oalib

Publish in OALib Journal

ISSN: 2333-9721

APC: Only $99

Submit

Any time

2019 ( 37 )

2018 ( 70 )

2017 ( 66 )

2016 ( 63 )

Custom range...

Search Results: 1 - 10 of 38256 matches for " ALCARDE André Ricardo "
All listed articles are free for downloading (OA Articles)
Page 1 /38256
Display every page Item
Estudo do efeito da irradia??o gamma (60CO) na qualidade da cacha?a e no tonel de envelhecimento
Miranda, Mariana Branco de;Horii, Jorge;Alcarde, André Ricardo;
Ciência e Tecnologia de Alimentos , 2006, DOI: 10.1590/S0101-20612006000400010
Abstract: the ageing or maturing process of drink improves the sensorial characteristics of the product making it a qualified drink with higher economical value. the traditional maturing method of drinks involves their interaction with wood and irradiation can accelerate this ageing process. sugar cane spirit and oak barrels with a 20 l capacity were treated using gamma irradiation (150 gy). physical-chemical and chromatographic analyses were constantly performed for 390 days during the drink ageing period. the sugar cane spirit and barrel irradiation did not change most volatile components of the same type coefficient such as volatile acidity, esters, superior alcohols and furfural throughout the 390 days. there is evidence, however, that some component parameters like aldehydes, tannin, color and copper concentration are in some way influenced resulting in partial acceleration of the ageing or maturing process. at the end of the ageing period, a sensorial analysis was made using 30 non-trained people who tasted the drink. the ageing process acceleration was confirmed by the sensorial evaluation, where the irradiated sugar cane spirit and/or barrel had higher approval regarding all parameters analyzed (scent, flavor and appearance).
Viabilidade celular de Saccharomyces cerevisiae cultivada em associa??o com bactérias contaminantes da fermenta??o alcoólica
Nobre, Thais de Paula;Horii, Jorge;Alcarde, André Ricardo;
Ciência e Tecnologia de Alimentos , 2007, DOI: 10.1590/S0101-20612007000100004
Abstract: the aim of this project was to study the influence of the bacteria bacillus and lactobacillus, as well as their metabolic products to decrease the cellular viability of the yeast saccharomyces cerevisiae. the bacteria bacillus subtilis, bacillus coagulans, bacillus stearothermophilus, lactobacillus fermentum and lactobacillus plantarum were cultivated in association with yeast s. cerevisiae (strain y-904) for 72 hours at 32 oc under agitation. the cellular viability, budding rate and population of s. cerevisiae and the total acidity, volatile acidity and ph of culture medium were determined at 0, 24, 48 and 72 hours of incubation of the mixed culture. the bacteria cultures were treated by heat sterilization, antibacterial agent and irradiation. the results showed that only the more acidified culture medium, contaminated with active bacteria l. fermentum and b. subtilis, caused a reduction in the yeast cellular viability. except for the bacteria b. subtilis treated for radiation, the other bacteria treated by the different procedures (heat, radiation and antibacterial) did not cause a reduction in the cellular viability of s. cerevisiae, indicating that the isolated presence of the cellular metabolic of these bacteria was not enough to reduce the percentage of the living yeast cells.
Fermentation of irradiated sugarcane must
Alcarde, André Ricardo;Walder, Júlio Marcos Melges;Horii, Jorge;
Scientia Agricola , 2003, DOI: 10.1590/S0103-90162003000400011
Abstract: bacillus and lactobacillus are bacteria that usually contaminate the ethanolic fermentation by yeasts and may influence yeast viability. as microorganisms can be killed by ionizing radiation, the efficacy of gamma radiation in reducing the population of certain contaminating bacteria from sugarcane must was examined and, as a consequence, the beneficial effect of lethal doses of radiation on some parameters of yeast-based ethanolic fermentation was verified. must from sugarcane juice was inoculated with bacteria of the genera bacillus and lactobacillus. the contaminated must was irradiated with 2.0, 4.0, 6.0, 8.0 and 10.0 kgy of gamma radiation. after ethanolic fermentation by the yeast (saccharomyces cerevisiae) the total and volatile acidity produced during the process were evaluated; yeast viability and ethanol yield were also recorded. treatments of gamma radiation reduced the population of the contaminating bacteria in the sugarcane must. the acidity produced during the fermentation decreased as the dose rate of radiation increased. conversely, the yeast viability increased as the dose rate of radiation increased. gamma irradiation was an efficient treatment to decontaminate the must and improved its parameters related to ethanolic fermentation, including ethanol yield, which increased 1.9%.
