Log in

Relevant bibliographies by topics / Sugarcane spirit / Journal articles

To see the other types of publications on this topic, follow the link: Sugarcane spirit.

Journal articles on the topic 'Sugarcane spirit'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Sugarcane spirit.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Carneiro, João de Deus Souza, Valéria Paula Rodrigues Minim, Carlos Henrique Osorio Silva, Adair José Regazzi, José Benicio Paes Chaves, and Luis Antonio Minim. "Sugarcane spirit market share simulation: an application of conjoint analysis." Food Science and Technology 32, no. 4 (2012): 645–52. http://dx.doi.org/10.1590/s0101-20612012005000112.

Full text

Abstract:

This study evaluated the influence of packaging and labeling attributes of sugarcane spirit on consumers' behavior by applying the results of conjoint analysis in sugarcane spirit market share simulation. Firstly, a conjoint analysis was performed aiming to estimate the part-worths of each consumer for some sugarcane spirit packaging and labeling attributes. These part-worths were used in the market share simulation using the maximum utility model. It was observed that some packaging and labeling attributes affected consumer's purchase intention and that most consumers showed a similar prefere

APA, Harvard, Vancouver, ISO, and other styles

2

De Souza, João Carlos, Aline Theodoro Toci, Maísa Azevedo Beluomini, and Sebastião De Paula Eiras. "Determination of copper in sugarcane spirit by flame atomic absorption spectrometry using a ternary solvent mixture (water-ethanol-acetone)." Eclética Química Journal 42, no. 1 (2017): 33. http://dx.doi.org/10.26850/1678-4618eqj.v42.1.2017.p33-39.

Full text

Abstract:

The present work describes the use of a homogeneous ternary mixture of the solvents water, ethanol, and acetone to improve the determination of copper in sugarcane spirit by flame atomic absorption spectrometry. The solvent ratio used (on a volume basis) was 5.0:5.0:15.0 (water:ethanol:acetone). The analytical curve for copper was linear up to a concentration of 6.00 mg L-1 of copper, and could be described by the equation: Δabs = 0.1778CCu + 0.0048 (r2 = 0.9999), and limits of detection and quantification (calculated using the standard deviation of the blank) were 0.01 and 0.05 mg L-1 of copp

APA, Harvard, Vancouver, ISO, and other styles

3

Silva, Flávio Alves da, Karla Cristina Rodrigues Cardoso Morais, Keyla Oliveira Ribeiro, Lismaíra Gonçalves Caixeta Garcia, and Márcio Caliari. "Evolution of the content of phenolic compounds, antioxidant activity and color in organic sugarcane spirit aged in barrels of different woods." Research, Society and Development 9, no. 5 (2020): e138953302. http://dx.doi.org/10.33448/rsd-v9i5.3302.

Full text

Abstract:

During the aging of sugarcane spirit several chemical reactions occur. Therefore the aim of this work was to study the evolution of phenolic content, antioxidant activity and changes in color in organic sugarcane spirit aged in different woods for twelve months. The sugarcane spirit aged in barrels of jatobá showed higher levels of phenolic compounds and antioxidant activity (277.3 mg EAG.100 g-1 and -7.749 mg.L-1), followed by sassafras (83.8 mg EAG.100 g-1 and -0.299 mg.L-1) and ipê (67.6 mg EAG.100 g-1 and 4.180 mg.L-1). The colorimetric variables (brightness, chroma and metric hue angle) w

APA, Harvard, Vancouver, ISO, and other styles

4

Cirino de Carvalho, Lívia, Camilo de Lelis Medeiros de Morais, Kássio Miguel Gomes de Lima, et al. "Determination of the geographical origin and ethanol content of Brazilian sugarcane spirit using near-infrared spectroscopy coupled with discriminant analysis." Analytical Methods 8, no. 28 (2016): 5658–66. http://dx.doi.org/10.1039/c6ay01325b.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Carlos de Souza, João, Helena Redigolo Pezza, and Leonardo Pezza. "A simple and green analytical method for determination of copper(ii) in whisky and sugarcane spirit by diffuse reflectance spectroscopy." Analytical Methods 8, no. 8 (2016): 1867–75. http://dx.doi.org/10.1039/c5ay03073k.

Full text

Abstract:

In this paper we propose a new, fast, simple, economical, portable and environmentally friendly analytical methodology for the determination of copper(ii) ions in whisky and sugarcane spirit, using the combination of spot-test and diffuse reflectance spectroscopy.

