|
|
Registro Completo |
Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
Data corrente: |
29/04/2010 |
Data da última atualização: |
05/04/2019 |
Tipo da produção científica: |
Comunicado Técnico/Recomendações Técnicas |
Autoria: |
BENEVIDES, S. D.; SANTOS, K. M. O. dos; EGITO, A. S. do; VIEIRA, A. D. S.; LAGUNA, L. E.; BURITI, A. C. A. |
Afiliação: |
SELENE DAIHA BENEVIDES, CNPC; KARINA MARIA OLBRICH DOS SANTOS, CNPC; ANTONIO SILVIO DO EGITO, CNPC; Antônio Diogo Silva Vieira, Graduando do Instituto Federal de Ciência, Educação e Tecnologia do Ceará.; LUIS EDUARDO LAGUNA, CNPC; Flavia Carolina Alonso Buriti, Bolsista CNPq / FUNCAP. |
Título: |
Processamento de queijo de coalho de leite de cabra adicionado de óleo de pequí. |
Ano de publicação: |
2009 |
Fonte/Imprenta: |
Sobral: Embrapa Caprinos e Ovinos, 2009. |
Páginas: |
6 p. |
Descrição Física: |
il. color. |
Série: |
(Embrapa Caprinos e Ovinos. Comunicado Técnico, 103). |
Idioma: |
Português |
Notas: |
Prática / Processo agropecuário. |
Palavras-Chave: |
Queijo coalho. |
Thesagro: |
Caryocar brasiliense; Fruta; Leite de cabra; Óleo vegetal; Pequi; Planta aromática; Planta para condimento; Produto derivado do leite; Tecnologia de alimento. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/CNPC-2010/23033/1/cot103.pdf
|
Marc: |
LEADER 00979nam a2200313 a 4500 001 1747998 005 2019-04-05 008 2009 bl uuuu u0uu1 u #d 100 1 $aBENEVIDES, S. D. 245 $aProcessamento de queijo de coalho de leite de cabra adicionado de óleo de pequí.$h[electronic resource] 260 $aSobral: Embrapa Caprinos e Ovinos$c2009 300 $a6 p.$cil. color. 490 $a(Embrapa Caprinos e Ovinos. Comunicado Técnico, 103). 500 $aPrática / Processo agropecuário. 650 $aCaryocar brasiliense 650 $aFruta 650 $aLeite de cabra 650 $aÓleo vegetal 650 $aPequi 650 $aPlanta aromática 650 $aPlanta para condimento 650 $aProduto derivado do leite 650 $aTecnologia de alimento 653 $aQueijo coalho 700 1 $aSANTOS, K. M. O. dos 700 1 $aEGITO, A. S. do 700 1 $aVIEIRA, A. D. S. 700 1 $aLAGUNA, L. E. 700 1 $aBURITI, A. C. A.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
Registro Completo
Biblioteca(s): |
Embrapa Instrumentação. |
Data corrente: |
24/11/2022 |
Data da última atualização: |
22/01/2024 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 2 |
Autoria: |
OLIVEIRA FILHO, J. G.; SILVA, G. C.; OLDONI, F. C. A.; MIRANDA, M.; FLORENCIO, C.; OLIVEIRA, R. M. D. de; GOMES, M. P.; FERREIRA, M. D. |
Afiliação: |
MARCOS DAVID FERREIRA, CNPDIA. |
Título: |
Edible coating based on carnauba wax nanoemulsion and cymbopogon martinii essential oil on papaya postharvest preservation. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Coatings, v. 12, a1700, 2022. |
Páginas: |
9 p. |
ISSN: |
2079-6412 |
DOI: |
https://doi.org/10.3390/coatings12111700 |
Idioma: |
Inglês |
Conteúdo: |
Papaya is a fruit of great importance worldwide. However, significant losses during postharvest have been reported, which can be minimized by applying lipid nanoemulsions as edible coatings associated with natural antimicrobial compounds. These coatings provide a barrier to gases and water vapor, in addition to improving mechanical properties, thereby delaying natural senescence and minimizing deterioration by phytopathogens during storage. The aim of this study was to investigate the preservation potential of papaya fruits treated with an edible coating based on an association between carnauba wax nanoemulsion (CWN) and Cymbopogon martinii essential oil (CEO). Coatings formulated with CWN and/or CEO were applied to papaya fruits, and resulted in late ripening during the 12-day storage period, without negatively affecting postharvest fruit quality parameters. The coatings reduced weight loss and maintained firmness, in addition to delaying changes in fruit color during storage. Coatings formulated with CWN + CEO were the most efficient formulations in reducing the incidence and severity of fruit rots during storage. CWN coatings incorporating CEO present additional functionalities in maintaining postharvest quality parameters of papaya fruits. |
Palavras-Chave: |
Materials of natural origin; Minimizing deterioration. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1148686/1/P-Edible-Coating-Based-on-Carnauba-Wax-Nanoemulsion-and.pdf
|
Marc: |
LEADER 02083naa a2200265 a 4500 001 2148686 005 2024-01-22 008 2022 bl uuuu u00u1 u #d 022 $a2079-6412 024 7 $ahttps://doi.org/10.3390/coatings12111700$2DOI 100 1 $aOLIVEIRA FILHO, J. G. 245 $aEdible coating based on carnauba wax nanoemulsion and cymbopogon martinii essential oil on papaya postharvest preservation.$h[electronic resource] 260 $c2022 300 $a9 p. 520 $aPapaya is a fruit of great importance worldwide. However, significant losses during postharvest have been reported, which can be minimized by applying lipid nanoemulsions as edible coatings associated with natural antimicrobial compounds. These coatings provide a barrier to gases and water vapor, in addition to improving mechanical properties, thereby delaying natural senescence and minimizing deterioration by phytopathogens during storage. The aim of this study was to investigate the preservation potential of papaya fruits treated with an edible coating based on an association between carnauba wax nanoemulsion (CWN) and Cymbopogon martinii essential oil (CEO). Coatings formulated with CWN and/or CEO were applied to papaya fruits, and resulted in late ripening during the 12-day storage period, without negatively affecting postharvest fruit quality parameters. The coatings reduced weight loss and maintained firmness, in addition to delaying changes in fruit color during storage. Coatings formulated with CWN + CEO were the most efficient formulations in reducing the incidence and severity of fruit rots during storage. CWN coatings incorporating CEO present additional functionalities in maintaining postharvest quality parameters of papaya fruits. 653 $aMaterials of natural origin 653 $aMinimizing deterioration 700 1 $aSILVA, G. C. 700 1 $aOLDONI, F. C. A. 700 1 $aMIRANDA, M. 700 1 $aFLORENCIO, C. 700 1 $aOLIVEIRA, R. M. D. de 700 1 $aGOMES, M. P. 700 1 $aFERREIRA, M. D. 773 $tCoatings$gv. 12, a1700, 2022.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Instrumentação (CNPDIA) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Nenhum registro encontrado para a expressão de busca informada. |
|
|