Výsledky vyhledávání - "A. C. P. Rybka"

Estudo prospectivo de documentos de patentes relacionados à produção de bebidas alcoólicas fermentadas de frutas

Autor: Renata Torres dos Santos e Santos, A. C. P. Rybka, Clívia Danúbia Pinho da Costa Castro, Flávio Luiz Honorato da Silva, Aline Camarão Telles Biasoto

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

Com o avanço tecnológico, a produção mundial de frutas tem apresentado crescimento contínuo, o que aponta para certo beneficiamento na elaboração de bebidas alcoólicas. Este trabalho faz uma prospecção tecnológica com o objetivo de mapear

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51bc740f2b389ea036419a918ffd5f7e
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1127047

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Microestrutura e propriedades de escoamento da polpa liofilizada de manga com maltodextrina

Autor: Nedio Jair Wurlitzer, Brena K. M. Rodrigues, Marcos Rodrigues Amorim Afonso, A. C. P. Rybka, José Maria Correia da Costa

Publikováno v: Revista Brasileira de Engenharia Agrícola e Ambiental v.23 n.2 2019
Revista Brasileira de Engenharia Agrícola e Ambiental
Universidade Federal de Campina Grande (UFCG)
instacron:UFCG
Revista Brasileira de Engenharia Agrícola e Ambiental-Agriambi, Vol 23, Iss 2, Pp 133-137
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Revista Brasileira de Engenharia Agrícola e Ambiental, Volume: 23, Issue: 2, Pages: 133-137, Published: FEB 2019

The present study had as objective to determine the flow properties and behavior of lyophilized mango pulp powder as a function of different concentrations of maltodextrin. In the samples of the powders contain 5, 10 and 15% of maltodextrin the angle

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aca203b88d0a1ebee742513779c2bac4
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662019000200133

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Juice of Fruits and Vegetables

Autor: Emanuel José Nascimento Marques, Aline Telles Biasoto Marques, A. C. P. Rybka, Rita de Cássia Mirela Resende Nassur

Publikováno v: Postharvest Physiological Disorders in Fruits and Vegetables ISBN: 9781315267470

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6b7d33fcc1b3e34a7dd48ebceb2d34c6
https://doi.org/10.1201/b22001-35

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DESENVOLVIMENTO DE FERMENTADO ALCOÓLICO DE MARACUJÁ DA CAATINGA A PARTIR DE FRUTOS COLHIDOS EM DIFERENTES ESTÁDIOS DE MATURAÇÃO

Autor: C. D. P. da C. Castro, A. C. P. Rybka, S. de T. Aidar, F. L. H. da Silva, R. T. dos S. e Santos, Aline Camarão Telles Biasoto

Publikováno v: V Encontro Nacional da Agroindústria.

Este trabalho elucidou o processamento do fermentado alcoolico de maracuja da Caatinga, a partir do fruto em dois estadios de maturacao aparente (intermediaria e maduro). Foram elaborados dois tratamentos, a partir da polpa in natura: T1(maturacao in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8b7bc948a5ee713ade3542f76fdb3286
https://doi.org/10.17648/enag-2019-115105

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Physicochemical quality, bioactive compounds and in vitro antioxidant activity of a new variety of passion fruit cv. BRS Sertão Forte (Passiflora cincinnata Mast.) from Brazilian Semiarid region

Autor: Graciete de Souza Silva, Sérgio Tonetto de Freitas, A. C. P. Rybka, Clívia Danúbia Pinho da Costa Castro, Graciele da Silva Campelo Borges, Aline Telles Biasoto Marques, Haíssa Roberta Cardarelli, Saulo de Tarso Aidar

Publikováno v: Scientia Horticulturae. 272:109595

Passiflora cincinnata Mast cv. BRS Sertao Forte is a cultivar resultant from the genetic improvement of the species Passiflora cincinnata, popularly known as maracuja-da-Caatinga, which presents higher field yield and pulp productivity compared to th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1e1405b4768231e4b48b4e9c0c2f8144
https://doi.org/10.1016/j.scienta.2020.109595

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Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices

Autor: Maria da Conceição Prudêncio Dutra, Gildeilza Gomes Silva, A. C. P. Rybka, Juliane Barreto de Oliveira, Giuliano Elias Pereira, Marcos dos Santos Lima

Publikováno v: Journal of food biochemistry. 43(3)

In this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing "Hot Press" (HP), "Hot Break" (HB), and "Cold Press" (CP), and a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ead1bc743cbf9ace3371c1d4f2b432e7
https://pubmed.ncbi.nlm.nih.gov/31353539

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ESTUDO PROSPECTIVO DE DOCUMENTOS DE PATENTES RELACIONADOS AOS PRODUTOS E SUBPRODUTOS ALIMENTICIOS DA MANDIOCA

Autor: Renata Torres dos Santos e Santos, Paulo Leonardo Lima Ribeiro, Janice Izabel Druzian, Itala Suzana Oliveira Silva, Aline Telles Biasoto Marques, Carolina Oliveira de Souza, Clívia Danúbio Pinho da Costa Castro, A. C. P. Rybka

Publikováno v: Cadernos de Prospecção; Vol. 11 (2018): Edição Especial-VII ProspeCT&I 2017-Congresso Internacional do PROFNIT/FORTEC; 316
Cadernos de Prospecção; v. 11 (2018): Edição Especial-VII ProspeCT&I 2017-Congresso Internacional do PROFNIT/FORTEC; 316
Cadernos de Prospecção
Universidade Federal da Bahia (UFBA)
instacron:UFBA

Esta prospecção tecnológica buscou o mapeamento dos documentos de patentes que tangem os produtos e subprodutos alimentícios que contenham em sua composição a mandioca, utilizando a base de dados online Espacenet®, através das combinações d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c23199c76738a6358ab102d2e4bc51a
https://periodicos.ufba.br/index.php/nit/article/view/23100

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Chemical characterization and antioxidant capacity of Cambui (Myrciaria tenella) products

Autor: Aline Telles Biasoto Marques, A. C. P. Rybka, Ana Júlia Araújo, Rita de Cássia Mirela Resende Nassur

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Comunicata Scientiae; Vol. 9 No. 4 (2018); 695-699
Comunicata Scientiae; v. 9 n. 4 (2018); 695-699

Very little information is found about the ?Cambui? products and the fruit is almost unexplored by the Brazilian agriculture or extractive activities. The present study aimed to characterize the physicochemical composition and antioxidant capacity of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4fb37af35d9c183677fb186c4a274319
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1105384

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Packages influencing BRS Vitória raisins quality maintenance

Autor: Sérgio Tonetto de Freitas, Vanessa Ferreira Caldeira, A. C. P. Rybka, Aline Camarão Telles Biasoto, Rita de Cássia Mirela Resende Nassur, Sabrina Moura Guimarães

Publikováno v: Brazilian Journal of Food Research. 9:138

From grapes cultivation is possible to obtaining different processed products, such as wines, juices, raisins, and others. Dehydrated fruits are widely consumed in Brazil due to the health benefits, being rich in antioxidants and phenolic compounds.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::eedba1b97d33114d76fdbc5af3b615e0
https://doi.org/10.3895/rebrapa.v9n3.7326

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Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices

Autor: A. C. P. Rybka, Adriana Dillenburg Meinhart, Cristiano Augusto Ballus, Rodrigo Scherer, José Teixeira Filho, Helena Teixeira Godoy

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

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 acids content of commercial samples of fruits and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7ad774daf15e2e9fe2b130a7bb31c3c
https://doi.org/10.1016/j.foodchem.2012.03.111

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