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| Registros recuperados : 4 | |
| 2. |  | OBREGÓN, D.; CORONA-GONZÁLEZ, B.; DÍAZ-SÁNCHEZ, A. A.; ARMAS, Y.; ROQUE, E.; OLIVEIRA, M. C. de S.; CABEZAS-CRUZ, A. Efficient transovarial transmission of Babesia Spp. in Rhipicephalus microplus ticks fed on water buffalo (Bubalus bubalis). Pathogens, v. 9, n. 280, 2020. 10 p.| Biblioteca(s): Embrapa Pecuária Sudeste. |
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| 3. | | OBREGÓN, D.; CABEZAS-CRUZ, A.; ARMAS, Y.; SILVA, J. B.; FONSECA, A. H.; ANDRÉ, M. R.; ALFONSO, P.; OLIVEIRA, M. C. de S.; MACHADO, R. Z.; CORONA-GONZÁLEZ, B. High co-infection rates of Babesia bovis, Babesia bigemina, and Anaplasma marginale in water buffalo in Western Cuba. Parasitology Research, v. 118, n. 3, p.955?967, 2019.| Biblioteca(s): Embrapa Pecuária Sudeste. |
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| 4. | | OBREGÓN, D.; CORONA, B. G.; FUENTE, J. de la; CABEZAS-CRUZ, A.; GONÇALVES, L. R.; MATOS, C. A.; ARMAS, Y.; HINOJOSA, Y.; ALFONSO, P.; OLIVEIRA, M. C. de S.; MACHADO, R. Z. Molecular evidence of the reservoir competence of water buffalo (Bubalus bubalis) for Anaplasma marginale in Cuba. Veterinary Parasitology, v. 13, p. 180-187, 2018.| Biblioteca(s): Embrapa Pecuária Sudeste. |
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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: |
18/08/2022 |
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Data da última atualização: |
20/12/2022 |
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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: |
GALDEANO, M. C.; GOMES, F. dos S.; HIDALGO CHAVEZ, D. W.; ALMEIDA, E. L.; MOULIN, L. C.; SÁ, D. de G. C. F. de; TONON, R. V. |
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Afiliação: |
MELICIA CINTIA GALDEANO, CTAA; FLAVIA DOS SANTOS GOMES, CTAA; DAVY WILLIAM HIDALGO CHAVEZ, UFRRJ; EVELINE LOPES ALMEIDA, UFRJ; LAÍS CORDEIRO MOULIN, UFRJ; DANIELA DE GRANDI C FREITAS DE SA, CTAA; RENATA VALERIANO TONON, CTAA. |
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Título: |
Lycopene-rich watermelon concentrate used as a natural food colorant: Stability during processing and storage. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Research International, v. 160, 11169, 2022. |
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Idioma: |
Inglês |
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Conteúdo: |
A lycopene-rich watermelon (Citrullus lanatus) concentrate was incorporated into snack cracker, fusilli pasta, and extruded snacks for coloring purposes. Changes in the L* and a* color coordinates and in the lycopene content were evaluated before and after thermal processes and monitored through 90 days of storage at ambient tem- perature. The products with the maximum lycopene degradation during processing were snack cracker and extruded snack (between 30 and 45%) whereas no degradation was observed in the fusilli pasta, except during cooking into boiling water (reduction up to 41%). The change in color during processing varied substantially depending on the product, but, in general, thermal treatments applied reduced the a* values (less reddish). The degradation kinetics of the lycopene and the color during storage followed first-order kinetics, with a half-life time of 25 to 315 days for lycopene content and 65 to 210 days for a* coordinate. Snack cracker was the most stable and had more than a 4-month period before losing half of the pigment content. |
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Palavras-Chave: |
Degradation kinetics; Extruded snack; Fusilli pasta; Snack cracker. |
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Thesaurus NAL: |
Food technology. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01838naa a2200253 a 4500
001 2145544
005 2022-12-20
008 2022 bl uuuu u00u1 u #d
100 1 $aGALDEANO, M. C.
245 $aLycopene-rich watermelon concentrate used as a natural food colorant$bStability during processing and storage.$h[electronic resource]
260 $c2022
520 $aA lycopene-rich watermelon (Citrullus lanatus) concentrate was incorporated into snack cracker, fusilli pasta, and extruded snacks for coloring purposes. Changes in the L* and a* color coordinates and in the lycopene content were evaluated before and after thermal processes and monitored through 90 days of storage at ambient tem- perature. The products with the maximum lycopene degradation during processing were snack cracker and extruded snack (between 30 and 45%) whereas no degradation was observed in the fusilli pasta, except during cooking into boiling water (reduction up to 41%). The change in color during processing varied substantially depending on the product, but, in general, thermal treatments applied reduced the a* values (less reddish). The degradation kinetics of the lycopene and the color during storage followed first-order kinetics, with a half-life time of 25 to 315 days for lycopene content and 65 to 210 days for a* coordinate. Snack cracker was the most stable and had more than a 4-month period before losing half of the pigment content.
650 $aFood technology
653 $aDegradation kinetics
653 $aExtruded snack
653 $aFusilli pasta
653 $aSnack cracker
700 1 $aGOMES, F. dos S.
700 1 $aHIDALGO CHAVEZ, D. W.
700 1 $aALMEIDA, E. L.
700 1 $aMOULIN, L. C.
700 1 $aSÁ, D. de G. C. F. de
700 1 $aTONON, R. V.
773 $tFood Research International$gv. 160, 11169, 2022.
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