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Registro Completo |
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Biblioteca(s): |
Embrapa Tabuleiros Costeiros. |
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Data corrente: |
14/05/2020 |
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Data da última atualização: |
14/05/2020 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
MARAFON, A. C.; ENDRES, L.; SANTOS, J. C. M. dos; SILVA, A. C. S. da; GUIMARAES, V. dos S.; SANTOS, J. P. dos; SANTOS, E. L. S. dos; AVELINO, J. R. L. |
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Afiliação: |
ANDERSON CARLOS MARAFON, CPATC; LAURICIO ENDRES, UFAL; JHULYANNE CHRISNY MARCELINO DOS SANTOS, UFAL; ADENILSON CICERO SANTOS DA SILVA, UFAL; VICTOR DOS SANTOS GUIMARAES, UFAL; JONAS PAULINO DOS SANTOS, UFAL; ELENILTON LESSA SILVA DOS SANTOS, UFAL; JOAO RAPHAEL LIMA AVELINO, UFAL. |
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Título: |
Drought responses on elephant grass genotypes as bioenergy feedstocks. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
In: BRAZILIAN CONGRESS OF PLANT PHYSIOLOGY, 17., 2019, Cuiabá. Challenges for plant physiology; Food production and sustanability: [anais]. [Rio Claro, SP: SBFV], 2019. |
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Páginas: |
p. 154 |
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Idioma: |
Português |
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Thesagro: |
Bioenergia; Biomassa; Capim Elefante; Forragem. |
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Thesaurus Nal: |
Bioenergy; Biomass; Forage grasses. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/212993/1/Resumo-CBFV-2019.pdf
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Marc: |
LEADER 00901nam a2200277 a 4500
001 2122304
005 2020-05-14
008 2019 bl uuuu u00u1 u #d
100 1 $aMARAFON, A. C.
245 $aDrought responses on elephant grass genotypes as bioenergy feedstocks.$h[electronic resource]
260 $aIn: BRAZILIAN CONGRESS OF PLANT PHYSIOLOGY, 17., 2019, Cuiabá. Challenges for plant physiology; Food production and sustanability: [anais]. [Rio Claro, SP: SBFV]$c2019
300 $ap. 154
650 $aBioenergy
650 $aBiomass
650 $aForage grasses
650 $aBioenergia
650 $aBiomassa
650 $aCapim Elefante
650 $aForragem
700 1 $aENDRES, L.
700 1 $aSANTOS, J. C. M. dos
700 1 $aSILVA, A. C. S. da
700 1 $aGUIMARAES, V. dos S.
700 1 $aSANTOS, J. P. dos
700 1 $aSANTOS, E. L. S. dos
700 1 $aAVELINO, J. R. L.
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Registro original: |
Embrapa Tabuleiros Costeiros (CPATC) |
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Registro Completo
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Biblioteca(s): |
Embrapa Rondônia. |
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Data corrente: |
28/11/2017 |
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Data da última atualização: |
06/03/2018 |
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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: |
SANTOS, I. H. V. da S.; SILVA, M. B. N. da; MENEZAS, G. M. de; OLIVEIRA, T. W. de; SANTOS, M. R. A. dos; AZEVEDO, M. S. de. |
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Afiliação: |
MAURICIO REGINALDO ALVES DOS SANTOS, CPAF-Rondonia. |
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Título: |
Sensory evaluation of gluten-free chicken pasty made with cassava (Manihot esculanta crantz) |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
International Journal for Innovation Education and Research, v.5, n.9, 2017 |
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Idioma: |
Inglês |
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Conteúdo: |
Celiac disease is a condition in which genetically predisposed people have an autoimmune reaction to gluten proteins found mainly in wheat. Celiac disease patients have few and expensive options of gluten-free food products. The aim of this study was to produce a gluten-free alternative to the wheat chicken pasty, a food largely consumed in South American countries. The main ingredient used for the elaboration of gluten-free pasty was cassava, a cheap and quite available raw ingredient, which after cooked results in a soft mass. This product was compared to the traditional wheat version by means of a sensory analysis, considering general aspects, consistency, flavor and aroma, and also a comparison of the production costs of the two products. General aspects, flavor and aroma did not differ significantly between the two products. Consistency was the only characteristic that differed significantly between them, the evaluation being more favorable to the cassava pasty. These results validate the gluten-free product regarding its sensory acceptability. The cost of production of the gluten-free product was lower than that of the traditional one. This product can be a cheap and attractive alternative for celiac disease patients. |
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Palavras-Chave: |
Sensory acceptability. |
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Thesaurus NAL: |
celiac disease; new products. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/167687/1/2017-IJIER-Cassava-Pasty.pdf
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Marc: |
LEADER 01939naa a2200217 a 4500
001 2080940
005 2018-03-06
008 2017 bl uuuu u00u1 u #d
100 1 $aSANTOS, I. H. V. da S.
245 $aSensory evaluation of gluten-free chicken pasty made with cassava (Manihot esculanta crantz)$h[electronic resource]
260 $c2017
520 $aCeliac disease is a condition in which genetically predisposed people have an autoimmune reaction to gluten proteins found mainly in wheat. Celiac disease patients have few and expensive options of gluten-free food products. The aim of this study was to produce a gluten-free alternative to the wheat chicken pasty, a food largely consumed in South American countries. The main ingredient used for the elaboration of gluten-free pasty was cassava, a cheap and quite available raw ingredient, which after cooked results in a soft mass. This product was compared to the traditional wheat version by means of a sensory analysis, considering general aspects, consistency, flavor and aroma, and also a comparison of the production costs of the two products. General aspects, flavor and aroma did not differ significantly between the two products. Consistency was the only characteristic that differed significantly between them, the evaluation being more favorable to the cassava pasty. These results validate the gluten-free product regarding its sensory acceptability. The cost of production of the gluten-free product was lower than that of the traditional one. This product can be a cheap and attractive alternative for celiac disease patients.
650 $aceliac disease
650 $anew products
653 $aSensory acceptability
700 1 $aSILVA, M. B. N. da
700 1 $aMENEZAS, G. M. de
700 1 $aOLIVEIRA, T. W. de
700 1 $aSANTOS, M. R. A. dos
700 1 $aAZEVEDO, M. S. de
773 $tInternational Journal for Innovation Education and Research$gv.5, n.9, 2017
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Embrapa Rondônia (CPAF-RO) |
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