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Registro Completo |
Biblioteca(s): |
Embrapa Amapá; Embrapa Amazônia Ocidental; Embrapa Amazônia Oriental; Embrapa Unidades Centrais. |
Data corrente: |
19/08/1996 |
Data da última atualização: |
21/08/2013 |
Tipo da produção científica: |
Circular Técnica |
Autoria: |
PACHECO, A. R.; TAILLIEZ, B. J. |
Afiliação: |
EMBRAPA-CNPSD; IRHO. |
Título: |
Formação de mudas de dendê. |
Ano de publicação: |
1985 |
Fonte/Imprenta: |
Manaus: EMBRAPA-CNPSD, 1985. |
Páginas: |
49 p., il. |
Série: |
(EMBRAPA-CNPSD. Circular Técnica, 5). |
ISSN: |
0101-9066 |
Idioma: |
Português |
Conteúdo: |
É descrita a técnica de formação de mudas de viveiro, em que se utilizam as fases de pré-viveiro e viveiro. |
Palavras-Chave: |
Amazonas; Brasil; Cultivation; Cultivo; Cultural methods; Nursery; Oil palm; Oil palms; Producacao; Production. |
Thesagro: |
Dendê; Elaeis Guineensis; Irrigação; Muda; Pratica Cultural; Pré-Plantio; Produção; Viveiro. |
Thesaurus Nal: |
irrigation; plant nurseries; preplanting treatment; seedlings. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/82243/1/Formacao-de-mudas-de-Dende.pdf
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Marc: |
LEADER 01117nam a2200421 a 4500 001 1665356 005 2013-08-21 008 1985 bl uuuu u0uu1 u #d 022 $a0101-9066 100 1 $aPACHECO, A. R. 245 $aFormação de mudas de dendê. 260 $aManaus: EMBRAPA-CNPSD$c1985 300 $a49 p., il. 490 $a(EMBRAPA-CNPSD. Circular Técnica, 5). 520 $aÉ descrita a técnica de formação de mudas de viveiro, em que se utilizam as fases de pré-viveiro e viveiro. 650 $airrigation 650 $aplant nurseries 650 $apreplanting treatment 650 $aseedlings 650 $aDendê 650 $aElaeis Guineensis 650 $aIrrigação 650 $aMuda 650 $aPratica Cultural 650 $aPré-Plantio 650 $aProdução 650 $aViveiro 653 $aAmazonas 653 $aBrasil 653 $aCultivation 653 $aCultivo 653 $aCultural methods 653 $aNursery 653 $aOil palm 653 $aOil palms 653 $aProducacao 653 $aProduction 700 1 $aTAILLIEZ, B. J.
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Registro original: |
Embrapa Amazônia Ocidental (CPAA) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
26/01/2021 |
Data da última atualização: |
15/06/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
SOUSA, M. C. de; SANTOS, W. M. dos; SILVA, J. M. O. da; RAMOS, F. P.; FREITAS, A. S. de; ALMEIDA NETA, M. C.; SANTOS, K. M. O. dos; BURITI, F. C. A.; FLORENTINO, E. R. |
Afiliação: |
Marina Cínthia de Sousa, Universidade Estadual da Paraíba, Campina Grande; Widson Michael dos Santos, Universidade Estadual da Paraíba, Campina Grande; Júlia Maria Orleans da Silva, Universidade Estadual da Paraíba, Campina Grande; Felipe Pereira Ramos, Universidade Estadual da Paraíba, Campina Grande; Aline Souza de Freitas, Universidade Estadual da Paraíba, Campina Grande; Maria Carmélia Almeida Neta, Universidade Estadual da Paraíba, Campina Grande; KARINA MARIA OLBRICH DOS SANTOS, CTAA; Flávia Carolina Alonso Buriti, Universidade Estadual da Paraíba, Campina Grande; Eliane Rolim Florentino, Universidade Estadual da Paraíba, Campina Grande. |
Título: |
Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora). |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Probiotics and Antimicrobial Proteins, 2021. |
DOI: |
https://doi.org/10.1007/s12602-020-09731-x |
Idioma: |
Inglês |
Conteúdo: |
The influence of two autochthonous lactobacilli strains with probiotic potential (Lactobacillus mucosae CNPC007 and Lactobacillus plantarum CNPC020) in comparison to a commercially available probiotic strain (Lactobacillus rhamnosus LR32) in non-fermented dairy desserts added with ingredients (syrup and hydroethanolic extract) derived from jabuticaba (Myrciaria cauliflora) peels was investigated. L. mucosae showed the best survivability and stability of the studied lactobacilli after processing and during storage, respectively, and also remarkably influenced the texture and sensory features of desserts in comparison to the other strains; L. plantarum achieved viability comparable with the commercial probiotic, above 6 log cfu/g up to the 21st day of the products refrigerated storage. The hydroethanolic extract and syrup from the jabuticaba peel contributed to the phenolic content of the dairy desserts (around 30 mg GAE/100 g) that showed to be