Apple wine processing with different nitrogen contents

Autor: Aline Alberti, Renato Giovanetti Vieira, Jean Françoise Drilleau, Gilvan Wosiacki, Alessandro Nogueira

Publikováno v: Brazilian Archives of Biology and Technology, Vol 54, Iss 3, Pp 551-558 (2011)

The aim of this work was to evaluate the nitrogen content in different varieties of apple musts and to study the effect of different nitrogen concentrations in apple wine fermentation. The average total nitrogen content in 51 different apples juices

Externí odkaz: https://doaj.org/article/2dc9dbaa515e4558b81b9aa89227d4a6

Sugar composition of depectinized apple juices/ Composição de açúcares em sucos de maçãs despectinizados

Autor: Frederico Denardi, Alessandro Nogueira, Gilvan Wosiacki, Renato Giovanetti Vieira

Publikováno v: Semina: Ciências Agrárias, Vol 28, Iss 4, Pp 645-652 (2007)

Apple juice, the second in the world consumption ranking, has glucose, fructose and sucrose as the main sugar components in fairly known proportion. Intentional adulteration maintaining such feature is possible by addition of high fructose syrup or i

Externí odkaz: https://doaj.org/article/05cc8ad5ab5e4089be2556a8c1cbd33f

Chemical pattern of brazilian apples: a chemometric approach based on the Fuji and Gala varieties

Autor: Rosilene Aparecida Prestes, Gilvan Wosiacki, Alessandro Nogueira, Renato Giovanetti Vieira, Frederico Denardi

Publikováno v: Food Science and Technology, Vol 31, Iss 2, Pp 418-426 (2011)
Food Science and Technology v.31 n.2 2011
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 31, Issue: 2, Pages: 418-426, Published: JUN 2011

The chemical composition of apple juices may be used to discriminate between the varieties for consumption and those for raw material. Fuji and Gala have a chemical pattern that can be used for this classification. Multivariate methods correlate inde

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f8f02d82ee880df46c10079b55bc8c3
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200021&lng=en&tlng=en

Apple pomace of eleven new cultivars: an approach identifying sources of functional compounds - DOI: 10.4025/actasciagron.v32i1.3176

Autor: Mariana Fátima Sato, Renato Giovanetti Vieira, Danianni Marinho Zardo, Leila Denise Falcão, Alessandro Nogueira, Gilvan Wosiacki

Publikováno v: Acta Scientiarum. Agronomy; Vol 32 No 1 (2010); 29-35
Acta Scientiarum. Agronomy; v. 32 n. 1 (2010); 29-35
Acta Scientiarum. Agronomy
Universidade Estadual de Maringá (UEM)
instacron:UEM
Acta Scientiarum: Agronomy, Vol 32, Iss 1 (2009)

The dried apple pomace composition of 11 cultivars was assessed in this work. Significant differences in lipids, malic acid, total polyphenol compounds, total reducing sugars, and alimentary fiber content were observed among the samples. Dietary fibe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b19f478bc57d2f21a8de4d4b55800bf4
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/3176