APA, Harvard, Vancouver, ISO, and other styles

6

Duarte, Felipe Cimino, Maria das Graças Cardoso, Ana Carla Marques Pinheiro, Wilder Douglas Santiago, and Leonardo Luna de Carvalho. "Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter." Food Science and Technology 32, no. 3 (2012): 471–77. http://dx.doi.org/10.1590/s0101-20612012005000070.

Full text

Abstract:

Sugarcane spirit is a drink considered as a national symbol of Brazil. It is produced by large producers and by about 30 thousand small and medium home-distilling producers dispersed throughout the country. The copper originating from the home-distillers can become a serious problem since at high concentrations in beverages it may cause serious human health problems. Therefore, the objective of this study was to investigate the influence of the activated carbon used in commercial filters on the physicochemical and sensory characteristics of aged sugarcane spirit. Analyses of copper, dry extrac

APA, Harvard, Vancouver, ISO, and other styles

7

Sena, Maria Clecia P., Fabíola C. Nunes, Mirian G. S. Stiebbe Salvadori, Cleyton Charles D. Carvalho, Liana Clebia S. L. Morais, and Valdir A. Braga. "Chronic consumption of distilled sugarcane spirit induces anxiolytic-like effects in mice." Clinics 66, no. 5 (2011): 873–78. http://dx.doi.org/10.1590/s1807-59322011000500026.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Cardoso, Daniel Rodrigues, Anne M. Frederiksen, Alexandre Ataíde da Silva, Douglas W. Franco, and Leif H. Skibsted. "Sugarcane spirit extracts of oak and Brazilian woods: antioxidant capacity and activity." European Food Research and Technology 227, no. 4 (2008): 1109–16. http://dx.doi.org/10.1007/s00217-008-0826-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Jeronimo, Elisangela Marques, Evelyn de Souza Oliveira, Elson Luíz Rocha Souza, Marcelo de Almeida Silva, and Gil Eduardo Serra. "Addition of proteic nitrogen during alcoholic fermentation for the production of cachaça." Scientia Agricola 65, no. 2 (2008): 161–68. http://dx.doi.org/10.1590/s0103-90162008000200009.

Full text

Abstract:

Cachaça is the denomination of a typical and exclusive Brazilian spirit produced from the distillation of fermented sugarcane juice must. The objective of this study was to evaluate the effect of adding yeast extract to the sugarcane juice used for sugarcane liquor production, because for the artisanal process no studies are available on nitrogen addition nor beverage quality, involving nitrogen complementation. Results of previous studies in the laboratory scale showed that sugarcane juice complementation with proteic nitrogen can be a beneficial practice for yeast multiplication and cellular

APA, Harvard, Vancouver, ISO, and other styles

10

Leonardo, Lucas Madaleno, Carolina de Oliveira Souza Anna, Sugahara Murilo, Figueiredo de Paula Nádia, Maria Saran Luciana, and Carina Frigieri Mariana. "Post-treatment of cachaca (Brazilian sugarcane spirit) with charcoal made from cane bagasse." African Journal of Microbiology Research 11, no. 7 (2017): 287–95. http://dx.doi.org/10.5897/ajmr2016.8415.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

Serafim, Felipe A. T., Carlos A. Galinaro, Alexandre A. da Silva, et al. "Quantitative chemical profile and multivariate statistical analysis of alembic distilled sugarcane spirit fractions." Journal of the Brazilian Chemical Society 23, no. 8 (2012): 1506–14. http://dx.doi.org/10.1590/s0103-50532012005000015.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Viana, Edilson Jardim, Iasnaia Maria de Carvalho Tavares, Leonardo Milani Avelar Rodrigues, et al. "Evaluation of toxic compounds and quality parameters on the aged Brazilian sugarcane spirit." Research, Society and Development 9, no. 8 (2020): e395985544. http://dx.doi.org/10.33448/rsd-v9i8.5544.

