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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Florestas. |
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Data corrente: |
06/01/2021 |
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Data da última atualização: |
12/04/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GODOY, R. C. B. de; FRIZON, C. N. T.; HOFFMANN-RIBANI, R.; GARRUTI, D. dos S.; CHAMBERS, E. |
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Afiliação: |
ROSSANA CATIE BUENO DE GODOY, CNPF; Cátia Nara Tobaldini Frizon, UFPR, Programa de Pós Graduação em Eng. de Alimentos; Rosemary Hoffmann-Ribani, UFPR, Programa de Pós Graduação em Eng. de Alimentos; DEBORAH DOS SANTOS GARRUTI, CNPAT; Edgar Chambers, Kansas State University. |
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Título: |
Chewing gums with yerba mate and different flavors: an initial study with consumers. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of Food Processing and Preservation, v. 45, n. 2, e15175, Feb. 2021. 12 p. |
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DOI: |
https://doi.org/10.1111/jfpp.15175 |
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Idioma: |
Inglês |
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Conteúdo: |
Innovative flavors are trends in the chewing gums market. Nine formulation on gums made with different kinds of yerba mate and flavors were evaluated. A time?intensity test was carried out to estimate how long the taste lasted. The MDPREF PCA graph showed that de first two dimensions explained 45.42% of the total variance. Three groups were noted: samples elaborated with chamomile (forced and aged yerba mate); samples with toasted/chamomile and natural/green apple; and all the samples flavored with orange and flavored with green apple (forced aged and toasted). Yerba mate forced aged with orange and green apple flavors were preferred by the consumers. The total duration of the stimulus was just over 5 min. This study suggests that the combination of yerba mate with other flavors has potential for use in chewing gums, however, it needs to be optimized to improve the acceptance and the duration of the flavor. |
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Palavras-Chave: |
Análise sensorial; Chiclete; Consumers; Consumidores; Erva mate; Goma de mascar; Multivariate techniques; Sensory analysis. |
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Thesagro: |
Consumidor; Ilex Paraguariensis. |
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Thesaurus Nal: |
Chewing gum; Consumers (people); Yerba mate. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01925naa a2200337 a 4500
001 2128999
005 2021-04-12
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfpp.15175$2DOI
100 1 $aGODOY, R. C. B. de
245 $aChewing gums with yerba mate and different flavors$ban initial study with consumers.$h[electronic resource]
260 $c2021
520 $aInnovative flavors are trends in the chewing gums market. Nine formulation on gums made with different kinds of yerba mate and flavors were evaluated. A time?intensity test was carried out to estimate how long the taste lasted. The MDPREF PCA graph showed that de first two dimensions explained 45.42% of the total variance. Three groups were noted: samples elaborated with chamomile (forced and aged yerba mate); samples with toasted/chamomile and natural/green apple; and all the samples flavored with orange and flavored with green apple (forced aged and toasted). Yerba mate forced aged with orange and green apple flavors were preferred by the consumers. The total duration of the stimulus was just over 5 min. This study suggests that the combination of yerba mate with other flavors has potential for use in chewing gums, however, it needs to be optimized to improve the acceptance and the duration of the flavor.
650 $aChewing gum
650 $aConsumers (people)
650 $aYerba mate
650 $aConsumidor
650 $aIlex Paraguariensis
653 $aAnálise sensorial
653 $aChiclete
653 $aConsumers
653 $aConsumidores
653 $aErva mate
653 $aGoma de mascar
653 $aMultivariate techniques
653 $aSensory analysis
700 1 $aFRIZON, C. N. T.
700 1 $aHOFFMANN-RIBANI, R.
700 1 $aGARRUTI, D. dos S.
700 1 $aCHAMBERS, E.
773 $tJournal of Food Processing and Preservation$gv. 45, n. 2, e15175, Feb. 2021. 12 p.
