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Registro Completo |
Biblioteca(s): |
Embrapa Meio-Norte. |
Data corrente: |
27/02/2020 |
Data da última atualização: |
12/12/2023 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
SÁ, G. H. de; LUSTOSA, M. R.; VALENTE, S. E. dos S.; LOPES, A. C. de A.; VASCONCELOS, L. F. L.; LIMA, P. S. da C. |
Afiliação: |
GISELE HOLANDA DE SÁ, PPGM/UFPI; MARIANA RODRIGUES LUSTOSA, UFPI; SÉRGIO EMÍLIO DOS SANTOS VALENTE, PROFESSOR DR. ASSOCIADO II CCN/UFPI; ANGELA CELIS DE ALMEIDA LOPES, PROFESSOR DR. ASSOCIADO III CCA/UFPI; LUCIO FLAVO LOPES VASCONCELOS, CPAMN; PAULO SARMANHO DA COSTA LIMA, CPAMN. |
Título: |
Avaliação de métodos de purificação de amostras de DNA extraídas de Pinha. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
In: JORNADA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA MEIO-NORTE, 3., 2017, Teresina, PI. Anais da III Jornada Científica da Embrapa Meio-Norte. Teresina: Embrapa Meio-Norte, 2017. |
Páginas: |
p. 31. |
Idioma: |
Português |
Conteúdo: |
A partir disso, o presente trabalho objetivou testar três diferentes tratamentos para purificação de amostras de DNA extraídas com protocolo orgânico. |
Palavras-Chave: |
Metabólitos secundários; Técnica molecular. |
Thesagro: |
Purificação. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/211193/1/Terceira-Jornada-Cientifica-00031.pdf
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Marc: |
LEADER 00943nam a2200217 a 4500 001 2120560 005 2023-12-12 008 2017 bl uuuu u00u1 u #d 100 1 $aSÁ, G. H. de 245 $aAvaliação de métodos de purificação de amostras de DNA extraídas de Pinha.$h[electronic resource] 260 $aIn: JORNADA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA MEIO-NORTE, 3., 2017, Teresina, PI. Anais da III Jornada Científica da Embrapa Meio-Norte. Teresina: Embrapa Meio-Norte$c2017 300 $ap. 31. 520 $aA partir disso, o presente trabalho objetivou testar três diferentes tratamentos para purificação de amostras de DNA extraídas com protocolo orgânico. 650 $aPurificação 653 $aMetabólitos secundários 653 $aTécnica molecular 700 1 $aLUSTOSA, M. R. 700 1 $aVALENTE, S. E. dos S. 700 1 $aLOPES, A. C. de A. 700 1 $aVASCONCELOS, L. F. L. 700 1 $aLIMA, P. S. da C.
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Registro original: |
Embrapa Meio-Norte (CPAMN) |
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Registro Completo
Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
Data corrente: |
13/10/2021 |
Data da última atualização: |
30/11/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
OLIVEIRA, L. A. de; REIS, R. C.; VIANA, E. de S.; SANTOS, J. F. dos; SOUZA, V. dos S.; JESUS, J. L. de; SASAKI, F. F. C.; SANTOS, V. da S. |
Afiliação: |
LUCIANA ALVES DE OLIVEIRA, CNPMF; RONIELLI CARDOSO REIS, CNPMF; ELISETH DE SOUZA VIANA, CNPMF; JOSEMARA FERREIRA DOS SANTOS, UFRB; VIVIAN DOS SANTOS SOUZA, UFRB; JACIENE LOPES DE JESUS, CNPMF; FABIANA FUMI CERQUEIRA SASAKI, CNPMF; VANDERLEI DA SILVA SANTOS, CNPMF. |
Título: |
Effect of the storage period on physical-chemical characteristics, microbiological composition and sensory acceptance of two varieties of frozen sweet cassava |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Brazilian Journal of Food Technology , Campinas, v. 24, e2020215, 2021 |
ISSN: |
1981-6723 |
DOI: |
https://doi.org/10.1590/1981-6723.21520 |
Idioma: |
Inglês |
Conteúdo: |
Abstract Sweet cassava can be sold frozen, i.e., frozen food, to facilitate preparation and consumption. This study aimed toevaluate physical-chemical characteristics, cooking time, microbiological quality and sensory attributes regarding the varieties BRS Aipim Brasil and Eucalipto in frozen storage. The roots were washed in water, sanitized, cut into cylinders, peeled, sanitized, drained, packed in nylon/ low density polyethylene packages and stored at -18 °C, being evaluated every 30 days, approximately. The Eucalipto variety showed the lowest moisture (61.98%) and the highest pulp yield (71.41%) and starch content (33.45%). However, the BRS Aipim Brasil variety had lower color intensity (11.48) and greater color angle (97.45°) than Eucalipto. The two cassava genotypes showed no difference in terms of acidity, luminosity, soluble solids, total sugar content and pH. The Eucalipto variety showed the shortest cooking time (25 minutes) and moisture (62.92%) concerning the five storage times that were evaluated. This variety also had the highest starch content during storage, except at 31 days. The Eucalipto variety was more accepted for the color, aroma and overall impression attributes. Regarding flavor and texture, the two varieties were