Full text

Abstract:

The typical Brazilian sugarcane spirit, called “cachaça”, is a drink known and marketed throughout the world. Its worldwide popularity was due to the drink called caipirinha, where cachaça is used as one of its main ingredients. Thus, there is a growing concern with its quality. Among the limiting factors for the quality of cachaça from the point of view of food security and suitability for trade and export, the presence of toxic compounds is one of the most important. Some toxic compounds may be present in the cachaça through contamination or formation during the production stages. Aiming to

APA, Harvard, Vancouver, ISO, and other styles

13

da Silva, Alexandre Ataide, Eduardo Sanches Pereira do Nascimento, Daniel Rodrigues Cardoso, and Douglas Wagner Franco. "Coumarins and phenolic fingerprints of oak and Brazilian woods extracted by sugarcane spirit." Journal of Separation Science 32, no. 21 (2009): 3681–91. http://dx.doi.org/10.1002/jssc.200900306.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

Alcarde, André Ricardo, Paula Araújo de Souza, and André Eduardo de Souza Belluco. "Volatilization kinetics of secondary compounds from sugarcane spirits during double distillation in rectifying still." Scientia Agricola 67, no. 3 (2010): 280–86. http://dx.doi.org/10.1590/s0103-90162010000300005.

Full text

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 concentrati

APA, Harvard, Vancouver, ISO, and other styles

15

Fernandes, Oscar William Barbosa, Débora Faria Silva, Ananda Lima Sanson, et al. "Influence of Harvest Season and Maturation of Different Sugarcane (Saccharum Spp.) Cultivars on the Chemical Composition of Alembic Brazilian Sugarcane Spirit." OALib 04, no. 01 (2017): 1–16. http://dx.doi.org/10.4236/oalib.1103266.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Avelar Rodrigues, Leonardo Milani, Maria das Graças Cardoso, Luís Roberto Batista, et al. "“Cachaças” (Sugarcane Spirit) Aged Quantitation of Phenolic Compounds, Antibacterial and Antioxidant Activity." American Journal of Plant Sciences 05, no. 20 (2014): 2935–3942. http://dx.doi.org/10.4236/ajps.2014.520309.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Böck, Fernanda C., Gilson A. Helfer, Adilson B. da Costa, Morgana B. Dessuy, and Marco F. Ferrão. "Rapid Determination of Ethanol in Sugarcane Spirit Using Partial Least Squares Regression Embedded in Smartphone." Food Analytical Methods 11, no. 7 (2018): 1951–57. http://dx.doi.org/10.1007/s12161-018-1167-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Costa, Ane Catarine Tosi, Jacob Hornick, Tathiana Ferreira Sá Antunes, et al. "Complete genome sequence and analysis of a Saccharomyces cerevisiae strain used for sugarcane spirit production." Brazilian Journal of Microbiology 52, no. 3 (2021): 1087–95. http://dx.doi.org/10.1007/s42770-021-00444-z.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Nóbrega, Ian C. C., José A. P. Pereira, José E. Paiva, and Dirk W. Lachenmeier. "Ethyl carbamate in cachaça (Brazilian sugarcane spirit): Extended survey confirms simple mitigation approaches in pot still distillation." Food Chemistry 127, no. 3 (2011): 1243–47. http://dx.doi.org/10.1016/j.foodchem.2011.01.125.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Tosato, Flávia, Radigya M. Correia, Bruno G. Oliveira, et al. "Paper spray ionization mass spectrometry allied to chemometric tools for quantification of whisky adulteration with additions of sugarcane spirit." Analytical Methods 10, no. 17 (2018): 1952–60. http://dx.doi.org/10.1039/c8ay00071a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

de Araújo Vicente, Maristela, Luciano Gomes Fietto, Ieso de Miranda Castro, Ana Nery Gonçalves dos Santos, Maurício Xavier Coutrim, and Rogelio Lopes Brandão. "Isolation of Saccharomyces cerevisiae strains producing higher levels of flavoring compounds for production of “cachaça” the Brazilian sugarcane spirit." International Journal of Food Microbiology 108, no. 1 (2006): 51–59. http://dx.doi.org/10.1016/j.ijfoodmicro.2005.10.018.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Maia, Amazile Biagioni, Lorena Simão Marinho, and David Lee Nelson. "Certification of amburana in the aging of cachaça." Research, Society and Development 9, no. 12 (2020): e3891210644. http://dx.doi.org/10.33448/rsd-v9i12.10644.

