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Registro Completo |
Biblioteca(s): |
Embrapa Pantanal. |
Data corrente: |
18/01/1999 |
Data da última atualização: |
30/03/2017 |
Autoria: |
MAURO, R. de A.; POTT, A. |
Afiliação: |
EMBRAPA. Centro de Pesquisa Agropecuaria do Pantanal (Corumba, MS). |
Título: |
Dieta de capivara (Hydrochaeris hydrochaeris) basada en analisis microhistologico de las heces. |
Ano de publicação: |
1996 |
Fonte/Imprenta: |
Vida Silvestre Neotropical, v.5, n.2, p.151-153, 1996. |
Idioma: |
Espanhol |
Conteúdo: |
La capibara (Hydrochaeris hydrochaeris) es un tipico roedor de humedales de la region Neotropical e es considerada la especie mas grande de su ordem. Se distribuye desde panama hasta el nordeste de Argentina (Ojati 1973). En Brasil, este roedor es mas abundante en el Pantanal matogrossense (aprox. 140.000 km2), region que se subdivide en 10 regiones en funcion de su diferente geomorfologia e vegetacion. |
Palavras-Chave: |
Diets. |
Thesagro: |
Capivara; Dieta; Nutrição. |
Thesaurus Nal: |
Hydrochaeris hydrochaeris; nutrition. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00970naa a2200205 a 4500 001 1793374 005 2017-03-30 008 1996 bl --- 0-- u #d 100 1 $aMAURO, R. de A. 245 $aDieta de capivara (Hydrochaeris hydrochaeris) basada en analisis microhistologico de las heces. 260 $c1996 520 $aLa capibara (Hydrochaeris hydrochaeris) es un tipico roedor de humedales de la region Neotropical e es considerada la especie mas grande de su ordem. Se distribuye desde panama hasta el nordeste de Argentina (Ojati 1973). En Brasil, este roedor es mas abundante en el Pantanal matogrossense (aprox. 140.000 km2), region que se subdivide en 10 regiones en funcion de su diferente geomorfologia e vegetacion. 650 $aHydrochaeris hydrochaeris 650 $anutrition 650 $aCapivara 650 $aDieta 650 $aNutrição 653 $aDiets 700 1 $aPOTT, A. 773 $tVida Silvestre Neotropical$gv.5, n.2, p.151-153, 1996.
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Registro original: |
Embrapa Pantanal (CPAP) |
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Registro Completo
Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
06/01/2020 |
Data da última atualização: |
06/01/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
TAVARES, I. M. de C.; CASTILHOS, M. B. M. de; MAURO, M. A.; RAMOS, A. M.; SOUZA, R. T. de; GÓMEZ-ALONSO, S.; GOMES, E.; DA-SILVA, R.; HERMOSÍN-GUTIÉRREZ, I.; LAGO-VANZELA, E. S. |
Afiliação: |
Iasnaia Maria de Carvalho Tavares, São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, CampusSão, José do Rio Preto, São Paulo, Brazil; Maurício Bonatto Machado de Castilhos, University of Minas Gerais State (UEMG), Frutal Unit, Avda. Professor Mário Palmerio, 1001, Universitário, 38200-000, Frutal, Minas Gerais, Brazil; Maria Aparecida Mauro, São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, CampusSão, José do Rio Preto, São Paulo, Brazil; Afonso Mota Ramos, University of Vicosa (UFV), Avenida Peter Henry Rolfs, s/n, Campus Universitário, 36570-000 Viçosa, Minas Gerais, Brazil; REGINALDO TEODORO DE SOUZA, CNPUV; Sergio Gómez-Alonso, Universidad de Castilla-La Mancha (UCLM), Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain; Eleni Gomes, São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, CampusSão, José do Rio Preto, São Paulo, Brazil; Roberto Da-Silva, São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, CampusSão, José do Rio Preto, São Paulo, Brazi; Isidro Hermosín-Gutiérrez, Universidad de Castilla-La Mancha (UCLM), Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain; Ellen Silva Lago-Vanzela, São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, CampusSão, José do Rio Preto, São Paulo, Brazi. |
Título: |
BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced byfoam mat drying. Part I: Effect of drying temperature on phenoliccompounds and antioxidant activity. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
Food Chemistry, v. 298, n. 104971, [online] 2019. |
DOI: |
https://doi.org/10.1016/j.foodchem.2019.124971 |
Idioma: |
Inglês |
Conteúdo: |
The BRS Violeta grape presents pulp and skin with high content of phenolic compounds (PCs) and intensepurplish color. It was used as raw material for the production of juice and dehydrated products using foam matdrying at 60, 70 and 80 °C and freeze drying (control). HLPC-DAD-ESI-MSnallowed the evaluation of thequantitative and qualitative changes of the main PCs (anthocyanins,flavonols and hydroxycinnamic acid de-rivatives (HCAD)) present in the grapes during the processing. The use of the steam extraction method to obtaingrape juice allowed a greater extraction offlavonols and, mainly derivatives of hydroxycinnamic acids, whencompared with anthocyanins. Drying at 70 °C was the most suitable for the preservation of the PCs and, at thesame time, for the reduction of the processing time. The powdered products presented considerable con-centrations of total PCs (3?5 mg/g) and antioxidant activity (32?79 (DPPH) or 17?27 (FRAP) mg/g) |
Palavras-Chave: |
BRS Violeta grape; Juice. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/208213/1/1-s2.0-S0308814619310738-main.pdf
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Marc: |
LEADER 01837naa a2200265 a 4500 001 2118237 005 2020-01-06 008 2019 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.foodchem.2019.124971$2DOI 100 1 $aTAVARES, I. M. de C. 245 $aBRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced byfoam mat drying. Part I$bEffect of drying temperature on phenoliccompounds and antioxidant activity.$h[electronic resource] 260 $c2019 520 $aThe BRS Violeta grape presents pulp and skin with high content of phenolic compounds (PCs) and intensepurplish color. It was used as raw material for the production of juice and dehydrated products using foam matdrying at 60, 70 and 80 °C and freeze drying (control). HLPC-DAD-ESI-MSnallowed the evaluation of thequantitative and qualitative changes of the main PCs (anthocyanins,flavonols and hydroxycinnamic acid de-rivatives (HCAD)) present in the grapes during the processing. The use of the steam extraction method to obtaingrape juice allowed a greater extraction offlavonols and, mainly derivatives of hydroxycinnamic acids, whencompared with anthocyanins. Drying at 70 °C was the most suitable for the preservation of the PCs and, at thesame time, for the reduction of the processing time. The powdered products presented considerable con-centrations of total PCs (3?5 mg/g) and antioxidant activity (32?79 (DPPH) or 17?27 (FRAP) mg/g) 653 $aBRS Violeta grape 653 $aJuice 700 1 $aCASTILHOS, M. B. M. de 700 1 $aMAURO, M. A. 700 1 $aRAMOS, A. M. 700 1 $aSOUZA, R. T. de 700 1 $aGÓMEZ-ALONSO, S. 700 1 $aGOMES, E. 700 1 $aDA-SILVA, R. 700 1 $aHERMOSÍN-GUTIÉRREZ, I. 700 1 $aLAGO-VANZELA, E. S. 773 $tFood Chemistry$gv. 298, n. 104971, [online] 2019.
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Embrapa Uva e Vinho (CNPUV) |
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