Base de dados : MEDLINE
Pesquisa : B01.650.940.800.575.912.250.859.937.311.500 [Categoria DeCS]
Referências encontradas : 301 [refinar]
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  1 / 301 MEDLINE  
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[PMID]:29241321
[Au] Autor:Sady M; Najgebauer-Lejko D; Domagala J
[Ad] Endereço:Animal Products Technology Department, University of Agriculture in Krakow, Poland.
[Ti] Título:The suitability of different probiotic strains for the production of fruit-whey beverages.
[So] Source:Acta Sci Pol Technol Aliment;16(4):421-429, 2017 Oct-Dec.
[Is] ISSN:1898-9594
[Cp] País de publicação:Poland
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: When designing new probiotic products, one of the most important aspects is the selection of bacterial strains with high survival rates in the matrix of the product concerned. The aim of the present research was to evaluate the potential of selected strains of probiotic bacteria for the production of fruit-whey beverages. METHODS: Orange, apple and blackcurrant whey beverages were produced, and each was inoculated with one of the following probiotic strains: Bifidobacterium lactis HN019TM; Lactobacillus aci- dophilus NCFM®; Lactobacillus paracasei Lpc-37TM; Lactobacillus rhamnosus HN001TM. The count of probiotic bacteria as well as pH and total acidity were evaluated at the 1st, 7th, 14th, 21st and 28th day of storage. RESULTS: Beverages containing L. paracasei Lpc-37TM or L. rhamnosus HN001TM were characterized by a sig- nificantly higher average number of viable cells (7.02 or 7.05 log cfu/g, respectively) than products with lactis HN019TM or L. acidophilus NCFM® (6.43 or 6.37 log cfu/g, respectively). The use of L. paracasei Lpc-37 and L. rhamnosus HN001 strains in orange and apple drinks allows the recommended count for probiotic products, 106 cfu/g for 28 days of storage, to be exceeded. Survival of the B. lactis HN019 strain fulfills the above requirements only in the orange drink. The L. acidophilus NCFM® strain was found to be the least suitable for the production of beverages, as it did not reach 6 log cfu/g in any products after 28 days of stor- age. The highest average number of bacteria was found in the orange beverages (7.14 log cfu/g). In terms of bacteria viability, blackcurrant juice was the least suitable for the production of whey probiotic drinks, due to its high acidity. CONCLUSIONS: The results of the present study indicate that careful selection of the fruit juice component, especially in terms of its acidity, is key to designing successful probiotic fruit-whey beverages. Other factors which should be taken into account to ensure a sufficient number of live probiotic cells, i.e. their therapeutic level in fruit-whey drinks, are the choice of probiotic strain and determination of the maximal shelf life.
[Mh] Termos MeSH primário: Bebidas
Bifidobacterium animalis/fisiologia
Frutas
Lactobacillus/fisiologia
Probióticos
Proteínas do Soro do Leite
[Mh] Termos MeSH secundário: Citrus sinensis
Microbiologia de Alimentos
Lactobacillus/classificação
Malus
Ribes
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Whey Proteins)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180208
[Lr] Data última revisão:
180208
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171216
[St] Status:MEDLINE
[do] DOI:10.17306/J.AFS.0515


  2 / 301 MEDLINE  
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[PMID]:28873594
[Au] Autor:Perini M; Giongo L; Grisenti M; Bontempo L; Camin F
[Ad] Endereço:Experiment and Technological Services Department, Technology Transfer Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy. Electronic address: matteo.perini@fmach.it.
[Ti] Título:Stable isotope ratio analysis of different European raspberries, blackberries, blueberries, currants and strawberries.
[So] Source:Food Chem;239:48-55, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:To date the stable isotope ratios of berries have never been extensively explored. In this work the H, C, N and O isotopic ratios of 190 samples of different soft fruits (strawberries, raspberries, blueberries, blackberries and currants) produced in a northern Italian region and at two sites in Romania and Poland collected over three harvest years are presented and discussed. The different soft fruits showed a typical range for one or more isotopic parameters that can be used to verify the authenticity of the fruit composition declared on the label. The δ C and δ N of pulp and the δ O of juice can be considered effective tools for identifying the different geographical origin of fruit. A significant effect of crop cover on juice δ O and fertilisation practices on pulp δ N was demonstrated and must be considered with attention when evaluating data.
[Mh] Termos MeSH primário: Fragaria
Ribes
Rubus
[Mh] Termos MeSH secundário: Isótopos
Polônia
Romênia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Isotopes)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE


