor dryer and three alternatives including microwave oven, over dryer at 40, 60, 80℃ and freeze-drying, which was followed by toasting. Overall, the microwave oven and freeze dryer were highly efficient and can be considered as drying alternatives with high values of total phenolic compounds (78.72 mg GAE g−1), antioxidant capacity by DPPH/ABTS (376.6 TEAC µmol g−1/1062.04 TEAC µmol g−1), caffeine (13.25 mg g−1) and caffeoylquinic acids (69 mg g−1). Using a reworked python script, the preference map of teas dried in microwave oven and freeze-drying resulted in similar sensory acceptance for hot tea, produced using traditional drying methods, with a slight decrease for the iced tea. Novelty impact statement: The tea industry can adopt microwave and freeze drying as alternative methods for drying mate leaves, this is followed by toast in order to obtain the commercial tea. These methodologies present smaller equipment sizes and removes the dangerous traditional process known as ?zapeco?. The microwave and freeze drying have a small decrease in sensory acceptance compared to traditional methods used in agri-food industry but with high content of total phenolic compounds, caffeoylquinic acids and high antioxidant activities; also, in the case of microwaves, this method has the advantage of reducing the drying time. MenosThis work investigates the consumer's acceptance of hot and iced mate tea, bioactive compounds content and antioxidant capacity of toasted yerba mate leaves dried from various processes, aiming at presenting drying alternatives to the traditional, and mostly used, methods. Therefore, five drying methods were tested, traditional rotary dryer, conveyor dryer and three alternatives including microwave oven, over dryer at 40, 60, 80℃ and freeze-drying, which was followed by toasting. Overall, the microwave oven and freeze dryer were highly efficient and can be considered as drying alternatives with high values of total phenolic compounds (78.72 mg GAE g−1), antioxidant capacity by DPPH/ABTS (376.6 TEAC µmol g−1/1062.04 TEAC µmol g−1), caffeine (13.25 mg g−1) and caffeoylquinic acids (69 mg g−1). Using a reworked python script, the preference map of teas dried in microwave oven and freeze-drying resulted in similar sensory acceptance for hot tea, produced using traditional drying methods, with a slight decrease for the iced tea. Novelty impact statement: The tea industry can adopt microwave and freeze drying as alternative methods for drying mate leaves, this is followed by toast in order to obtain the commercial tea. These methodologies present smaller equipment sizes and removes the dangerous traditional process known as ?zapeco?. The microwave and freeze drying have a small decrease in sensory acceptance compared to traditional methods used ... Mostrar Tudo |
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Palavras-Chave: |
Erva mate; Propriedade sensorial. |
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Thesagro: |
Ilex Paraguariensis; Sabor. |
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Thesaurus NAL: |
Flavor; Sensory properties; Yerba mate. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02709naa a2200325 a 4500
001 2135755
005 2022-05-10
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfpp.15944$2DOI
100 1 $aTOMASI, J. de C.
245 $aToasted yerba mate$bimpact of drying methods on bioactive compounds, antioxidant capacity, and mate tea consumer acceptance.$h[electronic resource]
260 $c2021
520 $aThis work investigates the consumer's acceptance of hot and iced mate tea, bioactive compounds content and antioxidant capacity of toasted yerba mate leaves dried from various processes, aiming at presenting drying alternatives to the traditional, and mostly used, methods. Therefore, five drying methods were tested, traditional rotary dryer, conveyor dryer and three alternatives including microwave oven, over dryer at 40, 60, 80℃ and freeze-drying, which was followed by toasting. Overall, the microwave oven and freeze dryer were highly efficient and can be considered as drying alternatives with high values of total phenolic compounds (78.72 mg GAE g−1), antioxidant capacity by DPPH/ABTS (376.6 TEAC µmol g−1/1062.04 TEAC µmol g−1), caffeine (13.25 mg g−1) and caffeoylquinic acids (69 mg g−1). Using a reworked python script, the preference map of teas dried in microwave oven and freeze-drying resulted in similar sensory acceptance for hot tea, produced using traditional drying methods, with a slight decrease for the iced tea. Novelty impact statement: The tea industry can adopt microwave and freeze drying as alternative methods for drying mate leaves, this is followed by toast in order to obtain the commercial tea. These methodologies present smaller equipment sizes and removes the dangerous traditional process known as ?zapeco?. The microwave and freeze drying have a small decrease in sensory acceptance compared to traditional methods used in agri-food industry but with high content of total phenolic compounds, caffeoylquinic acids and high antioxidant activities; also, in the case of microwaves, this method has the advantage of reducing the drying time.
650 $aFlavor
650 $aSensory properties
650 $aYerba mate
650 $aIlex Paraguariensis
650 $aSabor
653 $aErva mate
653 $aPropriedade sensorial
700 1 $aLIMA, G. G. de
700 1 $aDUARTE, M. M.
700 1 $aGODOY, R. C. B. de
700 1 $aWENDLING, I.
700 1 $aHELM, C. V.
700 1 $aHANSEL, F. A.
700 1 $aGRUNENNVALDT, R. L.
700 1 $aTOMAZZOLI, M. M.
700 1 $aDESCHAMPS, C.
773 $tJournal of Food Processing and Preservation$gv. 45, e15944, 2021. 12 p.
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