| dc.creator | da Silva, KDP | |
| dc.creator | Collares, FP | |
| dc.creator | Finzer, JRD | |
| dc.date | 2000 | |
| dc.date | AUG | |
| dc.date | 2014-12-02T16:26:34Z | |
| dc.date | 2015-11-26T17:54:58Z | |
| dc.date | 2014-12-02T16:26:34Z | |
| dc.date | 2015-11-26T17:54:58Z | |
| dc.date.accessioned | 2018-03-29T00:38:43Z | |
| dc.date.available | 2018-03-29T00:38:43Z | |
| dc.identifier | Food Chemistry. Elsevier Sci Ltd, v. 70, n. 2, n. 247, n. 250, 2000. | |
| dc.identifier | 0308-8146 | |
| dc.identifier | WOS:000087495900019 | |
| dc.identifier | 10.1016/S0308-8146(00)00043-1 | |
| dc.identifier | http://www.repositorio.unicamp.br/jspui/handle/REPOSIP/53760 | |
| dc.identifier | http://www.repositorio.unicamp.br/handle/REPOSIP/53760 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/53760 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1290908 | |
| dc.description | A simple and rapid method based on the microcentrifugation of cashew juice samples was evaluated for its applicability to the estimation of the soluble, insoluble and total solids contents. The method consisted of the microcentrifugation for 5 min at 15,000 rpm of capillary tubes filled with a sample of juice. The percentage of solids was determined by the ratio of the lengths of the solid phase relative to the total sample. The values were correlated with the soluble, insoluble and total solids Contents determined by a gravimetric method and the degrees Brix obtained by refractometry. The was good correlation between the results of the proposed method and standard assays (R-2 greater than or equal to 0.94). Appropriate equations were used to correct the values for the percentage of solids determined by the proposed method relative to those predicted for the soluble, insoluble and total solids contents of cashew juice. The average errors the estimation of the soluble solids content by the proposed method relative to the degrees Brix values and for gravimetry were 3.83 and 3.41%, respectively. For the determination of the insoluble and total solids contents, the average errors for the microcentrifugation method relative to the conventional gravimetric method were 3.48 and 3.07%, respectively. The microcentrifugation method provides an excellent alternative to conventional methods for estimation of the contents of soluble, insoluble and total solids. (C) 2000 Elsevier Science Ltd. All rights reserved. | |
| dc.description | 70 | |
| dc.description | 2 | |
| dc.description | 247 | |
| dc.description | 250 | |
| dc.language | en | |
| dc.publisher | Elsevier Sci Ltd | |
| dc.publisher | Oxford | |
| dc.publisher | Inglaterra | |
| dc.relation | Food Chemistry | |
| dc.relation | Food Chem. | |
| dc.rights | fechado | |
| dc.rights | http://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy | |
| dc.source | Web of Science | |
| dc.subject | solid content | |
| dc.subject | rapid method | |
| dc.subject | cashew juice | |
| dc.subject | Creamatocrit | |
| dc.subject | Milk | |
| dc.subject | Lipids | |
| dc.title | A simple and rapid method for estimating the content of solids in industrialized cashew juice | |
| dc.type | Artículos de revistas | |
