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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: 2020
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
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
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
Acid Lactic Bacteria as a Bio-Preservant for Grape Pomace Beverage. Repository: BDPA Publication year: 2018
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
Fast quantitative determination of phenolic compounds in grape juice by UPLC-MS: method validation and characterization of juices produced with diferent grape varieties. 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
Impact of different types of pectinase enzymes on the nutraceutical quality and shelf life of the grape juice. 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
Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration. Repository: BDPA Publication year: 2015
Qualidade durante a maturação da uva BRS Magna cultivada sobre o porta-enxerto IAC 313: quarto ciclo de produção. O objetivo desse trabalho foi caracterizar, durante a maturação, as alterações em componentes da qualidade da uva BRS Magna produzida sobre diferentes porta-enxertos, no quarto ciclo produtivo no Subm... ... Repository: BDPA Publication year: 2017

Showing 1 - 10 of 1,207 results.

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