considered similar and were classified between the hedonic terms ?like slightly? and ?like moderately?. The sensory acceptance of the roots was not altered during storage and the grades attributed were above 6.0, which represents the minimum acceptance limit, for all evaluated attributes. Cassava frozen at -18 °C can be marketed for 120 days without microbiological risk, and without significant changes in its physical-chemical and sensory characteristics. MenosAbstract Sweet cassava can be sold frozen, i.e., frozen food, to facilitate preparation and consumption. This study aimed toevaluate physical-chemical characteristics, cooking time, microbiological quality and sensory attributes regarding the varieties BRS Aipim Brasil and Eucalipto in frozen storage. The roots were washed in water, sanitized, cut into cylinders, peeled, sanitized, drained, packed in nylon/ low density polyethylene packages and stored at -18 °C, being evaluated every 30 days, approximately. The Eucalipto variety showed the lowest moisture (61.98%) and the highest pulp yield (71.41%) and starch content (33.45%). However, the BRS Aipim Brasil variety had lower color intensity (11.48) and greater color angle (97.45°) than Eucalipto. The two cassava genotypes showed no difference in terms of acidity, luminosity, soluble solids, total sugar content and pH. The Eucalipto variety showed the shortest cooking time (25 minutes) and moisture (62.92%) concerning the five storage times that were evaluated. This variety also had the highest starch content during storage, except at 31 days. The Eucalipto variety was more accepted for the color, aroma and overall impression attributes. Regarding flavor and texture, the two varieties were considered similar and were classified between the hedonic terms ?like slightly? and ?like moderately?. The sensory acceptance of the roots was not altered during storage and the grades attributed were above 6.0, which represents the minimu... Mostrar Tudo |
Thesagro: |
Mandioca. |
Thesaurus NAL: |
Cassava. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/226886/1/Effect-of-the-storage-period-on-physicalchemical-2021.pdf
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Marc: |
LEADER 02562naa a2200253 a 4500 001 2135260 005 2021-11-30 008 2021 bl uuuu u00u1 u #d 022 $a1981-6723 024 7 $ahttps://doi.org/10.1590/1981-6723.21520$2DOI 100 1 $aOLIVEIRA, L. A. de 245 $aEffect of the storage period on physical-chemical characteristics, microbiological composition and sensory acceptance of two varieties of frozen sweet cassava$h[electronic resource] 260 $c2021 520 $aAbstract Sweet cassava can be sold frozen, i.e., frozen food, to facilitate preparation and consumption. This study aimed toevaluate physical-chemical characteristics, cooking time, microbiological quality and sensory attributes regarding the varieties BRS Aipim Brasil and Eucalipto in frozen storage. The roots were washed in water, sanitized, cut into cylinders, peeled, sanitized, drained, packed in nylon/ low density polyethylene packages and stored at -18 °C, being evaluated every 30 days, approximately. The Eucalipto variety showed the lowest moisture (61.98%) and the highest pulp yield (71.41%) and starch content (33.45%). However, the BRS Aipim Brasil variety had lower color intensity (11.48) and greater color angle (97.45°) than Eucalipto. The two cassava genotypes showed no difference in terms of acidity, luminosity, soluble solids, total sugar content and pH. The Eucalipto variety showed the shortest cooking time (25 minutes) and moisture (62.92%) concerning the five storage times that were evaluated. This variety also had the highest starch content during storage, except at 31 days. The Eucalipto variety was more accepted for the color, aroma and overall impression attributes. Regarding flavor and texture, the two varieties were considered similar and were classified between the hedonic terms ?like slightly? and ?like moderately?. The sensory acceptance of the roots was not altered during storage and the grades attributed were above 6.0, which represents the minimum acceptance limit, for all evaluated attributes. Cassava frozen at -18 °C can be marketed for 120 days without microbiological risk, and without significant changes in its physical-chemical and sensory characteristics. 650 $aCassava 650 $aMandioca 700 1 $aREIS, R. C. 700 1 $aVIANA, E. de S. 700 1 $aSANTOS, J. F. dos 700 1 $aSOUZA, V. dos S. 700 1 $aJESUS, J. L. de 700 1 $aSASAKI, F. F. C. 700 1 $aSANTOS, V. da S. 773 $tBrazilian Journal of Food Technology , Campinas$gv. 24, e2020215, 2021
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