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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
09/01/2015 |
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Data da última atualização: |
19/02/2016 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
DIAS, N. dos S.; MIRANDA, C. M.; QUEIROZ, I. dos S.; BARBOSA, A. C. O.; PESTANA, K. N.; SILVA, P. H.; SANTOS, R. M. F.; OLIVEIRA, E. J. de; SANTOS, V. da S.; FERREIRA, C. F. |
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Afiliação: |
NAIRA DOS SANTOS DIAS, UFRB; CAROLINA MACEDO MIRANDA, UFRB; IANE DOS SANTOS QUEIROZ, UFRB; ANA CLAUDIA OLIVEIRA BARBOSA, UFRB; KÁTIA NOGUEIRA PESTANA; PAULO HENRIQUE SILVA, UFRB; ROGÉRIO MERCES FERREIRA SANTOS, UFRB; EDER JORGE DE OLIVEIRA, CNPMF; VANDERLEI DA SILVA SANTOS, CNPMF; CLAUDIA FORTES FERREIRA, CNPMF. |
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Título: |
Utilização de PCR multiplex a partir de marcadores VNTR em mandioca. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
In: JORNADA CIENTÍFICA EMBRAPA MANDIOCA E FRUTICULTURA, 8., 2014, Cruz das Almas, Ba. Pesquisa: despertando mentes para a inovação e transformando o futuro :[anais]. Cruz das Almas, Ba, Embrapa Mandioca e Fruticultura, 2014. |
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Idioma: |
Português |
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Conteúdo: |
O uso de marcadores moleculares do tipo VNTR (Variable Number of Tandem Repeats) no equipamento Fragment Analyzer ? Automated TE System da Advanced Analytical,Bocasiona custos elevados por unidade de dado a ser analisado. |
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Palavras-Chave: |
Genetic marker. |
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Thesagro: |
Mandioca; Marcador molecular. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/139489/1/086-14.pdf
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Marc: |
LEADER 01129nam a2200253 a 4500
001 2005004
005 2016-02-19
008 2014 bl uuuu u00u1 u #d
100 1 $aDIAS, N. dos S.
245 $aUtilização de PCR multiplex a partir de marcadores VNTR em mandioca.$h[electronic resource]
260 $aIn: JORNADA CIENTÍFICA EMBRAPA MANDIOCA E FRUTICULTURA, 8., 2014, Cruz das Almas, Ba. Pesquisa: despertando mentes para a inovação e transformando o futuro :[anais]. Cruz das Almas, Ba, Embrapa Mandioca e Fruticultura$c2014
520 $aO uso de marcadores moleculares do tipo VNTR (Variable Number of Tandem Repeats) no equipamento Fragment Analyzer ? Automated TE System da Advanced Analytical,Bocasiona custos elevados por unidade de dado a ser analisado.
650 $aMandioca
650 $aMarcador molecular
653 $aGenetic marker
700 1 $aMIRANDA, C. M.
700 1 $aQUEIROZ, I. dos S.
700 1 $aBARBOSA, A. C. O.
700 1 $aPESTANA, K. N.
700 1 $aSILVA, P. H.
700 1 $aSANTOS, R. M. F.
700 1 $aOLIVEIRA, E. J. de
700 1 $aSANTOS, V. da S.
700 1 $aFERREIRA, C. F.
Download
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Roraima. |
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Data corrente: |
24/02/2022 |
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Data da última atualização: |
12/07/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
GRIGIO, M. L.; MOURA, E. A.; CARVALHO, G. F.; ZANCHETTA, J. J.; CHAGAS, P. C.; CHAGAS, E. A.; DURIGAN, M. F. B. |
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Afiliação: |
EDVAN ALVES CHAGAS, CPAF-RR; MARIA FERNANDA BERLINGIERI DURIGAN, CNPDIA. |
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Título: |
Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Science and Technology, Campinas, Ahead of Print, 2021. |
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ISSN: |
1678-457X |
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DOI: |
https://doi.org/10.1590/fst.03421 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this work was to formulate and to characterize chemically and physically different formulations of camu-camu jellies, with or without mixture of other fruits. Their sensory acceptance was evaluated by identifying the formulations with greater acceptability while maintaining their nutraceutical potential. The formulations were: camu-camu jelly, camu-camu jelly with jabuticaba, camu-camu jelly with guava, camu-camu jelly with acerola, camu-camu jelly with passion fruit and camu-camu jelly with papaya. Untrained tasters were used to assess consumer acceptability. In a second scale the purchase intention was evaluated. The following variables were also analyzed: pH, soluble solids, titratable acidity, ratio (SS/TA), ascorbic acid, total anthocyanins and flavonoids, phenolic compounds and antioxidant activity by the DPPH and FRAP methods. The results showed that camu-camu jelly without mixtures was not well accepted in the sensory test when compared to the others. The greatest preference was for mixed jams of camu-camu with guava and jabuticaba, in which they obtained greater acceptance and purchase intention. Jellies with higher levels of bioactive compounds and antioxitant activity obtained low acceptance and purchase intention, perhaps due to their high astringency. |
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Palavras-Chave: |
Caçari. |
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Thesagro: |
Jabuticaba; Myrciaria Dubia. |
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Thesaurus NAL: |
Acerolas; Antioxidants. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1140375/1/pdf2.pdf
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Marc: |
LEADER 02104naa a2200277 a 4500
001 2140375
005 2022-07-12
008 2021 bl uuuu u00u1 u #d
022 $a1678-457X
024 7 $ahttps://doi.org/10.1590/fst.03421$2DOI
100 1 $aGRIGIO, M. L.
245 $aNutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly.$h[electronic resource]
260 $c2021
520 $aThe objective of this work was to formulate and to characterize chemically and physically different formulations of camu-camu jellies, with or without mixture of other fruits. Their sensory acceptance was evaluated by identifying the formulations with greater acceptability while maintaining their nutraceutical potential. The formulations were: camu-camu jelly, camu-camu jelly with jabuticaba, camu-camu jelly with guava, camu-camu jelly with acerola, camu-camu jelly with passion fruit and camu-camu jelly with papaya. Untrained tasters were used to assess consumer acceptability. In a second scale the purchase intention was evaluated. The following variables were also analyzed: pH, soluble solids, titratable acidity, ratio (SS/TA), ascorbic acid, total anthocyanins and flavonoids, phenolic compounds and antioxidant activity by the DPPH and FRAP methods. The results showed that camu-camu jelly without mixtures was not well accepted in the sensory test when compared to the others. The greatest preference was for mixed jams of camu-camu with guava and jabuticaba, in which they obtained greater acceptance and purchase intention. Jellies with higher levels of bioactive compounds and antioxitant activity obtained low acceptance and purchase intention, perhaps due to their high astringency.
650 $aAcerolas
650 $aAntioxidants
650 $aJabuticaba
650 $aMyrciaria Dubia
653 $aCaçari
700 1 $aMOURA, E. A.
700 1 $aCARVALHO, G. F.
700 1 $aZANCHETTA, J. J.
700 1 $aCHAGAS, P. C.
700 1 $aCHAGAS, E. A.
700 1 $aDURIGAN, M. F. B.
773 $tFood Science and Technology, Campinas, Ahead of Print, 2021.
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Registro original: |
Embrapa Roraima (CPAF-RR) |
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