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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
04/02/2019 |
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Data da última atualização: |
24/01/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PRADO, M. E. A. do; QUEIROZ, V. A. V.; CORREIA, V. T. da V.; NEVES, E. O.; RONCHETI, E. F. S.; GONÇALVES, A. C. A.; MENEZES, C. B. de; OLIVEIRA, F. C. E. de. |
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Afiliação: |
Maria Emília Araújo do Prado, Universidade Federal de São João del-Rei; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Vinicius Tadeu da Veiga Correia, Universidade Federal de São João del-Rei; Erick Ornellas Neves, Universidade Federal de Ouro Preto; Elder Felipe Silva Roncheti, Universidade Federal de Viçosa; Aline Cristina Arruda Gonçalves, Universidade Federal de São João del-Rei; CICERO BESERRA DE MENEZES, CNPMS; Fernanda Cristina Esteves de Oliveira, Universidade Federal de São João del-Rei. |
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Título: |
Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Meat Science, v. 150, p. 93-100, 2019. |
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DOI: |
10.1016/j.meatsci.2018.12.006 |
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Idioma: |
Inglês |
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Notas: |
Publicado online em 13 dez. 2018. |
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Conteúdo: |
The physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed. Three formulations were prepared: one conventional (CN) with 3% ISP and two with 3% tannin (BRS 305) and tannin-free (BR 501) whole sorghum flour (WSF) of BRS 305 and BR 501 genotypes. There was no difference among the formulations for most of the physicochemical characteristics. The moisture retention was higher in BRS 305 (P < .05). The added WSF influenced the color of the raw beef burger; and the proximate composition and the antioxidant characteristics of the raw and cooked formulations (P < .05). The purchase intention and flavor, texture and overallacceptabilityscoreswerehigherforthesorghumproductsthanCN(P < .05).Therefore,thereplacingof ISP by WSF in beef burger, especially by the BRS 305 genotype, might be a technologically, nutritionally and sensorially viable option. |
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Thesagro: |
Alimento; Farelo; Hamburger; Proteína; Sorgo. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/191985/1/Physicochemical-sensorial.pdf
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Marc: |
LEADER 01902naa a2200289 a 4500
001 2105403
005 2020-01-24
008 2019 bl uuuu u00u1 u #d
024 7 $a10.1016/j.meatsci.2018.12.006$2DOI
100 1 $aPRADO, M. E. A. do
245 $aPhysicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer.$h[electronic resource]
260 $c2019
500 $aPublicado online em 13 dez. 2018.
520 $aThe physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed. Three formulations were prepared: one conventional (CN) with 3% ISP and two with 3% tannin (BRS 305) and tannin-free (BR 501) whole sorghum flour (WSF) of BRS 305 and BR 501 genotypes. There was no difference among the formulations for most of the physicochemical characteristics. The moisture retention was higher in BRS 305 (P < .05). The added WSF influenced the color of the raw beef burger; and the proximate composition and the antioxidant characteristics of the raw and cooked formulations (P < .05). The purchase intention and flavor, texture and overallacceptabilityscoreswerehigherforthesorghumproductsthanCN(P < .05).Therefore,thereplacingof ISP by WSF in beef burger, especially by the BRS 305 genotype, might be a technologically, nutritionally and sensorially viable option.
650 $aAlimento
650 $aFarelo
650 $aHamburger
650 $aProteína
650 $aSorgo
700 1 $aQUEIROZ, V. A. V.
700 1 $aCORREIA, V. T. da V.
700 1 $aNEVES, E. O.
700 1 $aRONCHETI, E. F. S.
700 1 $aGONÇALVES, A. C. A.
700 1 $aMENEZES, C. B. de
700 1 $aOLIVEIRA, F. C. E. de
773 $tMeat Science$gv. 150, p. 93-100, 2019.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Clima Temperado. Para informações adicionais entre em contato com cpact.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
09/11/2022 |
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Data da última atualização: |
09/11/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
BUENO, V. R.; HEIDEN, G. |
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Afiliação: |
VINICIUS RESENDE BUENO, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; GUSTAVO HEIDEN, CPACT. |
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Título: |
Calea sessilifolia (Asteraceae, Neurolaeneae), a New Species from the Diamantina Plateau, Minas Gerais, Brazil. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Systematic Botany, v. 47, n. 2, p. 586-592, 2022. |
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ISSN: |
1548-2324 |
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DOI: |
https://doi.org/10.1600/036364422X16512564801687 |
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Idioma: |
Inglês |
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Conteúdo: |
A new species of Calea belonging to the Calea myrtifolia complex is described. Calea sessilifolia stands out by the unusual herbaceous habit 0.1 to 0.25 m tall and sessile leaves compared with the remaining species of the complex. The new species is related to Calea arachnoidea, C. heteropappa, and C. semirii due the polylength pappus scales, but is easily distinguished by its height 0.1?0.25 m tall (vs. 0.3?2 m), sessile leaves (vs. petiolate leaves), acrodromous venation (vs. camptodromous or semicraspedodromous), and capitulescence of solitary capitula or rarely a dichasiform cyme and few-branched (vs. branched dichasiform cyme). The new species is described, its taxonomic affinities are discussed, and its main vegetative and reproductive structures are illustrated. In addition, a key for identification and one map with the geographic distribution of the species of Calea bearing polylength pappus scales from Calea myrtifolia complex are provided. |
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Palavras-Chave: |
Calea sessilifolia. |
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Thesagro: |
Botânica; Cerrado; Compositae; Taxonomia. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01630naa a2200217 a 4500
001 2148160
005 2022-11-09
008 2022 bl uuuu u00u1 u #d
022 $a1548-2324
024 7 $ahttps://doi.org/10.1600/036364422X16512564801687$2DOI
100 1 $aBUENO, V. R.
245 $aCalea sessilifolia (Asteraceae, Neurolaeneae), a New Species from the Diamantina Plateau, Minas Gerais, Brazil.$h[electronic resource]
260 $c2022
520 $aA new species of Calea belonging to the Calea myrtifolia complex is described. Calea sessilifolia stands out by the unusual herbaceous habit 0.1 to 0.25 m tall and sessile leaves compared with the remaining species of the complex. The new species is related to Calea arachnoidea, C. heteropappa, and C. semirii due the polylength pappus scales, but is easily distinguished by its height 0.1?0.25 m tall (vs. 0.3?2 m), sessile leaves (vs. petiolate leaves), acrodromous venation (vs. camptodromous or semicraspedodromous), and capitulescence of solitary capitula or rarely a dichasiform cyme and few-branched (vs. branched dichasiform cyme). The new species is described, its taxonomic affinities are discussed, and its main vegetative and reproductive structures are illustrated. In addition, a key for identification and one map with the geographic distribution of the species of Calea bearing polylength pappus scales from Calea myrtifolia complex are provided.
650 $aBotânica
650 $aCerrado
650 $aCompositae
650 $aTaxonomia
653 $aCalea sessilifolia
700 1 $aHEIDEN, G.
773 $tSystematic Botany$gv. 47, n. 2, p. 586-592, 2022.
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Embrapa Clima Temperado (CPACT) |
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