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Registro Completo |
Biblioteca(s): |
Embrapa Florestas. |
Data corrente: |
25/10/2005 |
Data da última atualização: |
25/10/2005 |
Autoria: |
ROCHADELLI, R.; CHIODELLI; A.; SCHNEIDER; A. V.; HOSOKAWA; R. T. |
Título: |
Custo da sustentabilidade na produção de energia calorífica. |
Ano de publicação: |
2002 |
Fonte/Imprenta: |
SBPN - Scientific Journal, São Paulo, v. 6, p. 59-61, 2002. |
Idioma: |
Português |
Notas: |
Edição dos Anais da 10ª Reunião Anual da Sociedade Brasileira de Pesquisadores Nikkeis, São Paulo, 2002. |
Palavras-Chave: |
Energia: Produção. |
Thesagro: |
Biomassa; Custo; Eucalipto. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00706naa a2200241 a 4500 001 1311623 005 2005-10-25 008 2002 bl uuuu u00u1 u #d 100 1 $aROCHADELLI, R. 245 $aCusto da sustentabilidade na produção de energia calorífica. 260 $c2002 500 $aEdição dos Anais da 10ª Reunião Anual da Sociedade Brasileira de Pesquisadores Nikkeis, São Paulo, 2002. 650 $aBiomassa 650 $aCusto 650 $aEucalipto 653 $aEnergia: Produção 700 1 $aCHIODELLI 700 1 $aA. 700 1 $aSCHNEIDER 700 1 $aA. V. 700 1 $aHOSOKAWA 700 1 $aR. T. 773 $tSBPN - Scientific Journal, São Paulo$gv. 6, p. 59-61, 2002.
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Registro original: |
Embrapa Florestas (CNPF) |
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Registro Completo
Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
Data corrente: |
22/03/2018 |
Data da última atualização: |
29/04/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
COELHO, E. M.; PADILHA, C. V. da S.; MISKINIS, G. A.; SÁ, A. G. B. de; PEREIRA, G. E.; AZEVEDO, L. C. de; LIMA, M. dos S. |
Afiliação: |
Emanuela Monteiro Coelho, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520, Petrolina, PE, Brazil; Carla Valéria da Silva Padilha, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520, Petrolina, PE, Brazil; Gabriela Aquino Miskinis, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520, Petrolina, PE, Brazil; Antônio Gomes Barroso de Sá, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520, Petrolina, PE, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; Luciana Cavalcanti de Azevêdo, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520, Petrolina, PE, Brazil; Marcos dos Santos Lima, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520, Petrolina, PE, Brazil. |
Título: |
Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Journal of Food Composition and Analysis, v. 66, p. 160-167, 2018. |
Idioma: |
Inglês |
Conteúdo: |
Organic acids and sugars are related to the chemical balance of wines and grape juices, besides exerting a strong influence on the taste balance and sensorial acceptance by consumers. The aim of this study was to validate a method for the simultaneous determination of sugars and organic acids in wines and grape juices by highperformance liquid chromatography (HPLC) with refractive index detection (RID) and diode array detection (DAD) and to characterize commercial products from northeast Brazil. The method provided values for linearity (R > 0.9982), precision (CV% < 1.4), recovery (76–106%) and limits of detection (0.003–0.044 g L?1 ) and quantification (0.008–0.199 g L?1 ) which are considered acceptable for application in the characterization of these types of matrices. Principal components analysis (PCA) was used to verify the applicability of the method in the quality control of the products and resulted in the correct separation of the samples according to their type of processing. The results obtained in the characterization of the samples studied showed high levels of glucose and fructose in grape juice and the organic acids content was similar to those found in products originating from other regions around the world. Keywords: Food analysis, Food composition, Vitis labrusca L, Beverage analysis, Wine, Grape juice, Sparkling wine, Sugars, Organic acids |
Palavras-Chave: |
Beverage analysis; Organic Acids; Sparkling wine; Vitis labrusca L; Wine. |
Thesagro: |
Suco de Fruta; Uva. |
Thesaurus NAL: |
Food analysis; Food composition; Grape juice; Sugars. |
Categoria do assunto: |
-- X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/174421/1/Coelho-Pereira-et-al-JFCA-032018.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/181444/1/gIULIANO-1.pdf
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Marc: |
LEADER 02374naa a2200325 a 4500 001 2089626 005 2019-04-29 008 2018 bl uuuu u00u1 u #d 100 1 $aCOELHO, E. M. 245 $aSimultaneous analysis of sugars and organic acids in wine and grape juices by HPLC$bMethod validation and characterization of products from northeast Brazil.$h[electronic resource] 260 $c2018 520 $aOrganic acids and sugars are related to the chemical balance of wines and grape juices, besides exerting a strong influence on the taste balance and sensorial acceptance by consumers. The aim of this study was to validate a method for the simultaneous determination of sugars and organic acids in wines and grape juices by highperformance liquid chromatography (HPLC) with refractive index detection (RID) and diode array detection (DAD) and to characterize commercial products from northeast Brazil. The method provided values for linearity (R > 0.9982), precision (CV% < 1.4), recovery (76–106%) and limits of detection (0.003–0.044 g L?1 ) and quantification (0.008–0.199 g L?1 ) which are considered acceptable for application in the characterization of these types of matrices. Principal components analysis (PCA) was used to verify the applicability of the method in the quality control of the products and resulted in the correct separation of the samples according to their type of processing. The results obtained in the characterization of the samples studied showed high levels of glucose and fructose in grape juice and the organic acids content was similar to those found in products originating from other regions around the world. Keywords: Food analysis, Food composition, Vitis labrusca L, Beverage analysis, Wine, Grape juice, Sparkling wine, Sugars, Organic acids 650 $aFood analysis 650 $aFood composition 650 $aGrape juice 650 $aSugars 650 $aSuco de Fruta 650 $aUva 653 $aBeverage analysis 653 $aOrganic Acids 653 $aSparkling wine 653 $aVitis labrusca L 653 $aWine 700 1 $aPADILHA, C. V. da S. 700 1 $aMISKINIS, G. A. 700 1 $aSÁ, A. G. B. de 700 1 $aPEREIRA, G. E. 700 1 $aAZEVEDO, L. C. de 700 1 $aLIMA, M. dos S. 773 $tJournal of Food Composition and Analysis$gv. 66, p. 160-167, 2018.
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Embrapa Uva e Vinho (CNPUV) |
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