Full text

Abstract:

Cachaça is defined as sugarcane spirit produced in Brazil, but it still lacks references that valorize the aging in native woods. Amburana (Amburana cearensis) is a Brazilian tree widely used in making casks for storing cachaça. Among its phenolic derivatives, coumarin stands out. Its content is determinant in the sensorial characteristics developed in the beverage during the aging process. We propose a simple and rapid method (15 min) that allows the certification of the storage of cachaça in amburana barrels and the determination of the coumarin content. Using high-performance liquid chromat

APA, Harvard, Vancouver, ISO, and other styles

23

Portugal, Cauré Barbosa, Sandra Helena Da Cruz, and Fernando Dini Andreote. "SHIFTS IN MICROBIAL COMMUNITY STRUCTURE COULD BE LINKED TO WEATHER ANOMALIES? A CASE STUDY ON CACHAÇA (SUGARCANE DISTILLED SPIRIT) FERMENTATION." BRAZILIAN JOURNAL OF AGRICULTURE - Revista de Agricultura 95, no. 1 (2020): 13. http://dx.doi.org/10.37856/bja.v95i1.3698.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

dos Santos Carlos, Fabiane, Letícia Aparecida da Silva, Cristiano Zanlorenzi, and Fábio Souza Nunes. "A novel macrocycle acridine-based fluorescent chemosensor for selective detection of Cd2+ in Brazilian sugarcane spirit and tobacco cigarette smoke extract." Inorganica Chimica Acta 508 (August 2020): 119634. http://dx.doi.org/10.1016/j.ica.2020.119634.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Fontes, Adrielle S., Julia C. Romero, Leonardo B. Guimarães, Erik G. P. da Silva, Daniel de C. Lima, and Fábio Alan C. Amorim. "Development of Method Based on Dispersive Liquid-Liquid Microextraction Air-Assisted for Multi-Element Determination of Cadmium and Manganese in Sugarcane Spirit (Brazilian cachaça) by FAAS." Food Analytical Methods 13, no. 1 (2019): 222–29. http://dx.doi.org/10.1007/s12161-019-01600-w.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Biagionei Maia, Amazile, Lorena Simão Marinho, and David Lee Nelson. "RELEVANCE OF ETHYL LACTATE AMONG THE CACHAÇA ESTERS." RECIMA21 - Revista Científica Multidisciplinar - ISSN 2675-6218 2, no. 6 (2021): e26467. http://dx.doi.org/10.47820/recima21.v2i6.467.

Full text

Abstract:

ABSTRACT The advancement in the technology of cachaça ─ sugarcane spirit produced in the Brazilian territory ─ has led to the search for parameters that allow the improvement of its chemical characterization and sensory specificities. Esters are important aroma agents, but their routine monitoring, as endorsed in Brazilian legislation, is restricted to the quantification of ethyl acetate, which is formed through the metabolism of yeast (Saccharomyces cerevisiae). However, being produced in a rural environment using fresh cane juice, fermentation of “cachaça de alembic” involves the prese

APA, Harvard, Vancouver, ISO, and other styles

27

Masson, José, Maria das Graças Cardoso, Lidiany Mendonça Zacaroni, et al. "Determination of acrolein, ethanol, volatile acidity, and copper in different samples of sugarcane spirits." Food Science and Technology 32, no. 3 (2012): 568–72. http://dx.doi.org/10.1590/s0101-20612012005000075.

Full text

Abstract:

Seventy-one samples of sugarcane spirits from small and average size stills produced in the northern and southern Minas Gerais (Brazil) were analyzed for acrolein using HPLC (High Performance Liquid Chromatography). Ethanol and copper concentrations and volatile acidity were also determined according to methods established by the Ministry of Agriculture, Livestock and Supply (MAPA). A total of 9.85% of the samples tested showed levels of acrolein above the legal limits, while the copper concentrations of 21.00% of the samples and the volatile acidity of 8.85% of the samples were higher than th

APA, Harvard, Vancouver, ISO, and other styles

28

Serafim, F. A. T., Edenir R. Pereira-Filho, and D. W. Franco. "Chemical data as markers of the geographical origins of sugarcane spirits." Food Chemistry 196 (April 2016): 196–203. http://dx.doi.org/10.1016/j.foodchem.2015.09.040.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Minez Tábua, Manuel Carlos, Maria das Graças Cardoso, Wilder Douglas Santiago, et al. "Physicochemical and Chromatographic Profiles of Distilled Sugarcane Spirits Produced in Mozambique." American Journal of Plant Sciences 09, no. 04 (2018): 617–27. http://dx.doi.org/10.4236/ajps.2018.94048.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Serafim, F. A. T., R. V. Reche, and D. W. Franco. "Chemical Typification of the Sugarcane Spirits Produced in São Paulo State." Journal of Food Science 80, no. 10 (2015): C2200—C2207. http://dx.doi.org/10.1111/1750-3841.13013.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

