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'BRS Magna': a novel grape cultivar for juice making, with wide climatic adaptation. 'BRS Magna' is a-novel cultivar to make grape juice, which presents intermediate productive cycle and wide climatic adaptation, released as an alternative to improve the color, the sweetness and the f... ... Repository: BDPA Publication year: 2014
BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced byfoam mat drying. Part I: Effect of drying temperature on phenoliccompounds and antioxidant activity. The BRS Violeta grape presents pulp and skin with high content of phenolic compounds (PCs) and intensepurplish color. It was used as raw material for the production of juice and dehydrated products us... ... Repository: BDPA Publication year: 2019
Bioaccessibility of phenolic compounds from Brazilian grape juices using a digestion model with intestinal barrier passage. Grape juices are rich in bioactive compounds; however, for these compounds to exert their functionality, they must be bioaccessible. Thus, the present study evaluated a simulated digestion process on... ... Repository: BDPA Publication year: 2023
Sensory evaluation of tropical grape juices elaborated in Northeast Brazil. The purpose of this study was to evaluate by sensory analyses the consumer acceptance of tropical grape juices made with the cultivars 'BRS Cora' and 'IsabelPrecoce' and their blends. The grapes were... ... Repository: BDPA Publication year: 2011
Impact of different types of pectinase enzymes on the nutraceutical quality and shelf life of the grape juice. Author(s): BIASOTO, A. C. T. Abstract: Grape juice is one of the most consumed juices, due to its pleasant sensory acceptance related to foxy aroma and flavor, natural sweetness, attractive color and freshness. In addition, the p... ... Repository: BDPA Publication year: 2022
Purple grape juice improves performance of recreational runners, but the effect is genotype dependent: a double blind, randomized, controlled trial. We examined the influence of superoxide dismutase 3 (SOD3) Arg213Gly and Peroxisome Proliferator-Activated ?-Receptor (PPAR?) 7G/C polymorphisms to a single dose of purple grape juice supplementation... ... Repository: BDPA Publication year: 2022
Development of an analytical method for the quantification of bioactive phenolic compounds in grapes and juices. Phenolic compounds, largely present in grapes, have demonstrated a high antioxidant capacity, which is intimately linked to their nutraceutical value. Repository: BDPA Publication year: 2018
Effects of successive harvesting in the same year on quality and bioactive compounds of grapes and juices in semi-arid tropical viticulture. The technological and polyphenolic parameters of grapes for juice processing obtained from successive harvests were studied in semi-arid tropical viticulture. Red grapes ?BRS Violeta? and ?Isabel Prec... ... Repository: BDPA Publication year: 2019
Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity. The concentration and reconstitution processes of grape juices can result in losing compounds associated with beverage quality. In this context, three tanks containing 50,000 L of grape juice were ind... ... Repository: BDPA Publication year: 2021
Impact of commercial preparations of pectinases on the chemical composition and stability of phenolic compounds in grape juices. Enzymatic preparations in juice processing come in diferent formulations, but their enzymatic activities on the stability of this beverage must be studied. Tis study evaluated fve commercial yield and... ... Repository: BDPA Publication year: 2025

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