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Registro original: |
Embrapa Florestas (CNPF) |
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Biblioteca |
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Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
22/04/2020 |
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Data da última atualização: |
22/04/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
PEREIRA, R.; ABREU, A. de F. B.; NALIN, R. S.; SOUZA, E. A. de. |
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Afiliação: |
RAFAEL PEREIRA, UFLA; ANGELA DE FATIMA BARBOSA ABREU, CNPAF; RAFAEL STORTO NALIN, ESALQ; ELAINE APARECIDA DE SOUZA, UFLA. |
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Título: |
Phenotyping for angular leaf spot severity and its implication in breeding common bean for resistance. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Scientia Agricola, v. 76, n. 5, p. 415-423, Sept./Oct. 2019. |
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ISSN: |
1678-992X |
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DOI: |
10.1590/1678-992X-2017-0394 |
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Idioma: |
Inglês |
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Conteúdo: |
Phenotyping for severity of angular leaf spot (ALS) in common bean is important to identify new sources of resistance and select progenies in conventional and molecular marker-assisted breeding. In this study, three phenotyping methods for ALS severity were assessed and its implications in breeding for resistance to Pseudocercospora griseola are discussed. Reaction of 144 common bean lines to P. griseola was evaluated. Three different experiments were conducted in the greenhouse (V2 and V3 stages) and in the field. Common bean lines were inoculated with a mixture of spores of pathogen races 63-63 and 63-23. We observed that 31 %, 7 % and 10 % of lines were resistant in stages V2, V3 and in the field, respectively. Estimates of coincidence index V2-V3, V2-field and V3-field were 68 %, 69 % and 88 %, respectively. Evaluations in V3 stage and in the field were the phenotyping methods more efficient for ALS severity. However, evaluation in V3 stage is impracticable to assess routinely many genotypes in breeding programs. Evaluation in V2 stage may be used to carry out a first screening, especially in the early stages of breeding programs. Moreover, this methodology may be used in association with evaluation of plants in the field to increase genetic gain. |
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Palavras-Chave: |
Pseudocercospora griseola. |
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Thesagro: |
Feijão; Inoculação Artificial; Melhoramento Genético Vegetal; Phaseolus Vulgaris; Resistência Genética. |
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Thesaurus NAL: |
Beans; Genetic resistance; Inoculation methods; Plant breeding; Pseudocercospora. |
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Categoria do assunto: |
G Melhoramento Genético |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/212432/1/CNPAF-2019-sa-rp.pdf
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Marc: |
LEADER 02233naa a2200313 a 4500
001 2121768
005 2020-04-22
008 2019 bl uuuu u00u1 u #d
022 $a1678-992X
024 7 $a10.1590/1678-992X-2017-0394$2DOI
100 1 $aPEREIRA, R.
245 $aPhenotyping for angular leaf spot severity and its implication in breeding common bean for resistance.$h[electronic resource]
260 $c2019
520 $aPhenotyping for severity of angular leaf spot (ALS) in common bean is important to identify new sources of resistance and select progenies in conventional and molecular marker-assisted breeding. In this study, three phenotyping methods for ALS severity were assessed and its implications in breeding for resistance to Pseudocercospora griseola are discussed. Reaction of 144 common bean lines to P. griseola was evaluated. Three different experiments were conducted in the greenhouse (V2 and V3 stages) and in the field. Common bean lines were inoculated with a mixture of spores of pathogen races 63-63 and 63-23. We observed that 31 %, 7 % and 10 % of lines were resistant in stages V2, V3 and in the field, respectively. Estimates of coincidence index V2-V3, V2-field and V3-field were 68 %, 69 % and 88 %, respectively. Evaluations in V3 stage and in the field were the phenotyping methods more efficient for ALS severity. However, evaluation in V3 stage is impracticable to assess routinely many genotypes in breeding programs. Evaluation in V2 stage may be used to carry out a first screening, especially in the early stages of breeding programs. Moreover, this methodology may be used in association with evaluation of plants in the field to increase genetic gain.
650 $aBeans
650 $aGenetic resistance
650 $aInoculation methods
650 $aPlant breeding
650 $aPseudocercospora
650 $aFeijão
650 $aInoculação Artificial
650 $aMelhoramento Genético Vegetal
650 $aPhaseolus Vulgaris
650 $aResistência Genética
653 $aPseudocercospora griseola
700 1 $aABREU, A. de F. B.
700 1 $aNALIN, R. S.
700 1 $aSOUZA, E. A. de
773 $tScientia Agricola$gv. 76, n. 5, p. 415-423, Sept./Oct. 2019.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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