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| Registros recuperados : 179 | |
| 161. |  | SANTOS, E. L. dos; BESPALHOK FILHO, J. C.; HANSEL, F. A.; SOUSA, J. A. T.; AUER, C. G.; STEINER, N.; DEGENHARDT, J. Azacytidine affects gene expression and metabolic profile of Pinus elliottii x Pinus caribaea var. hondurensis embryogenic cell lines. Plant Cell, Tissue and Organ Culture, v. 155, p. 637-651, 2023.| Biblioteca(s): Embrapa Florestas. |
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| 162. | | AGUIAR, N. S. de; GABIRA, M. M.; DUARTE, M. M.; TOMASI, J. de C.; HANSEL, F. A.; LAVORANTI, O. J.; DESCHAMPS, C.; HELM, C. V.; WENDLING, I. How shading levels affect bioactive compounds in leaves of yerba mate clones. Biochemical Systematics and Ecology, v. 113, 104796, 2024.| Biblioteca(s): Embrapa Florestas. |
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| 164. | | MORITZ, A.; DEGENHARDT, J.; DUTRA, L. F.; HANSEL, F. A.; LIMA, B. H. de; FRANCESCHI, C. do R. B.; FRANCISCON, L. Efeito da sacarose sobre a germinação in vitro e crescimento inicial de embriões de imbuia. CONGRESSO BRASILEIRO DE FLORICULTURA E PLANTAS ORNAMENTAIS, 17.; CONGRESSO BRASILEIRO DE CULTURA DE TECIDOS DE PLANTAS, 4., 2009, Aracaju. Ciência, inovação e sustentabilidade. Aracaju: Embrapa Tabuleiros Costeiros; Cruz das Almas: Embrapa Mandioca e Fruticultura Tropical, 2009. Resumo.| Biblioteca(s): Embrapa Florestas. |
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| 165. | | MORITZ, A.; GOLDBACH, J. D.; DUTRA, L. F.; HANSEL, F. A.; LIMA, B. H. de; FRANCESCHI, C. do R. B.; FRANCISCON, L. Efeito da sacarose sobre a germinação in vitro e crescimento inicial de embriões de imbuia. In: CONGRESSO BRASILEIRO DE FLORICULTURA E PLANTAS ORNAMENTAIS, 17.; CONGRESSO BRASILEIRO DE CULTURA DE TECIDOS DE PLANTAS, 4., 2009, Aracaju. Ciência, inovação e sustentabilidade: anais. Aracaju: Embrapa Tabuleiros Costeiros; Cruz das Almas: Embrapa Mandioca e Fruticultura Tropical, 2009. 1 CD-ROM.| Biblioteca(s): Embrapa Clima Temperado. |
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| 166. | | MATOS, M.; MATTOS, B. D.; CADEMARTORI, P. H. G. de; LOURENÇON, T. V.; HANSEL, F. A.; ZANONI, P. R. S.; YAMAMOTO, C. I.; MAGALHAES, W. L. E. Pilot-scaled fast-pyrolysis conversion of eucalyptus wood fines into products: discussion toward possible applications in biofuels, materials, and precursors. BioEnergy Research, v. 13, p. 411-422, 2020.| Biblioteca(s): Embrapa Florestas. |
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| 168. | | MELO, T. O.; FRANCISCON, L.; BROWN, G. G.; KOPKA, J.; CUNHA, L.; MARTINEZ-SEIDEL, F.; MADUREIRA, L. A. dos S.; HANSEL, F. A.; TPI Network. Univariate statistical analysis of gaschromatography: mass spectrometry fingerprints analyses. Chemical Date Collections, v. 33, Id 100719, 2021. Date article.| Biblioteca(s): Embrapa Florestas. |
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| 169. | | 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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| 170. | | LOURENÇON, T. V.; LIMA, G. G. de; RIBEIRO, C. S. P.; HANSEL, F. A.; MACIEL, G. M.; SILVA, K. da; WINNISCHOFER, S. M. B.; BOLZON DE MUNIZ, G. I.; MAGALHAES, W. L. E. Antioxidant, antibacterial and antitumoural activities of kraft lignin fromhardwood fractionated by acid precipitation. International Journal of Biological Macromolecules, v. 166, p. 1535-1542, Jan. 2021.| Biblioteca(s): Embrapa Florestas. |
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| 171. | | LIMA, G. G. de; MENDES, C.; MARCHI, G. de; VICARI, T.; CESTARI, M. M.; GOMES, M. F.; RAMSDORF, W. A.; MAGALHAES, W. L. E.; HANSEL, F. A.; LEME, D. M. The evaluation of the potential ecotoxicity of pyroligneous acid obtained from fast pyrolysis. Ecotoxicology and Environmental Safety, v. 180, p. 616-623, Sept. 2019.| Biblioteca(s): Embrapa Florestas. |
