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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria Tropical. Para informações adicionais entre em contato com cnpat.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria Tropical. |
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Data corrente: |
25/01/2024 |
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Data da última atualização: |
26/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SARAIVA, M. M.; CAMPELO, M. da S.; CAMARA NETO, J. F.; GONZAGA, M. L. da C.; BASTOS, M. do S. R.; SOARES, S. de A.; RICARDO, N. M. P. S.; CERQUEIRA, G. S.; LEITÃO, R. F. DE c.; RIBEIRO, M. E. N. P. |
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Afiliação: |
MATHEUS MORAIS SARAIVA, FEDERAL UNIVERSITY OF CEARA; MATHEUS DA SILVA CAMPELO, FEDERAL UNIVERSITY OF CEARA; JOAO FRANCISCO CAMARA NETO, Federal University of Ceara; MARIA LEONIA DA COSTA GONZAGA, Federal University of Cear ´ a; MARIA DO SOCORRO ROCHA BASTOS, CNPAT; SANDRA DE AGUIAR SOARES, Federal University of Ceara; NAGILA MARIA PONTES SILVA RICARDO, FEDERAL UNIVERSITY OF CEARA; GILBERTO SANTOS CERQUEIRA, Federal University of Ceará; RENATA FERREIRA DE CARVALHO LEITÃO, FEDERAL UNIVERSITY OF CEARÁ; MARIA ELENIR NOBRE PINHO RIBEIRO, FEDERAL UNIVERSITY OF CEARÁ. |
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Título: |
Agaricus blazei Murill polysaccharides/alginate/poly(vinyl alcohol) blend as dressings for wound healing. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
International Journal of Biological Macromolecules, 244, 1252782023, 2023. |
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DOI: |
https://doi.org/10.1016/j.ijbiomac.2023.125278 |
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Idioma: |
Inglês |
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Palavras-Chave: |
Agaricus brasiliensis; Biomaterial; Curativo; Film; Filme; Glucan; Glucano; Wound dressing. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01009naa a2200325 a 4500
001 2161344
005 2024-01-26
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.ijbiomac.2023.125278$2DOI
100 1 $aSARAIVA, M. M.
245 $aAgaricus blazei Murill polysaccharides/alginate/poly(vinyl alcohol) blend as dressings for wound healing.$h[electronic resource]
260 $c2023
653 $aAgaricus brasiliensis
653 $aBiomaterial
653 $aCurativo
653 $aFilm
653 $aFilme
653 $aGlucan
653 $aGlucano
653 $aWound dressing
700 1 $aCAMPELO, M. da S.
700 1 $aCAMARA NETO, J. F.
700 1 $aGONZAGA, M. L. da C.
700 1 $aBASTOS, M. do S. R.
700 1 $aSOARES, S. de A.
700 1 $aRICARDO, N. M. P. S.
700 1 $aCERQUEIRA, G. S.
700 1 $aLEITÃO, R. F. DE c.
700 1 $aRIBEIRO, M. E. N. P.
773 $tInternational Journal of Biological Macromolecules, 244, 1252782023, 2023.
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Registro original: |
Embrapa Agroindústria Tropical (CNPAT) |
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Classificação |
Cutter |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos. |
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Data corrente: |
30/07/2018 |
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Data da última atualização: |
24/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
MORAES, G. M. D. DE; SANTOS, K. M. O. dos; BARCELOS, S. C. DE; LOPES, S. A.; EGITO, A. S. do. |
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Afiliação: |
GEORGIA MACIEL DIAS DE MORAES, RENORBIO; KARINA MARIA OLBRICH DOS SANTOS, CTAA; SAMUEL CARNEIRO DE BARCELOS, IFCE; SILMARA AZEVEDO LOPES, IFCE; ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC. |
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Título: |
Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
LWT - Food Science and Technology v. 94, p. 57-63, 2018. |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: A freeze-dried lactic culture was prepared with the potentially probiotic strain Lb. mucosae CNPC007, isolated from goat's milk, and used in the manufacture of Coalho goat cheese. Lb. mucosae viability in the powered culture was greater than 7.3 log CFU g−1 throughout 360 days of storage at −20 °C or 90 days at 22 °C. The goat cheese made with the autochthonous lactic culture had physical and physical-chemical characteristics compatible to those required for Coalho cheese, and obtained good sensory acceptability, with average scores higher than 7.0 for the attributes color, aroma, flavor, texture, and overall impression. According to the Quantitative Descriptive Analysis (QDA), the Lb. mucosae goat cheese showed higher homogeneity, fracturability, and a more intense yogurt flavor at 28 days of storage. By the Check All That Apply (CATA) method, the experimental cheese was characterized as white, smooth, salty, and with a yogurt and butter flavor - characteristics pointed out by consumers as ideal in Coalho goat cheese. Lb. mucosae population in the cheese was higher than 108 CFU g−1 throughout the entire studied period. Taken together, the results demonstrate the suitability of the freeze-dried culture of Lb. mucosae CNPC007 for the production of a novel potentially probiotic goat cheese. |
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Palavras-Chave: |
Probióticos. |
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Thesagro: |
Coalho; Queijo. |
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Thesaurus NAL: |
Cheese milk; Cheeses; Food technology; Goat cheese; Probiotics. |
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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/180497/1/1-s2.0-S0023643818303347-main.pdf
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Marc: |
LEADER 02180naa a2200265 a 4500
001 2093669
005 2022-05-24
008 2018 bl uuuu u00u1 u #d
100 1 $aMORAES, G. M. D. DE
245 $aPotentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae$bMicrobiological, physicochemical and sensory attributes.$h[electronic resource]
260 $c2018
520 $aAbstract: A freeze-dried lactic culture was prepared with the potentially probiotic strain Lb. mucosae CNPC007, isolated from goat's milk, and used in the manufacture of Coalho goat cheese. Lb. mucosae viability in the powered culture was greater than 7.3 log CFU g−1 throughout 360 days of storage at −20 °C or 90 days at 22 °C. The goat cheese made with the autochthonous lactic culture had physical and physical-chemical characteristics compatible to those required for Coalho cheese, and obtained good sensory acceptability, with average scores higher than 7.0 for the attributes color, aroma, flavor, texture, and overall impression. According to the Quantitative Descriptive Analysis (QDA), the Lb. mucosae goat cheese showed higher homogeneity, fracturability, and a more intense yogurt flavor at 28 days of storage. By the Check All That Apply (CATA) method, the experimental cheese was characterized as white, smooth, salty, and with a yogurt and butter flavor - characteristics pointed out by consumers as ideal in Coalho goat cheese. Lb. mucosae population in the cheese was higher than 108 CFU g−1 throughout the entire studied period. Taken together, the results demonstrate the suitability of the freeze-dried culture of Lb. mucosae CNPC007 for the production of a novel potentially probiotic goat cheese.
650 $aCheese milk
650 $aCheeses
650 $aFood technology
650 $aGoat cheese
650 $aProbiotics
650 $aCoalho
650 $aQueijo
653 $aProbióticos
700 1 $aSANTOS, K. M. O. dos
700 1 $aBARCELOS, S. C. DE
700 1 $aLOPES, S. A.
700 1 $aEGITO, A. S. do
773 $tLWT - Food Science and Technology$gv. 94, p. 57-63, 2018.
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Embrapa Agroindústria de Alimentos (CTAA) |
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