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Registro Completo |
Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
20/11/2020 |
Data da última atualização: |
20/05/2021 |
Tipo da produção científica: |
Nota Técnica/Nota Científica |
Autoria: |
MELLO, L. M. R. de; SANTOS, A. C. C. dos. |
Afiliação: |
LOIVA MARIA RIBEIRO DE MELLO, CNPUV; ANDRE CARLOS CAU DOS SANTOS, CNPUV. |
Título: |
Novas Cultivares de uvas para Suco: BRS Cora, BRS Violeta, BRS Carmem e BRS Magna: Relatório de avaliação dos impactos de tecnologias geradas pela Embrapa. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Bento Gonçalves, RS: Embrapa Uva e Vinho, Jan. 2020 |
Idioma: |
Português |
Conteúdo: |
O programa de melhoramento genético de uva foi estruturado visando atender as demandas do setor vitivinícola e as tendências de mercado. O suco de uva produzido no Brasil era praticamente o concentrado direcionado para o mercado externo. Paulatinamente, o setor foi se voltando para o mercado interno com oferta de sucos prontos para consumo (reconstituído ou integral), que agradaram aos consumidores brasileiros. |
Palavras-Chave: |
BRS Carmem; BRS Cora; BRS Magna; BRS Violeta; Cultivar; Uva para suco. |
Thesagro: |
Uva; Variedade. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/218055/1/Rel.Tec.2020-uvaevinho-suco.pdf
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Marc: |
LEADER 01109nam a2200217 a 4500 001 2126886 005 2021-05-20 008 2020 bl uuuu u0uu1 u #d 100 1 $aMELLO, L. M. R. de 245 $aNovas Cultivares de uvas para Suco$bBRS Cora, BRS Violeta, BRS Carmem e BRS Magna: Relatório de avaliação dos impactos de tecnologias geradas pela Embrapa.$h[electronic resource] 260 $aBento Gonçalves, RS: Embrapa Uva e Vinho, Jan. 2020$c2020 520 $aO programa de melhoramento genético de uva foi estruturado visando atender as demandas do setor vitivinícola e as tendências de mercado. O suco de uva produzido no Brasil era praticamente o concentrado direcionado para o mercado externo. Paulatinamente, o setor foi se voltando para o mercado interno com oferta de sucos prontos para consumo (reconstituído ou integral), que agradaram aos consumidores brasileiros. 650 $aUva 650 $aVariedade 653 $aBRS Carmem 653 $aBRS Cora 653 $aBRS Magna 653 $aBRS Violeta 653 $aCultivar 653 $aUva para suco 700 1 $aSANTOS, A. C. C. dos
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Embrapa Uva e Vinho (CNPUV) |
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Registro Completo
Biblioteca(s): |
Embrapa Agrobiologia. |
Data corrente: |
01/12/2017 |
Data da última atualização: |
06/12/2017 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
COELHO, M. S.; PACHECO, S.; SANTIAGO, M. C. P. de A.; NASCIMENTO, L. da S. de M. do; BORGUINI, R. G.; AGUIAR, L. A. de; ESPINDOLA, J. A. A.; GUERRA, J. G. M.; GODOY, R. L. de O. |
Afiliação: |
MONALISA SANTANA COELHO DE JESUS, CNPAB. |
Título: |
Influence of boiling on the dry matter contents and on the carotenoids retention of yellow fleshed cassava roots. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP, 2017. |
Idioma: |
Português |
Notas: |
SLACA, 12. De 4 a 7 de Novembro de 2017. |
Conteúdo: |
Vegetables provide 80% of the dietary carotenoids in developing countries. Cassava feeds over 70 million of these people, responsible for more than 500 Kcal of their daily diet. Since some varieties have high levels of pro-vitamin A, whose deficiency is a public health problem that leads to blindness and high rates of children mortality that is a strategic food. However, the preparation forms may alter the content of these nutrients. The objective of this work was to verify the effect of boiling the roots, on the carotenoids retention and on the dry matter content. Two roots of each plant of six different varieties of cassava, donated by the Polo Regional Vale do Paraíba, APTA Regional (Pindamonhangaba, SP) and multiplied in small farm (Cachoeiras de Macacu, RJ) were harvested, peeled and cut into small pieces. The pieces of one were boiled for 20 minutes in 1 L water with 10 g NaCl, drained and ground. The pieces of the other were ground. The dry matter contents, which varied between 17 and 35%, were made by gravimetry after drying the samples in an oven. The total carotenoid contents obtained by spectrophotometry, ranged from 261 to 2048 µg.100g-1. The profile was done by HPLC-PDA. Some samples had carotenoid retentions between 90 and 98%, with reduction of the dry matter by gelatinization of the starch. There was an increase in the percentage of the cis-13-?-carotene isomer after boiling, for three varieties, indicating the isomerization of all-trans-?