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Registro Completo |
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Biblioteca(s): |
Embrapa Agricultura Digital. |
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Data corrente: |
01/12/2016 |
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Data da última atualização: |
21/01/2020 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
BIASE, A. G.; ALBERTINI, T. Z.; BARBOSA, M.; FERNANDES, P. A. P.; CASTANHEIRA, M. A.; CERQUEIRA, A. G.; GONÇALVES, H. C.; LANNA, D. P.; NEPOMUCENO, N. H. C.; BARIONI, L. G.; MEDEIROS, S. R. de; TORRES JUNIOR, R. A. de A.; FREUA, M. C.; OLTJEN, J. W. |
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Afiliação: |
ADRIELE GIARETTA BIASE, @Tech; TIAGO ZANETT ALBERTINI, @Tech; MARCIO BARBOSA, @Tech; PEDRO AFFONSO PIZELLI FERNANDES, @Tech; MATHEUS ANGELI CASTANHEIRA, @Tech; ANDRESSA GONÇALVES CERQUEIRA, Esalq/USP; HEITOR COELHO GONÇALVES, Esalq/USP; DANTE PAZZANESE LANNA, Esalq/USP; NELSON HENRIQUE CORRÊA NEPOMUCENO, Integra Software; LUIS GUSTAVO BARIONI, CNPTIA; SERGIO RAPOSO DE MEDEIROS, CNPGC; ROBERTO AUGUSTO DE A TORRES JUNIOR, CNPGC; MATEUS CASTELANI FREUA, College of Animal Science and Food Engineering/USP; JAMES W. OLTJEN, University of California, Imaflora. |
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Título: |
BeefTrader (part II): optimal economical endpoint identification using nonparametric bootstrapping technique decreases greenhouse gases emission and other pollutants in feedlots. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
In: INTERNATIONAL SYMPOSIUM ON GREENHOUSE GASES IN AGRICULTURE, 2., 2016, Campo Grande, MS. Proceedings... Brasília, DF: Embrapa, 2016. |
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Páginas: |
p. 187-190. |
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Série: |
(Embrapa Gado de Corte. Documentos, 216). |
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ISSN: |
1983-974X |
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Idioma: |
Inglês |
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Notas: |
Coordenador: Roberto Giolo de Almeida. II SIGEE. |
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Conteúdo: |
The current study is the second from three sequential abstracts based on BeefTrader DSS to maximize profitability of farmers and the meat industry. |
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Palavras-Chave: |
Gases do efeito estufa; Simulation; Sistema de suporte à decisão. |
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Thesagro: |
Gado de corte; Simulação. |
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Thesaurus Nal: |
Beef cattle; Decision support systems; Feedlots; Greenhouse gas emissions. |
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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/150916/1/p.191DOC-216.pdf
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Marc: |
LEADER 01601nam a2200421 a 4500
001 2057582
005 2020-01-21
008 2016 bl uuuu u00u1 u #d
022 $a1983-974X
100 1 $aBIASE, A. G.
245 $aBeefTrader (part II)$boptimal economical endpoint identification using nonparametric bootstrapping technique decreases greenhouse gases emission and other pollutants in feedlots.$h[electronic resource]
260 $aIn: INTERNATIONAL SYMPOSIUM ON GREENHOUSE GASES IN AGRICULTURE, 2., 2016, Campo Grande, MS. Proceedings... Brasília, DF: Embrapa$c2016
300 $ap. 187-190.
490 $a(Embrapa Gado de Corte. Documentos, 216).
500 $aCoordenador: Roberto Giolo de Almeida. II SIGEE.
520 $aThe current study is the second from three sequential abstracts based on BeefTrader DSS to maximize profitability of farmers and the meat industry.
650 $aBeef cattle
650 $aDecision support systems
650 $aFeedlots
650 $aGreenhouse gas emissions
650 $aGado de corte
650 $aSimulação
653 $aGases do efeito estufa
653 $aSimulation
653 $aSistema de suporte à decisão
700 1 $aALBERTINI, T. Z.
700 1 $aBARBOSA, M.
700 1 $aFERNANDES, P. A. P.
700 1 $aCASTANHEIRA, M. A.
700 1 $aCERQUEIRA, A. G.
700 1 $aGONÇALVES, H. C.
700 1 $aLANNA, D. P.
700 1 $aNEPOMUCENO, N. H. C.
700 1 $aBARIONI, L. G.
700 1 $aMEDEIROS, S. R. de
700 1 $aTORRES JUNIOR, R. A. de A.
700 1 $aFREUA, M. C.
700 1 $aOLTJEN, J. W.
