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Registro Completo |
Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
22/02/2017 |
Data da última atualização: |
22/02/2017 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
QUINTELA, E. D.; SANTANA, M. V.; SOUZA, T. L.; FARIA, J.; DEL PELOSO, M. J. |
Afiliação: |
ELIANE DIAS QUINTELA, CNPAF; MARCUS VINICIUS SANTANA; THIAGO LIVIO PESSOA OLIV DE SOUZA, CNPAF; JOSIAS CORREA DE FARIA, CNPAF; MARIA JOSE DEL PELOSO, CNPAF. |
Título: |
Damage of cowpea mild mottle virus and incidence of Bemisia tabaci biotype B in transgenic common bean lines resistant to bean golden mosaic virus. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
In: INTERNATIONAL CONGRESS OF ENTOMOLOGY, 25., 2016, Orlando. Abstracts... Annapolis: Entomological Society of America, 2016. |
DOI: |
10.1603/ICE.2016.114983 |
Idioma: |
Inglês |
Conteúdo: |
The development of Embrapa 5.1 event of genetically modified (GM) common bean resistant to BGMV, and near isogenic lines of two commercial cultivars (Pérola and BRS Pontal) allows the evaluation of the damage caused only by CpMMV.This is because these transgenic isolines do not get infected by BGMV. |
Palavras-Chave: |
Bemisa tabaci. |
Thesagro: |
Feijão; Mosca branca; Praga de planta. |
Categoria do assunto: |
O Insetos e Entomologia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/156399/1/CNPAF-2016-1505.pdf
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Marc: |
LEADER 01080nam a2200217 a 4500 001 2065170 005 2017-02-22 008 2016 bl uuuu u00u1 u #d 024 7 $a10.1603/ICE.2016.114983$2DOI 100 1 $aQUINTELA, E. D. 245 $aDamage of cowpea mild mottle virus and incidence of Bemisia tabaci biotype B in transgenic common bean lines resistant to bean golden mosaic virus.$h[electronic resource] 260 $aIn: INTERNATIONAL CONGRESS OF ENTOMOLOGY, 25., 2016, Orlando. Abstracts... Annapolis: Entomological Society of America$c2016 520 $aThe development of Embrapa 5.1 event of genetically modified (GM) common bean resistant to BGMV, and near isogenic lines of two commercial cultivars (Pérola and BRS Pontal) allows the evaluation of the damage caused only by CpMMV.This is because these transgenic isolines do not get infected by BGMV. 650 $aFeijão 650 $aMosca branca 650 $aPraga de planta 653 $aBemisa tabaci 700 1 $aSANTANA, M. V. 700 1 $aSOUZA, T. L. 700 1 $aFARIA, J. 700 1 $aDEL PELOSO, M. J.
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Embrapa Arroz e Feijão (CNPAF) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
18/05/2023 |
Data da última atualização: |
11/12/2023 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
MAZZA, K. E. L.; COSTA, A. M. M.; BIZZO, H. R.; TONON, R. V. |
Afiliação: |
KAREN ELBERT LEAL MAZZA, UFRJ; ANDRÉ MESQUITA MAGALHÃES COSTA, UFRJ; HUMBERTO RIBEIRO BIZZO, CTAA; RENATA VALERIANO TONON, CTAA. |
Título: |
Effect of freeze-drying and oven-drying on the physical-chemical properties of marjoram essential oil beads produced by ionic gelation. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
In: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES,9., 2023, Rio de Janeiro. Anais... Campinas, Galoá, 2023. |
Idioma: |
Inglês |
Notas: |
POSTER 157711. CIPCA. |
Conteúdo: |
Essential oils have become popular across several industries due to their flavor, fragrance, and biological activity. Marjoram essential oil (Origanum majorana L., family Lamiaceae) (MEO) is of special interest due to its antimicrobial activity against a wide range of microorganisms. However, before food application, MEO should be stabilized by microencapsulation techniques in order to protect it from adverse processing and storage conditions. Depending on the microencapsulation technique, drying processes could be applied to reduce particles? water content, aiming to increase their shelf life. This impacts particles? morphology, structure, and essential oil content. The present study evaluated the effect of freeze-drying and oven-drying on the physical-chemical properties of marjoram essential oil beads produced by ionic gelation. Microencapsulation was carried out by extrusion?dripping of the emulsions prepared with 1.25 g/100mL sodium alginate and 1.25 g/100mL WPI, using a 22G gauge syringe coupled to a vacuum system, in a 0.175 mol/L CaCl2 gelling bath. The samples were dried in a freeze-dryer for 24h or in a hot air circulation drying oven, at 60 ºC for 24h. The following physical-chemical properties were evaluated after drying: encapsulation efficiency, chemical composition by GC-MS and GC-FID, moisture content, thermal degradation by thermogravimetric analysis (TGA), and morphology applying scanning electron microscopy (SEM). The drying method influenced the encapsulation efficiency. Freeze-dried samples retained 51.25% of MEO, while oven-dried samples retained only 33.75% of MEO, which could be attributed to the higher temperature used in the oven dryer. Samples showed similar chemical profiles, with differences in major compounds contents: sabinene (Freeze-dried (FD): 152.46 ± 2.04 mg/g vs Oven dried (OV): 196.59 ± 2.37 mg/g), gamma-terpinene (FD: 25.51 ± 0.72 mg/g vs OV: 340.08 ± 9.62 mg/g), trans-sabinene hydrate (FD: 212.06 ± 10.4 mg/g vs OV: 32.95 ± 2.02 mg/g), and terpinen-4-ol (FD: 258.45 ± 14.6 mg/g vs OD: 14.37 ± 5.0 mg/g). The drying process also affected the samples? water content (OV: 1.5% vs FD: 4%). Thermal degradation started for the freeze-dried and oven-dried beads at similar temperatures (T onset of 127 ºC and 132 ºC, respectively), suggesting that both drying methods did not change the sample?s chemical native structure. Results indicated that the microencapsulated beads could be added to food products that undergo thermal processing below these temperatures. SEM analysis revealed that oven-dried beads had a denser and more uniform surface