Organic Grape Juice
Mostrando 1-9 de 9 artigos, teses e dissertações.
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1. Crop residues activity against the free-living stages of small ruminant nematodes
Resumo O efeito nematicida de diferentes materiais orgânicos foi avaliado, com o objetivo de desenvolver um tratamento alternativo não químico do solo para o controle dos estágios de vida livre de nematoides gastrintestinais de pequenos ruminantes. Os materiais orgânicos selecionados foram resíduos da indústria de suco de acerola, caju, uva, goiaba, m
Rev. Bras. Parasitol. Vet.. Publicado em: 29/08/2019
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2. Grape juice increases the BDNF levels but not alter the S100B levels in hippocampus and frontal cortex from male Wistar Rats
ABSTRACT Several studies have shown that a high consumption of vegetables and fruits is consistently associated with a low risk of oxidative stress-induced diseases, which includes some degenerative diseases such as amyotrophic lateral sclerosis, Alzheimer and Parkinson. Therefore, the objective of this study is to verify the effects of conventional and orga
An. Acad. Bras. Ciênc.. Publicado em: 02/03/2017
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3. Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies
Abstract Grape pomace, which is derived from the skin and seeds, is the residue from the production of grape juice and wine. It corresponds to up to 20% of the total volume and it contains a high level of dietary fibers and bioactive compounds. In the Brazilian market, there is no product containing grape pomace as a replacement for conventional wheat flour.
Food Sci. Technol. Publicado em: 2015-12
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4. Physicochemical composition, minerals, and pesticide residues in organic grape juices
Demand 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 deter
Food Sci. Technol. Publicado em: 2015-03
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5. Composição química e propriedades funcionais no processamento de vinagres / Chemical composition and functional properties in the processing fo vinegar
The fruit vinegars increasingly become popular on the planet, being produced from various crops or their residues, using classical and modern techniques. These products have great variety of organic acids, vitamins, minerals, phenolic compounds and other elements with important physiological functions. Vinegar higher quality depends more on their secondary c
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 21/09/2011
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6. Ingestão de suco de uva tinto orgânico melhora a densidade capilar funcional e a hiperemia reativa pós-oclusiva em triatletas / Organic grape juice intake improves functional cappilary density and post-occlusive reactive hyperemia in triathletes
A atividade física intensa está associada com as adaptações biológicas que envolvem a melhora da homeostase da glicose, da capacidade antioxidante e da microcirculação cutânea. A ingestão insuficiente de antioxidantes na dieta pode levar ao estresse oxidativo e disfunção endotelial que afetam a microcirculação. Suco de uva tinto orgânico, uma i
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 21/02/2011
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7. Organic grape juice intake improves functional capillary density and postocclusive reactive hyperemia in triathletes
OBJECTIVE: The aim of this study was to evaluate the effect of organic grape juice intake on biochemical variables and microcirculatory parameters in triathlon athletes. INTRODUCTION: The physiological stress that is imposed by a strenuous sport, such as a triathlon, together with an insufficient amount of antioxidants in the diet may cause oxidative imbalan
Clinics. Publicado em: 2011
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8. Determination of polyphenol contents and antioxidant capacity of no-alcoholic red grape products (vitis labrusca) from conventional and organic crops
The polyphenol contents and antioxidant capacity of Brazilian red grape juices and wine vinegars were analyzed. Additionally, it was analyzed the human polyphenol absorption and acute effect in plasmatic oxidative metabolism biomarkers after juice ingestion. The organic Bordo grape juice (GBO) presented a higher level of trans-resveratrol, quercitin, rutin,
Química Nova. Publicado em: 2011
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9. The Growth of Yeasts in Grape Juice Stored at Low Temperature: IV. Fungistatic Effects of Organic Acids1