Raspberry
Mostrando 1-12 de 42 artigos, teses e dissertações.
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1. Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk
Abstract This research aimed to examine the probiotic viability of bacteria, rheological and sensorial properties in synbiotic ice creams produced from goat’s milk combined with probiotic culture and prebiotics. Tagatose, Litesse ultra and polydextrose (as prebiotics) were used in ice cream production and mixtures and these mixtures were inoculated with Bi
Food Sci. Technol. Publicado em: 2021-03
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2. Dementia and COVID-19: complications of managing a pandemic during another pandemic
Abstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water
Dement. neuropsychol.. Publicado em: 2020-12
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3. Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water
Abstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water
Food Sci. Technol. Publicado em: 2020-12
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4. DESIGN AND IMPLEMENTATION OF FLC APPLIED TO A SMART GREENHOUSE
ABSTRACT Greenhouse cultivation needs an accurate modelling and an optimised control system to ensure an adequate microclimatic condition for plants. It represents a complex task due to the high number of input factors. For this reason, an improved intermediate modelling was established under the platform of the MATLAB/Simulink environment to simulate the en
Eng. Agríc.. Publicado em: 2020-12
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5. Determination of active compounds in raspberry leaf extracts and the effects of extract intake on mice
Abstract Twelve typical polyphenols in raspberry leaf powder (RLP), raspberry leaf extract 1 (RLE) and raspberry leaf extract 2 (RLE-H) were analyzed by HPLC-MS. The sum of their contents in three samples were in the following order: RLP (8.6 mg g-1) < RLE (35.0 mg g-1) < RLE-H (44.1 mg g-1). Ellagic acid and quercetin-3-O-glucuronide were the principal comp
Food Sci. Technol. Publicado em: 2020-03
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6. An Acetal Acylation Methodology for Producing Diversity of Trihalomethyl-1,3-dielectrophiles and 1,2-Azole Derivatives
A series of functionalized 1,1,1-trihalo-4-methoxy-3-alken-2-ones [CX3C(O)CR1=CROMe, where X = F or Cl; R = n-heptyl, n-octyl, n-nonyl, n-decyl, n-undecyl, n-tridecyl, (CH2)2CH=C(Me)2, (CH2)2Ph, (CH2)2-(4-HOC6H4), (CH2)2-(4-MeOC6H4), (CH2)2CO2Me, (CH2)3CO2Me, CH(SMe)CH3, CH2(2-MeOC6H4), and R1 = H, and R = H and R1 = n-decyl] were synthesized from respective
J. Braz. Chem. Soc.. Publicado em: 2020-02
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7. Determination of active compounds in raspberry leaf extracts and the effects of extract intake on mice
Abstract Twelve typical polyphenols in raspberry leaf powder (RLP), raspberry leaf extract 1 (RLE) and raspberry leaf extract 2 (RLE-H) were analyzed by HPLC-MS. The sum of their contents in three samples were in the following order: RLP (8.6 mg g-1) < RLE (35.0 mg g-1) < RLE-H (44.1 mg g-1). Ellagic acid and quercetin-3-O-glucuronide were the principal comp
Food Sci. Technol. Publicado em: 04/11/2019
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8. Comparisons of the active components in four unripe raspberry extracts and their activites
Abstract Dried unripe raspberry of Rubus chingii, were prepared as the following four extracts: unpurified raspberry extract (URE), purified raspberry extract (PRE), URE after high temperature-high pressure (UPE-H, HTHP), and PRE after HTHP (PRE-H). The total polyphenolic contents (TPCs) and total flavonoid contents (TFCs) of the four extracts, as assessed b
Food Sci. Technol. Publicado em: 10/10/2019
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9. Modelagem no ensino de Física via produção de stop motion, com o computador Raspberry Pi
Resumo Neste trabalho apresentamos um aparato de baixo custo para produção de animações quadro a quadro (stop motion) como ferramenta didática no ensino da Física. Dedicado à captura e exibição de stop motions, o aparato é construído com o computador Raspberry Pi e conta com uma interface que permite ao aluno um manuseio simplificado e reproduçã
Rev. Bras. Ensino Fís.. Publicado em: 09/09/2019
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10. Yield and quality of primocane-fruiting raspberry grown under plastic cover in southern Brazil
ABSTRACT: Raspberry (Rubus idaeus L.) is an economically important crop and its cultivation has been expanded across temperate and subtropical regions of Brazil. Growing raspberries under plastic cover has becoming more common worldwide. This study investigated the effect of plastic cover on productive and morphological performance of primocane-fruiting rasp
Sci. agric. (Piracicaba, Braz.). Publicado em: 30/05/2019
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11. The nutritional value of leaves of selected berry species
ABSTRACT: Although the medicinal properties of berry fruit are well known, there is relatively little information available concerning the applications of other parts of berry plants. Thus, in this study we determined the nutritional value of the leaves of selected berry species and their possible application in health promoting diets. The levels of nutrient
Sci. agric. (Piracicaba, Braz.). Publicado em: 2017-10
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12. Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine
Abstract A high concentration of histamine, one of the biogenic amines (BAs) usually found in fermented foods, can cause undesirable physiological side effects in sensitive humans. The objective of this study is to isolate indigenous Acetobacter strains from naturally fermented Bokbunja vinegar in Korea with reduced histamine production during starter fermen
Braz. J. Microbiol.. Publicado em: 2016-06