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dc.contributor.authorMIELE, A.pt_BR
dc.contributor.authorRIZZON, L. A.pt_BR
dc.contributor.authorQUEIROZ, S. C. do N. dept_BR
dc.contributor.authorGIANELLO, C.pt_BR
dc.date.accessioned2015-05-13T11:11:11Zpt_BR
dc.date.available2015-05-13T11:11:11Zpt_BR
dc.date.created2015-05-13pt_BR
dc.date.issued2015pt_BR
dc.identifier.citationFood Science and Technology, Campinas, v. 35, n. 1, p. 120-126,jan/mar. 2015.pt_BR
dc.identifier.issn0101-2061pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1015288pt_BR
dc.descriptionDemand for organic products is intensified in many countries each year. Following this trend, Brazil produces increasing volumes of organic grape juice. In this way, a survey of organic grape juices made from grapes produced according to this system was carried out where physicochemical composition, minerals, trace elements, and pesticide residues were determined. Variables related to grape juice composition were performed by physicochemical procedures; minerals and trace elements, by inductively plasma optical emission spectrometry; pesticide residues, by liquid chromatography-mass spectrometry. Main results show that the physicochemical composition of organic grape juices was in general in accordance to the Brazilian legislation. The mean concentrations of trace elements were very low, varying from 0.002 (Cd) to 0.970 (Ba) mg L?1. Pesticide residues were not detected in any sample analyzed (MRL= 10 μg L?1). These results show that the Serra Gaúcha viticultural region present conditions to produce organic grape juices, despite the adverse climate factors that occurs in some years. Nevertheless, these products should be made with grape varieties, such as the labrusca ones, less susceptibles to the main grapevine pathogens.pt_BR
dc.language.isoporpt_BR
dc.rightsopenAccesspt_BR
dc.subjectMetais pesadospt_BR
dc.subjectViticultura Orgânicapt_BR
dc.subjectAgrobiologiapt_BR
dc.subjectMineraispt_BR
dc.subjectAgrobiologypt_BR
dc.subjectOrganic viticulturept_BR
dc.titlePhysicochemical composition, minerals, and pesticide residues in organic grape juices.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-02-29T11:11:11Zpt_BR
dc.subject.thesagroViticulturapt_BR
dc.subject.nalthesaurusMineralspt_BR
dc.subject.nalthesaurusHeavy metalspt_BR
riaa.ainfo.id1015288pt_BR
riaa.ainfo.lastupdate2016-02-29pt_BR
dc.identifier.doihttp://dx.doi.org/10.1590/1678-457X.6540pt_BR
dc.contributor.institutionALBERTO MIELE, CNPUV; SONIA CLAUDIA DO N DE QUEIROZ, CNPMA.pt_BR
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