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Registro Completo |
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
05/08/1999 |
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Data da última atualização: |
05/08/1999 |
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Autoria: |
FRANCA, F. H.; MIRANDA, J. E. C.; MALUF, W. R.; ROSSI, P. E. F. |
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Afiliação: |
EMBRAPA-CNPH, Brasilia, DF. |
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Título: |
Selecao de germoplasma de batata-doce visando resistencia a insetos de solo. |
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Ano de publicação: |
1984 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE ENTOMOLOGIA, 9., 1984, Londrina, PR. Resumos... Londrina: SEB, 1984. |
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Idioma: |
Português |
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Palavras-Chave: |
Bank; Batata-doce; Brasil; Brasilia; Distrito Federal; Pest insects; Resistance; Selection. |
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Thesagro: |
Banco de Germoplasma; Cerrado; Inseto; Ipomoea Batatas; Praga; Resistência; Seleção; Solo. |
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Thesaurus Nal: |
Brazil; germplasm; soil; sweet potatoes. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01001naa a2200385 a 4500
001 1765042
005 1999-08-05
008 1984 bl uuuu u00u1 u #d
100 1 $aFRANCA, F. H.
245 $aSelecao de germoplasma de batata-doce visando resistencia a insetos de solo.
260 $c1984
650 $aBrazil
650 $agermplasm
650 $asoil
650 $asweet potatoes
650 $aBanco de Germoplasma
650 $aCerrado
650 $aInseto
650 $aIpomoea Batatas
650 $aPraga
650 $aResistência
650 $aSeleção
650 $aSolo
653 $aBank
653 $aBatata-doce
653 $aBrasil
653 $aBrasilia
653 $aDistrito Federal
653 $aPest insects
653 $aResistance
653 $aSelection
700 1 $aMIRANDA, J. E. C.
700 1 $aMALUF, W. R.
700 1 $aROSSI, P. E. F.
773 $tIn: CONGRESSO BRASILEIRO DE ENTOMOLOGIA, 9., 1984, Londrina, PR. Resumos... Londrina: SEB, 1984.
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Registro original: |
Embrapa Hortaliças (CNPH) |
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Biblioteca |
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Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Agroindústria Tropical. |
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Data corrente: |
14/06/2021 |
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Data da última atualização: |
18/06/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
LIMA, J. R.; ARAUJO, I. M. da S.; PINTO, C. O.; GOIANA, M. L.; RODRIGUES, M. do C. P.; LIMA, L. V. de. |
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Afiliação: |
JANICE RIBEIRO LIMA, CTAA; IDILA MARIA DA SILVA ARAUJO, CNPAT; CLAUDIA OLIVEIRA PINTO, CNPGL; MAYARA LIMA GOIANA, Universidade Federal do Ceará (UFC); MARIA DO CARMO PASSOS RODRIGUES, Universidade Federal do Ceará (UFC); LARISSA VIEIRA DE LIMA, Universidade Federal do Ceará (UFC). |
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Título: |
Obtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Brazilian Journal Of Food Technology, v. 24, e2020232, p. 1-9, 2021. |
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DOI: |
https://doi.org/10.1590/1981-6723.23220 |
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Idioma: |
Inglês |
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Notas: |
Obtenção e uso de concentrado proteico de amêndoa de caju a partir de subproduto do processamento da castanha para formulação de hamburguer vegetal. |
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Conteúdo: |
Broken kernels are among the by-products of processing cashew nuts which have less commercial value. The present work aimed to obtain a cashew kernel protein concentrate from broken kernels, and then characterize it as well as using it in a vegetable burger formulation. The concentrate was obtained by isoelectric precipitation at four different pHs and subsequent drying. Higher yield was 58.6% of proteins (pH 4.0 and 4.5). The concentrate showed Water Absorption Capacity (WAC) of 1.85 mL/g and Oil Absorption Capacity (OAC) of 1.06 mL/g, as well as low solubility in aqueous medium and low foaming capacity. The concentrate was used in vegetable burger production as a substitute for soybean protein. The burgers were submitted to sensory evaluation and obtained an average of 6.6 on a nine-point scale, thus being within the acceptance zone. Regarding the purchase intent, 60% of the judges would probably or would certainly buy the product. Therefore, the cashew kernel protein concentrate can be used as a protein ingredient for food formulation. Producing cashew kernel protein concentrate allows the use of broken kernels generated in the cashew nut industrial process. |
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Palavras-Chave: |
Acid precipitation; Anacardium occidentale L; Composição centesimal; Ingrediente proteico; Nut; Precipitação ácida; Propriedades funcionais; Protein ingredient. |
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Thesagro: |
Castanha; Produto de Origem Vegetal; Tecnologia de Alimento. |
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Thesaurus NAL: |
Food technology; Functional properties; Proximate composition; Vegetable products. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/223760/1/LIMA-JRL-obtaining.pdf
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Marc: |
LEADER 02538naa a2200385 a 4500
001 2132301
005 2021-06-18
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/1981-6723.23220$2DOI
100 1 $aLIMA, J. R.
245 $aObtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger.$h[electronic resource]
260 $c2021
500 $aObtenção e uso de concentrado proteico de amêndoa de caju a partir de subproduto do processamento da castanha para formulação de hamburguer vegetal.
520 $aBroken kernels are among the by-products of processing cashew nuts which have less commercial value. The present work aimed to obtain a cashew kernel protein concentrate from broken kernels, and then characterize it as well as using it in a vegetable burger formulation. The concentrate was obtained by isoelectric precipitation at four different pHs and subsequent drying. Higher yield was 58.6% of proteins (pH 4.0 and 4.5). The concentrate showed Water Absorption Capacity (WAC) of 1.85 mL/g and Oil Absorption Capacity (OAC) of 1.06 mL/g, as well as low solubility in aqueous medium and low foaming capacity. The concentrate was used in vegetable burger production as a substitute for soybean protein. The burgers were submitted to sensory evaluation and obtained an average of 6.6 on a nine-point scale, thus being within the acceptance zone. Regarding the purchase intent, 60% of the judges would probably or would certainly buy the product. Therefore, the cashew kernel protein concentrate can be used as a protein ingredient for food formulation. Producing cashew kernel protein concentrate allows the use of broken kernels generated in the cashew nut industrial process.
650 $aFood technology
650 $aFunctional properties
650 $aProximate composition
650 $aVegetable products
650 $aCastanha
650 $aProduto de Origem Vegetal
650 $aTecnologia de Alimento
653 $aAcid precipitation
653 $aAnacardium occidentale L
653 $aComposição centesimal
653 $aIngrediente proteico
653 $aNut
653 $aPrecipitação ácida
653 $aPropriedades funcionais
653 $aProtein ingredient
700 1 $aARAUJO, I. M. da S.
700 1 $aPINTO, C. O.
700 1 $aGOIANA, M. L.
700 1 $aRODRIGUES, M. do C. P.
700 1 $aLIMA, L. V. de
773 $tBrazilian Journal Of Food Technology$gv. 24, e2020232, p. 1-9, 2021.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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