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Registro Completo |
Biblioteca(s): |
Embrapa Trigo. |
Data corrente: |
02/11/2019 |
Data da última atualização: |
03/03/2020 |
Tipo da produção científica: |
Autoria/Organização/Edição de Livros |
Autoria: |
POZZA, R.; WESCHENFELDER, P. M. P.; DE BONA, F. D. |
Afiliação: |
RAFAEL POZZA; PEDRO MATHIAS PERES WESCHENFELDER; FABIANO DANIEL DE BONA, CNPT. |
Título: |
Absorção e uso de nitrogênio em genótipos de trigo. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
In: MOSTRA DE INICIAÇÃO CIENTÍFICA, 14.; MOSTRA DE PÓS-GRADUAÇÃO DA EMBRAPA TRIGO, 11., 2019, Passo Fundo. Resumos... Brasília, DF: Embrapa, 2019. Resumos graduação PIBIC/CNPq, p. 26. |
Idioma: |
Português |
Thesagro: |
Nitrogênio; Trigo. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/204186/1/ID44725-2019MICp26.pdf
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Marc: |
LEADER 00579nam a2200145 a 4500 001 2113835 005 2020-03-03 008 2019 bl uuuu 00u1 u #d 100 1 $aPOZZA, R. 245 $aAbsorção e uso de nitrogênio em genótipos de trigo.$h[electronic resource] 260 $aIn: MOSTRA DE INICIAÇÃO CIENTÍFICA, 14.; MOSTRA DE PÓS-GRADUAÇÃO DA EMBRAPA TRIGO, 11., 2019, Passo Fundo. Resumos... Brasília, DF: Embrapa, 2019. Resumos graduação PIBIC/CNPq, p. 26.$c2019 650 $aNitrogênio 650 $aTrigo 700 1 $aWESCHENFELDER, P. M. P. 700 1 $aDE BONA, F. D.
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Registro original: |
Embrapa Trigo (CNPT) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
17/05/2017 |
Data da última atualização: |
30/05/2017 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
GUEDES, A. M. M.; ANTONIASSI, R.; GALDEANO, M. C.; GRIMALDI, R.; CARVALHO, M. G. de; WILHELM, A. E.; MARANGONI, A. G. |
Afiliação: |
ANDREA MADALENA MACIEL GUEDES, CTAA; ROSEMAR ANTONIASSI, CTAA; MELICIA CINTIA GALDEANO, CTAA; Renato Grimaldi, UNICAMP; Mario Geraldo de Carvalho, UFRRJ; ALLAN EDUARDO WILHELM, CTAA; Alejandro Gregorio Marangoni, University of Guelph. |
Título: |
Length-scale specific crystalline structural changes induced by molecular randomization of pequi oil. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
Journal of Oleo Science, v. 66, n. 5, may 2017. p. 469-478. |
ISSN: |
1347-3352 |
DOI: |
10.5650/jos.ess16192 |
Idioma: |
Inglês |
Conteúdo: |
Pequi fruit (Caryocar brasiliense Camb) is considered important since its pulp has a high content of oil and carotenoids. The oil?s triacylglycerols (TAGs) contain mainly oleic (~57%) and palmitic (~36%) fatty acids, distributed primarily among POO, POP/PPO, and OOO TAGs. It displays a tendency to fractionate upon storage and has a relatively low melting temperature (SFC of 4% at 25?). Pequi oil was modified through chemical interesterification, which increased the PPP content to ~6%. This caused a flattening in the SFC-temperature profile, raising the end of melt temperature significantly (SFC of 4% at 39?). The interesterified oil does not fractionate and is thermally stable up to 40?, with an SFCtemperature profile resembling that of roll-in shortening (SFC of 31% at 16?) despite containing high amounts of oleic acid. Crystallization and melting behavior changed. Crystal packing became more disorganized as evidenced by a significant decrease in crystalline domain size in the [001] direction from 42.3 nm to 32.1 nm. Polymorphism remained of the triclinic (?) subcell type but polytypism changed from the 3L to the 2L type. Polarized light microscopy demonstrated that interesterification dramatically decreased crystal size, consistent with a higher rate of nucleation in the material. Moreover, the dramatic improvement in physical stability and functionality was not accompanied by a significant decrease in total carotenoid content (~390 mg/kg). |
Palavras-Chave: |
Crystalline domain size; Interesterification; Triacylglycerol. |
Thesagro: |
Caryocar Brasiliense. |
Thesaurus NAL: |
crystallization; melting. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/160360/1/66-ess16192.pdf
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Marc: |
LEADER 02336naa a2200289 a 4500 001 2069735 005 2017-05-30 008 2017 bl uuuu u00u1 u #d 022 $a1347-3352 024 7 $a10.5650/jos.ess16192$2DOI 100 1 $aGUEDES, A. M. M. 245 $aLength-scale specific crystalline structural changes induced by molecular randomization of pequi oil.$h[electronic resource] 260 $c2017 520 $aPequi fruit (Caryocar brasiliense Camb) is considered important since its pulp has a high content of oil and carotenoids. The oil?s triacylglycerols (TAGs) contain mainly oleic (~57%) and palmitic (~36%) fatty acids, distributed primarily among POO, POP/PPO, and OOO TAGs. It displays a tendency to fractionate upon storage and has a relatively low melting temperature (SFC of 4% at 25?). Pequi oil was modified through chemical interesterification, which increased the PPP content to ~6%. This caused a flattening in the SFC-temperature profile, raising the end of melt temperature significantly (SFC of 4% at 39?). The interesterified oil does not fractionate and is thermally stable up to 40?, with an SFCtemperature profile resembling that of roll-in shortening (SFC of 31% at 16?) despite containing high amounts of oleic acid. Crystallization and melting behavior changed. Crystal packing became more disorganized as evidenced by a significant decrease in crystalline domain size in the [001] direction from 42.3 nm to 32.1 nm. Polymorphism remained of the triclinic (?) subcell type but polytypism changed from the 3L to the 2L type. Polarized light microscopy demonstrated that interesterification dramatically decreased crystal size, consistent with a higher rate of nucleation in the material. Moreover, the dramatic improvement in physical stability and functionality was not accompanied by a significant decrease in total carotenoid content (~390 mg/kg). 650 $acrystallization 650 $amelting 650 $aCaryocar Brasiliense 653 $aCrystalline domain size 653 $aInteresterification 653 $aTriacylglycerol 700 1 $aANTONIASSI, R. 700 1 $aGALDEANO, M. C. 700 1 $aGRIMALDI, R. 700 1 $aCARVALHO, M. G. de 700 1 $aWILHELM, A. E. 700 1 $aMARANGONI, A. G. 773 $tJournal of Oleo Science$gv. 66, n. 5, may 2017. p. 469-478.
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