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Registro Completo |
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Biblioteca(s): |
Embrapa Gado de Corte. |
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Data corrente: |
27/12/2019 |
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Data da última atualização: |
23/01/2020 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
VERBISCK, N. V.; PERESTRELO, A. A.; FERRAZ, A. L. J.; DE PAULA, L. C.; BONIN, M. N.; MEDEIROS, S. R. de; MELE, M.; ALMEIDA, R. G. de; FEIJO, G. L. D. |
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Afiliação: |
NEWTON VALERIO VERBISCK, CNPGC; Amanda Awumi Perestrelo, Universidade Estadual de Mato Grosso do Sul - UEMS; André Luiz Julien Ferraz, Universidade Estadual de Mato Grosso do Sul - UEMS; CPPSE; CPPSE; SERGIO RAPOSO DE MEDEIROS, CPPSE; University of Pisa; ROBERTO GIOLO DE ALMEIDA, CNPGC; GELSON LUIS DIAS FEIJO, CNPGC. |
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Título: |
Lipid analysis of beef meat: can MALD-TOF mass spectrometry be used to define differential profiles for bovine breeds fed under distinct fat content diet? |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
In: IBERIAN MEETING IN SEPARATION SCIENCES & MASS SPECTROETRY, 1.; CONFERENCE OF THE SPANISH SOCIETY OF CHROMATOGRAPHY AND RELATED TECHNIQUES (SECyTA), 19.; CONFERENCE OF THE SPANISH SOCIETY OF MASS SPECTROMETRY (SEEM), 9.; CONFERENCE OF THE MASS SPECTROMETRY GROUP OF THE PORTUGUESE SOCIETY CHEMISTRY (spq), 6., 2019, Santiago de Compostela, Spanish; Florianópolis, Brazil: UFSC. Book of abstracts..., Santiago de Compostela, Spanish: SECyTA, SEEM, SPQ, 2019. |
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Idioma: |
Português |
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Thesaurus Nal: |
Beef cattle; Cattle; Lipids; Muscle tissues. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/207877/1/Lipid-analysis-of-beef-meat.pdf
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Marc: |
LEADER 01184nam a2200241 a 4500
001 2117761
005 2020-01-23
008 2019 bl uuuu u00u1 u #d
100 1 $aVERBISCK, N. V.
245 $aLipid analysis of beef meat$bcan MALD-TOF mass spectrometry be used to define differential profiles for bovine breeds fed under distinct fat content diet?$h[electronic resource]
260 $aIn: IBERIAN MEETING IN SEPARATION SCIENCES & MASS SPECTROETRY, 1.; CONFERENCE OF THE SPANISH SOCIETY OF CHROMATOGRAPHY AND RELATED TECHNIQUES (SECyTA), 19.; CONFERENCE OF THE SPANISH SOCIETY OF MASS SPECTROMETRY (SEEM), 9.; CONFERENCE OF THE MASS SPECTROMETRY GROUP OF THE PORTUGUESE SOCIETY CHEMISTRY (spq), 6., 2019, Santiago de Compostela, Spanish; Florianópolis, Brazil: UFSC. Book of abstracts..., Santiago de Compostela, Spanish: SECyTA, SEEM, SPQ$c2019
650 $aBeef cattle
650 $aCattle
650 $aLipids
650 $aMuscle tissues
700 1 $aPERESTRELO, A. A.
700 1 $aFERRAZ, A. L. J.
700 1 $aDE PAULA, L. C.
700 1 $aBONIN, M. N.
700 1 $aMEDEIROS, S. R. de
700 1 $aMELE, M.
700 1 $aALMEIDA, R. G. de
700 1 $aFEIJO, G. L. D.
