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Registro Completo |
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Biblioteca(s): |
Embrapa Agropecuária Oeste; Embrapa Pantanal; Embrapa Pesca e Aquicultura. |
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Data corrente: |
13/02/2015 |
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Data da última atualização: |
19/02/2015 |
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Tipo da produção científica: |
Circular Técnica |
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Autoria: |
LIMA, L. K. F. de; BORGHESI, R.; SUCASAS, L. F. de A.; MARTO, V. C. de O.; BARROS, T. L. de; PONSANO, E. H. G.; OETTERER, M. |
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Afiliação: |
LEANDRO KANAMARU FRANCO DE LIMA, CNPASA; RICARDO BORGHESI, CPAP; LIA F. DE ARRUDA SUCASAS, ESALQ/USP; VANILCIA C. de OLIVEIRA MARTO, Embrapa Pesca e Aquicultura; THAINÁ LANDIN DE BARROS, UNESP; ELISA HELENA GIGLIO PONSANO, UNESP; MARÍLIA OETTERER, ESALQ/USP. |
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Título: |
Elaboração e composição química das silagens ácida e ácida co-seca de vísceras de pirarucu (Arapaima gigas). |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Corumbá: Embrapa Pantanal; Dourados: Embrapa Agropecuária Oeste, 2014. |
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Páginas: |
6 p. |
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Série: |
(Embrapa Pantanal. Circular Técnica, 109; Embrapa Agropecuária Oeste, 32). |
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Idioma: |
Português |
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Conteúdo: |
A presente Circular Técnica teve como objetivo apresentar informações sobre a elaboração da silagem ácida e ácida co-seca de vísceras de pirarucu, além de informações sobre sua composição química. |
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Palavras-Chave: |
Características; Cultivo. |
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Thesagro: |
Peixe; Pirarucu; Víscera. |
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Categoria do assunto: |
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L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/118061/1/CT109.pdf
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Marc: |
LEADER 01044nam a2200265 a 4500
001 2008942
005 2015-02-19
008 2014 bl uuuu u0uu1 u #d
100 1 $aLIMA, L. K. F. de
245 $aElaboração e composição química das silagens ácida e ácida co-seca de vísceras de pirarucu (Arapaima gigas).
260 $aCorumbá: Embrapa Pantanal; Dourados: Embrapa Agropecuária Oeste$c2014
300 $a6 p.
490 $a(Embrapa Pantanal. Circular Técnica, 109; Embrapa Agropecuária Oeste, 32).
520 $aA presente Circular Técnica teve como objetivo apresentar informações sobre a elaboração da silagem ácida e ácida co-seca de vísceras de pirarucu, além de informações sobre sua composição química.
650 $aPeixe
650 $aPirarucu
650 $aVíscera
653 $aCaracterísticas
653 $aCultivo
700 1 $aBORGHESI, R.
700 1 $aSUCASAS, L. F. de A.
700 1 $aMARTO, V. C. de O.
700 1 $aBARROS, T. L. de
700 1 $aPONSANO, E. H. G.
700 1 $aOETTERER, M.
Download
Esconder MarcMostrar Marc Completo |
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Registro original: |
Embrapa Agropecuária Oeste (CPAO) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
24/01/2020 |
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Data da última atualização: |
24/01/2020 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
COELHO, C. C. de S.; PEREIRA, A. da S.; SOARES, V. G.; BARBOZA, H. T. G.; SILVA, J. P. L. da; FREITAS-SILVA, O.; CABRAL, L. M. C. |
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Afiliação: |
Caroline Corrêa de Souza Coelho, UFRJ; Adejanildo da Silva Pereira, UFRJ; Vinícius Gonçalves Soares, UFRJ; HENRIQUETA TALITA GUIMARAES BARBOZA, CTAA; JANINE PASSOS LIMA DA SILVA, CTAA; OTNIEL FREITAS SILVA, CTAA; LOURDES MARIA CORREA CABRAL, CTAA. |
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Título: |
Edible starch-based coating reinforced with cellulose nanocrystals to improve shelf-life of fresh strawberries. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 13., 2019, Campinas. O futuro dos alimentos: Anais... Campinas: Galoá, 2019. 1 p. |
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Idioma: |
Inglês |
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Notas: |
Pôster. Publicado no Anais Eletrônico da Galoá Proceddings. SLACA. De 10 A 12 nov. 2019. Ref. 117250. |
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Conteúdo: |
