The improvement of grape juice quality using Thermomucor Indicae-Seudaticae pectinase

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Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniversidade Federal da Bahia (UFBA)-
Autor(es): dc.contributorUnilago - Union of the Great Lakes Colleges-
Autor(es): dc.contributorFederal University of Grande Dourados – UFGD-
Autor(es): dc.creatorde Carvalho Tavares, Iasnaia Maria [UNESP]-
Autor(es): dc.creatorUmsza-Guez, Marcelo Andrés [UNESP]-
Autor(es): dc.creatorMartin, Natália [UNESP]-
Autor(es): dc.creatorTobal, Thaise Mariá-
Autor(es): dc.creatorBoscolo, Maurício [UNESP]-
Autor(es): dc.creatorGomes, Eleni [UNESP]-
Autor(es): dc.creatorDa-Silva, Roberto [UNESP]-
Autor(es): dc.creatorLago-Vanzela, Ellen Silva [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:33:22Z-
Data de disponibilização: dc.date.available2022-02-22T00:33:22Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-04-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/s13197-019-04192-9-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/201372-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/201372-
Descrição: dc.descriptionThe effect of pectinolytic enzyme preparation (PEP) produced by the fungus Thermomucor indicae-seudaticae-N31 (PEP-N31) on total phenolic content, concentrations of methanol and color of grape juice was studied. Positive results were found when PEP-N31 was used to extract phenolic compounds after the grapes had been blanched for 3 min and macerated for 1 h. The resulting juice had better yield, color characteristics and higher phenolic content (1637.21 mg.L-1, as gallic acid equivalent, or GAE) than the conventionally prepared juice (1422.59 mg GAE.L-1), and it was very similar to the juice obtained through the treatment with a commercial enzyme (1682.10 mg GAE.L-1). The concentration of methanol in the juice produced with the PEP-N31 was less than 200 mg.L-1. These results encourage the use of PEP produced by Thermomucor indicae-seudaticae-N31 by the grape-processing industry.-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University – UNESP-
Descrição: dc.descriptionDepartment of Biotechnology Federal University of Bahia – UFBA-
Descrição: dc.descriptionUnilago - Union of the Great Lakes Colleges-
Descrição: dc.descriptionFaculty of Health Sciences Federal University of Grande Dourados – UFGD-
Descrição: dc.descriptionDepartment of Chemistry and Environmental Sciences São Paulo State University - UNESP-
Descrição: dc.descriptionDepartment of Biology São Paulo State University - UNESP-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University – UNESP-
Descrição: dc.descriptionDepartment of Chemistry and Environmental Sciences São Paulo State University - UNESP-
Descrição: dc.descriptionDepartment of Biology São Paulo State University - UNESP-
Formato: dc.format1565-1573-
Idioma: dc.languageen-
Relação: dc.relationJournal of Food Science and Technology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectGrape-
Palavras-chave: dc.subjectJuice-
Palavras-chave: dc.subjectMethanol-
Palavras-chave: dc.subjectPectinolytic enzyme-
Palavras-chave: dc.subjectPhenolic content-
Título: dc.titleThe improvement of grape juice quality using Thermomucor Indicae-Seudaticae pectinase-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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