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Registro original: |
Embrapa Agricultura Digital (CNPTIA) |
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Biblioteca |
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Origem |
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Cutter |
Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Instrumentação. |
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Data corrente: |
24/01/2023 |
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Data da última atualização: |
31/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA, E. F. R. de; BONFIM, K. S.; AOUADA, F. A.; AZEREDO, H. M. C. de; MOURA, M. R. de. |
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Afiliação: |
HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA. |
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Título: |
A sustainable approach on the potential use of kale puree in edible wraps. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Applied Food Research, v. 3, 10026, 2023. |
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Páginas: |
9 p. |
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ISSN: |
2772-5022 |
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DOI: |
https://doi.org/10.1016/j.afres.2022.100261 |
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Idioma: |
Inglês |
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Conteúdo: |
Edible films can be used to prevent food spoilage, and investigations in this regard are paramount. When prepared alongside biopolymers, these materials become totally biodegradable in a short period of time, decreasing the amount of solid residues discarded into the environment. The ingestion of fruits and vegetables has increased in the last decades due to significant health benefits, and their durability comprises an important parameter for their marketing and use. Vegetables come in a variety of colors, sizes and shapes, comprising relevant features for their commercialization and packaging and for final consumers. In this regard, kale leaves are highly consumed in Brazil and new alternatives to improve their physical and organoleptic characteristics for novel applications, such as food wraps and in the replacement of high perishability leaves, are of interest in this scenario. Thus, the aim of the present study was to develop kale puree and sodium alginate films and evaluate their solubility, mechanical and thermal properties and water vapor permeability, focusing on improving their physical and organoleptic properties. The films were prepared by casting sodium alginate solutions with the addition of kale puree employing a film generator. Puree incorporation reduced film water vapor permeability and solubility. Pure alginate films presented a contact angle of 50 ± 1°, increasing to 62 ± 2° with the addition of kale puree. The same was noted for the alginate film that, when cross-linked with kale puree displayed an angle increase of 72 ± 5° This behavior may be due to interactions between these components and the hydrophobic phases. Calcium chloride was added for film crosslinking, contributing to biopolymer chain separation and mobility. This study highlights important issues concerning the use of vegetables in the production of edible films, especially biodegradable films, and emphasizes the importance of their development, due to reduced environmental impacts, low costs and the fact that they comprise a renewable resource. MenosEdible films can be used to prevent food spoilage, and investigations in this regard are paramount. When prepared alongside biopolymers, these materials become totally biodegradable in a short period of time, decreasing the amount of solid residues discarded into the environment. The ingestion of fruits and vegetables has increased in the last decades due to significant health benefits, and their durability comprises an important parameter for their marketing and use. Vegetables come in a variety of colors, sizes and shapes, comprising relevant features for their commercialization and packaging and for final consumers. In this regard, kale leaves are highly consumed in Brazil and new alternatives to improve their physical and organoleptic characteristics for novel applications, such as food wraps and in the replacement of high perishability leaves, are of interest in this scenario. Thus, the aim of the present study was to develop kale puree and sodium alginate films and evaluate their solubility, mechanical and thermal properties and water vapor permeability, focusing on improving their physical and organoleptic properties. The films were prepared by casting sodium alginate solutions with the addition of kale puree employing a film generator. Puree incorporation reduced film water vapor permeability and solubility. Pure alginate films presented a contact angle of 50 ± 1°, increasing to 62 ± 2° with the addition of kale puree. The same was noted for the alginate film that, w... Mostrar Tudo |
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Palavras-Chave: |
Alginate; Biopolymer; Brassica oleracea var acephala; Edible wraps; Embalagem comestível; Kale films. |
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Thesagro: |
Brassica Oleracea Acephala; Couve; Embalagem. |
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Thesaurus NAL: |
Biopolymers; Edible films; Kale. |
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Categoria do assunto: |
--
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1151198/1/P-A-sustainable-approach-on-the-potential-use-of-kale-puree-in-edible-wraps.pdf
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Marc: |
LEADER 03044naa a2200349 a 4500
001 2151198
005 2024-01-31
008 2023 bl uuuu u00u1 u #d
022 $a2772-5022
024 7 $ahttps://doi.org/10.1016/j.afres.2022.100261$2DOI
100 1 $aOLIVEIRA, E. F. R. de
245 $aA sustainable approach on the potential use of kale puree in edible wraps.$h[electronic resource]
260 $c2023
300 $a9 p.
520 $aEdible films can be used to prevent food spoilage, and investigations in this regard are paramount. When prepared alongside biopolymers, these materials become totally biodegradable in a short period of time, decreasing the amount of solid residues discarded into the environment. The ingestion of fruits and vegetables has increased in the last decades due to significant health benefits, and their durability comprises an important parameter for their marketing and use. Vegetables come in a variety of colors, sizes and shapes, comprising relevant features for their commercialization and packaging and for final consumers. In this regard, kale leaves are highly consumed in Brazil and new alternatives to improve their physical and organoleptic characteristics for novel applications, such as food wraps and in the replacement of high perishability leaves, are of interest in this scenario. Thus, the aim of the present study was to develop kale puree and sodium alginate films and evaluate their solubility, mechanical and thermal properties and water vapor permeability, focusing on improving their physical and organoleptic properties. The films were prepared by casting sodium alginate solutions with the addition of kale puree employing a film generator. Puree incorporation reduced film water vapor permeability and solubility. Pure alginate films presented a contact angle of 50 ± 1°, increasing to 62 ± 2° with the addition of kale puree. The same was noted for the alginate film that, when cross-linked with kale puree displayed an angle increase of 72 ± 5° This behavior may be due to interactions between these components and the hydrophobic phases. Calcium chloride was added for film crosslinking, contributing to biopolymer chain separation and mobility. This study highlights important issues concerning the use of vegetables in the production of edible films, especially biodegradable films, and emphasizes the importance of their development, due to reduced environmental impacts, low costs and the fact that they comprise a renewable resource.
650 $aBiopolymers
650 $aEdible films
650 $aKale
650 $aBrassica Oleracea Acephala
650 $aCouve
650 $aEmbalagem
653 $aAlginate
653 $aBiopolymer
653 $aBrassica oleracea var acephala
653 $aEdible wraps
653 $aEmbalagem comestível
653 $aKale films
700 1 $aBONFIM, K. S.
700 1 $aAOUADA, F. A.
700 1 $aAZEREDO, H. M. C. de
700 1 $aMOURA, M. R. de
773 $tApplied Food Research$gv. 3, 10026, 2023.
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Embrapa Instrumentação (CNPDIA) |
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