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Registro Completo |
Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
Data corrente: |
22/11/2011 |
Data da última atualização: |
24/05/2018 |
Tipo da produção científica: |
Folder/Folheto/Cartilha |
Autoria: |
CHAPAVAL, L.; BENEVIDES, S. D.; SOUZA, V. de. |
Afiliação: |
LEA CHAPAVAL, CPPSE; SELENE DAIHA BENEVIDES, CNPC; VIVIANE DE SOUZA, CNPC. |
Título: |
Programa de boas práticas agropecuárias para o leite de cabra. |
Ano de publicação: |
2011 |
Fonte/Imprenta: |
Sobral: Embrapa Caprinos e Ovinos, 2011. |
Páginas: |
Não paginado. |
Descrição Física: |
1 Folder. |
Idioma: |
Português |
Palavras-Chave: |
Boas práticas agropecuárias; BPA. |
Thesagro: |
Caprino; Leite de cabra; Segurança alimentar. |
Thesaurus Nal: |
Brazil; Food security; Goat milk. |
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/47317/1/FD-Programa-boas-praticas.leite.pdf
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Marc: |
LEADER 00629nam a2200229 a 4500 001 1906604 005 2018-05-24 008 2011 bl uuuu u0uu1 u #d 100 1 $aCHAPAVAL, L. 245 $aPrograma de boas práticas agropecuárias para o leite de cabra. 260 $aSobral: Embrapa Caprinos e Ovinos$c2011 300 $aNão paginado.$c1 Folder. 650 $aBrazil 650 $aFood security 650 $aGoat milk 650 $aCaprino 650 $aLeite de cabra 650 $aSegurança alimentar 653 $aBoas práticas agropecuárias 653 $aBPA 700 1 $aBENEVIDES, S. D. 700 1 $aSOUZA, V. de
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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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: |
03/09/2019 |
Data da última atualização: |
16/07/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
CÓCARO, E. S.; LAURINDO, L. F.; ALCANTARA, M.; MARTINS, I. B. A.; BENEVENUTO JUNIOR, A. A.; DELIZA, R. |
Afiliação: |
Elaine Souza Cócaro, UFRRJ; Laise Freitas Laurindo, IF SUDESTE MG; Marcela Alcantara, UFRRJ; Inayara Beatriz Araújo Martins, UFRRJ; Augusto Aloísio Benevenuto Junior, IF SUDESTE MG; ROSIRES DELIZA, CTAA. |
Título: |
The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
Food Science and Technology International, v. 26, n. 2, p. 105-112, 2019. |
DOI: |
https://doi.org/10.1177/1082013219871410 |
Idioma: |
Inglês |
Notas: |
Research article. |
Conteúdo: |
Five different concentrations of golden flaxseed flour (0%: F0 (control), 5%: F1, 10%: F2, 15%: F3, 20%: F4) were used as a functional ingredient to replace the fat in chicken burgers. The products were analyzed for moisture, protein, carbohydrate, fat, ash, shear force, consumer acceptance, and their sensory and technological characteristics. The fat, carbohydrate, and protein contents of the raw hamburgers did not differ significantly. An increase in golden flaxseed flour concentration caused a decrease in moisture content and an increase in ash content. The addition of golden flaxseed flour positively affected the technological characteristics and increases in the yield and water retention capacity were observed, together with decreases in shrinkage and mechanical resistance. Formulation F1 presented the highest average acceptance, which did not differ from the F0, and the latter also did not differ from F2. The F3 and F4 formulations differed from the others, with lower average values for acceptance. The check-all-that-apply method revealed that the formulations F0, F1, and F2 were described by sensory terms that corresponded to the desired sensory characteristics. The addition of golden flaxseed flour improved the technological characteristics and the biofunctional potential arising from its bioactive compounds, making it an option as an ingredient for meat products. |
Palavras-Chave: |
Food ingredients; Sensory analysis. |
Thesaurus NAL: |
Dietary fiber; Meat products; Vegetables. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02269naa a2200265 a 4500 001 2111831 005 2021-07-16 008 2019 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1177/1082013219871410$2DOI 100 1 $aCÓCARO, E. S. 245 $aThe addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger$bEffects on technological, sensory, and nutritional aspects.$h[electronic resource] 260 $c2019 500 $aResearch article. 520 $aFive different concentrations of golden flaxseed flour (0%: F0 (control), 5%: F1, 10%: F2, 15%: F3, 20%: F4) were used as a functional ingredient to replace the fat in chicken burgers. The products were analyzed for moisture, protein, carbohydrate, fat, ash, shear force, consumer acceptance, and their sensory and technological characteristics. The fat, carbohydrate, and protein contents of the raw hamburgers did not differ significantly. An increase in golden flaxseed flour concentration caused a decrease in moisture content and an increase in ash content. The addition of golden flaxseed flour positively affected the technological characteristics and increases in the yield and water retention capacity were observed, together with decreases in shrinkage and mechanical resistance. Formulation F1 presented the highest average acceptance, which did not differ from the F0, and the latter also did not differ from F2. The F3 and F4 formulations differed from the others, with lower average values for acceptance. The check-all-that-apply method revealed that the formulations F0, F1, and F2 were described by sensory terms that corresponded to the desired sensory characteristics. The addition of golden flaxseed flour improved the technological characteristics and the biofunctional potential arising from its bioactive compounds, making it an option as an ingredient for meat products. 650 $aDietary fiber 650 $aMeat products 650 $aVegetables 653 $aFood ingredients 653 $aSensory analysis 700 1 $aLAURINDO, L. F. 700 1 $aALCANTARA, M. 700 1 $aMARTINS, I. B. A. 700 1 $aBENEVENUTO JUNIOR, A. A. 700 1 $aDELIZA, R. 773 $tFood Science and Technology International$gv. 26, n. 2, p. 105-112, 2019.
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