de Oliveira Krambeck Franco, Mathews, Willian Toito Suarez, and Vagner Bezerra dos Santos. "Digital Image Method Smartphone-Based for Furfural Determination in Sugarcane Spirits." Food Analytical Methods 10, no. 2 (2016): 508–15. http://dx.doi.org/10.1007/s12161-016-0605-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Menezes, Evandro Galvão Tavares, José Guilherme Lembi Ferreira Alves, Carolina Valeriano, and Isabela Costa Guimarães. "Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue." Brazilian Archives of Biology and Technology 56, no. 1 (2013): 121–26. http://dx.doi.org/10.1590/s1516-89132013000100016.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Alcarde, André Ricardo, Paula Araújo de Souza, and André Eduardo de Souza Belluco. "Chemical profile of sugarcane spirits produced by double distillation methodologies in rectifying still." Ciência e Tecnologia de Alimentos 31, no. 2 (2011): 355–60. http://dx.doi.org/10.1590/s0101-20612011000200012.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Milani, Raquel Fernanda, Marcelo Antonio Morgano, and Késia Diego Quintaes. "Rapid Elemental Analysis of Sugarcane Spirits by Inductively Coupled Plasma: Optical Emission Spectrometry." Analytical Letters 52, no. 3 (2018): 526–38. http://dx.doi.org/10.1080/00032719.2018.1473416.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Oliveira, Sheila, David Douglas de Sousa Fernandes, and Germano Véras. "Overview of Analytical Techniques Associated with Pattern Recognition Methods in Sugarcane Spirits Samples." Critical Reviews in Analytical Chemistry 49, no. 6 (2019): 477–87. http://dx.doi.org/10.1080/10408347.2018.1548926.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Corrêa, Ana Carolina, Aline Marques Bortoletto, Giovanni Casagrande Silvello, and André Ricardo Alcarde. "Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort." Journal of the Institute of Brewing 127, no. 2 (2021): 189–95. http://dx.doi.org/10.1002/jib.640.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Soares, Samara, Karoline R. R. Campos, Wanessa R. Melchert, and Fábio R. P. Rocha. "A spot test for total esters determination in sugarcane spirits exploiting smartphone-based digital images." Analytical Methods 12, no. 31 (2020): 3918–23. http://dx.doi.org/10.1039/d0ay01013h.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Serafim, F. A. T., and D. W. Franco. "Chemical traceability of industrial and natural yeasts used in the production of Brazilian sugarcane spirits." Journal of Food Composition and Analysis 38 (March 2015): 98–105. http://dx.doi.org/10.1016/j.jfca.2014.11.001.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Granato, Daniel, Camila Cardoso de Oliveira, Miriam Solange Fernandes Caruso, Letícia Araújo Farah Nagato, and Janete Alaburda. "Feasibility of different chemometric techniques to differentiate commercial Brazilian sugarcane spirits based on chemical markers." Food Research International 60 (June 2014): 212–17. http://dx.doi.org/10.1016/j.foodres.2013.09.044.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Suarez, Willian Toito, Wesley Lira Gabriel, Benedito Roberto de Alvarenga Junior, Mathews de Oliveira Krambeck Franco, and Vagner Bezerra dos Santos. "A Simplistic Portable LED-Based Photometer for In Situ Determination of Copper in Sugarcane Spirits." Food Analytical Methods 11, no. 12 (2018): 3324–30. http://dx.doi.org/10.1007/s12161-018-1306-y.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Böck, Fernanda C., Gilson A. Helfer, Adilson B. da Costa, Morgana B. Dessuy, and Marco F. Ferrão. "Low cost method for copper determination in sugarcane spirits using Photometrix UVC® embedded in smartphone." Food Chemistry 367 (January 2022): 130669. http://dx.doi.org/10.1016/j.foodchem.2021.130669.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Ribeiro, Bruno Teixeira, José Maria de Lima, Luiz Roberto Guimarães Guilherme, and Luiz Gustavo Fernandes Julião. "Lead sorption and leaching from an Inceptisol sample amended with sugarcane vinasse." Scientia Agricola 67, no. 4 (2010): 441–47. http://dx.doi.org/10.1590/s0103-90162010000400011.

