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Registros recuperados : 160 | |
Registros recuperados : 160 | |
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Registro Completo
Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
24/05/2012 |
Data da última atualização: |
14/06/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
RIZZON, L. A.; MIELE, A. |
Afiliação: |
LUIS ANTENOR RIZZON, CNPUV (aposentado); ALBERTO MIELE, CNPUV. |
Título: |
Analytical characteristics and discrimination of Brazilian commercial grape juice, nectar, and beverage. |
Ano de publicação: |
2012 |
Fonte/Imprenta: |
Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 1, p. 93-97, jan./mar. 2012. |
DOI: |
http://dx.doi.org/10.1590/S0101-20612012005000015 |
Idioma: |
Inglês |
Conteúdo: |
The production and commercialization of Brazilian grape juice is increasing annually, mainly due to its typicality, quality, and nutritional value. The present research was carried out in view of the great significance of Brazilian grape juice for the grape and wine industry. The purpose of this study, therefore, was to assess its composition as well as the discrimination between grape juice and other beverages. Twenty four samples of whole, sweetened, and reprocessed grape juices, grape nectar, and grape beverage were evaluated. Classical variables were analyzed by means of physicochemical methods; tartaric and malic acids, by HPLC; methanol, by gas chromatography; minerals, by atomic absorption spectrophotometry. These products were discriminated by the Principal Component Analysis (PCA). Results show that whole and sweetened grape juices were discriminated from other grape products because they featured higher values of total soluble solids, tartaric and malic acids, most minerals, phenolic compounds, and K/Na ratio, whereas grape nectar and grape beverage presented higher values of ºBrix/titratable acidity ratio. Reprocessed juice was discriminated due to its higher concentrations of Li and Na and lower hue. |
Palavras-Chave: |
Análise de Componentes Principais; Brasil. |
Thesagro: |
Analise quimica; Bebida; Composicao quimica; Néctar; Suco; Tecnologia; Uva. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/60056/1/RIZZON-CTA-v32n1p93-2012.pdf
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Marc: |
LEADER 02020naa a2200253 a 4500 001 1925389 005 2019-06-14 008 2012 bl uuuu u00u1 u #d 024 7 $ahttp://dx.doi.org/10.1590/S0101-20612012005000015$2DOI 100 1 $aRIZZON, L. A. 245 $aAnalytical characteristics and discrimination of Brazilian commercial grape juice, nectar, and beverage.$h[electronic resource] 260 $c2012 520 $aThe production and commercialization of Brazilian grape juice is increasing annually, mainly due to its typicality, quality, and nutritional value. The present research was carried out in view of the great significance of Brazilian grape juice for the grape and wine industry. The purpose of this study, therefore, was to assess its composition as well as the discrimination between grape juice and other beverages. Twenty four samples of whole, sweetened, and reprocessed grape juices, grape nectar, and grape beverage were evaluated. Classical variables were analyzed by means of physicochemical methods; tartaric and malic acids, by HPLC; methanol, by gas chromatography; minerals, by atomic absorption spectrophotometry. These products were discriminated by the Principal Component Analysis (PCA). Results show that whole and sweetened grape juices were discriminated from other grape products because they featured higher values of total soluble solids, tartaric and malic acids, most minerals, phenolic compounds, and K/Na ratio, whereas grape nectar and grape beverage presented higher values of ºBrix/titratable acidity ratio. Reprocessed juice was discriminated due to its higher concentrations of Li and Na and lower hue. 650 $aAnalise quimica 650 $aBebida 650 $aComposicao quimica 650 $aNéctar 650 $aSuco 650 $aTecnologia 650 $aUva 653 $aAnálise de Componentes Principais 653 $aBrasil 700 1 $aMIELE, A. 773 $tCiência e Tecnologia de Alimentos, Campinas$gv. 32, n. 1, p. 93-97, jan./mar. 2012.
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Embrapa Uva e Vinho (CNPUV) |
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