Výsledky vyhledávání - "Gilson Hideki Nabechima"

Thermal inactivation of peroxidase and polyphenoloxidase enzymes in mate leaves (Ilex paraguariensis) in a conveyor belt oven

Autor: Manoela Alano Vieira, Gilson Hideki Nabechima, Edna Regina Amante, Márcia Barbosa Henriquez Mantelli, Júlia de Oliveira Frescura, Elane Shwinden Prudêncio, João Gustavo Provesi

Publikováno v: CyTA - Journal of Food. 12:399-406

The inactivation of oxide reductases in mate leaves, a process known in Brazil as sapeco, is carried out at temperatures of 400 to 620°C. High temperatures can produce pyrolysis compounds, such as polycyclic aromatic hydrocarbons. In this study, the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::03bc43e6c35fced9d73f74d475482408
https://doi.org/10.1080/19476337.2014.900115

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Effect of the Mild Temperature and Traditional Treatments on Residual Peroxidase Activity, Color, and Chlorophyll Content on Storage of Mate (Ilex paraguariensis) Tea

Autor: Manoela Alano Vieira, Gilson Hideki Nabechima, Edna Regina Amante, Márcia Barbosa Henriquez Mantelli, Renata Dias de Mello Castanho Amboni, João Gustavo Provesi

Publikováno v: Journal of Food Science. 79:C163-C168

The green coloring is the first characteristic in mate tea (chimarrao). Mate producers perform the sapeco process by rapidly passing the leaves through flames. It has been proven that this procedure leads to high energy consumption and also to excess

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4b0f7c41d1a277fe1df706a7797402b4
https://doi.org/10.1111/1750-3841.12329

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Effect of thermal processing on oxide reductase inactivation and on colour fixing in erva-mate (Ilex paraguariensisSt. Hill) leaves

Autor: Edna Regina Amante, João Gustavo Provesi, Manoela Alano Vieira, Gilson Hideki Nabechima

Publikováno v: International Journal of Food Science & Technology. 45:971-977

Summary Leaves of erva-mate (Ilex paraguariensis St. Hill) were heat treated with different combinations of time and temperature. Polyphenol oxidase (PPO) and peroxidase (POD) residual activities and colouring (L, a, b and ΔE) were studied after tre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::db83f08486a1dfd1e5f343510092d7be
https://doi.org/10.1111/j.1365-2621.2010.02221.x

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Effect of the mild temperature and traditional treatments on residual peroxidase activity, color, and chlorophyll content on storage of mate (Ilex paraguariensis) tea

Autor: Gilson Hideki, Nabechima, João Gustavo, Provesi, Márcia Barbosa, Henriquez Mantelli, Manoela Alano, Vieira, Renata Dias, De Mello Castanho Amboni, Edna Regina, Amante

Publikováno v: Journal of food science. 79(2)

The green coloring is the first characteristic in mate tea (chimarrão). Mate producers perform the sapeco process by rapidly passing the leaves through flames. It has been proven that this procedure leads to high energy consumption and also to exces

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::cfa3876dcfa0bdc31e3d252615be4af3
https://pubmed.ncbi.nlm.nih.gov/24479664

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