  3 / 301 MEDLINE  
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[PMID]:28763953
[Au] Autor:Burgos-Edwards A; Jiménez-Aspee F; Thomas-Valdés S; Schmeda-Hirschmann G; Theoduloz C
[Ad] Endereço:Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, 3460000 Talca, Chile.
[Ti] Título:Qualitative and quantitative changes in polyphenol composition and bioactivity of Ribes magellanicum and R. punctatum after in vitro gastrointestinal digestion.
[So] Source:Food Chem;237:1073-1082, 2017 Dec 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The wild Chilean currants Ribes magellanicum and R. punctatum are a good source of polyphenolic compounds. The effect of simulated gastrointestinal digestion (GID) on phenolic content, composition and antioxidant capacity was determined. The inhibitory activity of the non-digested and digested samples towards metabolic syndrome-associated enzymes (α-amylase, α-glucosidase and lipase) was evaluated. The total phenolic (TP) and flavonoid contents (TF) decreased by about 50% at the end of the in vitro GID. Main anthocyanins and hydroxycinnamic acids were strongly affected by this process, with a loss of about 80%. A decrease in the antioxidant activity was observed throughout the digestion steps, which was correlated with the reduction in the TP and TF content. After the in vitro GID of the samples, only the inhibition of α-glucosidase was preserved. Our results show that the simulated GID modified the health-promoting properties of the studied currants.
[Mh] Termos MeSH primário: Ribes
[Mh] Termos MeSH secundário: Antocianinas
Antioxidantes
Trato Gastrointestinal
Seres Humanos
Extratos Vegetais
Polifenóis
[Pt] Tipo de publicação:COMPARATIVE STUDY; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anthocyanins); 0 (Antioxidants); 0 (Plant Extracts); 0 (Polyphenols)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171101
[Lr] Data última revisão:
171101
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170803
[St] Status:MEDLINE


  4 / 301 MEDLINE  
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[PMID]:28530616
[Au] Autor:Ordóñez-Santos LE; Martínez-Girón J; Arias-Jaramillo ME
[Ad] Endereço:Universidad Nacional de Colombia-Sede Palmira, Facultad de Ingeniería y Administración, Departamento de Ingeniería, Carrera 32 N 12-00, Palmira, Valle del Cauca, Colombia. Electronic address: leordonezs@unal.edu.co.
[Ti] Título:Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice.
[So] Source:Food Chem;233:96-100, 2017 Oct 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Strong interest of consumers in acquiring minimally processed foods that conserve the different micronutrients has raised the need to study the effect of food processing methods on quality attributes. The aim of the study was to determine the effect ultrasound treatment on color, and the bioactive compounds (ascorbic acid, total phenols, carotenoids, and provitamin A) of Cape gooseberry juice. Color values, ascorbic acid, total phenols, carotenoids, and Retinol Activity Equivalent (RAE) were measured. The results indicate significant reductions (p<0.001) in the chromaticity, yellowing index (IY), and acid ascorbic content was observed in all the juice samples sonicated. But there were significant increases (p<0.001) in hue, the total color differences (TCD), total phenols, carotenoids, and RAE value as compared to control. The results demonstrated that ultrasound processing increase the availability of carotenoids, total phenols and RAE in Cape gooseberry juice.
[Mh] Termos MeSH primário: Ribes
[Mh] Termos MeSH secundário: Ácido Ascórbico
Carotenoides
Cor
Frutas
Sucos de Frutas e Vegetais
Fenóis
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Phenols); 36-88-4 (Carotenoids); PQ6CK8PD0R (Ascorbic Acid)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170811
[Lr] Data última revisão:
170811
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170523
[St] Status:MEDLINE


