Orange Juice
Mostrando 1-12 de 141 artigos, teses e dissertações.
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1. Evaluation of granulation and quality parameters of Monte Parnaso late navel orange from South Brazil
ABSTRACT This work aimed to evaluate granulation incidence and severity and quality parameters of ‘Monte Parnaso’ navel orange in different harvest and collection dates. The 2018 and 2019 harvests were evaluated, and the collection dates of 0, 15, 30, and 45 days after commercial collection. The evaluated parameters were granulation incidence and severit
Revista Ceres. Publicado em: 2022
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2. Electrochemical Determination of Trifluralin Herbicide Using Silver Solid Amalgam Electrode: Application in Fresh Food Samples
This paper reports the use of polished silver solid amalgam electrode (p-AgSAE) allied to square wave voltammetry (SWV) in the development of a simple, sensitive, fast and green electroanalytical methodology for the trifluralin herbicide determination in fresh food samples. The experimental (supporting electrolyte and potential and time accumulation) and vol
J. Braz. Chem. Soc.. Publicado em: 2021-07
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3. Antifungal potential of essential oils from two varieties of Citrus sinensis (lima orange and bahia navel orange) in postharvest control of Rhizopus stolonifer (Ehrenb.: Fr.) Vuill.
Abstract Brazil, the world’s largest citros producer, yields around 19 million tons per year and exports most part of its production as orange juice. Essential oils (EOs) extracted from leaves, fruit and flowers of many species of the genus Citrus have been widely used as the result of their promising bioactivities. The fungus Rhizopus stolonifer (Ehrenb.)
Food Sci. Technol. Publicado em: 2020-12
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4. Lignocellulosic Residues from the Brazilian Juice Processing Industry as Novel Sustainable Sources for Bioenergy Production: Preliminary Assessment Using Physicochemical Characteristics
This work aims to investigate the energy-related characteristics of apple bagasse, orange bagasse and cashew-apple bagasse to identify their potential as bioenergy feedstocks. For this, a detailed characterization was performed, including proximate analysis, ultimate analysis, atomic molar ratio, heating values, chemical composition, bulk density, bioenergy
J. Braz. Chem. Soc.. Publicado em: 2020-09
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5. Amassing of Hydroxymethylfurfural, 2- Furfural and 5- Methyl furfural in orange (Citrus reticulata) juice during storage
Abstract Vitamin C is imperative component of our nutrition and used as additive in many foods owing to its high antioxidant activity. The degradation of vitamin C content in orange juice during storage was evaluated in this study. Degradation of vitamin C in orange juice during 40 days storage at 0, 05, 15, 25, and 40 °C was analyzed and evaluated. Hydroxy
Food Sci. Technol. Publicado em: 2020-06
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6. Ideal harvesting point of ‘Limeira-IAC382’ trifoliate orange fruits for seed extraction
Resumo O trifoliata é um dos porta-enxertos de maior uso no mundo, principalmente por proporcionar produção de frutos de excelente qualidade. Dentre os fatores que determinam a qualidade fisiológica das sementes está a colheita de frutos na época correta. Objetivou-se com este trabalho monitorar alterações físico-químicas em frutos de trifoliata L
Rev. Bras. Frutic.. Publicado em: 17/01/2020
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7. Advances in citrus propagation in Brazil
Resumo A citricultura é uma atividade agrícola de grande expressão mundial, ocupando posição de destaque no Brasil entre as frutíferas com elevado volume e valor de produção para o mercado interno de frutas frescas e para exportação de suco concentrado. Considerando as limitações de ordem técnica do agronegócio dos citros, principalmente as am
Rev. Bras. Frutic.. Publicado em: 05/12/2019
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8. Amassing of Hydroxymethylfurfural, 2- Furfural and 5- Methyl furfural in orange (Citrus reticulata) juice during storage
Abstract Vitamin C is imperative component of our nutrition and used as additive in many foods owing to its high antioxidant activity. The degradation of vitamin C content in orange juice during storage was evaluated in this study. Degradation of vitamin C in orange juice during 40 days storage at 0, 05, 15, 25, and 40 °C was analyzed and evaluated. Hydroxy
Food Sci. Technol. Publicado em: 25/11/2019
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9. Performance of 'Valência' sweet orange grafted onto rootstocks in the state of Acre, Brazil
Resumo: O objetivo deste trabalho foi selecionar porta-enxertos, com base nos caracteres agronômicos e na qualidade de frutos da laranjeira 'Valência'. Os porta-enxertos avaliados foram: a tangerina 'Cleópatra'; os híbridos TSKFL x CTTR-013, LVK x LCR-038, TSKC x CTQT 1439-004, LVK x LVA-009 e TSK x TRENG-256 (citrandarin 'Indio'); o limoeiro-cravo 'Sant
Pesq. agropec. bras.. Publicado em: 11/11/2019
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10. Effect of oviposition by Bactrocera dorsalis on the antioxidant activity of orange juice
Resumo Entre frutas e produtos de frutas, as laranjas e suco de laranja são os mais consumidos em todo o mundo. No entanto, os efeitos da infestação de laranjas sobre a qualidade do suco de laranja ainda não são conhecidos. Para avaliar o efeito da mosca-das-frutas oriental, Bactrocera dorsalis, sobre a atividade antioxidante do suco de laranja, foram m
Braz. J. Biol.. Publicado em: 21/10/2019
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11. QUALITY, BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING MATURATION OF ORANGES PRODUCED IN THE BORBOREMA TERRITORY
RESUMO A agricultura familiar do Território da Borborema-PB, produz laranjas doces que supre o mercado regional. Nesse contexto, se faz necessária a definição de padrões de identidade e qualidade, bem como quantificar os compostos bioativos nas porções do fruto buscando a agregação de valor, visando mercados mais competitivos. O objetivo deste traba
Rev. Caatinga. Publicado em: 18/07/2019
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12. Physicochemical and microbiological stability of mixed nectar of orange and uvaia
RESUMO: A introdução de frutos do cerrado em sucos e néctares é uma alternativa interessante para as indústrias de bebidas, pois permite desenvolver produtos inovadores, com importantes fontes nutritivas e bioativas. Assim, o objetivo deste estudo foi elaborar formulações de néctar misto de laranja e uvaia e uma formulação de néctar de laranja (c
Cienc. Rural. Publicado em: 04/07/2019