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Registro Completo |
Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia. |
Data corrente: |
29/03/2022 |
Data da última atualização: |
21/11/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
MENDONÇA-SOARES, A. dos S.; GUIMARÃES, A. L. S.; FIDELIS, A. A. G.; FRANCO, M. M.; DODE, M. A. N. |
Afiliação: |
ANELISE DOS SANTOS MENDONÇA-SOARES, IFTM; ANA LUIZA SILVA GUIMARÃES, CEULP ULBRA; ANDREI ANTONIONI GUEDES FIDELIS, UniCeub; MAURICIO MACHAIM FRANCO, Cenargen; MARGOT ALVES NUNES DODE, Cenargen. |
Título: |
The use of insulin-transferrin-selenium (ITS), and folic acid on individual in vitro embryo culture systems in cattle. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Theriogenology, v. 184, p. 153-161, 2022. |
DOI: |
https://doi.org/10.1016/j.theriogenology.2022.03.008 |
Idioma: |
Inglês |
Palavras-Chave: |
In vitro culture embryo quality. |
Thesaurus Nal: |
Antioxidants; Epigenetics. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00714naa a2200205 a 4500 001 2141550 005 2022-11-21 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.theriogenology.2022.03.008$2DOI 100 1 $aMENDONÇA-SOARES, A. dos S. 245 $aThe use of insulin-transferrin-selenium (ITS), and folic acid on individual in vitro embryo culture systems in cattle.$h[electronic resource] 260 $c2022 650 $aAntioxidants 650 $aEpigenetics 653 $aIn vitro culture embryo quality 700 1 $aGUIMARÃES, A. L. S. 700 1 $aFIDELIS, A. A. G. 700 1 $aFRANCO, M. M. 700 1 $aDODE, M. A. N. 773 $tTheriogenology$gv. 184, p. 153-161, 2022.
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Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
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Registro Completo
Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
Data corrente: |
21/09/2018 |
Data da última atualização: |
21/09/2018 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 3 |
Autoria: |
REIS, R. C.; VIANA, E. de S.; SILVA, S. C. S. da; MAMEDE, M. E. de O.; ARAUJO, I. M. da S. |
Afiliação: |
RONIELLI CARDOSO REIS, CNPMF; ELISETH DE SOUZA VIANA, CNPMF; SIOMARA COSTA SANTANA DA SILVA, UFBA; MARIA EUGÊNIA DE OLIVEIRA MAMEDE, UEFS; IDILA MARIA DA SILVA ARAUJO, CNPAT. |
Título: |
Stability and sensory quality of dried papaya. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Food and Nutrition Sciences, v.9, p.489-501, 2018. |
ISSN: |
2157-9458 |
DOI: |
10.4236/fns.2018.95038 |
Idioma: |
Inglês |
Conteúdo: |
Fruit dehydration is a way of supplying the population with healthy and nutritious foods. The shelf life of dried fruit can be defined by the evaluation of changes occurred in chemical characteristics during storage. This study aims to evaluate the sensory quality and the stability of papaya cv. Tainung n? 1 dehydrated by convective drying. Fresh and dried papaya were evaluated for color, moisture, pH, acidity, water activity, soluble solids, vitamin C, carotenoids, total extractable polyphenols (TEP) and antioxidant activity (ABTS). The sensorial acceptance of the dried papaya was evaluated using a structured nine-point hedonic scale. For the stability study, the analysis of moisture, pH, titratable acidity, water activity, total carotenoids and vitamin C were carried out every 30 days of storage until 120 days. During storage, the moisture content of dried papaya remained constant, but there were undesirable changes in color, increase of acidity and reduction of soluble solids. The degradation of total carotenoids and vitamin C followed the first order reaction, and the half-life time was 346 days for carotenoids, whereas for vitamin C it was only 29 days. In the sensory analysis, the dried papaya received grades between 5.0 and 6.0 for all evaluated attributes. Dried papaya is recommended to be consumed up to 30 days, since within this period a product with higher total carotenoids content, vitamin C and with satisfactory physicochemical and sensorial characteristics were obtained. MenosFruit dehydration is a way of supplying the population with healthy and nutritious foods. The shelf life of dried fruit can be defined by the evaluation of changes occurred in chemical characteristics during storage. This study aims to evaluate the sensory quality and the stability of papaya cv. Tainung n? 1 dehydrated by convective drying. Fresh and dried papaya were evaluated for color, moisture, pH, acidity, water activity, soluble solids, vitamin C, carotenoids, total extractable polyphenols (TEP) and antioxidant activity (ABTS). The sensorial acceptance of the dried papaya was evaluated using a structured nine-point hedonic scale. For the stability study, the analysis of moisture, pH, titratable acidity, water activity, total carotenoids and vitamin C were carried out every 30 days of storage until 120 days. During storage, the moisture content of dried papaya remained constant, but there were undesirable changes in color, increase of acidity and reduction of soluble solids. The degradation of total carotenoids and vitamin C followed the first order reaction, and the half-life time was 346 days for carotenoids, whereas for vitamin C it was only 29 days. In the sensory analysis, the dried papaya received grades between 5.0 and 6.0 for all evaluated attributes. Dried papaya is recommended to be consumed up to 30 days, since within this period a product with higher total carotenoids content, vitamin C and with satisfactory physicochemical and sensorial characteristics were... Mostrar Tudo |
Thesagro: |
Mamão. |
Thesaurus NAL: |
Carica; Carotenoids; Papayas. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02157naa a2200241 a 4500 001 2096148 005 2018-09-21 008 2018 bl uuuu u00u1 u #d 022 $a2157-9458 024 7 $a10.4236/fns.2018.95038$2DOI 100 1 $aREIS, R. C. 245 $aStability and sensory quality of dried papaya.$h[electronic resource] 260 $c2018 520 $aFruit dehydration is a way of supplying the population with healthy and nutritious foods. The shelf life of dried fruit can be defined by the evaluation of changes occurred in chemical characteristics during storage. This study aims to evaluate the sensory quality and the stability of papaya cv. Tainung n? 1 dehydrated by convective drying. Fresh and dried papaya were evaluated for color, moisture, pH, acidity, water activity, soluble solids, vitamin C, carotenoids, total extractable polyphenols (TEP) and antioxidant activity (ABTS). The sensorial acceptance of the dried papaya was evaluated using a structured nine-point hedonic scale. For the stability study, the analysis of moisture, pH, titratable acidity, water activity, total carotenoids and vitamin C were carried out every 30 days of storage until 120 days. During storage, the moisture content of dried papaya remained constant, but there were undesirable changes in color, increase of acidity and reduction of soluble solids. The degradation of total carotenoids and vitamin C followed the first order reaction, and the half-life time was 346 days for carotenoids, whereas for vitamin C it was only 29 days. In the sensory analysis, the dried papaya received grades between 5.0 and 6.0 for all evaluated attributes. Dried papaya is recommended to be consumed up to 30 days, since within this period a product with higher total carotenoids content, vitamin C and with satisfactory physicochemical and sensorial characteristics were obtained. 650 $aCarica 650 $aCarotenoids 650 $aPapayas 650 $aMamão 700 1 $aVIANA, E. de S. 700 1 $aSILVA, S. C. S. da 700 1 $aMAMEDE, M. E. de O. 700 1 $aARAUJO, I. M. da S. 773 $tFood and Nutrition Sciences$gv.9, p.489-501, 2018.
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