Evaluation of blanching technology in green color preservation in yerba-mate as a substitute for conventional process

Autor: Ana Paula Picolo, Itamar Luís Gonçalves, Everson Adelmo Pasquali, Albanin Aparecida Mielniczki-Pereira, Alice Teresa Valduga

Publikováno v: Sustainable Food Technology. 1:73-78

The exposure of yerba-mate leaves to boiling water for 60 seconds yields enzymatic inactivation, low colorimetric coordinate a*, avoids chlorophyll degradation and improves food safety.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fa8d9c168c01d638f708b980bd6b7896
https://doi.org/10.1039/d2fb00003b

Uma abordagem sobre a energia eólica como alternativa de ensino de tópicos de física clássica

Autor: Ana Paula Picolo, Alexandre J. Rühler, Giuliano Arns Rampinelli

Publikováno v: Revista Brasileira de Ensino de Física, Vol 36, Iss 4, Pp 01-13 (2014)

Este trabalho apresenta um estudo sobre os princípios teóricos básicos envolvidos na energia eólica e sua conversão para energia elétrica. E realizada uma abordagem qualitativa e quantitativa sobre a energia eólica de forma a relacionar os con

Externí odkaz: https://doaj.org/article/fc38a436492a4f1d89f31b9f91378b5c

Accelerated maturation of processed yerba-mate under the controlled conditions of temperature and humidity

Autor: Ana Paula Picolo, Lauro Mera de Souza, Nessana Dartora, Ana Claudia Piovezan Borges, Rogério Marcos Dallago, Alice Teresa Valduga, Itamar Luís Gonçalves

Publikováno v: Nutrition & Food Science. 45:564-573

Purpose – The purpose of this paper was to assess the changes in secondary metabolites and color during yerba-mate aging under controlled conditions. In Uruguay and Paraguay, the yerba-mate matured, in which chlorophyll degradation occurs, is prefe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5762eb3c81f45e97663c88a080984ecf
https://doi.org/10.1108/nfs-12-2014-0105

Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation

Autor: Ana Paula Picolo, Ivanor Zaions, Ana Claudia Piovezan Borges, Alice Teresa Valduga, Itamar Luís Gonçalves

Publikováno v: Brazilian Archives of Biology and Technology, Volume: 57, Issue: 5, Pages: 663-667, Published: OCT 2014
Brazilian Archives of Biology and Technology, Vol 57, Iss 5, Pp 663-667 (2014)
Brazilian Archives of Biology and Technology v.57 n.5 2014
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR

In Brazil, yerba mate is consumed after processing; however, in Chile and Uruguay, the consumers prefer the cured product, which acquires a yellow color. For that yerba-mate is stored for a period of six months to one year, which increases the cost o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83659605be0a0c7233a3a90e12942c4d
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500663&lng=en&tlng=en

Accelerated maturation of processed yerba-mate under the controlled conditions of temperature and humidity.

Autor: Gonçalves, Itamar Luís, Dartora, Nessana, Piovezan Borges, Ana Cláudia, Picolo, Ana Paula, Dallago, Rogério Marcos, Mera de Souza, Lauro, Valduga, Alice Teresa

Publikováno v: Nutrition & Food Science; 2015, Vol. 45 Issue 4, p564-573, 10p