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Registro Completo |
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
18/09/2015 |
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Data da última atualização: |
07/02/2024 |
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Tipo da produção científica: |
Documentos |
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Autoria: |
SILVA, M. V. G. B.; MARTINS, M. F.; PAIVA, L. DE C.; CEMBRANELLI, M. DE A. R.; ARBEX, W. A.; ALVES, B. R. C.; PANETTO, J. C. do C.; CARVALHO, B. C. de. |
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Afiliação: |
MARCOS VINICIUS GUALBERTO B SILVA, CNPGL; MARTA FONSECA MARTINS, CNPGL; LEANDRO DE CARVALHO PAIVA, ABCG; MARCELLO DE AGUIAR RODRIGUES CEMBRANELLI, ABCG; WAGNER ANTONIO ARBEX, CNPGL; BRUNA RIOS COELHO ALVES, CNPGL; JOAO CLAUDIO DO CARMO PANETTO, CNPGL; BRUNO CAMPOS DE CARVALHO, CNPGL. |
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Título: |
Girolando breed genetic improvement program - Sire summary - Progeny test results - July/2015. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Juiz de Fora: Embrapa Gado de Leite, 2015 |
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Páginas: |
56 p. |
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Série: |
(Embrapa Gado de Leite. Documentos, 180) |
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ISSN: |
1516-7453 |
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Idioma: |
Português |
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Conteúdo: |
The Girolando breed progeny test was established in 1997, as a result of the partnership between Girolando and Embrapa Dairy Cattle. In 2007, the Programa de Melhoramento Genético da Raça Girolando? PMGG (Genetic Improvement Program of the Girolando Breed) was implemented. Besides interacting with previously existing initiatives of the Girolando Breeders Association, such as the genealogical register service, the progeny test and the dairy control service, the PMGG launched the Linear Evaluation System (SLAG). The main objectives of the PMGG comprises identification of genetically superior individuals, the technically-oriented multiplication of genetics, the evaluation of economic traits and the promotion of sustainable dairy activities. The program have yielded impressive results. The Girolando breed semen sales increases faster than any other breed in Brazil. |
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Palavras-Chave: |
Gado de leite; Melhoramento genético; Melhoria; Raça girolando. |
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Thesaurus Nal: |
dairy cattle. |
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Categoria do assunto: |
G Melhoramento Genético |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/129984/1/DOC-180-Girolando-Breed-Genetic-Summary.pdf
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Marc: |
LEADER 01738nam a2200289 a 4500
001 2024408
005 2024-02-07
008 2015 bl uuuu 00u1 u #d
022 $a1516-7453
100 1 $aSILVA, M. V. G. B.
245 $aGirolando breed genetic improvement program - Sire summary - Progeny test results - July/2015.$h[electronic resource]
260 $aJuiz de Fora: Embrapa Gado de Leite$c2015
300 $a56 p.
490 $a(Embrapa Gado de Leite. Documentos, 180)
520 $aThe Girolando breed progeny test was established in 1997, as a result of the partnership between Girolando and Embrapa Dairy Cattle. In 2007, the Programa de Melhoramento Genético da Raça Girolando? PMGG (Genetic Improvement Program of the Girolando Breed) was implemented. Besides interacting with previously existing initiatives of the Girolando Breeders Association, such as the genealogical register service, the progeny test and the dairy control service, the PMGG launched the Linear Evaluation System (SLAG). The main objectives of the PMGG comprises identification of genetically superior individuals, the technically-oriented multiplication of genetics, the evaluation of economic traits and the promotion of sustainable dairy activities. The program have yielded impressive results. The Girolando breed semen sales increases faster than any other breed in Brazil.
650 $adairy cattle
653 $aGado de leite
653 $aMelhoramento genético
653 $aMelhoria
653 $aRaça girolando
700 1 $aMARTINS, M. F.
700 1 $aPAIVA, L. DE C.
700 1 $aCEMBRANELLI, M. DE A. R.
700 1 $aARBEX, W. A.
700 1 $aALVES, B. R. C.
700 1 $aPANETTO, J. C. do C.
700 1 $aCARVALHO, B. C. de
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Registro original: |
Embrapa Gado de Leite (CNPGL) |
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Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
13/09/2023 |
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Data da última atualização: |
15/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MATOS, M. C. de; MEDEIROS, J. A. de; SANTOS, L. B.; AZEREDO, H. M. C. de. |
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Afiliação: |
UNIVERSIDADE FEDERAL DE SÃO CARLOS; UNIVERSIDADE DO ESTADO DE SÃO PAULO - UNESP; UNIVERSIDADE DO ESTADO DE SÃO PAULO - UNESP; HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA. |
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Título: |
Alginate/guacamole edible films as moisture barrier layers in multicomponent foods. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
eFood, v. 4, e109, 2023. |
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Páginas: |
8 p. |
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DOI: |
10.1002/efd2.109 |
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Idioma: |
Inglês |
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Conteúdo: |
In multicomponent foods having both moist and dry components (e.g., pizzas and tacos), moisture migration between components causes undesirable texture changes (e.g., loss of crispiness of the dry component). In this study, different proportions of alginate (film matrix), guacamole (hydrophobic component with sensory appeal), and glycerol (plasticizer) were combined to form edible films to be used as a moisture barrier between moist and dry components of multicomponent foods. Alginate was the component that most contributed to increase the film strength and to reduce its water vapor permeability (WVP). Guacamole, due to the presence of avocado lipids, enhanced the film hydrophobicity, although not having decreased the WVP (as expected), since it promoted discontinuities in the alginate structure. The film with the lowest WVP (containing an alginate/guacamole/glycerol dry mass ratio of 25/60/15) was inserted between nachos and tomato sauce, being able to reduce the crispiness loss of nachos during a 50‐min storage |
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Palavras-Chave: |
Mixture design; Pizzas and tacos. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1156667/1/P-Alginate-guacamole-edible-films-as-moisture-barrier-layers.pdf
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Marc: |
LEADER 01615naa a2200205 a 4500
001 2156667
005 2024-01-15
008 2023 bl uuuu u00u1 u #d
024 7 $a10.1002/efd2.109$2DOI
100 1 $aMATOS, M. C. de
245 $aAlginate/guacamole edible films as moisture barrier layers in multicomponent foods.$h[electronic resource]
260 $c2023
300 $a8 p.
520 $aIn multicomponent foods having both moist and dry components (e.g., pizzas and tacos), moisture migration between components causes undesirable texture changes (e.g., loss of crispiness of the dry component). In this study, different proportions of alginate (film matrix), guacamole (hydrophobic component with sensory appeal), and glycerol (plasticizer) were combined to form edible films to be used as a moisture barrier between moist and dry components of multicomponent foods. Alginate was the component that most contributed to increase the film strength and to reduce its water vapor permeability (WVP). Guacamole, due to the presence of avocado lipids, enhanced the film hydrophobicity, although not having decreased the WVP (as expected), since it promoted discontinuities in the alginate structure. The film with the lowest WVP (containing an alginate/guacamole/glycerol dry mass ratio of 25/60/15) was inserted between nachos and tomato sauce, being able to reduce the crispiness loss of nachos during a 50‐min storage
653 $aMixture design
653 $aPizzas and tacos
700 1 $aMEDEIROS, J. A. de
700 1 $aSANTOS, L. B.
700 1 $aAZEREDO, H. M. C. de
773 $teFood$gv. 4, e109, 2023.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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