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Registro Completo |
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
24/08/2005 |
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Data da última atualização: |
24/08/2005 |
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Autoria: |
MARCOS FILHO, J. |
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Título: |
Avaliação do potencial. |
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Ano de publicação: |
2005 |
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Fonte/Imprenta: |
In: CURSO SOBRE TECNOLOGIA DE PRODUÇÃO DE SEMENTES DE HORTALIÇAS, 5. , 2005, Brasília. Palestras ... Brasília, DF: Embrapa Hortaliças, 2005. |
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Descrição Física: |
CD-ROM. |
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Idioma: |
Português |
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Palavras-Chave: |
Análise fisiológica. |
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Thesagro: |
Germinação; Hortaliça; Semente; Teste de Tetrazólio. |
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Thesaurus Nal: |
vigor. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00582naa a2200193 a 4500
001 1778350
005 2005-08-24
008 2005 bl uuuu u00u1 u #d
100 1 $aMARCOS FILHO, J.
245 $aAvaliação do potencial.
260 $c2005
300 $cCD-ROM.
650 $avigor
650 $aGerminação
650 $aHortaliça
650 $aSemente
650 $aTeste de Tetrazólio
653 $aAnálise fisiológica
773 $tIn: CURSO SOBRE TECNOLOGIA DE PRODUÇÃO DE SEMENTES DE HORTALIÇAS, 5. , 2005, Brasília. Palestras ... Brasília, DF: Embrapa Hortaliças, 2005.
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Registro original: |
Embrapa Hortaliças (CNPH) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria Tropical. Para informações adicionais entre em contato com cnpat.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Algodão; Embrapa Alimentos e Territórios; Embrapa Instrumentação. |
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Data corrente: |
05/10/2023 |
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Data da última atualização: |
15/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
MORAIS, J. P. S.; ROSA, M. de F.; BRITO, E. S. de; FIGUEIREDO, M. C. B. de. |
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Afiliação: |
JOAO PAULO SARAIVA MORAIS, CNPA; MORSYLEIDE DE FREITAS ROSA, CNPAT; EDY SOUSA DE BRITO, CNAT; MARIA CLEA BRITO DE FIGUEIREDO, CNPAT. |
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Título: |
Sustainable Pickering Emulsions with Nanocellulose: Innovations and Challenges. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Foods, v. 12, 3599, 2023. |
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Páginas: |
25 p. |
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DOI: |
https://doi.org/10.3390/foods12193599 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: The proper mix of nanocellulose to a dispersion of polar and nonpolar liquids creates emulsions stabilized by finely divided solids (instead of tensoactive chemicals) named Pickering emulsions.
These mixtures can be engineered to develop new food products with innovative functions, potentially more eco-friendly characteristics, and reduced risks to consumers. Although cellulose-based
Pickering emulsion preparation is an exciting approach to creating new food products, there are many legal, technical, environmental, and economic gaps to be filled through research. The diversity of different types of nanocellulose makes it difficult to perform long-term studies on workers? occupational health, cytotoxicity for consumers, and environmental impacts. This review aims to identify some of these gaps and outline potential topics for future research and cooperation. Pickering emulsion research is still concentrated in a few countries, especially developed and emerging countries, with low levels of participation from Asian and African nations. There is a need for the development of scaling-up technologies to allow for the production of kilograms or liters per hour of products. More research is needed on the sustainability and eco-design of products. Finally, countries must approve a regulatory framework that allows for food products with Pickering emulsions to be put on the market. |
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Palavras-Chave: |
Nanocellulose; Pickering emulsions; Regulatory issues; Sustainability. |
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Categoria do assunto: |
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X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02076naa a2200229 a 4500
001 2157122
005 2024-01-15
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/foods12193599$2DOI
100 1 $aMORAIS, J. P. S.
245 $aSustainable Pickering Emulsions with Nanocellulose$bInnovations and Challenges.$h[electronic resource]
260 $c2023
300 $a25 p.
520 $aAbstract: The proper mix of nanocellulose to a dispersion of polar and nonpolar liquids creates emulsions stabilized by finely divided solids (instead of tensoactive chemicals) named Pickering emulsions. These mixtures can be engineered to develop new food products with innovative functions, potentially more eco-friendly characteristics, and reduced risks to consumers. Although cellulose-based Pickering emulsion preparation is an exciting approach to creating new food products, there are many legal, technical, environmental, and economic gaps to be filled through research. The diversity of different types of nanocellulose makes it difficult to perform long-term studies on workers? occupational health, cytotoxicity for consumers, and environmental impacts. This review aims to identify some of these gaps and outline potential topics for future research and cooperation. Pickering emulsion research is still concentrated in a few countries, especially developed and emerging countries, with low levels of participation from Asian and African nations. There is a need for the development of scaling-up technologies to allow for the production of kilograms or liters per hour of products. More research is needed on the sustainability and eco-design of products. Finally, countries must approve a regulatory framework that allows for food products with Pickering emulsions to be put on the market.
653 $aNanocellulose
653 $aPickering emulsions
653 $aRegulatory issues
653 $aSustainability
700 1 $aROSA, M. de F.
700 1 $aBRITO, E. S. de
700 1 $aFIGUEIREDO, M. C. B. de
773 $tFoods$gv. 12, 3599, 2023.
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Embrapa Instrumentação (CNPDIA) |
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