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A new system for integral juice grape production. Author(s): GUERRA, C. C. The brazilian industry of grape juice have a great economic and social importance. In the last 30 years, it has increased continuously and strongly. Around the country, there is a very large number of... ... Repository: BDPA Publication year: 2016
Biogenic amines and the antioxidant capacity of juice and wine from brazilian hybrid grapevines. Author(s): GOMEZ, H. A. G.; MARQUES, M. O. M; BORGES, C. O.; MINATE, I. O.; MONTEIRO, G. C.; RITSCHEL, P. S.; ZANUS, M. C.; DIAMANTE, M. S.; KLUGE, R. A.; LIMA; LIMA, G. P. P Some biogenic amines (BAs) are used as quality markers in grape-derived products. The prolife of 9 BAs was determined in juices and wines elaborated from hybrid grapes. Low levels of histamine, tyrami... ... Repository: BDPA Publication year: 2020
Fast quantitative determination of phenolic compounds in grape juice by UPLC-MS: method validation and characterization of juices produced with diferent grape varieties. Author(s): CANEDO-REIS, N. A. P.; GUERRA, C. C.; SILVA, L. F. da; WETZSTEIN, L. C.; JUNGES, C. H.; FERRÃO, M. F.; BERGOLD, A. M. Abstract A fast method for the simultaneous quantitative determination of 16 phenolic compounds in grape juice by UPLC-MS was developed and validated. Run time was 4.5!min and the method proved to be... ... Repository: BDPA Publication year: 2020
Sensory characteristics of organic grape juices. Author(s): MIELE, A.; FIORAVANÇO, J. C. The demand for organic products increases yearly throughout the world. Repository: BDPA Publication year: 2015
Impact of grape pomace pressing process on yield, quality, and sensorial acceptability of grape juice. Author(s): BIASOTO, A. C. T.; DUTRA, M. DA C. P.; AMORIM, T. A.; ARAÚJO, A. J. DE B. Traditional methods for producing grape juice involve steps such as destemming, crushing, maceration, pasteurization, and bottling, where the process yield (<70%) poses a problem for producing compani... ... Repository: BDPA Publication year: 2023
Bioactive compounds of juices from two Brazilian grape cultivars. Author(s): SILVA, J. K.; CAZARIN, C. B. B.; CORREA, L. C.; BATISTA, A. G.; FURLAN, C. P. B; BIASOTO, A. C. T.; PEREIRA, G. E.; CAMARGO, A. C. de; MARÓSTICA JUNIORA, M. R. Grape juice consumption may prevent several chronic diseases owing to the presence of phenolic compounds, which have an important role in the reduction of oxidative stress. This study investigated the... ... Repository: BDPA Publication year: 2015
Bioactive compounds of juices from two Brazilian grape cultivars. Author(s): SILVA, J. K.; CAZARIN, C. B. B.; CORREA, L. C.; BATISTA, A. G.; FURLAN, C. P. B; BIASOTO, A. C. T.; PEREIRA, G. E.; CAMARGO, A. C. de; MARÓSTICA JUNIOR, M. R. Grape juice consumption may prevent several chronic diseases owing to the presence of phenolic compounds, which have an important role in the reduction of oxidative stress. This study investigated the... ... Repository: BDPA Publication year: 2016
Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices. Author(s): SCHERER, R.; RYBKA, A. C. P.; BALLUS, C. A.; MEINHART, A. D.; TEIXEIRA FILHO, J.; GODOY, H. T. A liquid chromatographic method for fast and simultaneous determination of tartaric, malic, ascorbic and citric acids was validated for further application to fruits and juices. Moreover, the organic... ... Repository: BDPA Publication year: 2012
Comparison of different extraction methods to isolate aroma volatiles from cashew apple juice. Author(s): BIASOTO, A. C. T.; SAMPAIO, K. L.; SILVA, M. A. A. P. da Thus the objective of the present research was to compare the efficiency of LLE, HS-SPME and DHS on the profile of the odour volatiles isolated from fresh cashew-apple juice. Repository: BDPA Publication year: 2011
Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity. Author(s): DUTRA, M. DA C. P.; VIANA, A. C.; PEREIRA, G. E.; NASSUR, R. de C. M. R.; LIMA, M. S. 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: 2020

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