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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/41623
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dc.creatorGabriela Vieira do Amaralpt_BR
dc.creatorEric Keven Silvapt_BR
dc.creatorRodrigo Nunes Cavalcantipt_BR
dc.creatorCarolina Pinto de Carvalho Martinspt_BR
dc.creatorLuiz Guilherme Zambrano de Souza Andradept_BR
dc.creatorJeremias Moraespt_BR
dc.creatorVerônica Ortiz Alvarengapt_BR
dc.creatorJonas de Toledo Guimarãespt_BR
dc.creatorÉrick Almeida Esmerinopt_BR
dc.creatorMônica Queiroz de Freitaspt_BR
dc.creatorMárcia Cristina da Silvapt_BR
dc.creatorRenata Santana Lorenzo Raicespt_BR
dc.creatorAnderson de Souza Sant'Anapt_BR
dc.creatorMaria Angela de Almeida Meirelespt_BR
dc.creatorAdriano Gomes da Cruzpt_BR
dc.date.accessioned2022-05-12T20:45:50Z-
dc.date.available2022-05-12T20:45:50Z-
dc.date.issued2018-01-15-
dc.citation.volume239pt_BR
dc.citation.spage697pt_BR
dc.citation.epage703pt_BR
dc.identifier.doi10.1016/j.foodchem.2017.07.003pt_BR
dc.identifier.issn0308-8146pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/41623-
dc.description.resumoThe effect of supercritical carbon dioxide technology (SCCD, 14, 16, and 18 MPa at 35 ± 2 °C for 10 min) on whey-grape juice drink characteristics was investigated. Physicochemical characterization (pH, titratable acidity, total soluble solids), bioactive compounds (phenolic compounds, anthocyanin, DPPH and ACE activity) and the volatile compounds were performed. Absence of differences were found among treatments for pH, titratable acidity, soluble solids, total anthocyanin and DPPH activity (p-value > 0.05). A direct relationship between SCCD pressure and ACE inhibitory activity was observed, with 34.63, 38.75, and 44.31% (14, 16, and 18 MPa, respectively). Regards the volatile compounds, it was noted few differences except by the presence of ketones. The findings confirm the SCCD processing as a potential promising technology to the conventional thermal treatment.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulopt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Chemistrypt_BR
dc.rightsAcesso Restritopt_BR
dc.subjectNon-thermal processpt_BR
dc.subjectDairy productpt_BR
dc.subjectBioactive compoundspt_BR
dc.subjectVolatile compoundspt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherSuco de uvapt_BR
dc.subject.otherSoro de leitept_BR
dc.subject.otherLaticíniospt_BR
dc.titleWhey-grape juice drink processed by supercritical carbon dioxide technology: physicochemical characteristics, bioactive compounds and volatile profilept_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0308814617311482#!pt_BR
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