| |
|
|
| Registros recuperados : 7 | |
| 1. |  | CORREIA, R. M.; FILGUEIRAS, P. R.; LACERDA JUNIOR, V.; ROMÃO, W. Análise de cafés conilon cultivados em sistemas agroflorestais. In: ARAÚJO, J. B. S.; SIQUEIRA, H. M. de; PANDOVAN, M. da P.; SALES, E. F. (org.). Café sombreado: uma abordagem multidisciplinar. Vitória, ES : Incaper, 2024. p. 89-110. ISBN 978-85-89274-46-3. p. 89-110 Il.; Color.| Biblioteca(s): Biblioteca Rui Tendinha. |
|    |
| 2. | | ROMÃO, W.; CORREIA, R. M.; PEREIRA, L. L.; ARAÚJO, J. B. S.; PADOVAN, M. da P.; PARTELLI, F. L.; FILGUEIRAS, P. R.; LACERDA JR, V. Análise do café conilon cultivado em sistemas agroflorestais por análise sensorial, espectrometria de massas com ionização por electrospray e ressonância ciclotrônica de íons por transformada de fourier e espectroscopia na região do infravermelhoo próximo portátil. In: CONGRESSO CAPIXABA DE PESQUISA AGROPECUÁRIA, 1., Vitória, ES. Anais 2021 : congresso capixaba de pesquisa agropecuária [recurso eletrônico]. Vitória, ES: Incaper, 2021. color. PDF ; 25,4 MB. E-book, no formato PDF. (Incaper, Documentos, 289). Pedro Luís Pereira Teixeira de Carvalho, Carlos Henrique Rodrigues de Oliveira, José Aires Ventura, Marcos Vinicius Winckler Caldeira e Romário Gava Ferrão, editores. p. 297| Biblioteca(s): Biblioteca Rui Tendinha. |
| |
| 3. | | FERREIRA, P. S.; SILVA, S. R. C.; PUZIOL, L.; FILGUEIRAS, P. R.; FRANÇA, H. S.; RUAS, F. G.; VENTURA, J. A.; HELLEN, J.; KUSTER, R. M. Comparative chemical profile of fruits, leaves and barks of Schinus terebinthifolius. In: BRAZILIAN CONFERENCE ON NATURAL PRODUCTS, 6.; ANNUAL MEETING ON MICROMOLECULAR EVOLUTION, SYSTEMATICS AND ECOLOGY, 32., 2017, Vitória. Anais... Vitória: UFES, 2017. Pôster.| Biblioteca(s): Biblioteca Rui Tendinha. |
| |
| 4. | | OLIVEIRA, B. G.; TOSATO, F.; FOLLI, G. S.; LEITE, J. de A.; VENTURA, J. A.; ENDRINGER, D. C.; FILGUEIRAS, P. R.; ROMÃO, W. Controlling the quality of grape juice adulterated by apple juice using ESI(-)FT-ICR mass spectrometry. Microchemical Journal, v. 149, p. 1-19, september 2019.| Biblioteca(s): Biblioteca Rui Tendinha. |
| |
| 5. | | CORREIA, R. M.; OLIVEIRA, H. F. de.; ROMÃO, W.; LACERDA JR., V.; PEREIRA, L. L.; FILGUEIRAS, P. R.; GUARÇONI, R. G.; PARTELLI, F. L. Potencial sensorial de genótipos de coffea canephora cultivados no Estado do Espírito Santo. In: SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, 10., 2019, Vitória. Pesquisa, inovação e sustentabilidade dos cafés do Brasil: anais... Vitória: Consórcio Pesquisa Café, 2019.| Biblioteca(s): Biblioteca Rui Tendinha. |
| |
| 6. | | BARRAQUI, N. S. G.; VENTURA, J. A.; RUAS, F. G.; GOMES, R. B. de A.; LOVATTI, B. P. O.; SILVA, S. R. C. da; FILGUEIRAS, P. R.; KUSTER, R. M. Physical and chemical characteristics of Schinus terebinthifolia Raddi (Brazilian peppertree) fruits at different stages of maturation. Biochemical Systematics and Ecology, v. 110, p. 1-7, 2023.| Biblioteca(s): Biblioteca Rui Tendinha. |
| |
| 7. | | GOMES, R. B. de A.; SOUZA, E. S. de; BARRAQUI, N. S. G.; TOSTA, C. L.; NUNES, A. P. F.; SCHUENCK, R. P.; RUAS, F. G.; VENTURA, J. A.; FILGUEIRAS, P. R.; KUSTER, R. M. Residues from the Brazilian pepper tree (Schinus terebinthifolia Raddi) processing industry: Chemical profile and antimicrobial activity of extracts against hospital bacteria. Industrial Crops and Products, v. 143, january 2020.| Biblioteca(s): Biblioteca Rui Tendinha. |
| |
| Registros recuperados : 7 | |
|
|
|
|
Registro Completo |
|
Biblioteca(s): |
Biblioteca Rui Tendinha. |
|
Data corrente: |
16/07/2019 |
|
Data da última atualização: |
16/07/2019 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
- - - |
|
Autoria: |