  5 / 301 MEDLINE  
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[PMID]:28190194
[Au] Autor:James D; Phelan J
[Ad] Endereço:Sidney Laboratory, Centre for Plant Health, Canadian Food Inspection Agency, 8801 East Saanich Road, North Saanich, BC, V8L 1H3, Canada. Delano.James@inspection.gc.ca.
[Ti] Título:Complete genome sequence and analysis of blackcurrant leaf chlorosis associated virus, a new member of the genus Idaeovirus.
[So] Source:Arch Virol;162(6):1705-1709, 2017 Jun.
[Is] ISSN:1432-8798
[Cp] País de publicação:Austria
[La] Idioma:eng
[Ab] Resumo:Blackcurrant leaf chlorosis associated virus (BCLCaV) was isolated from symptomatic blackcurrants (Ribes nigrum cv. Baldwin). The virus has a genome organization similar to that of raspberry bushy dwarf virus (RBDV), the type member of the genus Idaeovirus. The RNA-1of this virus encodes the replicase complex (ORF1, M 197 kDa), while RNA-2 encodes a putative movement protein (ORF2a, M 38.8 kDa) and the putative coat protein (ORF2b, M 30 kDa). A concatenated form of BCLCaV RNA-2 was detected by next-generation sequencing and confirmed by RT-PCR. BCLCaV is a new member of the genus Idaeovirus.
[Mh] Termos MeSH primário: Genoma Viral
Doenças das Plantas/virologia
Vírus de Plantas/genética
Vírus de RNA/genética
Ribes/virologia
[Mh] Termos MeSH secundário: Sequência de Bases
Dados de Sequência Molecular
Fases de Leitura Aberta
Filogenia
Folhas de Planta/virologia
Vírus de Plantas/classificação
Vírus de Plantas/isolamento & purificação
Vírus de RNA/classificação
Vírus de RNA/isolamento & purificação
RNA Viral/genética
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (RNA, Viral)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170630
[Lr] Data última revisão:
170630
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170213
[St] Status:MEDLINE
[do] DOI:10.1007/s00705-017-3257-9


  6 / 301 MEDLINE  
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[PMID]:27979223
[Au] Autor:Mäkilä L; Laaksonen O; Kallio H; Yang B
[Ad] Endereço:Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: leenamaija.makila@utu.fi.
[Ti] Título:Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties.
[So] Source:Food Chem;221:422-430, 2017 Apr 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Juice was pressed from black currants without enzyme treatment (NEB=Non-Enzymatic Berry) followed by re-pressing of the residue with enzymes (EPR=Enzymatic Press Residue) and the results were compared to the conventional enzyme-aided berry pressing (EB=Enzymatic Berry). EPR-juice had 9- and 5-fold higher contents of phenolic compounds compared with the NEB- and EB-juices, respectively. Effect of the low content and stability of phenolics was noticed as loss of the visual color in the NEB-juice during storage. The decrease in monomeric anthocyanins and the increase in phenolic acids were most severe in the NEB-juice, whereas the most significant decline in hydroxycinnamic acid derivatives occurred in the enzyme-treated juices. Storage in light induced less change in the phenolic composition in EPR-juice than in the two other juices. The study gave new knowledge on changes in individual metabolites, in sensory properties and in the shelf life of berry juices.
[Mh] Termos MeSH primário: Cor
Manipulação de Alimentos/métodos
Sucos de Frutas e Vegetais/análise
Fenóis/análise
Ribes/química
[Mh] Termos MeSH secundário: Antocianinas/análise
Frutas/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anthocyanins); 0 (Phenols)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:171003
[Lr] Data última revisão:
171003
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161217
[St] Status:MEDLINE


  7 / 301 MEDLINE  
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[PMID]:27960104
[Au] Autor:Fraisse A; Coudray-Meunier C; Martin-Latil S; Hennechart-Collette C; Delannoy S; Fach P; Perelle S
[Ad] Endereço:Université Paris Est, ANSES, Maisons-Alfort Laboratory for Food Safety, F-94701 Maisons-Alfort, France.
[Ti] Título:Digital RT-PCR method for hepatitis A virus and norovirus quantification in soft berries.
[So] Source:Int J Food Microbiol;243:36-45, 2017 Feb 21.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Raw fruits may harbour many pathogens of public health concern including enteric viruses, which are the leading cause of foodborne outbreaks. Recently, consumption of soft berries has been associated with increasing reports of norovirus and hepatitis A virus outbreaks in Europe. Due to their low infectious doses and low concentrations in food samples, an efficient and sensitive analytical method is required for virus detection. In this study we explored two different ways to improve the reference method for the detection of enteric viruses in soft fruits (ISO/TS 15216-1; 15216-2): an additional purification step after RNA extraction; and the detection of enteric viral genome by an absolute quantification method (microfluidic digital RT-PCR). Both of these approaches led to an improvement of enteric virus detection in soft berries by greatly lowering PCR inhibition, raising viral extraction efficiencies and enabling validation of controls using pure RNA extracts. The PCR inhibitor removal step can be easily included in the routine method. Absolute quantification by digital RT-PCR may be a relevant alternative method to standardize quantification of enteric viruses in foodstuffs.
[Mh] Termos MeSH primário: Microbiologia de Alimentos/métodos
Frutas/virologia
Vírus da Hepatite A/isolamento & purificação
Norovirus/isolamento & purificação
Reação em Cadeia da Polimerase Via Transcriptase Reversa/métodos
[Mh] Termos MeSH secundário: Mirtilos Azuis (Planta)/virologia
Europa (Continente)
Inocuidade dos Alimentos/métodos
Fragaria/virologia
Genoma Viral/genética
Vírus da Hepatite A/genética
Seres Humanos
Norovirus/genética
RNA Viral/análise
Ribes/virologia
Rubus/virologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (RNA, Viral)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170817
[Lr] Data última revisão:
170817
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161214
[St] Status:MEDLINE


