Apple Pomace
Mostrando 1-12 de 18 artigos, teses e dissertações.
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1. Experimental reproduction of congenital anomalies in the progeny of cows fed apple pomace during pregnancy
RESUMO: O presente trabalho tem por finalidade descrever e discutir os resultados do experimento realizado em vacas prenhes que foram alimentadas com 25kg/dia de bagaço de maçã. Experimentos foram conduzidos em duas etapas, a primeira no ano de 2015, de setembro a dezembro onde foram utilizadas 16 vacas prenhes da raça holandês. Estas foram divididas em
Pesq. Vet. Bras.. Publicado em: 18/07/2019
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2. Osseous malformation in calves and its relationship with ingestion of apple pomace in pregnant cows
RESUMO: Descrevem-se 3 surtos de malformações ósseas em bezerros, nascidos de vacas prenhes alimentadas com bagaço de maçã. Estudos foram realizados a partir de levantamento de históricos em propriedades onde bagaço de maçã foi utilizado na alimentação de bovinos. Os surtos ocorreram nos municípios de Lages em Santa Catarina, de 2007 a 2012, e I
Pesq. Vet. Bras.. Publicado em: 01/07/2019
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3. Grape and Apple Pomaces from Southern Brazil: Valorization of By-Products through Investigation of Their Antioxidant Potential
The extraction process of bioactive compounds from grape and apple pomaces was optimized using a response surface methodology to evaluate the effect of ethanol concentration, time and temperature on the extraction of total phenolic content, antioxidant activity by radical scavenging 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) method and individual phenolics
J. Braz. Chem. Soc.. Publicado em: 2017-10
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4. Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification
Polygalacturonase and α-amylase play vital role in fruit juice industry. In the present study, polygalacturonase was produced by Aspergillus awamori Nakazawa MTCC 6652 utilizing apple pomace and mosambi orange (Citrus sinensis var mosambi) peels as solid substrate whereas, α-amylase was produced from A. oryzae (IFO-30103) using wheat bran by solid state fe
Braz. J. Microbiol.. Publicado em: 2014
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5. Multivariate analysis of the spectroscopic profile of the sugar fraction of apple pomace
Pomace, the main by-product of apple juice processing, contains all the fruit's compounds such as minerals, sugars, fibers, enzymes and secondary metabolites after bioprocessing. Dried pomace from four apple varieties (Gala, Fuji, Catarina and Joaquina) was used to extract fructose, glucose, and sucrose, the main soluble sugars contained in apple pomace, to
Braz. arch. biol. technol.. Publicado em: 2013-06
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6. Utilização de subproduto de caju (Anacardium occidentale) no desempenho reprodutivo e produtivo de ovinos criados no Nordeste do Brasil. / Use of a byproduct of cashew (Anacardium occidentale) in reproductive and productive performance of sheep raised in Northeast Brazil.
The objectives were: 1) assess the reproductive responses of ewes fed increasing levels of dehydrated cashew apple pomace (25, 50 and 75%-BCD) during the mating period, 2) check the return to cyclicity in sheep fed postpartum period prescribed in the diet include BCD, 3) assess body development and puberty age of lambs fed 50% inclusion of BCD diet, and 4) t
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 22/07/2010
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7. Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product
No Brasil, um dos países com alta produção de maçã, o seu processamento é uma atividade em crescimento tendo o bagaço como principal sub-produto. Para extrair pectina do bagaço os fatores que afetam o processo e o produto devem ser otimizados. Um modelo para extrair LMP foi estabelecido observando os efeitos de concentrações de HNO3 e do tempo de r
Brazilian Archives of Biology and Technology. Publicado em: 2009-02
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8. Aptidão tecnológica do bagaço de maçã para aplicação em produtos extrusados e panificados / Aptidão tecnológica do bagaço de maçã para aplicação em produtos extrusados e panificados
The processing of apples for the extraction of juice gives origin to a solid residue called apple pomace. This material contains a great amount of fibers, which makes it a good ingredient for the nutritional enrichment of various edible products, mainly because of its positive effects in the prevention or treatment of some diseases, mainly, for its metabolic
Publicado em: 2009
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9. DETERMINAÇÃO DE AÇÚCARES SIMPLES, ÁCIDO MÁLICO E COMPOSTOS FENÓLICOS TOTAIS EM BAGAÇO DE MAÇÃ POR ESPECTROSCOPIA NO INFRAVERMELHO E MÉTODO DE CALIBRAÇÃO MULTIVARIADA
The agro industry of the apple generates, during the processing, the pomace which is considered the main by-product. Studies show that of the total amount of fruit that is processed to obtain the apple juice, 20 to 40 correspond to this by-product, which, is usually destined as a complement in animal feed or delivered onto the soil as organic fertilizer. The
Publicado em: 2008
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10. Carotenoides e compostos bioativos : relação com propriedades anti-radical livre e corante em frutas tropicais / Carotenoids and bioactive compounds : relationship between free radical scavenger properties and color in tropical fruits
The increased demand for high life quality has been associated to healthy food, increasing the industry interest for functional foods, which are defined as any food or bioactive compounds with potential to be benefic for the consumer health. The bioactive compounds found in foods, such as carotenoids, phenolic compounds and ascorbic acid (AA) are involved wi
Publicado em: 2008
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11. EFEITO DO BAGAÇO DE MAÇÃ SOBRE A GLICEMIA, LIPIDEMIA , PEROXIDAÇÃO DE LIPIDEOS E PESO CORPORAL EM RATOS OBESOS
Brazilian apple prodution and processing have been increasing inthe last few years and a novel agroindustrial residue arose plain with bioactive compounds like polyphenols, sugars and dietary fibers. Special pomace utilization able to provide economical advantages to the industrial sector. increasing profit values in de food and pharmaceutical products and e
Publicado em: 2007
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12. AVALIAÇÃO DO TEOR DE COMPOSTOS FENÓLICOS E ATIVIDADE ANTIOXIDANTE EM MAÇÃS E SEUS PRODUTOS
The apple consumption can contribute in the improvement of the health and well-being by reducing the risk the diseases such as cancer, asthma, diabetes type II and cardiovascular diseases. Scientific evidences indicate that the polyphenols, compounds with high antioxidant activity, are the responsible for this effect. These compounds can vary between varieti
Publicado em: 2007