Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/925389
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dc.contributor.authorRIZZON, L. A.pt_BR
dc.contributor.authorMIELE, A.pt_BR
dc.date.accessioned2016-10-20T21:41:52Z-
dc.date.available2016-10-20T21:41:52Z-
dc.date.created2012-05-24pt_BR
dc.date.issued2012pt_BR
dc.identifier.citationCiência e Tecnologia de Alimentos, Campinas, v. 32, n. 1, p. 93-97, jan./mar. 2012.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/925389pt_BR
dc.descriptionThe production and commercialization of Brazilian grape juice is increasing annually, mainly due to its typicality, quality, and nutritional value. The present research was carried out in view of the great significance of Brazilian grape juice for the grape and wine industry. The purpose of this study, therefore, was to assess its composition as well as the discrimination between grape juice and other beverages. Twenty four samples of whole, sweetened, and reprocessed grape juices, grape nectar, and grape beverage were evaluated. Classical variables were analyzed by means of physicochemical methods; tartaric and malic acids, by HPLC; methanol, by gas chromatography; minerals, by atomic absorption spectrophotometry. These products were discriminated by the Principal Component Analysis (PCA). Results show that whole and sweetened grape juices were discriminated from other grape products because they featured higher values of total soluble solids, tartaric and malic acids, most minerals, phenolic compounds, and K/Na ratio, whereas grape nectar and grape beverage presented higher values of ºBrix/titratable acidity ratio. Reprocessed juice was discriminated due to its higher concentrations of Li and Na and lower hue.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectAnálise de Componentes Principaispt_BR
dc.subjectBrasilpt_BR
dc.titleAnalytical characteristics and discrimination of Brazilian commercial grape juice, nectar, and beverage.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2019-06-14T11:11:11Zpt_BR
dc.subject.thesagroBebidapt_BR
dc.subject.thesagroTecnologiapt_BR
dc.subject.thesagroSucopt_BR
dc.subject.thesagroUvapt_BR
dc.subject.thesagroAnalise quimicapt_BR
dc.subject.thesagroComposicao quimicapt_BR
dc.subject.thesagroNéctarpt_BR
riaa.ainfo.id925389pt_BR
riaa.ainfo.lastupdate2019-06-14 -03:00:00pt_BR
dc.identifier.doihttp://dx.doi.org/10.1590/S0101-20612012005000015pt_BR
dc.contributor.institutionLUIS ANTENOR RIZZON, CNPUV (aposentado); ALBERTO MIELE, CNPUV.pt_BR
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