Strawberries (Fragaria × ananassa Duch.) are very popular fruits due to their attractive color and taste, nutritional values and the wide possibility of industrial processing. However, they have a short shelf life. To circumvent this problem the objective of this study was to evaluate the starch-based filmogenic solutions (ST), as coatings on strawberries, with different cellulose nanocrystals (CNC) concentrations (1, 2, 5, 10 and 15% dry weight) and plasticized with glycerol. Coated strawberries were stored at 7 °C for 12 days and evaluated for weight loss, firmness, reducing sugars, fungi and yeast, and aerobic mesophilic bacteria. The results showed that the ST coating presented positive results in relation to weight loss, but the CNC based reinforcement was not able to form a coating on the fruits with better water vapor barrier property. The addition of CNCs did not cause changes in the physical and chemical properties of strawberries. The fruits presented initial firmness of 1.48 N and at the end of the experimental period, 1.22 N. Regarding sugars, there was a slight increase in fructose during the storage period (2.03 to 2.10 g 100 g-1, on the 12th day). However, glucose remained constant until 3rd and showed a slight decrease at the end of the storage period (1.79 to 1.67 g 100 g-1, on the 12nd day). Sucrose was detected only on day 0 (0.35 g 100 g-1), while during storage this sugar was not detected. The CNCs addition in coatings reduced the aerobic mesophilic bacterial counts on the last day of evaluation, while maintained strawberry quality. In this way CNC can be recommended used in edible coating formulations. MenosStrawberries (Fragaria × ananassa Duch.) are very popular fruits due to their attractive color and taste, nutritional values and the wide possibility of industrial processing. However, they have a short shelf life. To circumvent this problem the objective of this study was to evaluate the starch-based filmogenic solutions (ST), as coatings on strawberries, with different cellulose nanocrystals (CNC) concentrations (1, 2, 5, 10 and 15% dry weight) and plasticized with glycerol. Coated strawberries were stored at 7 °C for 12 days and evaluated for weight loss, firmness, reducing sugars, fungi and yeast, and aerobic mesophilic bacteria. The results showed that the ST coating presented positive results in relation to weight loss, but the CNC based reinforcement was not able to form a coating on the fruits with better water vapor barrier property. The addition of CNCs did not cause changes in the physical and chemical properties of strawberries. The fruits presented initial firmness of 1.48 N and at the end of the experimental period, 1.22 N. Regarding sugars, there was a slight increase in fructose during the storage period (2.03 to 2.10 g 100 g-1, on the 12th day). However, glucose remained constant until 3rd and showed a slight decrease at the end of the storage period (1.79 to 1.67 g 100 g-1, on the 12nd day). Sucrose was detected only on day 0 (0.35 g 100 g-1), while during storage this sugar was not detected. The CNCs addition in coatings reduced the aerobic mesophilic bact... Mostrar Tudo |
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Thesagro: |
Processamento; Tecnologia de Alimento. |
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Thesaurus NAL: |
Shelf life. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/209562/1/galoa-proceedings-SLACA-2019-117250.pdf
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Marc: |
LEADER 02559nam a2200229 a 4500
001 2119306
005 2020-01-24
008 2019 bl uuuu u00u1 u #d
100 1 $aCOELHO, C. C. de S.
245 $aEdible starch-based coating reinforced with cellulose nanocrystals to improve shelf-life of fresh strawberries.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 13., 2019, Campinas. O futuro dos alimentos: Anais... Campinas: Galoá, 2019. 1 p.$c2019
500 $aPôster. Publicado no Anais Eletrônico da Galoá Proceddings. SLACA. De 10 A 12 nov. 2019. Ref. 117250.
520 $aStrawberries (Fragaria × ananassa Duch.) are very popular fruits due to their attractive color and taste, nutritional values and the wide possibility of industrial processing. However, they have a short shelf life. To circumvent this problem the objective of this study was to evaluate the starch-based filmogenic solutions (ST), as coatings on strawberries, with different cellulose nanocrystals (CNC) concentrations (1, 2, 5, 10 and 15% dry weight) and plasticized with glycerol. Coated strawberries were stored at 7 °C for 12 days and evaluated for weight loss, firmness, reducing sugars, fungi and yeast, and aerobic mesophilic bacteria. The results showed that the ST coating presented positive results in relation to weight loss, but the CNC based reinforcement was not able to form a coating on the fruits with better water vapor barrier property. The addition of CNCs did not cause changes in the physical and chemical properties of strawberries. The fruits presented initial firmness of 1.48 N and at the end of the experimental period, 1.22 N. Regarding sugars, there was a slight increase in fructose during the storage period (2.03 to 2.10 g 100 g-1, on the 12th day). However, glucose remained constant until 3rd and showed a slight decrease at the end of the storage period (1.79 to 1.67 g 100 g-1, on the 12nd day). Sucrose was detected only on day 0 (0.35 g 100 g-1), while during storage this sugar was not detected. The CNCs addition in coatings reduced the aerobic mesophilic bacterial counts on the last day of evaluation, while maintained strawberry quality. In this way CNC can be recommended used in edible coating formulations.
650 $aShelf life
650 $aProcessamento
650 $aTecnologia de Alimento
700 1 $aPEREIRA, A. da S.
700 1 $aSOARES, V. G.
700 1 $aBARBOZA, H. T. G.
700 1 $aSILVA, J. P. L. da
700 1 $aFREITAS-SILVA, O.
700 1 $aCABRAL, L. M. C.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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