  8 / 301 MEDLINE  
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[PMID]:27918614
[Au] Autor:Dobson G; McDougall GJ; Stewart D; Cubero MÁ; Karjalainen RO
[Ad] Endereço:Environmental and Biochemical Sciences Group, The James Hutton Inst, Invergowrie, Dundee, DD2 5DA, United Kingdom.
[Ti] Título:Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage.
[So] Source:J Food Sci;82(1):44-52, 2017 Jan.
[Is] ISSN:1750-3841
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The effects of juice matrix and pasteurization on the stability of total phenols and especially total and individual anthocyanins were examined in black currant (BC) juice and mixtures with apple, persimmon, and peach juices at 4 °C and 20 °C. Total phenol content decreased in all juices at both temperatures but there was a trend to lower levels in unpasteurized over pasteurized juices. Differences in the decline of total anthocyanins between pasteurized and unpasteurized juices varied according to the juice type and the storage temperature. At 4 °C storage, anthocyanins declined in all juices according to pseudo 1st-order kinetics and there were only small differences in the rates between pasteurized and unpasteurized juices. However, at 20 °C, although pasteurized and unpasteurized BC juices and pasteurized mixed juices followed pseudo 1st-order kinetics, there was a different pattern in unpasteurized mixed juices; a rapid initial decline was followed by a slowing down. The effect of the added juice on anthocyanin decline was also different at either temperature. At 4 °C, the anthocyanins decreased faster in mixed juices than BC juice alone, but at 20 °C, at least in pasteurized mixed juices, the decline was similar or even slower than in BC juice; there were only small differences among the 3 mixed juices. At 20 °C, in pasteurized and unpasteurized BC juices, the rate of decrease was essentially the same for all 4 individual anthocyanins but in the mixed juices the 2 glucosides decreased significantly faster than the 2 rutinosides.
[Mh] Termos MeSH primário: Antocianinas/química
Bebidas/análise
Frutas/química
Pasteurização/métodos
Ribes/química
[Mh] Termos MeSH secundário: Ácido Ascórbico/química
Cromatografia Líquida de Alta Pressão
Cinética
Malus
Polifenóis/química
Temperatura Ambiente
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anthocyanins); 0 (Polyphenols); PQ6CK8PD0R (Ascorbic Acid)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170817
[Lr] Data última revisão:
170817
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161206
[St] Status:MEDLINE
[do] DOI:10.1111/1750-3841.13575


