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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
18/06/2018 |
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Data da última atualização: |
05/11/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BARBIERI, S. F.; PETKOWICZ, C. L. de O.; GODOY, R. C. B. de; AZEREDO, H. M. C. de; FRANCO, C. R. C.; SILVEIRA, J. L. M. |
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Afiliação: |
Shayla Fernanda Barbieri, UFPR; Carmen Lúcia de Oliveira Petkowicz, UFPR; ROSSANA CATIE BUENO DE GODOY, CNPF; HENRIETTE MONTEIRO C DE AZEREDO, CNPAT; Célia Regina Cavichiolo Franco, UFPR; Joana Léa Meira Silveira, UFPR. |
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Título: |
Pulp and jam of gabiroba (Campomanesia xanthocarpa Berg): characterization and rheological properties. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Food Chemistry, v. 263, p. 292-299, Oct. 2018. |
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DOI: |
10.1016/j.foodchem.2018.05.004 |
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Idioma: |
Inglês |
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Conteúdo: |
This study evaluated the physicochemical characterization and rheological behavior of gabiroba pulp, and a gabiroba jam formulation. Gabiroba pulp presented a heterogeneous ultrastructure with a denser area formed by a compact mesh and a porous interface containing fibers. The fibers? presence promoted a slip effect when the gabiroba pulp was subjected to shear. Gabiroba pulp showed a gel behavior with thermal stability. Gabiroba jam, developed using pulp as the raw material, had shear thinning behavior exhibiting yield stress described by the Herschel-Bulkley model. The dynamic oscillatory analysis showed that gabiroba jam typically behaved like a gel, i.e., G? values higher than the G? in all frequency ranges evaluated. The results showed that gabiroba pulp is suitable for use as a raw material in the development of food products such as jam, encouraging the preservation of this native Brazilian species. |
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Thesagro: |
Espécie Nativa; Geléia; Guabiroba; Polpa de Fruta. |
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Thesaurus Nal: |
Campomanesia xanthocarpa; Fruit pulp; Jams; Rheology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01774naa a2200289 a 4500
001 2092528
005 2018-11-05
008 2018 bl uuuu u00u1 u #d
024 7 $a10.1016/j.foodchem.2018.05.004$2DOI
100 1 $aBARBIERI, S. F.
245 $aPulp and jam of gabiroba (Campomanesia xanthocarpa Berg)$bcharacterization and rheological properties.$h[electronic resource]
260 $c2018
520 $aThis study evaluated the physicochemical characterization and rheological behavior of gabiroba pulp, and a gabiroba jam formulation. Gabiroba pulp presented a heterogeneous ultrastructure with a denser area formed by a compact mesh and a porous interface containing fibers. The fibers? presence promoted a slip effect when the gabiroba pulp was subjected to shear. Gabiroba pulp showed a gel behavior with thermal stability. Gabiroba jam, developed using pulp as the raw material, had shear thinning behavior exhibiting yield stress described by the Herschel-Bulkley model. The dynamic oscillatory analysis showed that gabiroba jam typically behaved like a gel, i.e., G? values higher than the G? in all frequency ranges evaluated. The results showed that gabiroba pulp is suitable for use as a raw material in the development of food products such as jam, encouraging the preservation of this native Brazilian species.
650 $aCampomanesia xanthocarpa
650 $aFruit pulp
650 $aJams
650 $aRheology
650 $aEspécie Nativa
650 $aGeléia
650 $aGuabiroba
650 $aPolpa de Fruta
700 1 $aPETKOWICZ, C. L. de O.
700 1 $aGODOY, R. C. B. de
700 1 $aAZEREDO, H. M. C. de
700 1 $aFRANCO, C. R. C.
700 1 $aSILVEIRA, J. L. M.
773 $tFood Chemistry$gv. 263, p. 292-299, Oct. 2018.
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Embrapa Florestas (CNPF) |
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| Registros recuperados : 12 | |
| 6. |  | BARBIERI, S. F.; RUTHES, A. C.; PETKOWICZ, C. L. de O.; GODOY, R. C. B. de; SASSAKI, G. L.; SANTANA FILHO, A. P.; SILVEIRA, J. L. M. Extraction, purification and structural characterization of agalactoglucomannan from the gabiroba fruit (Campomanesia xanthocarpa Berg), Myrtaceae family. Carbohydrate Polymers, v. 174, p. 887-895, Oct. 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Florestas. |
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| 7. | | CARVALHO, K. de; PETKOWICZ, C. L. O.; NAGASHIMA, G. T.; BESPALHOK FILHO, J. C.; VIEIRA, L. G. E.; PEREIRA, L. F. P.; DOMINGUES, D. S. Homeologous genes involved in mannitol synthesis reveal unequal contributions in response to abiotic stress in Coffea arábica. Molecular Genetics and Genomics, v. 289, n. 5, p. 951-963, 2014.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Café. |
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| 8. | | SANTOS, T. B. dos; BUDZINSKI, I. G. F.; MARUR, C. J.; PETKOWICZ, C. L. O.; PEREIRA, L. F. P.; VIEIRA, L. G. E. Expression of three galactinol synthase isoforms in Coffea arabica L. and accumulation of raffinose and stachyose in response to abiotic stresses. Plant Physiology and Biochemistry, v. 49, n. 4, p. 441-448, 2011.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Café. |
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| 9. | | BARBIERI, S. F.; RUTHES, A. C.; PETKOWICZ, C. L.; KERKHOVEN, N. C.; SILVA, E. da; GODOY, R. C. B. de; SILVEIRA, J. L. Puritication and structural characterization of a (4-O-methyl)-glucuronoxylan from gabiroba fruit (campomanesia xanthocarpa berg). In: INTERNATIONAL POLYSACCHARIDE CONFERENCE, 5., 2017, Jena. Book of abstracts. Jena: University of Applied Sciences Jena, 2017. p. 207.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Florestas. |
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| 12. | | SANTOS, T. B. dos; LIMA, R. B. de; NAGASHIMA, G. T.; PETKOWICZ, C. L. de O.; CARPENTIERI-PÍPOLO, V.; PEREIRA, L. F. P.; DOMINGUES, D. S.; VIEIRA, L. G. E. Galactinol synthase transcriptional profile in two genotypes of Coffea canephora with contrasting tolerance to drought. Genetics and Molecular Biology, v. 38, n. 2, p. 182-190, 2015| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Café. |
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| Registros recuperados : 12 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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