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Registro Completo |
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Biblioteca(s): |
Embrapa Agropecuária Oeste; Embrapa Amapá; Embrapa Caprinos e Ovinos; Embrapa Gado de Leite; Embrapa Pecuária Sul; Embrapa Rondônia; Embrapa Semiárido; Embrapa Unidades Centrais. |
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Data corrente: |
08/01/1991 |
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Data da última atualização: |
06/09/2021 |
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Tipo da produção científica: |
Documentos |
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Autoria: |
LEITE, E. R.; MESQUITA, R. C. M. |
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Afiliação: |
ENEAS REIS LEITE, CNPC; ROBERTO CÉSAR MAGALHÃES MESQUITA, CNPC. |
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Título: |
Fatores morfológicos que interferem na seleção de forrageiras pelos herbívoros. |
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Ano de publicação: |
1988 |
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Fonte/Imprenta: |
Brasília, DF: EMBRAPA-DDT, 1988. |
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Páginas: |
21 p. |
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Série: |
(EMBRAPA-CNPC. Documentos, 8). |
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Idioma: |
Português |
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Conteúdo: |
A composição de dietas selecionadas pelos herbívoros tem sido matéria de grande interesse para os pesquisadores de pastagens nativas. As razões pelas quais os animais selecionam uma dada planta, ou partes dela, consistem em quatro parâmetros morfológicos: tamanho do corpo, tipo de sistema digestivo (cecal ou ruminante), relação entre o volume rumino-reticular e o peso do animal, e tamanho da boca, o tamanho e o tipo de sistema digestivo determinam o tempo e a energia dispendidos para que o herbívoro pasteje seletivamente; a relação entre o volume rumino-reticular e o peso corporal determina o tipo de alimento que o ruminante processa mais eficientemente, e o tamanho da boca determina a habilidade do herbívoro em selecionar partes de uma determinada planta. |
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Palavras-Chave: |
Browse plants; Centro Nacional de Pesquisa de Caprinos; EMBRAPA; Feed crops; Feeding behaviour; Feeding habits; Forage trees; Forrageira; Forrageira nativa; Herbívoro; Herbivoros; Nativa; Natural pastures; Nutricao direta; Planta forrageira nativa; Selection. |
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Thesagro: |
Animal; Dieta; Hábito alimentar; Nutrição; Nutrição Animal; Pastagem; Pastagem nativa; Pastagem Natural; Pastejo; Planta; Planta Forrageira; Ruminante; Seleção. |
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Thesaurus Nal: |
Animal nutrition; diet; forage; pastures; rangelands; ruminants. |
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Categoria do assunto: |
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L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/56564/1/DOC-08.pdf
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Marc: |
LEADER 02219nam a2200565 a 4500
001 1514256
005 2021-09-06
008 1988 bl uuuu u0uu1 u #d
100 1 $aLEITE, E. R.
245 $aFatores morfológicos que interferem na seleção de forrageiras pelos herbívoros.
260 $aBrasília, DF: EMBRAPA-DDT$c1988
300 $a21 p.
490 $a(EMBRAPA-CNPC. Documentos, 8).
520 $aA composição de dietas selecionadas pelos herbívoros tem sido matéria de grande interesse para os pesquisadores de pastagens nativas. As razões pelas quais os animais selecionam uma dada planta, ou partes dela, consistem em quatro parâmetros morfológicos: tamanho do corpo, tipo de sistema digestivo (cecal ou ruminante), relação entre o volume rumino-reticular e o peso do animal, e tamanho da boca, o tamanho e o tipo de sistema digestivo determinam o tempo e a energia dispendidos para que o herbívoro pasteje seletivamente; a relação entre o volume rumino-reticular e o peso corporal determina o tipo de alimento que o ruminante processa mais eficientemente, e o tamanho da boca determina a habilidade do herbívoro em selecionar partes de uma determinada planta.
650 $aAnimal nutrition
650 $adiet
650 $aforage
650 $apastures
650 $arangelands
650 $aruminants
650 $aAnimal
650 $aDieta
650 $aHábito alimentar
650 $aNutrição
650 $aNutrição Animal
650 $aPastagem
650 $aPastagem nativa
650 $aPastagem Natural
650 $aPastejo
650 $aPlanta
650 $aPlanta Forrageira
650 $aRuminante
650 $aSeleção
653 $aBrowse plants
653 $aCentro Nacional de Pesquisa de Caprinos
653 $aEMBRAPA
653 $aFeed crops
653 $aFeeding behaviour
653 $aFeeding habits
653 $aForage trees
653 $aForrageira
653 $aForrageira nativa
653 $aHerbívoro
653 $aHerbivoros
653 $aNativa
653 $aNatural pastures
653 $aNutricao direta
653 $aPlanta forrageira nativa
653 $aSelection
700 1 $aMESQUITA, R. C. M.