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[PMID]:27855899
[Au] Autor:Tian Y; Liimatainen J; Alanne AL; Lindstedt A; Liu P; Sinkkonen J; Kallio H; Yang B
[Ad] Endereço:Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
[Ti] Título:Phenolic compounds extracted by acidic aqueous ethanol from berries and leaves of different berry plants.
[So] Source:Food Chem;220:266-281, 2017 Apr 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Phenolic compounds of berries and leaves of thirteen various plant species were extracted with aqueous ethanol and analyzed with UPLC-DAD-ESI-MS, HPLC-DAD, and NMR. The total content of phenolics was consistently higher in leaves than in berries (25-7856 vs. 28-711mg/100g fresh weight). Sea buckthorn leaves were richest in phenolic compounds (7856mg/100g f.w.) with ellagitannins as the dominant compound class. Sea buckthorn berries contained mostly isorhamnetin glycosides, whereas quercetin glycosides were typically abundant in most samples investigated. Anthocyanins formed the dominating group of phenolics in most dark-colored berries but phenolic acid derivatives were equally abundant in saskatoon and chokeberry berries. Caffeoylquinic acids constituted 80% of the total phenolic content (1664mg/100g f.w.) in bilberry leaves. B-type procyanidins and caffeoylquinic acids were the major phenolic compounds in hawthorn and rowanberry, respectively. Use of leaves of some species with prunasin, tyramine and ß-p-arbutin, may be limited in food applications.
[Mh] Termos MeSH primário: Frutas/química
Fenóis/análise
Extratos Vegetais/análise
Folhas de Planta/química
[Mh] Termos MeSH secundário: Antocianinas/análise
Cromatografia Líquida de Alta Pressão
Crataegus/química
Glicosídeos/análise
Hippophae/química
Hidroxibenzoatos/análise
Espectroscopia de Ressonância Magnética
Prunus/química
Quercetina/análogos & derivados
Quercetina/análise
Ribes/química
Sorbus/química
Vaccinium macrocarpon/química
Vaccinium myrtillus/química
Vaccinium vitis-Idaea/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anthocyanins); 0 (Glycosides); 0 (Hydroxybenzoates); 0 (Phenols); 0 (Plant Extracts); 07X3IB4R4Z (3-methylquercetin); 29656-58-4 (phenolic acid); 9IKM0I5T1E (Quercetin)
[Em] Mês de entrada:1701
[Cu] Atualização por classe:170110
[Lr] Data última revisão:
170110
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161119
[St] Status:MEDLINE


  10 / 301 MEDLINE  
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[PMID]:27328984
[Au] Autor:Woznicki TL; Sønsteby A; Aaby K; Martinsen BK; Heide OM; Wold AB; Remberg SF
[Ad] Endereço:Department of Plant Sciences, Norwegian University of Life Sciences, NO-1432, Ås, Norway.
[Ti] Título:Ascorbate pool, sugars and organic acids in black currant (Ribes nigrum L.) berries are strongly influenced by genotype and post-flowering temperature.
[So] Source:J Sci Food Agric;97(4):1302-1309, 2017 Mar.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Marked effects of the climatic environment on fruit chemical composition have often been demonstrated in field experiments. However, complex covariations of several climatic factors in the natural environment complicate the interpretation of such experiments and the identification of the causal factors. This can be better achieved in a phytotron where the various climatic factors can be varied systematically. Therefore, we grew four black currant cultivars of contrasting origin in a phytotron under controlled post-flowering temperature and photoperiod conditions and analysed the berries for their ascorbic acid, sugar and organic acid contents. RESULTS: The analyses revealed significant effects of genotype on all investigated compounds. Particularly large cultivar differences were observed in the concentrations of l-ascorbic acid (AA) and sucrose. The concentrations of both AA and dehydroascorbic acid (DHAA), as well as the concentrations of all major sugars, decreased consistently with an increasing temperature over the temperature range 12-24 °C. Fructose and glucose were the predominant sugars with concentrations several fold higher than that for sucrose. AA was the main contributor to the total ascorbate pool in black currant berries. The AA/DHAA ratio varied from 5.6 to 10.3 among the studied cultivars. The concentration of citric acid, which was the predominant organic acid in black currant berries, increased with an increasing temperature, whereas the opposite trend was observed for malic and shikimic acid. Quninic acid was always present at relatively low concentrations. By contrast, photoperiod had no significant effect on berry content of any of the investigated compounds. CONCLUSION: It is concluded that the post-flowering temperature has marked effects on the concentration of important chemical compounds responsible for taste and nutritional value of black currant berries, whereas photoperiod has no such effect in the studied cultivars. © 2016 Society of Chemical Industry.
[Mh] Termos MeSH primário: Ácidos/metabolismo
Ácido Ascórbico/metabolismo
Frutas/química
Genótipo
Hexoses/metabolismo
Ribes/fisiologia
Sacarose/metabolismo
Temperatura Ambiente
[Mh] Termos MeSH secundário: Agricultura
Ácido Desidroascórbico/metabolismo
Flores
Frutose/metabolismo
Glucose/metabolismo
Seres Humanos
Valor Nutritivo
Fotoperíodo
Ribes/genética
Ribes/metabolismo
Especificidade da Espécie
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Acids); 0 (Hexoses); 30237-26-4 (Fructose); 57-50-1 (Sucrose); IY9XDZ35W2 (Glucose); PQ6CK8PD0R (Ascorbic Acid); Y2Z3ZTP9UM (Dehydroascorbic Acid)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170630
[Lr] Data última revisão:
170630
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160623
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.7864



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