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| Registros recuperados : 8 | |
| 2. |  | TIMM, T. G.; ULLER, S. E.; ANDRADE, D. R. M.; HELM, C. V.; LIMA, E. A. de; AMÂNCIO, B. R.; LOREGIAN, K. E.; MAGNANI, E.; MARCONDES, M. I.; BRANCO, R. H.; PAULA, E. M.; BENEDETI, P. Del B.; TAVARES, L. B. B. Bioeconomic valorization of Bactris Gasipaes Kunth shells as a substrate for shitake mushrooms and its by product for beef cattle feed. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. Caderno de resumos [...]. Campinas: Galoá Science, 2023. p. 1006-1007. SLACAN 2023.| Biblioteca(s): Embrapa Florestas. |
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| 3. | | OLIVEIRA, N. de Q.; KNOBLAUCH, M. B.; SOARES, M. T. S.; WREGE, M. S. Desvios da precipitação decenal pelo método da média móvel: município de Marcelino Ramos, RS. In: SIMPÓSIO BRASILEIRO DE PÓS-GRADUAÇÃO EM CIÊNCIAS FLORESTAIS, 11., 2022, Curitiba, PR. Anais...Campinas, Galoá, 2022. p. 8.| Biblioteca(s): Embrapa Florestas. |
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| 4. | | RODRIGUES, O.; LHAMBY, J. C. B.; DIDONET, A. D.; MARCHESE, J. A.; SCIPIONI, C. Efeito da deficiência hídrica na produção de trigo. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 33, n. 6, p. 839-846, jun. 1998.| Biblioteca(s): Embrapa Trigo; Embrapa Unidades Centrais. |
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| 6. | | SPACKI, K. de C.; NOVI, D. M. P.; DURIGON, D. C.; FRAGA, F. C.; SANTOS, L. F. O.; HELM, C. V.; LIMA, E. A. de; PERALTA, R. A.; MOREIRA, R. de F. P. M.; CORRÊA, R. C. G.; BRACHT, A.; PERALTA, R. M. Improving enzymatic saccharification of peach palm (Bactris gasipaes) waste by biological pretreatment with Pleurotus ostreatus. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. Caderno de resumos [...]. Campinas: Galoá Science, 2023. p. 109-110. SLACAN 2023.| Biblioteca(s): Embrapa Florestas. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
05/12/2023 |
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Data da última atualização: |
05/12/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
FIEBIG, M.; ANDRADE, D. R. M.; HELM, C. V.; MÍNDELO, L. J. O.; PRUDÊNCIO, E. S. |
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Afiliação: |
MATHEUS FIEBIG, UNIVERSIDADE FEDERAL DE SANTA CATARINA; DAYANNE REGINA MENDES ANDRADE, UNIVERSIDADE FEDERAL DO PARANÁ; CRISTIANE VIEIRA HELM, CNPF; LEANDRO JOSÉ OLIVEIRA MÍNDELO, Bolsista produtividade CNPq / EMBRAPA / CNPF; ELANE SCHWINDEN PRUDÊNCIO, UNIVERSIDADE FEDERAL DE SANTA CATARINA. |
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Título: |
Potential use of almonds and shells pinhão for the development of açaí yogurts rich in bioactive compounds. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. Caderno de resumos [...]. Campinas: Galoá Science, 2023. |
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Páginas: |
p. 606-607. |
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ISBN: |
978-65-89463-70-2 |
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Idioma: |
Português |
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Notas: |
SLACAN 2023. |
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Conteúdo: |
Pinhão, a regional product from the southern states of Brazil, is the seed of the Paraná pinhão(Araucaria angustifolia) currently consumed in cooked or roasted form. However, taking advantage ofthis natural resource by developing products with claims of functional properties would be innovative.This way, yogurts were prepared from whole milk (3% fat) using the starter cultures Streptococcusthermophilus and Lactobacillus bulgaricus with açaí pulp. They added pinhão fl our (almonds and shellsor only almonds) and nanosuspension from pinhão failures (obtained from the female strobilus (pinecones) of Araucaria angustifolia trees). Eight yogurt samples were prepared, varying the addition offl ours and their mixtures and nanosuspension between 5 and 10%. Determinations of bioactivecompounds were carried out, such as total phenolic compounds and antioxidant activity, using theABTS+ and DPPH methods. The phenolic content of the yogurt sample containing 2.5% of each of thetwo pinhão fl ours showed an increase of 132.6% compared to the control sample (açaí yogurt). Usingthe ABTS+ method, the antioxidant activity increased for pinhão fl our containing almonds and shells, with an increase compared to the control sample of 47.2%. The same behavior was observed for theDPPH method, increasing by 130.4%. From the results obtained, it was confi rmed that all samplesadded from pinhão fl ours, as well as nanosuspension, showed the potential of use aiming the obtentionof a product