Fermentation of irradiated sugarcane must
Alcarde André Ricardo,Walder Júlio Marcos Melges,Horii Jorge
Scientia Agricola , 2003,
Abstract: Bacillus and Lactobacillus are bacteria that usually contaminate the ethanolic fermentation by yeasts and may influence yeast viability. As microorganisms can be killed by ionizing radiation, the efficacy of gamma radiation in reducing the population of certain contaminating bacteria from sugarcane must was examined and, as a consequence, the beneficial effect of lethal doses of radiation on some parameters of yeast-based ethanolic fermentation was verified. Must from sugarcane juice was inoculated with bacteria of the genera Bacillus and Lactobacillus. The contaminated must was irradiated with 2.0, 4.0, 6.0, 8.0 and 10.0 kGy of gamma radiation. After ethanolic fermentation by the yeast (Saccharomyces cerevisiae) the total and volatile acidity produced during the process were evaluated; yeast viability and ethanol yield were also recorded. Treatments of gamma radiation reduced the population of the contaminating bacteria in the sugarcane must. The acidity produced during the fermentation decreased as the dose rate of radiation increased. Conversely, the yeast viability increased as the dose rate of radiation increased. Gamma irradiation was an efficient treatment to decontaminate the must and improved its parameters related to ethanolic fermentation, including ethanol yield, which increased 1.9%.
Aspectos da composi??o química e aceita??o sensorial da aguardente de cana-de-a?úcar envelhecida em tonéis de diferentes madeiras
Alcarde, André Ricardo;Souza, Paula Araújo de;Belluco, André Eduardo de Souza;
Ciência e Tecnologia de Alimentos , 2010, DOI: 10.1590/S0101-20612010000500035
Abstract: this study evaluated some aspects of the chemical composition and sensorial acceptance of sugar cane spirit aged for 3 years in casks of different types of wood (peanut wood, araruva or striped wood, red cabreuva, oak, cherrywood, brazilian gold wood, purple tabebuia, cariniana legalis, and pear tree). the simple alcoholic distillate which originated the sugar cane spirit was produced at the distillery of esalq/usp. after aging, the sugar cane spirits were analyzed in terms of ethanol concentrations o, volatile acidity, furfural, aldehydes, esters, higher alcohols, methanol, copper, total phenolic compounds, color, and sensorial acceptance. regardless the type of wood the casks were made of, the aged sugar cane spirits became darker and presented higher concentrations of volatile acidity, furfural, esters, higher alcohols, congeners, and total phenolic compounds than the simple alcoholic distillate. on the other hand, the aged sugar cane spirits presented lower concentrations of aldehydes, methanol, and copper than the simple alcoholic distillate. the statistical analysis, considering the global physicochemical composition of the sugar cane spirits aged in the casks made of different types of wood, showed similarities among the sugar cane spirits aged in the casks of peanut wood, araruva or striped wood, and cariniana legalis. it also indicates similarities among the sugar cane spirits aged in the casks of red cabreuva and pear tree and among the sugar cane spirits aged in the casks of oak, cherrywood, brazilian gold wood, and purple tabebuia. the sugar cane spirits aged in the casks of the different types of wood were in accordance with the composition and quality standards established by the brazilian laws. the sugar cane spirit aged in oak presented the best sensorial acceptance. among the brazilian woods, purple tabebuia, peanut wood, red cabreuva, cherrywood and pear tree were those that produced sugar cane spirits with better sensorial qualities.
