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| Registros recuperados : 6 | |
| 2. |  | ROMERO, C. C. T.; STOLF-MOREIRA, R.; BRITO JUNIOR, S. L.; NASCIMENTO, L. C.; CARAZZOLLE, M. F.; MARCELINO, F. C.; ABDELNOOR, R. V. Phenotypic and molecular analysis of an incompatible interaction between soybean and the fungus Uromyces appendiculatus. In: BRAZILIAN SYMPOSIUM ON PLANT MOLECULAR BIOLOGY, 3., 2011, Ilhéus. [Abstracts...]. [Ribeirão Preto]: SBG, 2011. 1 p. 1 CD-ROM.| Biblioteca(s): Embrapa Soja. |
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| 3. | | KUMA, K. M.; LOPES-CAITAR, V. S.; ROMERO, C. C. T.; SILVA, S. M. H.; CARVALHO, M. C. C. G.; ABDELNOOR, R. V.; DIAS, W. P.; MARCELINO-GUIMARÃES, F. C. A high efficient protocol for soybean root transformation by Agrobacterium rhizogenes and most stable reference genes for RT-qPCR analysis. Plant Cell Reports, v. 34, n. 11, p. 1987-2000, 2015.| Biblioteca(s): Embrapa Soja. |
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| 4. | | LINO, E. J.; STOLF-MOREIRA, R.; PEREIRA, R. M.; ROMERO, C. C. T.; SILLA, P. R.; NASCIMENTO, L. S. do; NASCIMENTO, L. C. do; CARAZZOLLE, M. F.; BINNECK, E.; MARCELINO, F. C.; ABDELNOOR, R. V. Genome-wide expression profiling of a incompatible interaction between Glycine max and Phakopsora pachyrizi revealed by next-generation sequencing. In: CONGRESSO BRASILEIRO DE BIOTECNOLOGIA, 3., 2010, Fortaleza. Programa e resumos. Brasília, DF: SBBiotec, 2010. p. 246-247.| Biblioteca(s): Embrapa Soja. |
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| 5. | | KUMA, K. M.; LOPES-CAITAR, V. S.; ROMERO, C. C. T.; DARBEN, L. M.; SILVA, S. M. H.; CARVALHO, M. C. C. G. de; KUWAHARA, M. K.; OLIVEIRA, M. C. N. de; DIAS, W. P.; MARCELINO-GUIMARÃES, F. C. Functional characterization of soybean GmHsp17.6B and GmHsp22.4 genes in response to Meloidogyne javanica infection. In: WORKSHOP ON BIOTIC AND ABIOTIC STRESS TOLERANCE IN PLANTS, 2013, Ilhéus. The challenge for the 21st century: book of abstracts. [Brasília]: Embrapa: International Advanced Biology Consortium, 2013. p. 34.| Biblioteca(s): Embrapa Soja. |
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| 6. | | ROMERO, C. C. T.; STOLF-MOREIRA, R.; BRITO JÚNIOR, S. L.; CATELLI, L. L.; PEREIRA, R. M.; LINO, E. J.; SILLA, P. R.; NASCIMENTO, L. S. do; NASCIMENTO, L. C. do; CARAZZOLLE, M. F.; BINNECK, E.; MARCELINO, F. C.; ABDELNOOR, R. V. Genome-wide expression analysis of soybean plants under an incompatible interaction with the fungus Uromyces appendiculatus. In: CONGRESSO BRASILEIRO DE BIOTECNOLOGIA, 3., 2010, Fortaleza. Programa e resumos. Brasília, DF: SBBiotec, 2010. p. 219-220.| Biblioteca(s): Embrapa Soja. |
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| Registros recuperados : 6 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Cerrados. |
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Data corrente: |
09/07/2015 |
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Data da última atualização: |
13/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
PINELI, L.; OLIVEIRA, G.; MENDONÇA, M.; BORGO, L.; FREIRE, E.; CELESTINO, S. M. C.; CHIARELLO, M.; BOTELHO, R. |
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Afiliação: |
LÍVIA PINELI, UNB; GUILHERME OLIVEIRA, UNB; MÁRCIO MENDONÇA, UNB; LUIZ BORGO, UNB; ERIKA FREIRE, UNB; SONIA MARIA COSTA CELESTINO, CPAC; MARILEUSA CHIARELLO, UNIVERSIDADE CATÓLICA DE BRASÍLIA; RAQUEL BOTELHO, UNB. |
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Título: |
Tracing chemical and sensory characteristics of baru oil during storage under nitrogen. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, v. 62, p. 976-982, 2015. |
