Higher Alcohols
Mostrando 1-12 de 126 artigos, teses e dissertações.
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1. The influence of cultivar and enzyme treatment on the aroma complex of apple juice
Abstract This paper aims to determine the influence of a cultivar (Golden delicious and Granny Smith) and enzyme treatments (hot and cold) on the aroma complex of clear apple juice. While the composition of aromatic components of the juice was determined by Gas Chromatography Mass Spectrometry (GC/MS) technique, a panel of 24 semi trained evaluators carried
Food Sci. Technol. Publicado em: 2021-06
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2. New Greener Method for the Preparation of Heteropolyacid Compounds (HPW) Modified with Metallic Tin and Application in the Lactic Acid Esterification Reaction
The main objective of this work was to design an innovative method to prepare heterogeneous heteropolyacid catalysts. The heteropolyacid H3PW12O40 (HPW) was modified with tin(II) by two methodologies: a conventional aqueous ion-exchange (CS) and a redox solid-state (SS). In both cases, Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD
J. Braz. Chem. Soc.. Publicado em: 2021-03
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3. VOLATILE COMPOUNDS IN CACHAÇAS OBTAINED FROM THREE SUGARCANE VARIETIES CULTIVATED UNDER THE MANAGEMENTS: ORGANIC, CONVENTIONAL AND WITHOUT FERTILIZATION
The volatile compounds present in cachaça can derive from the raw material used in the production of the beverage, from the fermentative process, from distillation or aging. The aim of the research was to evaluate the volatile compounds, in the cachaças from stills produced with different sugarcane varieties, under the organic and conventional managements.
Quím. Nova. Publicado em: 2020-09
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4. Mestrado Profissional em Climatologia e Aplicações nos Países da CPLP e áfrica
AuPd nanoparticles have gained substantial attention due to their application in selective oxidation of alcohols. However, due to the radical nature of the oxidation of benzyl alcohol, under specific conditions, even without a catalyst, the reaction occurs and affects the selectivity of the system. Therefore, we aimed to develop a catalyst that enables the c
Rev. bras. meteorol.. Publicado em: 2020-09
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5. Accessing Basic Sites on Modified CoFe2O4 Nanoparticles: Addressing the Selective Oxidation of Benzyl Alcohol and Unraveling the Au:Pd Ratio Effects by XPS
AuPd nanoparticles have gained substantial attention due to their application in selective oxidation of alcohols. However, due to the radical nature of the oxidation of benzyl alcohol, under specific conditions, even without a catalyst, the reaction occurs and affects the selectivity of the system. Therefore, we aimed to develop a catalyst that enables the c
J. Braz. Chem. Soc.. Publicado em: 2020-09
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6. Processes for alcohol-free beer production: a review
Abstract Since the invention of beer by the Sumerian people in 5000 BC, alcohol was the main reason of the interest of consumers on beer. Only in the beginning of the 20th century alcohol-free beer was demanded and since then technology has advanced dramatically in the production of those beverages. The aim on alcohol-free beer production is to have products
Food Sci. Technol. Publicado em: 2020-06
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7. Characterization of volatiles in red- and white-fleshed loquat (Eriobotrya japonica) fruits by electronic nose and headspace solid-phase microextraction with gas chromatography-mass spectrometry
Abstract Aroma differences are generally sensed in white- and red-fleshed loquats. Here, volatile compounds in four white- and three red-fleshed loquat varieties were investigated by headspace solid-phase microextraction and combined analysis of electronic nose (e-nose) and gas chromatography-mass spectrometry (GC-MS). In total, 83 volatile compounds were id
Food Sci. Technol. Publicado em: 2020-06
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8. Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction
Aroma is one of the most important sensory attributes for acceptance by beef consumers. The first step in analysing the volatile compounds associated with this attribute is their extraction from the food matrix, solid-phase microextraction has been widely used for volatile compound determination in meat. This study aimed to test six different solid-phase mic
Quím. Nova. Publicado em: 2020-04
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9. Processes for alcohol-free beer production: a review
Abstract Since the invention of beer by the Sumerian people in 5000 BC, alcohol was the main reason of the interest of consumers on beer. Only in the beginning of the 20th century alcohol-free beer was demanded and since then technology has advanced dramatically in the production of those beverages. The aim on alcohol-free beer production is to have products
Food Sci. Technol. Publicado em: 13/12/2019
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10. Maturation and Maceration Effects on Tropical Red Wines Assessed by Chromatography and Analysis of Variance - Principal Component Analysis
Effects of grape maturity, maceration length during winemaking and interaction of both of them on physicochemical parameters, phenolic and volatile composition were investigated in tropical Syrah wines with the aim of finding the best conditions to produce wines that are rich in phenols and positive aroma active compounds. A headspace solid phase micro extra
J. Braz. Chem. Soc.. Publicado em: 04/07/2019
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11. An effective and economic method to produce re-ripe honey with honeybee colonies
Abstract Beekeepers who manage migratory beekeeping in China preferred to produce non-ripe honey rather than natural ripe honey in short flowering seasons, to obtain higher honey yield and profits. To explore an alternative method for production of ripe honey, we fed Apis cerana cerana colonies with non-ripe honey produced from Apis mellifera ligustica colon
Food Sci. Technol. Publicado em: 04/07/2019
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12. Liquid-liquid equilibria in aqueous two-phase ethanol/salt systems at different temperatures and their application to anthocyanins extraction
Abstract Aqueous two-phase systems (ATPS) are formed by mixtures of chemical species that, under certain conditions, separate into two immiscible phases, with water as the major component in global terms and, at lower concentrations, polymers, salts, ionic liquids and alcohols, depending on the system type. Different parameters influence ATPS equilibrium suc
Food Sci. Technol. Publicado em: 16/05/2019