Chemical profile of sugarcane spirits produced by double distillation methodologies in rectifying still
Alcarde, André Ricardo;Souza, Paula Araújo de;Belluco, André Eduardo de Souza;
Ciência e Tecnologia de Alimentos , 2011, DOI: 10.1590/S0101-20612011000200012
Abstract: the objective of this study was to determine the chemical profile of sugarcane spirits produced by different double distillation methodologies in rectifying still. fermented sugarcane juice was distilled in rectifying still according to three double distillation methodologies: the methodology used for cognac production; the methodology used for whisky production; and the 10-80-10 percentage composition methodology, referring to the volumes of head, heart and tail of the distillate fractions from the second distillation. for comparison purposes, a simple distilled spirit was also produced. the distillates were analyzed for concentrations of ethanol, copper, volatile acidity, furfural and hydroxymethylfurfural, aldehydes, esters, methanol and higher alcohols. the spirits were also evaluated on the sensory attributes of aroma, taste and preference. compared to simple distillation, double distillation improved the chemical quality of the spirits, since it has reduced the concentrations of acids, aldehydes, esters, methanol, higher alcohols and, consequently, their coefficient of congeners. regardless of the methodology employed, the double distillation improved the sensory quality of the spirits since they obtained higher sensory acceptance in relation to spirits produced by simple distillation. among double distilled spirits, the one produced according to whisky methodology obtained the best scores from appraisers on the aroma and flavor parameters and it was also the most preferred.
Volatilization kinetics of secondary compounds from sugarcane spirits during double distillation in rectifying still
Alcarde, André Ricardo;Souza, Paula Araújo de;Belluco, André Eduardo de Souza;
Scientia Agricola , 2010, DOI: 10.1590/S0103-90162010000300005
Abstract: the qualitative variation of secondary components plays a key role in the aroma and taste of the sugarcane spirit. the objective of this work was to study the volatilization kinetics of secondary components of sugarcane spirits during double distillation process in a rectifying still to verify the cutoff point in ethanol between "head" and "tail" fractions. fermented sugarcane juice was distilled in rectifying still according to the methodology used for whisky production. both distillates from first and second distillations were collected in fractions of 500 ml and analyzed for the concentrations of ethanol, copper, volatile acidity, furfural and hydroxymethylfurfural, aldehydes, esters, methanol and higher alcohols. in the first distillation, aldehydes and esters were distilled at the beginning of the distillation, while acetic acid was distilled at the end of the distillation. methanol was found in the fractions up to almost half of the first distillation. higher alcohols were distilled during the whole first distillation, but with greater intensity up to the alcoholic degree of 40% v v-1 of the distillate. during the second distillation, aldehydes, esters and methanol were distilled in the first distillate fractions, being collected mainly at alcohol concentrations above 80% v v-1. acetic acid was distilled in the final distillate fractions, with concentrations in alcohol content below 20% v v-1. higher alcohols followed a distillation kinetics pattern similar to ethanol, being collected mainly at alcoholic concentrations above 60% v v-1 of the distillate. the presence of copper, furfural and hydroxymethylfurfural was not detected in any fraction of the distillates of the first and second distillation.
Radia??o gama na conserva??o do suco natural de laranja
Iemma, Juliana;Alcarde, André Ricardo;Domarco, Rachel Elisabeth;Spoto, Marta Helena Fillet;Blumer, Lucimara;Matraia, Clarice;
Scientia Agricola , 1999, DOI: 10.1590/S0103-90161999000500022
