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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
06/06/1995 |
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Data da última atualização: |
06/07/2010 |
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Autoria: |
MAINIERI, C.; CHIMELO, J. P. |
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Título: |
Fichas de caracteristicas das madeiras brasileiras. |
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Ano de publicação: |
1989 |
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Fonte/Imprenta: |
Sao Paulo: IPT, 1989. |
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Páginas: |
418p. |
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Idioma: |
Português |
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Palavras-Chave: |
Brasil; Caracteristica; Especie florestal. |
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Thesagro: |
Madeira; Tecnologia. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00448nam a2200181 a 4500
001 1296683
005 2010-07-06
008 1989 bl uuuu de 00u1 u #d
100 1 $aMAINIERI, C.
245 $aFichas de caracteristicas das madeiras brasileiras.
260 $aSao Paulo: IPT$c1989
300 $a418p.
650 $aMadeira
650 $aTecnologia
653 $aBrasil
653 $aCaracteristica
653 $aEspecie florestal
700 1 $aCHIMELO, J. P.
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Registro original: |
Embrapa Florestas (CNPF) |
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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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Embrapa Agroindústria de Alimentos (CTAA) |
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