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Registro Completo |
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Biblioteca(s): |
Embrapa Acre. |
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Data corrente: |
14/07/2006 |
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Data da última atualização: |
05/12/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
VALENTIM, J. F.; ANDRADE, C. M. S. de. |
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Afiliação: |
JUDSON FERREIRA VALENTIM, CPAF-AC; CARLOS MAURICIO SOARES DE ANDRADE, CPAF-AC. |
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Título: |
Forage peanut (Arachis pintoi): a high yielding and high quality tropical legume for sustainable cattle production systems in the Western Brazilian Amazon. |
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Ano de publicação: |
2005 |
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Fonte/Imprenta: |
In: INTERNATIONAL GRASSLAND CONGRESS, 20., 2005, Ireland. Offered papers. The Netherlands: Wageningen Academic Publishers, 2005. |
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Páginas: |
p. 329. |
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Idioma: |
Inglês |
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Thesagro: |
Leguminosa; Pastagem. |
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Thesaurus Nal: |
Arachis pintoi. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/504734/1/13636.pdf
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Marc: |
LEADER 00637nam a2200157 a 4500
001 1504734
005 2023-12-05
008 2005 bl uuuu u00u1 u #d
100 1 $aVALENTIM, J. F.
245 $aForage peanut (Arachis pintoi)$ba high yielding and high quality tropical legume for sustainable cattle production systems in the Western Brazilian Amazon.$h[electronic resource]
260 $aIn: INTERNATIONAL GRASSLAND CONGRESS, 20., 2005, Ireland. Offered papers. The Netherlands: Wageningen Academic Publishers$c2005
300 $ap. 329.
650 $aArachis pintoi
650 $aLeguminosa
650 $aPastagem
700 1 $aANDRADE, C. M. S. de
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Registro original: |
Embrapa Acre (CPAF-AC) |
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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: |
13/05/2020 |
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Data da última atualização: |
18/05/2020 |
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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: |
VIEIRA, A. H.; BALTHAZAR, C. F.; GUIMARÃES, J. T.; ROCHA, R. S.; PAGANI, M. M.; ESMERINO, E. A.; SILVA, M. C; RAICES, R. S. L.; TONON, R. V.; CABRAL, L. M. C.; WALTER, E. H. M.; FREITAS, M. Q.; CRUZ, A. G. |
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Afiliação: |
Alexandre H. Vieira, UFF; Celso F. Balthazar, UFF; Jonas T. Guimaraes, UFF; Ramon S. Rocha, UFF, IFRJ; Mônica M. Pagani, UFRRJ; Erick A. Esmerino, UFF; Márcia C. Silva, IFRJ; Renata S. L. Raices, IFRJ; RENATA VALERIANO TONON, CTAA; LOURDES MARIA CORREA CABRAL, CTAA; EDUARDO HENRIQUE MIRANDA WALTER, CTAA; Mônica Q. Freitas, UFF; Adriano G. Cruz, IFRJ. |
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Título: |
Advantages of microfiltration processing of goat whey orange juice beverage. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Food Reserach International, v. 132, n. 109060, 8 p. 2020. |
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DOI: |
https://doi.org/10.1016/j.foodres.2020.109060 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to evaluate the microbiological, physicochemical and functional quality of an innovative goat whey orange juice beverage (GOB) processed by microfiltration. The microfiltration (0.2 µm) of the GOBs had a variation on the feed temperature (20, 30, 40, 50 °C) and were compared to the conventional heat treatment LTLT (63 °C/30 min). Microbiological (aerobic mesophilic bacteria, mold and yeast and lactic bacteria), physicochemical (pH, color, rheology and volatile compounds) bioactive compounds (acid ascorbic, total phenolics) and functional activity (DPPH, ACE, ?-amilase and ?-glucosidase) analysis were performed. The GOB processed by microfiltration using at least 30 °C presented adequate microbial counts (less than 4, 3 and 4 log CFU/mL, for AMB, molds and yeasts and LAB, respectively). In general, the pH, color parameters, volatile and bioactive compounds were not influenced by microfiltration temperature, but presented a difference from the LTLT processing. The rheological parameters were influenced by MF temperature and the utilization of temperatures of 20° and 30 °C maintained the consistency similar to the LTLT sample, preserving the compounds responsible for the texture. Therefore, it is suggested a processing of GOB by microfiltration using mild temperatures (between 30° and 40 °C) to preserve consistency and also obtain a desirable microbial quality, beyond the preservation of many functional properties and volatile compounds. |
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Palavras-Chave: |
Functional activity; Membrane technology. |
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Thesagro: |
Bebida; Laticínio; Membrana; Microbiologia de Alimento; Suco de Laranja; Tecnologia de Alimento. |
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Thesaurus NAL: |
Dairy products; Food technology; Microbiology; Rheology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02696naa a2200421 a 4500
001 2122283
005 2020-05-18
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodres.2020.109060$2DOI
100 1 $aVIEIRA, A. H.
245 $aAdvantages of microfiltration processing of goat whey orange juice beverage.$h[electronic resource]
260 $c2020
520 $aThe objective of this study was to evaluate the microbiological, physicochemical and functional quality of an innovative goat whey orange juice beverage (GOB) processed by microfiltration. The microfiltration (0.2 µm) of the GOBs had a variation on the feed temperature (20, 30, 40, 50 °C) and were compared to the conventional heat treatment LTLT (63 °C/30 min). Microbiological (aerobic mesophilic bacteria, mold and yeast and lactic bacteria), physicochemical (pH, color, rheology and volatile compounds) bioactive compounds (acid ascorbic, total phenolics) and functional activity (DPPH, ACE, ?-amilase and ?-glucosidase) analysis were performed. The GOB processed by microfiltration using at least 30 °C presented adequate microbial counts (less than 4, 3 and 4 log CFU/mL, for AMB, molds and yeasts and LAB, respectively). In general, the pH, color parameters, volatile and bioactive compounds were not influenced by microfiltration temperature, but presented a difference from the LTLT processing. The rheological parameters were influenced by MF temperature and the utilization of temperatures of 20° and 30 °C maintained the consistency similar to the LTLT sample, preserving the compounds responsible for the texture. Therefore, it is suggested a processing of GOB by microfiltration using mild temperatures (between 30° and 40 °C) to preserve consistency and also obtain a desirable microbial quality, beyond the preservation of many functional properties and volatile compounds.
650 $aDairy products
650 $aFood technology
650 $aMicrobiology
650 $aRheology
650 $aBebida
650 $aLaticínio
650 $aMembrana
650 $aMicrobiologia de Alimento
650 $aSuco de Laranja
650 $aTecnologia de Alimento
653 $aFunctional activity
653 $aMembrane technology
700 1 $aBALTHAZAR, C. F.
700 1 $aGUIMARÃES, J. T.
700 1 $aROCHA, R. S.
700 1 $aPAGANI, M. M.
700 1 $aESMERINO, E. A.
700 1 $aSILVA, M. C
700 1 $aRAICES, R. S. L.
700 1 $aTONON, R. V.
700 1 $aCABRAL, L. M. C.
700 1 $aWALTER, E. H. M.
700 1 $aFREITAS, M. Q.
700 1 $aCRUZ, A. G.
773 $tFood Reserach International$gv. 132, n. 109060, 8 p. 2020.
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