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Registro Completo |
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Biblioteca(s): |
Embrapa Clima Temperado; Embrapa Trigo. |
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Data corrente: |
05/07/2004 |
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Data da última atualização: |
05/07/2004 |
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Autoria: |
SILVA, J. A. G. da. |
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Título: |
Produção de haplóides e obtenção de di-haplóides em trigo submetidos a cultura hidropônica para a seleção de caracteres de importância agronômica. |
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Ano de publicação: |
2003 |
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Fonte/Imprenta: |
2003. |
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Páginas: |
90 f. |
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Idioma: |
Português |
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Notas: |
Dissertação (Mestrado em Fitomelhoramento - Faculdade de Agronomia Eliseu Maciel. Universidade Federal de Pelotas, Pelotas. |
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Palavras-Chave: |
Ginogênese; Haplóides; Hidroponia; Recrescimento de raiz. |
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Thesagro: |
Milho; Trigo. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00687nam a2200193 a 4500
001 1743645
005 2004-07-05
008 2003 bl uuuu m 00u1 u #d
100 1 $aSILVA, J. A. G. da
245 $aProdução de haplóides e obtenção de di-haplóides em trigo submetidos a cultura hidropônica para a seleção de caracteres de importância agronômica.
260 $a2003.$c2003
300 $a90 f.
500 $aDissertação (Mestrado em Fitomelhoramento - Faculdade de Agronomia Eliseu Maciel. Universidade Federal de Pelotas, Pelotas.
650 $aMilho
650 $aTrigo
653 $aGinogênese
653 $aHaplóides
653 $aHidroponia
653 $aRecrescimento de raiz
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Registro original: |
Embrapa Clima Temperado (CPACT) |
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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
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
26/01/2021 |
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Data da última atualização: |
15/06/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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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. |
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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. |
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Título: |
Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora). |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Probiotics and Antimicrobial Proteins, 2021. |
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DOI: |
https://doi.org/10.1007/s12602-020-09731-x |
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Idioma: |
Inglês |
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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 |
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Thesaurus NAL: |
Food technology. |
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Categoria do assunto: |
-- |
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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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