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Registro Completo |
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
22/01/1999 |
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Data da última atualização: |
12/07/2007 |
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Autoria: |
EMPRESA BRASILEIRA DE PESQUISA AGROPECUARIA. Departamento de Planejamento (Brasília, DF). |
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Título: |
Geracao e difusao de tecnologia para o pequeno produtor rural. |
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Ano de publicação: |
1989 |
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Fonte/Imprenta: |
Brasilia: EMBRAPA-DPL, 1989. |
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Páginas: |
26p. |
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Série: |
(EMBRAPA-DPL. Documentos, 7). |
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Idioma: |
Português |
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Palavras-Chave: |
Produtor rural; Rural farmer. |
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Thesagro: |
Difusão de Tecnologia. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00518nam a2200157 a 4500
001 1436143
005 2007-07-12
008 1989 bl uuuu u0uu1 u #d
100 1 $aEMPRESA BRASILEIRA DE PESQUISA AGROPECUARIA. Departamento de Planejamento (Brasília, DF).
245 $aGeracao e difusao de tecnologia para o pequeno produtor rural.
260 $aBrasilia: EMBRAPA-DPL$c1989
300 $a26p.
490 $a(EMBRAPA-DPL. Documentos, 7).
650 $aDifusão de Tecnologia
653 $aProdutor rural
653 $aRural farmer
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Registro original: |
Embrapa Suínos e Aves (CNPSA) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
08/12/2022 |
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Data da última atualização: |
17/12/2022 |
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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: |
COSTA, A. M. M.; GASPAR, B. R. A.; CALADO, V.; TONON, R. V.; TORRES, A. G. |
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Afiliação: |
ANDRE MESQUITA MAGALHAES COSTA, UFRJ; BRUNA RACHEL ANTUNES GASPAR, UFRJ; VERONICA CALADO, UFRJ; RENATA VALERIANO TONON, CTAA; ALEXANDRE GUEDES TORRES, UFRJ. |
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Título: |
Microencapsulation of pomegranate (Punica granatum L.) seed oil by complex coacervation: Stability and application in an instant caffe latte beverage. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Chemistry, v. 381, 132199, 2022. |
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DOI: |
https://doi.org/10.1016/j.foodchem.2022.132199 |
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Idioma: |
Inglês |
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Conteúdo: |
Pomegranate seed oil (PSO) is rich in highly oxidizable bioactive conjugated linolenic acids (cLnA), limiting food applications. This study aimed to investigate the oxidative stability (room temperature for 90 days; 60 °C, for 10 days, vacuum-sealed or not), physical and morphological properties of PSO microparticles produced by complex coacervation (CC). An instant caffè latte beverage was formulated with PSO microparticles (30%) as a proof-of-application vehicle for the microparticles and physical properties were evaluated. CC was compared with spray drying. Although non-coacervated microparticles showed superior oxidative stability, coacervated microparticles were overall stable for 60 days and cLnA retention reduced 42% after γ-tocopherol exhaustion. Coacervated microparticles’ structure was collapsed after 90 days. Storage under vacuum increased the oxidative stability at 60 °C. Microparticles showed high solubility and thermal stability, addition to the product promoted negligible changes in physical properties. This study brings new insights regarding cLnA stability and PSO application in food. |
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Palavras-Chave: |
Conjugated linolenic acid isomers; Volatile compounds SPME-GC MS. |
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Thesaurus NAL: |
Conjugated linoleic acid; Gum arabic; Tocopherols; Volatile compounds; Whey protein. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02009naa a2200265 a 4500
001 2149370
005 2022-12-17
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodchem.2022.132199$2DOI
100 1 $aCOSTA, A. M. M.
245 $aMicroencapsulation of pomegranate (Punica granatum L.) seed oil by complex coacervation$bStability and application in an instant caffe latte beverage.$h[electronic resource]
260 $c2022
520 $aPomegranate seed oil (PSO) is rich in highly oxidizable bioactive conjugated linolenic acids (cLnA), limiting food applications. This study aimed to investigate the oxidative stability (room temperature for 90 days; 60 °C, for 10 days, vacuum-sealed or not), physical and morphological properties of PSO microparticles produced by complex coacervation (CC). An instant caffè latte beverage was formulated with PSO microparticles (30%) as a proof-of-application vehicle for the microparticles and physical properties were evaluated. CC was compared with spray drying. Although non-coacervated microparticles showed superior oxidative stability, coacervated microparticles were overall stable for 60 days and cLnA retention reduced 42% after γ-tocopherol exhaustion. Coacervated microparticles’ structure was collapsed after 90 days. Storage under vacuum increased the oxidative stability at 60 °C. Microparticles showed high solubility and thermal stability, addition to the product promoted negligible changes in physical properties. This study brings new insights regarding cLnA stability and PSO application in food.
650 $aConjugated linoleic acid
650 $aGum arabic
650 $aTocopherols
650 $aVolatile compounds
650 $aWhey protein
653 $aConjugated linolenic acid isomers
653 $aVolatile compounds SPME-GC MS
700 1 $aGASPAR, B. R. A.
700 1 $aCALADO, V.
700 1 $aTONON, R. V.
700 1 $aTORRES, A. G.
773 $tFood Chemistry$gv. 381, 132199, 2022.
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Embrapa Agroindústria de Alimentos (CTAA) |
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