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Registro original: |
Embrapa Gado de Corte (CNPGC) |
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Cutter |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
01/03/2016 |
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Data da última atualização: |
21/03/2016 |
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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: |
RYBKA, A. C. P.; FREITAS, S. T. de; FIGUEIRETO NETO, A.; BIASOTO, A. C. T. |
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Afiliação: |
ANA CECILIA POLONI RYBKA, CPATSA; SERGIO TONETTO DE FREITAS, CPATSA; ACÁCIO FIGUEIREDO NETO, UNIVASF; ALINE TELLES BIASOTO MARQUES, CPATSA. |
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Título: |
Central composite rotatable design approach to optimize Italia raisin drying conditions. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Comunicata Scientiae, v. 6, n. 4, p. 454-462, 2015. |
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DOI: |
10.14295/CS.v6i4.993 |
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Idioma: |
Inglês |
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Conteúdo: |
Considering its high demand and limited production, raisin represents an important alternative to diversify grape processed products around the world. The aim of this study was to determine the best combination between drying temperature and time required to reach the highest consumer acceptance of ?Italia? raisin produced in the semi-arid climate in Brazil. The drying conditions were combinations between drying temperatures of 50, 56, 70, 84 and 90°C and drying times of 16, 22, 35, 48 and 54 hours, following a central composite rotational design (CCRD). The best combination between drying temperature and time was estimated to be 70°C for 35 hours (h), based on overall consumer acceptance. According to the statistical analysis used, drying at 70 °C for 35h and at 59 °C for 28h results in equal overall consumer acceptance, being the second option the more economical. Taste and texture, raisin chroma values and pH were more positively correlated to overall acceptance. The results indicate that drying at 59ºC for 28 h is the most efficient drying condition for raisins from ?Italia? grapes grown in Brazilian semi-arid condition. This study uses a new approach based on the central composite rotatable design to determine the most efficient drying temperature and time for Italia raisins. |
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Palavras-Chave: |
Análise sensorial; Uva passa. |
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Thesagro: |
Mercado; Secagem; Temperatura; Uva; Vitis Vinifera. |
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Thesaurus NAL: |
Grapes. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/140407/1/Sergio-2015.pdf
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Marc: |
LEADER 02051naa a2200265 a 4500
001 2039114
005 2016-03-21
008 2015 bl uuuu u00u1 u #d
024 7 $a10.14295/CS.v6i4.993$2DOI
100 1 $aRYBKA, A. C. P.
245 $aCentral composite rotatable design approach to optimize Italia raisin drying conditions.$h[electronic resource]
260 $c2015
520 $aConsidering its high demand and limited production, raisin represents an important alternative to diversify grape processed products around the world. The aim of this study was to determine the best combination between drying temperature and time required to reach the highest consumer acceptance of ?Italia? raisin produced in the semi-arid climate in Brazil. The drying conditions were combinations between drying temperatures of 50, 56, 70, 84 and 90°C and drying times of 16, 22, 35, 48 and 54 hours, following a central composite rotational design (CCRD). The best combination between drying temperature and time was estimated to be 70°C for 35 hours (h), based on overall consumer acceptance. According to the statistical analysis used, drying at 70 °C for 35h and at 59 °C for 28h results in equal overall consumer acceptance, being the second option the more economical. Taste and texture, raisin chroma values and pH were more positively correlated to overall acceptance. The results indicate that drying at 59ºC for 28 h is the most efficient drying condition for raisins from ?Italia? grapes grown in Brazilian semi-arid condition. This study uses a new approach based on the central composite rotatable design to determine the most efficient drying temperature and time for Italia raisins.
650 $aGrapes
650 $aMercado
650 $aSecagem
650 $aTemperatura
650 $aUva
650 $aVitis Vinifera
653 $aAnálise sensorial
653 $aUva passa
700 1 $aFREITAS, S. T. de
700 1 $aFIGUEIRETO NETO, A.
700 1 $aBIASOTO, A. C. T.
773 $tComunicata Scientiae$gv. 6, n. 4, p. 454-462, 2015.
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Embrapa Semiárido (CPATSA) |
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