with fewer cracks and smaller inner pores compared to freeze-dried ones. Freeze-dried beads had a softer structure with larger, aerated pores and thinner walls. The present study showed that each method resulted in beads with specific physical-chemical and morphological characteristics, OD beads demonstrated better morphological features and lower moisture, while FD beads presented higher MEO retention. Additional research is needed to investigate MEO beads? release profile in a food matrix. MenosEssential oils have become popular across several industries due to their flavor, fragrance, and biological activity. Marjoram essential oil (Origanum majorana L., family Lamiaceae) (MEO) is of special interest due to its antimicrobial activity against a wide range of microorganisms. However, before food application, MEO should be stabilized by microencapsulation techniques in order to protect it from adverse processing and storage conditions. Depending on the microencapsulation technique, drying processes could be applied to reduce particles? water content, aiming to increase their shelf life. This impacts particles? morphology, structure, and essential oil content. The present study evaluated the effect of freeze-drying and oven-drying on the physical-chemical properties of marjoram essential oil beads produced by ionic gelation. Microencapsulation was carried out by extrusion?dripping of the emulsions prepared with 1.25 g/100mL sodium alginate and 1.25 g/100mL WPI, using a 22G gauge syringe coupled to a vacuum system, in a 0.175 mol/L CaCl2 gelling bath. The samples were dried in a freeze-dryer for 24h or in a hot air circulation drying oven, at 60 ºC for 24h. The following physical-chemical properties were evaluated after drying: encapsulation efficiency, chemical composition by GC-MS and GC-FID, moisture content, thermal degradation by thermogravimetric analysis (TGA), and morphology applying scanning electron microscopy (SEM). The drying method influenced the encapsula... Mostrar Tudo |
Palavras-Chave: |
Dried beads; Ionic gelation; Morphology. |
Categoria do assunto: |
-- |
Marc: |
LEADER 03822nam a2200193 a 4500 001 2153803 005 2023-12-11 008 2023 bl uuuu u00u1 u #d 100 1 $aMAZZA, K. E. L. 245 $aEffect of freeze-drying and oven-drying on the physical-chemical properties of marjoram essential oil beads produced by ionic gelation.$h[electronic resource] 260 $aIn: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES,9., 2023, Rio de Janeiro. Anais... Campinas, Galoá$c2023 500 $aPOSTER 157711. CIPCA. 520 $aEssential oils have become popular across several industries due to their flavor, fragrance, and biological activity. Marjoram essential oil (Origanum majorana L., family Lamiaceae) (MEO) is of special interest due to its antimicrobial activity against a wide range of microorganisms. However, before food application, MEO should be stabilized by microencapsulation techniques in order to protect it from adverse processing and storage conditions. Depending on the microencapsulation technique, drying processes could be applied to reduce particles? water content, aiming to increase their shelf life. This impacts particles? morphology, structure, and essential oil content. The present study evaluated the effect of freeze-drying and oven-drying on the physical-chemical properties of marjoram essential oil beads produced by ionic gelation. Microencapsulation was carried out by extrusion?dripping of the emulsions prepared with 1.25 g/100mL sodium alginate and 1.25 g/100mL WPI, using a 22G gauge syringe coupled to a vacuum system, in a 0.175 mol/L CaCl2 gelling bath. The samples were dried in a freeze-dryer for 24h or in a hot air circulation drying oven, at 60 ºC for 24h. The following physical-chemical properties were evaluated after drying: encapsulation efficiency, chemical composition by GC-MS and GC-FID, moisture content, thermal degradation by thermogravimetric analysis (TGA), and morphology applying scanning electron microscopy (SEM). The drying method influenced the encapsulation efficiency. Freeze-dried samples retained 51.25% of MEO, while oven-dried samples retained only 33.75% of MEO, which could be attributed to the higher temperature used in the oven dryer. Samples showed similar chemical profiles, with differences in major compounds contents: sabinene (Freeze-dried (FD): 152.46 ± 2.04 mg/g vs Oven dried (OV): 196.59 ± 2.37 mg/g), gamma-terpinene (FD: 25.51 ± 0.72 mg/g vs OV: 340.08 ± 9.62 mg/g), trans-sabinene hydrate (FD: 212.06 ± 10.4 mg/g vs OV: 32.95 ± 2.02 mg/g), and terpinen-4-ol (FD: 258.45 ± 14.6 mg/g vs OD: 14.37 ± 5.0 mg/g). The drying process also affected the samples? water content (OV: 1.5% vs FD: 4%). Thermal degradation started for the freeze-dried and oven-dried beads at similar temperatures (T onset of 127 ºC and 132 ºC, respectively), suggesting that both drying methods did not change the sample?s chemical native structure. Results indicated that the microencapsulated beads could be added to food products that undergo thermal processing below these temperatures. SEM analysis revealed that oven-dried beads had a denser and more uniform surface with fewer cracks and smaller inner pores compared to freeze-dried ones. Freeze-dried beads had a softer structure with larger, aerated pores and thinner walls. The present study showed that each method resulted in beads with specific physical-chemical and morphological characteristics, OD beads demonstrated better morphological features and lower moisture, while FD beads presented higher MEO retention. Additional research is needed to investigate MEO beads? release profile in a food matrix. 653 $aDried beads 653 $aIonic gelation 653 $aMorphology 700 1 $aCOSTA, A. M. M. 700 1 $aBIZZO, H. R. 700 1 $aTONON, R. V.
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