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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
23/05/2011 |
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Data da última atualização: |
23/05/2011 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
LEITE, M. S.; RIBEIRO, R. D.; PENTEADO, S. do R. C. |
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Afiliação: |
Maria Silvia Pereira Leite, Turfal; R. D. RIBEIRO, Turfal; SUSETE DO ROCIO CHIARELLO PENTEADO, CNPF. |
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Título: |
Transmissibilidade de Beauveira bassiana entre adultos de Hedypathes betulinus. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
In: CONGRESO SUDAMERICANO DE LA YERBA MATE, 5., 2011, Posadas. Actas. Posadas: Instituto Nacional de la Yerba Mate, 2011. |
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Páginas: |
p. 92 |
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Descrição Física: |
1 CD-ROM. |
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Idioma: |
Português |
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Notas: |
Resumo. |
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Palavras-Chave: |
Broca da erva mate; Erva mate; Fungo entomopatogênico; Transmissibilidade. |
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Thesagro: |
Controle Biológico; Ilex Paraguariensis. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/35262/1/Transmissibilidade-de-Beauveria-bassiana.pdf
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Marc: |
LEADER 00718nam a2200217 a 4500
001 1889390
005 2011-05-23
008 2011 bl uuuu u00u1 u #d
100 1 $aLEITE, M. S.
245 $aTransmissibilidade de Beauveira bassiana entre adultos de Hedypathes betulinus.
260 $aIn: CONGRESO SUDAMERICANO DE LA YERBA MATE, 5., 2011, Posadas. Actas. Posadas: Instituto Nacional de la Yerba Mate$c2011
300 $ap. 92$c1 CD-ROM.
500 $aResumo.
650 $aControle Biológico
650 $aIlex Paraguariensis
653 $aBroca da erva mate
653 $aErva mate
653 $aFungo entomopatogênico
653 $aTransmissibilidade
700 1 $aRIBEIRO, R. D.
700 1 $aPENTEADO, S. do R. C.
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Registro original: |
Embrapa Florestas (CNPF) |
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Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação; Embrapa Pecuária Sudeste. |
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Data corrente: |
25/09/2019 |
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Data da última atualização: |
11/03/2020 |
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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: |
CORDEIRO, C. de S.; FORATO, L. A.; BERNARDES FILHO, R.; NASSU, R. T. |
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Afiliação: |
Cecília de Souza Cordeiro, UNESP; LUCIMARA APARECIDA FORATO, CNPDIA; RUBENS BERNARDES FILHO, CNPDIA; RENATA TIEKO NASSU, CPPSE. |
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Título: |
Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Ciência Rural, Santa Maria, v.49, n.10, e20190310, 2019. |
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ISSN: |
1678-4596 |
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DOI: |
http://dx.doi.org/10.1590/0103-8478cr20190310 |
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Idioma: |
Inglês |
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Conteúdo: |
During the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a good strategy. This study aimed to evaluate the physicochemical characteristics of vacuum-packaged lamb meat combined with different zein-based edible coatings containing different vegetable oils (pink pepper, rosemary, olive oil, and the combinations of olive oil + pink pepper or rosemary), stored at 5 ± 1 °C. Parameters including pH, instrumental color, water holding capacity (WHC), shear force, and thiobarbituric acid reactive substances (TBARS) were analyzed every seven days, for 29 days. Significant differences (P<0.05) were observed in coating effects and storage time. The combination of olive oil and pepper oil (OLPP) exhibited higher color stability, while the coatings containing rosemary (RO), rosemary and olive oil (OLRO), and pink pepper oil (PP) exhibited the highest oxidative stability in 29 days. The pH, WHC, and shear force parameters did not appear to have been affected by the coatings. In summary, as appearance is an important purchasing factor, the coating containing olive oil and pink pepper oil is very promising as an alternative for maintaining vacuum-packaged lamb meat quality. |
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Palavras-Chave: |
Carne ovina; Óleo de alecrim; Óleo de pimenta rosa; Plastificante; Revestimento comestível. |
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Thesagro: |
Azeite; Carne Fresca; Embalagem a Vácuo; Óleo Vegetal; Zeína. |
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Thesaurus NAL: |
Food packaging; Plasticizers. |
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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/202322/1/P-Utilization-of-zein-based-coatings-containing-vegetable-oils-on-the-physicochemical-....pdf
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Marc: |
LEADER 02314naa a2200325 a 4500
001 2112487
005 2020-03-11
008 2019 bl uuuu u00u1 u #d
022 $a1678-4596
024 7 $ahttp://dx.doi.org/10.1590/0103-8478cr20190310$2DOI
100 1 $aCORDEIRO, C. de S.
245 $aUtilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat.$h[electronic resource]
260 $c2019
520 $aDuring the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a good strategy. This study aimed to evaluate the physicochemical characteristics of vacuum-packaged lamb meat combined with different zein-based edible coatings containing different vegetable oils (pink pepper, rosemary, olive oil, and the combinations of olive oil + pink pepper or rosemary), stored at 5 ± 1 °C. Parameters including pH, instrumental color, water holding capacity (WHC), shear force, and thiobarbituric acid reactive substances (TBARS) were analyzed every seven days, for 29 days. Significant differences (P<0.05) were observed in coating effects and storage time. The combination of olive oil and pepper oil (OLPP) exhibited higher color stability, while the coatings containing rosemary (RO), rosemary and olive oil (OLRO), and pink pepper oil (PP) exhibited the highest oxidative stability in 29 days. The pH, WHC, and shear force parameters did not appear to have been affected by the coatings. In summary, as appearance is an important purchasing factor, the coating containing olive oil and pink pepper oil is very promising as an alternative for maintaining vacuum-packaged lamb meat quality.
650 $aFood packaging
650 $aPlasticizers
650 $aAzeite
650 $aCarne Fresca
650 $aEmbalagem a Vácuo
650 $aÓleo Vegetal
650 $aZeína
653 $aCarne ovina
653 $aÓleo de alecrim
653 $aÓleo de pimenta rosa
653 $aPlastificante
653 $aRevestimento comestível
700 1 $aFORATO, L. A.
700 1 $aBERNARDES FILHO, R.
700 1 $aNASSU, R. T.
773 $tCiência Rural, Santa Maria$gv.49, n.10, e20190310, 2019.
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Embrapa Instrumentação (CNPDIA) |
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