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| 172. | | LIMA, G. G. de; MIRANDA, N. B. de; TIMM, T. G.; MATOS, M.; LIMA, T. A. M. de; MAGALHAES, W. L. E.; TAVARES, L. B. B.; HANSEL, F. A.; HELM, C. V. Characterisation and in vivo evaluation of Araucaria angustifolia pinhão seed coat nanosuspension as a functional food source. Food & Function, v. 11, p. 9820-9832, 2020.| Biblioteca(s): Embrapa Florestas. |
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| 173. | | LIMA, G. G. de; WILKESIVEK, T.; MATOS, M.; THÁ, E. L.; OLIVEIRA, K. M. G. de; SOUZA, I. R. de; LIMA, T. A. de M. de; CESTARI, M. M.; MAGALHAES, W. L. E.; HANSEL, F. A.; LEME, D. M. A biocide delivery system composed of nanosilica loaded with neem oil is effective in reducing plant toxicity of this biocide. Environmental Pollution, v. 294, 118660, Feb. 2022.| Biblioteca(s): Embrapa Florestas. |
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| 174. | | LEAL, F. C.; UEDA, K. M.; M. S. T, ARANTES; LIMA, T. A. de M. de; HANSEL, F. A.; MAGALHAES, W. L. E.; HELM, C. V.; FREITAS, R. A. de; FARIAS, F. O.; MAFRA, M. R.; IGARASHI-MAFRA, L. Impact of defibrillation technique on the rheological, thermo-mechanical, and nutritional properties of nanosuspensions produced from multiple fractions of pinhão seed (Araucaria angustifolia (Bertol.) Kuntze). Food Chemistry, v. 440, 138195, p. 1-10, 2024.| Biblioteca(s): Embrapa Florestas. |
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| 175. | | SANTOS, W. dos; AGUIAR, A. V. de; NEVES, G. A.; SOUZA, D. C. L.; CAMBUIM, J.; RECCO, C. R. S. B.; MORAES, M. L. T. de; RUIZ, H. Z.; HANSEL, F. A.; MACHADO, J. A. R.; LAZZAROTTO, S.; LAZZAROTTO, M. Potencial produtivo e projeção econômica de Pinus caribaea var. hondurensis baseado em um teste de progênies. Colombo: Embrapa Florestas, 2015. 8 p. (Embrapa Florestas. Comunicado técnico, 372).| Biblioteca(s): Embrapa Florestas. |
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| 176. | | 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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| 177. | | CUNHA, L.; BROWN, G. G.; STANTON, D. W. G.; SILVA, E. da; HANSEL, F. A.; JORGE, G.; MCKEY, D.; VIDAL-TORRADO, P.; MACEDO, R. S.; VELASQUEZ, E.; JAMES, S. W.; LAVELLE, P.; KILLE, P. Soil animals and pedogenesis: the role of earthworms in anthropogenic soils. Soil Science, v. 181, n. 3/4, p. 110-125, Mar./Apr. 2016. Participação da Terra Preta de Índio Network.| Biblioteca(s): Embrapa Amapá; Embrapa Amazônia Ocidental; Embrapa Florestas. |
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| 178. | | CUNHA, L.; BROWN, G. G.; STANTON, D. W. G.; SILVA, E. da; HANSEL, F. A.; JORGE, G.; MCKEY, D.; VIDAL-TORRADO, P.; MACEDO, R. S.; VELASQUEZ, E.; JAMES, S. W.; LAVELLE, P.; KILLE, P. Soil animals and pedogenesis: the role of earthworms in anthropogenic soils. Soil Science, v. 181, n. 3/4, p. 110-125, Mar./Apr. 2016. Participação da Terra Preta de Índio Network.| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 179. | | ABRANTES, M. A.; COELHO NETTO, L. C.; FRACARO, L. C.; VEIGA, O. N.; BAGGIO, A. J.; MAEDA, S.; RADOMSKI, M. I.; SOUSA, L. P. de; SOARES, A. de O.; RIGONI, D.; SANTANA, D. L. de Q.; ZANETTI, E. A.; HANSEL, F. A.; BROWN, G. G.; GARRASTAZÚ, M. C.; SOPCHAKI, S. A.; BERGAMO, S. C.; SOUSA, V. A. de; EIFLÉR, V. L. B.; OLIVEIRA, Y. M. de. Mandala: horta orgânica comunitária da Embrapa Florestas. In: EVENTO DE INICIATIVAS E MELHORIAS DAS ATIVIDADES DE APOIO TÉCNICO-ADMINISTRATIVO DA EMBRAPA FLORESTAS, 3., 2008, Colombo. Anais. Colombo: Embrapa Florestas, 2008. 1 CD-ROM. EVIMAT. Resumo.| Biblioteca(s): Embrapa Florestas. |
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| Registros recuperados : 179 | |
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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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