with higher bioactive compound content compared to açaí yogurt, with highligt for the açaíyogurt with Concerning the presence of bioactive compounds, highlighted açaí yogurt containing amixture of pinhão fl our (almonds and shells, or only almonds). MenosPinhão, a regional product from the southern states of Brazil, is the seed of the Paraná pinhão(Araucaria angustifolia) currently consumed in cooked or roasted form. However, taking advantage ofthis natural resource by developing products with claims of functional properties would be innovative.This way, yogurts were prepared from whole milk (3% fat) using the starter cultures Streptococcusthermophilus and Lactobacillus bulgaricus with açaí pulp. They added pinhão fl our (almonds and shellsor only almonds) and nanosuspension from pinhão failures (obtained from the female strobilus (pinecones) of Araucaria angustifolia trees). Eight yogurt samples were prepared, varying the addition offl ours and their mixtures and nanosuspension between 5 and 10%. Determinations of bioactivecompounds were carried out, such as total phenolic compounds and antioxidant activity, using theABTS+ and DPPH methods. The phenolic content of the yogurt sample containing 2.5% of each of thetwo pinhão fl ours showed an increase of 132.6% compared to the control sample (açaí yogurt). Usingthe ABTS+ method, the antioxidant activity increased for pinhão fl our containing almonds and shells, with an increase compared to the control sample of 47.2%. The same behavior was observed for theDPPH method, increasing by 130.4%. From the results obtained, it was confi rmed that all samplesadded from pinhão fl ours, as well as nanosuspension, showed the potential of use aiming the obtentionof a product with higher bi... Mostrar Tudo |
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Palavras-Chave: |
Bioativos. |
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Thesagro: |
Alimento; Araucária Angustifólia; Iogurte; Pinhão; Produto Florestal. |
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Thesaurus NAL: |
Bioactive compounds; Yogurt. |
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Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal |
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Marc: |
LEADER 02688nam a2200289 a 4500
001 2159157
005 2023-12-05
008 2023 bl uuuu u00u1 u #d
020 $a978-65-89463-70-2
100 1 $aFIEBIG, M.
245 $aPotential use of almonds and shells pinhão for the development of açaí yogurts rich in bioactive compounds.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. Caderno de resumos [...]. Campinas: Galoá Science$c2023
300 $ap. 606-607.
500 $aSLACAN 2023.
520 $aPinhão, a regional product from the southern states of Brazil, is the seed of the Paraná pinhão(Araucaria angustifolia) currently consumed in cooked or roasted form. However, taking advantage ofthis natural resource by developing products with claims of functional properties would be innovative.This way, yogurts were prepared from whole milk (3% fat) using the starter cultures Streptococcusthermophilus and Lactobacillus bulgaricus with açaí pulp. They added pinhão fl our (almonds and shellsor only almonds) and nanosuspension from pinhão failures (obtained from the female strobilus (pinecones) of Araucaria angustifolia trees). Eight yogurt samples were prepared, varying the addition offl ours and their mixtures and nanosuspension between 5 and 10%. Determinations of bioactivecompounds were carried out, such as total phenolic compounds and antioxidant activity, using theABTS+ and DPPH methods. The phenolic content of the yogurt sample containing 2.5% of each of thetwo pinhão fl ours showed an increase of 132.6% compared to the control sample (açaí yogurt). Usingthe ABTS+ method, the antioxidant activity increased for pinhão fl our containing almonds and shells, with an increase compared to the control sample of 47.2%. The same behavior was observed for theDPPH method, increasing by 130.4%. From the results obtained, it was confi rmed that all samplesadded from pinhão fl ours, as well as nanosuspension, showed the potential of use aiming the obtentionof a product with higher bioactive compound content compared to açaí yogurt, with highligt for the açaíyogurt with Concerning the presence of bioactive compounds, highlighted açaí yogurt containing amixture of pinhão fl our (almonds and shells, or only almonds).
650 $aBioactive compounds
650 $aYogurt
650 $aAlimento
650 $aAraucária Angustifólia
650 $aIogurte
650 $aPinhão
650 $aProduto Florestal
653 $aBioativos
700 1 $aANDRADE, D. R. M.
700 1 $aHELM, C. V.
700 1 $aMÍNDELO, L. J. O.
700 1 $aPRUDÊNCIO, E. S.
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