OLIVEIRA, B. G.; TOSATO, F.; FOLLI, G. S.; LEITE, J. de A.; VENTURA, J. A.; ENDRINGER, D. C.; FILGUEIRAS, P. R.; ROMÃO, W. |
|
Afiliação: |
Bruno G. Oliveira, UFES; Flavia Tosato, UFES; Gabriely S. Folli, UFES; Júlia de A. Leite, UFES; Jose Aires Ventura, Incaper; Denise C. Endringer, UVV; Paulo R. Filgueiras, UFES; Wanderson Romão, UFES/INCT Forense/IFES. |
|
Título: |
Controlling the quality of grape juice adulterated by apple juice using ESI(-)FT-ICR mass spectrometry. |
|
Ano de publicação: |
2019 |
|
Fonte/Imprenta: |
Microchemical Journal, v. 149, p. 1-19, september 2019. |
|
DOI: |
https://doi.org/10.1016/j.microc.2019.104033 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Food quality control is undoubtedly a process of great importance. The technological development of the last years has increased the food production and consumption, thus generating, an enormous demand for the food quality control. Grape juice is a very tasty and high quality nutraceutical drink, being widely consumed worldwide. This product has a high commercial value, making it source of several types of fraud, such as other juices' addition, like apple juice. Through negative-ion mode electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry, it was possible to detect and quantify apple juice in integral grape juice. In this study, we used the univariate linear regression model using mixtures of integral grape juice with various concentrations of integral apple juice (0, 1, 3, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75 and 100 wt%). The model showed good accuracy. In addition, eleven commercial samples of grape juice were tested, and in two of them, apple juice was detected at ≈25 wt%. |
|
Thesaurus NAL: |
Adulteration; Apple juice; Grape juice; Mass spectrometry; Quality. |
|
Categoria do assunto: |
V Taxonomia de Organismos |
|
URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/3631/1/Controllingthequalityofgrapejuiceadulterated.pdf
|
|
Marc: |
LEADER 01891naa a2200277 a 4500
001 1021476
005 2019-07-16
008 2019 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.microc.2019.104033$2DOI
100 1 $aOLIVEIRA, B. G.
245 $aControlling the quality of grape juice adulterated by apple juice using ESI(-)FT-ICR mass spectrometry.$h[electronic resource]
260 $c2019
520 $aFood quality control is undoubtedly a process of great importance. The technological development of the last years has increased the food production and consumption, thus generating, an enormous demand for the food quality control. Grape juice is a very tasty and high quality nutraceutical drink, being widely consumed worldwide. This product has a high commercial value, making it source of several types of fraud, such as other juices' addition, like apple juice. Through negative-ion mode electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry, it was possible to detect and quantify apple juice in integral grape juice. In this study, we used the univariate linear regression model using mixtures of integral grape juice with various concentrations of integral apple juice (0, 1, 3, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75 and 100 wt%). The model showed good accuracy. In addition, eleven commercial samples of grape juice were tested, and in two of them, apple juice was detected at ≈25 wt%.
650 $aAdulteration
650 $aApple juice
650 $aGrape juice
650 $aMass spectrometry
650 $aQuality
700 1 $aTOSATO, F.
700 1 $aFOLLI, G. S.
700 1 $aLEITE, J. de A.
700 1 $aVENTURA, J. A.
700 1 $aENDRINGER, D. C.
700 1 $aFILGUEIRAS, P. R.
700 1 $aROMÃO, W.
773 $tMicrochemical Journal$gv. 149, p. 1-19, september 2019.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Biblioteca Rui Tendinha (BRT) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
