Cytotoxic / antioxidant activity and sensorial acceptance of yerba-mate development by oxidation process

Autor: Alice Teresa Valduga, Itamar Luís Gonçalves, Ana Cláudia Piovezan Borges, Albanin Aparecida Mielniczki-Pereira, Ana Paula Picolo

Publikováno v: Acta Scientiarum: Technology, Vol 38, Iss 1, Pp 115-121 (2016)

Yerba-mate (Ilex paraguariensis St. Hil.) is a native species of South America, and its dried leaves are consumed mainly as a beverage. Its phytochemical profile includes phenolic compounds consisting of secondary metabolites with antioxidant activit

Externí odkaz: https://doaj.org/article/6b0f819e7db84c54a8cd38b3932db649

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

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

Publikováno v: Brazilian Archives of Biology and Technology, Vol 57, Iss 5, Pp 663-667 (2014)

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://doaj.org/article/9f525ca92df645b085e5c9cd8003fbe2

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