Abstract: the effect of gamma radiation was evaluated on the microbiological population, soluble solids content, acidity, ph and ascorbic acid content of natural orange juice. microbial activity may cause deterioration of orange juice. irradiation is a process of food conservation which eliminates microorganisms. neverthless radiation may affect some characterisitics of irradiated foods. the experimental design was a 4x5 factorial scheme, including control and 3 rates of irradiation (2.0, 4.0 and 6.0 kgy) and 5 storage periods (1, 7, 14, 21 and 28 days), with 2 replicates. samples of juice were extracted from variety "pera" oranges and irradiated at a rate of 2.0 kgy/h (60cobalt) and thereafter stored at 5 ± 3oc. results showed small changes in soluble solids content, acidity and ph, for all treatments. the ratio soluble solids/acidity was also determined and showed little variation for all treatments. there was a reduction on ascorbic acid content of the orange juice with increased radiation dosage and storage time. gamma radiation was effective in reducing the microbiological population of the juice.
Radia o gama na conserva o do suco natural de laranja
Iemma Juliana,Alcarde André Ricardo,Domarco Rachel Elisabeth,Spoto Marta Helena Fillet
Scientia Agricola , 1999,
Abstract: Este trabalho estudou o efeito da radia o gama na popula o microbiológica, teor de sólidos solúveis, acidez titulável, pH and conteúdo de vitamina C do suco natural de laranja. A atividade microbiana pode causar a deteriora o do suco de laranja. A irradia o é um processo de conserva o de alimentos através da elimina o dos microrganismos, porém pode afetar algumas características do produto. O delineamento experimental foi em esquema fatorial 4x5 referentes ao controle mais 3 doses de radia o (2,0; 4,0 and 6.0 kGy) e 5 períodos de armazenamento (1, 7, 14, 21 e 28 dias) com 2 repeti es. As amostras de suco natural foram extraídas de laranjas da variedade "Pêra", irradiadas a uma taxa de dose de 2,0 kGy por hora (cobalto-60), e em seguida foram armazenadas sob refrigera o (5 ± 3oC). Os resultados mostraram pequenas varia es no teor de sólidos solúveis, acidez titulável e pH, em rela o aos tratamentos testados. A raz o sólidos solúveis/acidez titulável foi determinada e também mostrou pequena varia o em todos os tratamentos. Com o aumento da dose de radia o e o prolongamento do período de armazenamento houve redu o no conteúdo de vitamina C do suco. A radia o gama se mostrou eficaz na redu o da popula o microbiana do suco de laranja.
Radia o gama na redu o da carga microbiana de filés de frango
SPOTO Marta Helena Filet,GALLO Cláudio Rosa,DOMARCO Raquel Elisabeth,ALCARDE André Ricardo
Ciência e Tecnologia de Alimentos , 1999,
Abstract: Neste trabalho estudou-se o efeito da radia o gama na destrui o dos microrganismos presentes em filés de frango armazenados sob refrigera o. Um dos possíveis fatores de deteriora o da carne de frango é a atividade microbiana. A irradia o é um processo de conserva o de alimentos através da elimina o de microrganismos. O delineamento experimental foi em blocos casualizados com 5 fatores (períodos de armazenamento) e 5 níveis (doses de radia o), com 3 repeti es por tratamento. As amostras de filé de frango foram irradiadas com doses de 0,0; 2,0; 4,0; 6,0 e 8,0kGy e em seguida armazenadas sob refrigera o (± 5oC) por 1, 7, 14, 21 e 28 dias. A contagem total dos microrganismos foi realizada por plaqueamento em profundidade em meio de cultivo PCA. As amostras n o irradiadas permitiram um acréscimo de dois ciclos logarítmicos na contagem microbiana ao longo dos vinte e oito dias de armazenamento (de 10(5) para 10(7)UFC/g). As amostras irradiadas com dose de 2,0kGy permitiram acréscimo de um ciclo logarítmico durante os vinte e oito dias de armazenamento (de 103 para 10(4)UFC/g). As doses de radia o de 4,0; 6,0 e 8,0kGy reduziram a popula o microbiana a níveis de 102UFC/g no vigésimo primeiro dia e 101UFC/g no vigésimo oitavo dia de armazenamento. A irradia o pode ser um processo eficiente para a redu o da carga microbiana de filés de frango porque a dose de radia o de 4,0kGy foi suficiente para manter os filés de frango refrigerados com uma popula o microbiana de 101UFC/g até vinte e oito dias de armazenamento.
Page 1 /38256
Display every page Item


Home
Copyright © 2008-2017 Open Access Library. All rights reserved.