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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
28/11/2017 |
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Data da última atualização: |
28/11/2017 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
DINIZ, W. J. da S.; CESAR, A. S. M.; GEISTLINGER, L.; TIZIOTO, P. C.; OLIVEIRA, P. S. N. de; AFONSO, J.; ROCHA, M. I. P.; LIMA, A. O. de; BUSS, C. E.; COUTINHO, L. L.; REGITANO, L. C. de A. |
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Afiliação: |
Wellison Jarles da Silva Diniz, UFSCar; Aline Silva Mello Cesar, USP; Ludwig Geistlinger, Bolsista/Embrapa Pecuária Sudeste; Polyana Cristine Tizioto, USP; Priscila Silva Neubern de Oliveira, Bolsista/Embrapa Pecuária Sudeste; Juliana Afonso, UFSCar; Marina Ibelli Pereira Rocha, UFSCar; Andressa Oliveira de Lima, UFSCar; Carlos Eduardo Buss, UFSCar; Luiz Lehmann Coutinho, USP; LUCIANA CORREIA DE ALMEIDA REGITANO, CPPSE. |
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Título: |
Co-expression network analysis identifies genes associated with meat tenderness. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
In: INTERNATIONAL SOCIETY FOR ANIMAL GENETICS CONFERENCE, 36., 2017, Dublin. Proceedings... Dublin: University College Dublin, 2017. |
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Páginas: |
p. 144. |
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Idioma: |
Inglês |
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Conteúdo: |
Tenderness is an important trait of meat quality and is known to be influenced by several factors including genetic composition. |
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Palavras-Chave: |
Network analysis; System biology. |
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Thesaurus Nal: |
gene expression. |
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Categoria do assunto: |
G Melhoramento Genético |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/167609/1/ISAG2017-Proceedings.pdf
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Marc: |
LEADER 01011nam a2200277 a 4500
001 2080848
005 2017-11-28
008 2017 bl uuuu u00u1 u #d
100 1 $aDINIZ, W. J. da S.
245 $aCo-expression network analysis identifies genes associated with meat tenderness.$h[electronic resource]
260 $aIn: INTERNATIONAL SOCIETY FOR ANIMAL GENETICS CONFERENCE, 36., 2017, Dublin. Proceedings... Dublin: University College Dublin$c2017
300 $ap. 144.
520 $aTenderness is an important trait of meat quality and is known to be influenced by several factors including genetic composition.
650 $agene expression
653 $aNetwork analysis
653 $aSystem biology
700 1 $aCESAR, A. S. M.
700 1 $aGEISTLINGER, L.
700 1 $aTIZIOTO, P. C.
700 1 $aOLIVEIRA, P. S. N. de
700 1 $aAFONSO, J.
700 1 $aROCHA, M. I. P.
700 1 $aLIMA, A. O. de
700 1 $aBUSS, C. E.
700 1 $aCOUTINHO, L. L.
700 1 $aREGITANO, L. C. de A.
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
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Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
28/09/2022 |
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Data da última atualização: |
23/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
FREITAS, J. A. M.; MENDONÇA, G. M. N.; SANTOS, L. B.; ALONSO, J. D.; MENDES, J. F.; BARUD, H. S.; AZEREDO, H. M. C. de. |
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Afiliação: |
HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA. |
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Título: |
Bacterial cellulose/tomato puree edible films as moisture barrier structures in multicomponent foods. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Foods, v. 11, e2336, 2022. |
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Páginas: |
11 p. |
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DOI: |
https://doi.org/10.3390/foods11152336 |
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Idioma: |
Inglês |
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Conteúdo: |
Edible films have been studied mainly as primary packaging materials, but they may be used as barrier layers between food components, e.g., by reducing the moisture migration between components with contrasting water activities. Since edible films are part of the food itself, components adding sensory appeal (e.g., fruit purees) are usually desirable. The objective of this study was to develop a film to be applied as a moisture barrier between nachos and guacamole. Ten film formulations were prepared according to a simplex centroid design with three components—a polysaccharide matrix (consisting of a 5:1 mixture of bacterial cellulose—BC—and carboxymethyl cellulose), tomato puree (for sensory appeal), and palm olein (to reduce hydrophilicity)—and produced by bench casting. The film with the highest palm olein content (20%) presented the lowest water vapor permeability, and its formulation was used to produce a film by continuous casting. The film was applied as a layer between nachos and guacamole, and presented to 80 panelists. The film-containing snack was preferred and considered as crispier when compared to the snack without the film, suggesting that the film was effective in reducing the moisture migration from the moist guacamole to the crispy nachos. |
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Palavras-Chave: |
Multicomponent foods. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1146914/1/P-Bacterial-Cellulose-Tomato-Puree-Edible-Films-as-Moisture.pdf
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Marc: |
LEADER 01973naa a2200229 a 4500
001 2146914
005 2024-01-23
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/foods11152336$2DOI
100 1 $aFREITAS, J. A. M.
245 $aBacterial cellulose/tomato puree edible films as moisture barrier structures in multicomponent foods.$h[electronic resource]
260 $c2022
300 $a11 p.
520 $aEdible films have been studied mainly as primary packaging materials, but they may be used as barrier layers between food components, e.g., by reducing the moisture migration between components with contrasting water activities. Since edible films are part of the food itself, components adding sensory appeal (e.g., fruit purees) are usually desirable. The objective of this study was to develop a film to be applied as a moisture barrier between nachos and guacamole. Ten film formulations were prepared according to a simplex centroid design with three components—a polysaccharide matrix (consisting of a 5:1 mixture of bacterial cellulose—BC—and carboxymethyl cellulose), tomato puree (for sensory appeal), and palm olein (to reduce hydrophilicity)—and produced by bench casting. The film with the highest palm olein content (20%) presented the lowest water vapor permeability, and its formulation was used to produce a film by continuous casting. The film was applied as a layer between nachos and guacamole, and presented to 80 panelists. The film-containing snack was preferred and considered as crispier when compared to the snack without the film, suggesting that the film was effective in reducing the moisture migration from the moist guacamole to the crispy nachos.
653 $aMulticomponent foods
700 1 $aMENDONÇA, G. M. N.
700 1 $aSANTOS, L. B.
700 1 $aALONSO, J. D.
700 1 $aMENDES, J. F.
700 1 $aBARUD, H. S.
700 1 $aAZEREDO, H. M. C. de
773 $tFoods$gv. 11, e2336, 2022.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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