55 research outputs found
Relationship between blast severity on seedlings and panicles of Brazilian oat cultivars
Determinação do fator de proteção solar (f.p.s.) do parsol m.c.x. por espectrofotometria uv em diferentes concentrações de preparações magistrais
Population structure and relative growth of the Amazon shrimp Macrobrachium amazonicum (Heller, 1862) (Decapoda: Palaemonidae) on two islands in the fluvial-estuarine plain of the Brazilian Amazon
Uso de Bacillus subtilis no controle da meloidoginose e na promoção do crescimento do tomateiro
Análise de custo-efetividade de protocolos no diagnóstico da tuberculose bovina em um rebanho naturalmente infectado
Effect of light, food additives and heat on the stability of sorghum 3-deoxyanthocyanins in model beverages.
This work aimed to evaluate the stability of sorghum 3-deoxyanthocyanins (DXA) in model beverages (pH 3.5) elaborated with crude sorghum phenolic extract, containing ascorbic acid and sulphite, under fluorescent light exposure and subjected to heat treatment. There was no significant difference in the DXA degradation during storage under light exposure (24.16%) and absence of light (20.72%). DXA degradation did not differ in the presence of ascorbic acid during storage under light exposure (23.99-25.38%) and absence of light (19.87-21.74%). The addition of sulphite caused an initial bleaching reaction, but as a reversible reaction, the anthocyanin content was higher on the last day of storage compared to the first day. There were no significant differences in total anthocyanin content of all treatments subjected to the heat treatment (80 °C for 5 and 25 min). Thus, crude DXA are very stable under light, additives and heat, and may be useful as natural food colourants
Anesthesia by sprinkling method in the gills of tambaqui Colossoma macropomum does not influence intensity and morphology of monogeneans
Effects of light and nutrients on different germination phases of the Cosmopolitan moss Bryum argenteum Hedw. (Bryaceae)
- …