able to scavenge DPPH radicals (around 300 g dessert/g DPPH). The different lactobacilli strains did not significantly influence the antioxidant capacity parameters of the desserts (p > 0.05), although the desserts' color was not stable during storage and tended to reduce the acceptability scores of the three trials. Non-fermented dairy desserts with jabuticaba peel ingredients showed to be good sources of phenolic compounds with an antioxidant capacity, offering suitable conditions for the viability maintenance of the autochthonous lactobacilli cultures. MenosThe influence of two autochthonous lactobacilli strains with probiotic potential (Lactobacillus mucosae CNPC007 and Lactobacillus plantarum CNPC020) in comparison to a commercially available probiotic strain (Lactobacillus rhamnosus LR32) in non-fermented dairy desserts added with ingredients (syrup and hydroethanolic extract) derived from jabuticaba (Myrciaria cauliflora) peels was investigated. L. mucosae showed the best survivability and stability of the studied lactobacilli after processing and during storage, respectively, and also remarkably influenced the texture and sensory features of desserts in comparison to the other strains; L. plantarum achieved viability comparable with the commercial probiotic, above 6 log cfu/g up to the 21st day of the products refrigerated storage. The hydroethanolic extract and syrup from the jabuticaba peel contributed to the phenolic content of the dairy desserts (around 30 mg GAE/100 g) that showed to be able to scavenge DPPH radicals (around 300 g dessert/g DPPH). The different lactobacilli strains did not significantly influence the antioxidant capacity parameters of the desserts (p > 0.05), although the desserts' color was not stable during storage and tended to reduce the acceptability scores of the three trials. Non-fermented dairy desserts with jabuticaba peel ingredients showed to be good sources of phenolic compounds with an antioxidant capacity, offering suitable conditions for the viability maintenance of the autochthonous la... Mostrar Tudo |
Thesaurus NAL: |
Food technology. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02325naa a2200241 a 4500 001 2129545 005 2021-06-15 008 2021 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1007/s12602-020-09731-x$2DOI 100 1 $aSOUSA, M. C. de 245 $aNon-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora).$h[electronic resource] 260 $c2021 520 $aThe influence of two autochthonous lactobacilli strains with probiotic potential (Lactobacillus mucosae CNPC007 and Lactobacillus plantarum CNPC020) in comparison to a commercially available probiotic strain (Lactobacillus rhamnosus LR32) in non-fermented dairy desserts added with ingredients (syrup and hydroethanolic extract) derived from jabuticaba (Myrciaria cauliflora) peels was investigated. L. mucosae showed the best survivability and stability of the studied lactobacilli after processing and during storage, respectively, and also remarkably influenced the texture and sensory features of desserts in comparison to the other strains; L. plantarum achieved viability comparable with the commercial probiotic, above 6 log cfu/g up to the 21st day of the products refrigerated storage. The hydroethanolic extract and syrup from the jabuticaba peel contributed to the phenolic content of the dairy desserts (around 30 mg GAE/100 g) that showed to be able to scavenge DPPH radicals (around 300 g dessert/g DPPH). The different lactobacilli strains did not significantly influence the antioxidant capacity parameters of the desserts (p > 0.05), although the desserts' color was not stable during storage and tended to reduce the acceptability scores of the three trials. Non-fermented dairy desserts with jabuticaba peel ingredients showed to be good sources of phenolic compounds with an antioxidant capacity, offering suitable conditions for the viability maintenance of the autochthonous lactobacilli cultures. 650 $aFood technology 700 1 $aSANTOS, W. M. dos 700 1 $aSILVA, J. M. O. da 700 1 $aRAMOS, F. P. 700 1 $aFREITAS, A. S. de 700 1 $aALMEIDA NETA, M. C. 700 1 $aSANTOS, K. M. O. dos 700 1 $aBURITI, F. C. A. 700 1 $aFLORENTINO, E. R. 773 $tProbiotics and Antimicrobial Proteins, 2021.
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