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 | Acesso ao texto completo restrito à biblioteca da Embrapa Pecuária Sul. Para informações adicionais entre em contato com cppsul.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sul. |
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Data corrente: |
16/08/2013 |
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Data da última atualização: |
13/02/2014 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
BIEGELMEYER, P.; OLIVEIRA, M. M.; GULIAS-GOMES, C. C.; HIGA, R. H.; CAETANO, A. R.; STEIBEL, J. P.; CARDOSO, F. F. |
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Afiliação: |
Patrícia Biegelmeyer, UFPEL; Mauricio M. Oliveira, CAPES; CLAUDIA CRISTINA GULIAS GOMES, CPPSUL; ROBERTO HIROSHI HIGA, CNPTIA; ALEXANDRE RODRIGUES CAETANO, CENARGEN; Juan P. Steibel, Michigan State University; FERNANDO FLORES CARDOSO, CPPSUL. |
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Título: |
Linkage disequilibrium and persistence of phase in Hereford and Braford cattle. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
In: ANNUAL MEETING BRAZILIAN SOCIETY OF ANIMAL SCIENCE, 50., 2013, Campinas. The integration of knowledge in animal production: abstracts. Campinas: SBZ, 2013. |
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Páginas: |
Não paginado. |
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Descrição Física: |
1 CD-ROM. |
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Idioma: |
Inglês |
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Thesagro: |
Bovino. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00702nam a2200193 a 4500
001 1964236
005 2014-02-13
008 2013 bl uuuu u00u1 u #d
100 1 $aBIEGELMEYER, P.
245 $aLinkage disequilibrium and persistence of phase in Hereford and Braford cattle.$h[electronic resource]
260 $aIn: ANNUAL MEETING BRAZILIAN SOCIETY OF ANIMAL SCIENCE, 50., 2013, Campinas. The integration of knowledge in animal production: abstracts. Campinas: SBZ$c2013
300 $aNão paginado.$c1 CD-ROM.
650 $aBovino
700 1 $aOLIVEIRA, M. M.
700 1 $aGULIAS-GOMES, C. C.
700 1 $aHIGA, R. H.
700 1 $aCAETANO, A. R.
700 1 $aSTEIBEL, J. P.
700 1 $aCARDOSO, F. F.
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Registro original: |
Embrapa Pecuária Sul (CPPSUL) |
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Biblioteca |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
06/04/2021 |
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Data da última atualização: |
10/06/2022 |
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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: |
SILVA, N. C.; ASSIS, O. B. G. de; MARTELLI-TOSI, M. |
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Afiliação: |
ODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA. |
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Título: |
Extraction of phenolic compounds from acerola by-products using chitosan solution, encapsulation and application in extending the shelf-life of guava. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Chemistry, v. 354, 129553, 2021. |
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Páginas: |
1 - 9 |
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ISSN: |
0308-8146 |
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DOI: |
https://doi.org/10.1016/j.foodchem.2021.129553 |
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Idioma: |
Inglês |
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Conteúdo: |
Aiming the simplification of the production of chitosan nanoparticles as an encapsulating material, the primary approach of this study was to investigate the extraction of active compounds from acerola-pulp by-products directly in chitosan solution by using tip sonication. The results have shown that chitosan solution can be used as a good solvent, mainly for total phenolic compounds (TPC) extraction (1792.7 mg/100 g of dry by-product). The extract was submitted to ionic gelation process using, as counter-ion, the sodium tripolyphosphate to form loaded nanoparticles with TPC. The suspension was applied as protective coatings on the guavas. The nanoengineered coatings provided an effective barrier that delayed the maturation and maintained the green pigmentation for longer periods along with good firmness. To the best of our knowledge, this was the first study that uses chitosan solution as extraction solvent of TPC from food byproducts in order to facilitate the encapsulation process |
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Palavras-Chave: |
Chitosan nanoparticles; Fruit wastes; Ionic gelation. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01715naa a2200217 a 4500
001 2131079
005 2022-06-10
008 2021 bl uuuu u00u1 u #d
022 $a0308-8146
024 7 $ahttps://doi.org/10.1016/j.foodchem.2021.129553$2DOI
100 1 $aSILVA, N. C.
245 $aExtraction of phenolic compounds from acerola by-products using chitosan solution, encapsulation and application in extending the shelf-life of guava.$h[electronic resource]
260 $c2021
300 $a1 - 9
520 $aAiming the simplification of the production of chitosan nanoparticles as an encapsulating material, the primary approach of this study was to investigate the extraction of active compounds from acerola-pulp by-products directly in chitosan solution by using tip sonication. The results have shown that chitosan solution can be used as a good solvent, mainly for total phenolic compounds (TPC) extraction (1792.7 mg/100 g of dry by-product). The extract was submitted to ionic gelation process using, as counter-ion, the sodium tripolyphosphate to form loaded nanoparticles with TPC. The suspension was applied as protective coatings on the guavas. The nanoengineered coatings provided an effective barrier that delayed the maturation and maintained the green pigmentation for longer periods along with good firmness. To the best of our knowledge, this was the first study that uses chitosan solution as extraction solvent of TPC from food byproducts in order to facilitate the encapsulation process
653 $aChitosan nanoparticles
653 $aFruit wastes
653 $aIonic gelation
700 1 $aASSIS, O. B. G. de
700 1 $aMARTELLI-TOSI, M.
773 $tFood Chemistry$gv. 354, 129553, 2021.
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Embrapa Instrumentação (CNPDIA) |
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