Full text

Abstract:

Vinasse is produced at high amounts by the ethanol and sugarcane spirits industries. Although the effects of vinasse on soil attributes are well elucidated, little is known about its effects on sorption and leaching of lead (Pb) from soils. This work evaluated the Pb sorption and leaching from disturbed topsoil samples (0-20 cm) of an Inceptisol, under the influence of sugarcane vinasse. Pb sorption was evaluated by batch sorption method, using air-dried samples (< 2 mm) treated with pure (100%), and diluted (20%, and 50%) vinasse. The amended soil samples were further reacted with 0.05; 0.

APA, Harvard, Vancouver, ISO, and other styles

43

Fernandes, Gabriel M., Júlia de Sousa, João Flávio da Silveira Petruci, and Alex D. Batista. "Paper-based analytical device for colorimetric detection of Cu2+ in Brazilian sugarcane spirits by digital image treatment." Microchemical Journal 159 (December 2020): 105463. http://dx.doi.org/10.1016/j.microc.2020.105463.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Penteado, José Carlos P., and Jorge C. Masini. "Multivariate Analysis for the Classification Differentiation of Brazilian Sugarcane Spirits by Analysis of Organic and Inorganic Compounds." Analytical Letters 42, no. 17 (2009): 2747–57. http://dx.doi.org/10.1080/00032710903060727.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Capobiango, Michely, Evelyn S. Oliveira, and Zenilda L. Cardeal. "Evaluation of Methods Used for the Analysis of Volatile Organic Compounds of Sugarcane (Cachaça) and Fruit Spirits." Food Analytical Methods 6, no. 3 (2012): 978–88. http://dx.doi.org/10.1007/s12161-012-9550-z.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

dos Santos, Natalia Gabrielly Pereira, Edvaldo Vasconcelos Soares Maciel, Karen Mejía-Carmona, and Fernando Mauro Lanças. "Multidimensional capillary liquid chromatography-tandem mass spectrometry for the determination of multiclass pesticides in “sugarcane spirits” (cachaças)." Analytical and Bioanalytical Chemistry 412, no. 28 (2020): 7789–97. http://dx.doi.org/10.1007/s00216-020-02907-y.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Puech, Jean-Louis, Philippe Rabier, Jérôme Bories-Azeau, Farid Sarni, and Michel Moutounet. "Determination of Ellagitannins in Extracts of Oak Wood and in Distilled Beverages Matured in Oak Barrels." Journal of AOAC INTERNATIONAL 73, no. 4 (1990): 498–501. http://dx.doi.org/10.1093/jaoac/73.4.498.

Full text

Abstract:

Abstract A method Is described for determination of ellagitannins In ethanol-water extracts of oak wood and In distilled alcoholic beverages matured In oak barrels. It Is based on the combined ellagic acid content according to ellagltannln structure. Hydrolysis was carried out In the presence of hydrochloric acid under reflux in a 100°C oil bath for 3 h. Total ellagic acid was thus determined by liquid chromatography (LC), and the free ellagic acid content present in the ethanolwater media was subtracted, the difference being the combined ellagic acid content corresponding to ellagitannins. A

APA, Harvard, Vancouver, ISO, and other styles

48

Riachi, L. G., Â. Santos, R. F. A. Moreira, and C. A. B. De Maria. "A review of ethyl carbamate and polycyclic aromatic hydrocarbon contamination risk in cachaça and other Brazilian sugarcane spirits." Food Chemistry 149 (April 2014): 159–69. http://dx.doi.org/10.1016/j.foodchem.2013.10.088.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

de Almeida Lima, Urgel, Cyro Gonçalves Teixeira, José Carlos Bertozzi, Felipe Augusto Thobias Serafim, and André Ricardo Alcarde. "Influence of fast and slow distillation on ethyl carbamate content and on coefficient of non-alcohol components in Brazilian sugarcane spirits." Journal of the Institute of Brewing 118, no. 3 (2012): 305–8. http://dx.doi.org/10.1002/jib.42.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Honorato, Fernanda Araujo, Ricardo Saldanha Honorato, Maria Fernanda Pimentel, and Mario Cesar Ugulino Araujo. "Analytical curve or standard addition method: how to elect and design—a strategy applied to copper determination in sugarcane spirits using AAS." Analyst 127, no. 11 (2002): 1520–25. http://dx.doi.org/10.1039/b202519a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!