-carotene. Some had carotenoid retentions greater than 100% with reduction of dry matter by gelatinization or with increased dry matter by probable starch retrogradation. Carotenoids degradation with retentions less than 100% were expected for all samples after boiling. This may not have been evidenced probably due to differences in carotenoid content between roots of the same plant. MenosVegetables provide 80% of the dietary carotenoids in developing countries. Cassava feeds over 70 million of these people, responsible for more than 500 Kcal of their daily diet. Since some varieties have high levels of pro-vitamin A, whose deficiency is a public health problem that leads to blindness and high rates of children mortality that is a strategic food. However, the preparation forms may alter the content of these nutrients. The objective of this work was to verify the effect of boiling the roots, on the carotenoids retention and on the dry matter content. Two roots of each plant of six different varieties of cassava, donated by the Polo Regional Vale do Paraíba, APTA Regional (Pindamonhangaba, SP) and multiplied in small farm (Cachoeiras de Macacu, RJ) were harvested, peeled and cut into small pieces. The pieces of one were boiled for 20 minutes in 1 L water with 10 g NaCl, drained and ground. The pieces of the other were ground. The dry matter contents, which varied between 17 and 35%, were made by gravimetry after drying the samples in an oven. The total carotenoid contents obtained by spectrophotometry, ranged from 261 to 2048 µg.100g-1. The profile was done by HPLC-PDA. Some samples had carotenoid retentions between 90 and 98%, with reduction of the dry matter by gelatinization of the starch. There was an increase in the percentage of the cis-13-?-carotene isomer after boiling, for three varieties, indicating the isomerization of all-trans-?-carotene. Some had ... Mostrar Tudo |
Palavras-Chave: |
Pro-vitamin A. |
Thesaurus NAL: |
degradation; isomerization. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02824naa a2200265 a 4500 001 2081251 005 2017-12-06 008 2017 bl --- 0-- u #d 100 1 $aCOELHO, M. S. 245 $aInfluence of boiling on the dry matter contents and on the carotenoids retention of yellow fleshed cassava roots.$h[electronic resource] 260 $c2017 500 $aSLACA, 12. De 4 a 7 de Novembro de 2017. 520 $aVegetables provide 80% of the dietary carotenoids in developing countries. Cassava feeds over 70 million of these people, responsible for more than 500 Kcal of their daily diet. Since some varieties have high levels of pro-vitamin A, whose deficiency is a public health problem that leads to blindness and high rates of children mortality that is a strategic food. However, the preparation forms may alter the content of these nutrients. The objective of this work was to verify the effect of boiling the roots, on the carotenoids retention and on the dry matter content. Two roots of each plant of six different varieties of cassava, donated by the Polo Regional Vale do Paraíba, APTA Regional (Pindamonhangaba, SP) and multiplied in small farm (Cachoeiras de Macacu, RJ) were harvested, peeled and cut into small pieces. The pieces of one were boiled for 20 minutes in 1 L water with 10 g NaCl, drained and ground. The pieces of the other were ground. The dry matter contents, which varied between 17 and 35%, were made by gravimetry after drying the samples in an oven. The total carotenoid contents obtained by spectrophotometry, ranged from 261 to 2048 µg.100g-1. The profile was done by HPLC-PDA. Some samples had carotenoid retentions between 90 and 98%, with reduction of the dry matter by gelatinization of the starch. There was an increase in the percentage of the cis-13-?-carotene isomer after boiling, for three varieties, indicating the isomerization of all-trans-?-carotene. Some had carotenoid retentions greater than 100% with reduction of dry matter by gelatinization or with increased dry matter by probable starch retrogradation. Carotenoids degradation with retentions less than 100% were expected for all samples after boiling. This may not have been evidenced probably due to differences in carotenoid content between roots of the same plant. 650 $adegradation 650 $aisomerization 653 $aPro-vitamin A 700 1 $aPACHECO, S. 700 1 $aSANTIAGO, M. C. P. de A. 700 1 $aNASCIMENTO, L. da S. de M. do 700 1 $aBORGUINI, R. G. 700 1 $aAGUIAR, L. A. de 700 1 $aESPINDOLA, J. A. A. 700 1 $aGUERRA, J. G. M. 700 1 $aGODOY, R. L. de O. 773 $tIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP, 2017.
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