Redução de vitamina C em suco de caju (Anacardium occidentale L.) industrializado e cajuína Vitamin C degradation in industrialized cashew juice (Anacardium occidentale L.) and in cajuina

Autor: Eráclito Silva Lima, Elidiane Gomes Da Silva, José Machado Moita Neto, Graziella Ciaramella Moita

Publikováno v: Química Nova, Vol 30, Iss 5, Pp 1143-1146 (2007)

Vitamin C degradation was evaluated in industrialized cashew juice of high pulp content and in cajuina by the method of Tillmans during eleven days of storage after the opening of the flask. For recently opened juices, vitamin C was found in the conc

Externí odkaz: https://doaj.org/article/2d04b6849e9046e7b029918e9f166c68

Chasmogenus cajuina Alves & Clarkson & Lima 2020, sp. nov

Autor: Alves, Tayná, Clarkson, Bruno, Lima, Lucas Ramos Costa

Chasmogenus cajuina sp. nov. Alves, Clarkson & Lima Figs. 1–8 Type material. Holotype (male): “ Brasil: Piauí, Castelo do Piaui,/ Cachoeira das Arraias,/ 5°11’28.5”S, 41°42’03.2”W, 174m / 12.III.2016, Silva, G. R. leg. (CEHJ 354)” (M

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4f44e50c0cf372466cd401cb22d1a5de

Evaluation and optimization of non enzymatic browning of 'cajuina' during thermal treatment

Autor: Edy Sousa de Brito, Fabiano A.N. Fernandes, Leandro Fernandes Damasceno, Margarida Maria dos Anjos Magalhães

Publikováno v: Brazilian Journal of Chemical Engineering, Vol 25, Iss 2, Pp 313-320 (2008)
Brazilian Journal of Chemical Engineering, Volume: 25, Issue: 2, Pages: 313-320, Published: JUN 2008
Scopus-Elsevier
Brazilian Journal of Chemical Engineering v.25 n.2 2008
Brazilian Journal of Chemical Engineering
Associação Brasileira de Engenharia Química (ABEQ)
instacron:ABEQ

"Cajuina" is a very popular drink in the Brazilian northeastern region and is produced by clarifying cashew apple juice. To preserve "cajuina" from chancing, the clarified cashew apple juice is submitted to thermal treatment where a desired final col

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fca8994cff3d6bd626ba1b3beef97c15
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322008000200010

Redução de vitamina C em suco de caju (Anacardium occidentale L.) industrializado e cajuína

Autor: Elidiane Gomes Da Silva, José Machado Moita Neto, Graziella Ciaramella Moita, Eráclito Silva Lima

Publikováno v: Química Nova, Volume: 30, Issue: 5, Pages: 1143-1146, Published: OCT 2007
Química Nova v.30 n.5 2007
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ

Vitamin C degradation was evaluated in industrialized cashew juice of high pulp content and in cajuina by the method of Tillmans during eleven days of storage after the opening of the flask. For recently opened juices, vitamin C was found in the conc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::472816be307e549305cfc7c4a1b9fdd0
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000500017&lng=en&tlng=en

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