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Esconder MarcMostrar Marc Completo |
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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Origem |
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Classificação |
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Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
08/02/2017 |
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Data da última atualização: |
06/05/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
MOSER, P.; SOUZA, R. T. de; TELIS, V. R. N. |
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Afiliação: |
POLIANA MOSER, Food Engineering and Technology Department, S~ao Paulo State University, S~ao Jose do Rio Preto, Brazil; REGINALDO TEODORO DE SOUZA, CNPUV; VANIA REGINA NICOLETTI TELIS, Food Engineering and Technology Department, S~ao Paulo State University, S~ao Jose do Rio Preto, Brazil. |
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Título: |
Spray drying of grape juice from hybrid cv. Brs Violeta: microencapsulation of anthocyanins using Protein/maltodextrin blends as drying aids. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Journal of Food Processing and Preservation, v. 41, n. 1, Feb. 2017, e12852; 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
Grape juice contains high amounts of anthocyanins, with great potential for substituting synthetic food dyes. Carrier agents used in spray drying entraps anthocyanins, allowing their preservation. This work appraised whey protein/ maltodextrin (WM) and soy protein/maltodextrin (SM) blends as alternative carriers for spray drying of grape juice and encapsulation of anthocyanins. The effects of carrier agent concentration (CAC) and ratio protein/carrier agent (R) on grape juice powder properties were evaluated. The grape juice powders presented good solubility, low water content and high anthocyanin retention. WM blends resulted in higher yields and higher anthocyanin retention (from 77.9 to 94%) than SM blends, whereas SM blends leaded to higher encapsulation efficiency (>97%). Increasing CAC and R resulted in brighter powders, but reconstituted juices presented color parameters similar to those of fresh juice. WM and SM were suitable for encapsulating anthocyanins of grape juice, resulting in powders with potential applications in food industry. PRACTICAL APPLICATIONS The grape cultivar BRS violeta contains high levels of anthocyanins and is an alternative to produce antioxidant-rich and highly colored grape juice. Spray drying is applied for producing powdered grape juice with high anthocyanin content. In this technique, the addition of whey and soy proteins blended with maltodextrin as carrier agents avoid problems such as stickiness, which is negative to process yield and product quality. Moreover, the use of carrier agents in spray drying promotes the microencapsulation of bioactive compounds, allowing their protection and preservation during processing and storage. The grape juice powder from cv. BRS Violeta can be applied in the food industry as a potential substitute for synthetic food dyes, in addition to being a promising additive for incorporating anthocyanins into functional foods. MenosGrape juice contains high amounts of anthocyanins, with great potential for substituting synthetic food dyes. Carrier agents used in spray drying entraps anthocyanins, allowing their preservation. This work appraised whey protein/ maltodextrin (WM) and soy protein/maltodextrin (SM) blends as alternative carriers for spray drying of grape juice and encapsulation of anthocyanins. The effects of carrier agent concentration (CAC) and ratio protein/carrier agent (R) on grape juice powder properties were evaluated. The grape juice powders presented good solubility, low water content and high anthocyanin retention. WM blends resulted in higher yields and higher anthocyanin retention (from 77.9 to 94%) than SM blends, whereas SM blends leaded to higher encapsulation efficiency (>97%). Increasing CAC and R resulted in brighter powders, but reconstituted juices presented color parameters similar to those of fresh juice. WM and SM were suitable for encapsulating anthocyanins of grape juice, resulting in powders with potential applications in food industry. PRACTICAL APPLICATIONS The grape cultivar BRS violeta contains high levels of anthocyanins and is an alternative to produce antioxidant-rich and highly colored grape juice. Spray drying is applied for producing powdered grape juice with high anthocyanin content. In this technique, the addition of whey and soy proteins blended with maltodextrin as carrier agents avoid problems such as stickiness, which is negative to process yield and... Mostrar Tudo |
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Palavras-Chave: |
Antioxidant-rich; Cultivar BRS violeta; Suco de uva; Synthetic food dyes. |
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Thesagro: |
Suco; Uva. |
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Thesaurus NAL: |
Anthocyanins; Grape juice. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/155072/1/Moser-et-al-2017-Journal-of-Food-Processing-and-Preservation.pdf
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Marc: |
LEADER 02689naa a2200241 a 4500
001 2063219
005 2019-05-06
008 2017 bl uuuu u00u1 u #d
100 1 $aMOSER, P.
245 $aSpray drying of grape juice from hybrid cv. Brs Violeta$bmicroencapsulation of anthocyanins using Protein/maltodextrin blends as drying aids.$h[electronic resource]
260 $c2017
520 $aGrape juice contains high amounts of anthocyanins, with great potential for substituting synthetic food dyes. Carrier agents used in spray drying entraps anthocyanins, allowing their preservation. This work appraised whey protein/ maltodextrin (WM) and soy protein/maltodextrin (SM) blends as alternative carriers for spray drying of grape juice and encapsulation of anthocyanins. The effects of carrier agent concentration (CAC) and ratio protein/carrier agent (R) on grape juice powder properties were evaluated. The grape juice powders presented good solubility, low water content and high anthocyanin retention. WM blends resulted in higher yields and higher anthocyanin retention (from 77.9 to 94%) than SM blends, whereas SM blends leaded to higher encapsulation efficiency (>97%). Increasing CAC and R resulted in brighter powders, but reconstituted juices presented color parameters similar to those of fresh juice. WM and SM were suitable for encapsulating anthocyanins of grape juice, resulting in powders with potential applications in food industry. PRACTICAL APPLICATIONS The grape cultivar BRS violeta contains high levels of anthocyanins and is an alternative to produce antioxidant-rich and highly colored grape juice. Spray drying is applied for producing powdered grape juice with high anthocyanin content. In this technique, the addition of whey and soy proteins blended with maltodextrin as carrier agents avoid problems such as stickiness, which is negative to process yield and product quality. Moreover, the use of carrier agents in spray drying promotes the microencapsulation of bioactive compounds, allowing their protection and preservation during processing and storage. The grape juice powder from cv. BRS Violeta can be applied in the food industry as a potential substitute for synthetic food dyes, in addition to being a promising additive for incorporating anthocyanins into functional foods.
650 $aAnthocyanins
650 $aGrape juice
650 $aSuco
650 $aUva
653 $aAntioxidant-rich
653 $aCultivar BRS violeta
653 $aSuco de uva
653 $aSynthetic food dyes
700 1 $aSOUZA, R. T. de
700 1 $aTELIS, V. R. N.
773 $tJournal of Food Processing and Preservation$gv. 41, n. 1, Feb. 2017, e12852; 2017.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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