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DOI: |
http://dx.doi.org/10.1016/j.lwt.2015.02.015 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Chemical and sensory properties of a mechanically extracted, degummed and bleached oil from baru (Dipteryx alata Vog.) almonds were traced during storage. Baru oil (BO) was packed with and without nitrogen blanket and stored for 180 days. Each 60 days, fatty acids, peroxide value (PV), iodine value (IV), acidity, sensory profile and acceptance, besides overall liking as salad dressing and viscosity at initial time were evaluated. BO viscosity (65.4 mPa s) resembled peanut and olive oils. Gadoleic acid decreased from 120 days of BO without nitrogen. IV and acidity increased during storage. PV was higher in samples without nitrogen, and decreased between 120 and 180 days. BO showed sensory similarities to samples under nitrogen blanket until 120 days. BO without nitrogen (120 days) presented fishy and soybean oil flavors, besides higher PV, whereas samples at 60 and 180 days associated to baru, peanut, olive oil attributes. BO stored under nitrogen blanket can be a successful oily ingredient in salad dressing. |
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Palavras-Chave: |
Baru; Baru Vog; Características químicas; Chemical characteristics; Manta de azoto; Molho de salada; Nitrogen blanket; Propriedades sensoriais; Salad dressing. |
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Thesagro: |
Dipteryx Alata. |
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Thesaurus NAL: |
Food technology; sensory properties. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/126417/1/Artigo-Baru-Oil-Sonia.pdf
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|
Marc: |
LEADER 02089naa a2200361 a 4500
001 2019622
005 2022-06-13
008 2015 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1016/j.lwt.2015.02.015$2DOI
100 1 $aPINELI, L.
245 $aTracing chemical and sensory characteristics of baru oil during storage under nitrogen.$h[electronic resource]
260 $c2015
520 $aAbstract: Chemical and sensory properties of a mechanically extracted, degummed and bleached oil from baru (Dipteryx alata Vog.) almonds were traced during storage. Baru oil (BO) was packed with and without nitrogen blanket and stored for 180 days. Each 60 days, fatty acids, peroxide value (PV), iodine value (IV), acidity, sensory profile and acceptance, besides overall liking as salad dressing and viscosity at initial time were evaluated. BO viscosity (65.4 mPa s) resembled peanut and olive oils. Gadoleic acid decreased from 120 days of BO without nitrogen. IV and acidity increased during storage. PV was higher in samples without nitrogen, and decreased between 120 and 180 days. BO showed sensory similarities to samples under nitrogen blanket until 120 days. BO without nitrogen (120 days) presented fishy and soybean oil flavors, besides higher PV, whereas samples at 60 and 180 days associated to baru, peanut, olive oil attributes. BO stored under nitrogen blanket can be a successful oily ingredient in salad dressing.
650 $aFood technology
650 $asensory properties
650 $aDipteryx Alata
653 $aBaru
653 $aBaru Vog
653 $aCaracterísticas químicas
653 $aChemical characteristics
653 $aManta de azoto
653 $aMolho de salada
653 $aNitrogen blanket
653 $aPropriedades sensoriais
653 $aSalad dressing
700 1 $aOLIVEIRA, G.
700 1 $aMENDONÇA, M.
700 1 $aBORGO, L.
700 1 $aFREIRE, E.
700 1 $aCELESTINO, S. M. C.
700 1 $aCHIARELLO, M.
700 1 $aBOTELHO, R.
773 $tLWT - Food Science and Technology$gv. 62, p. 976-982, 2015.
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