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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
02/12/2009 |
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Data da última atualização: |
20/04/2010 |
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Autoria: |
CARRÃO-PANIZZI, M. C.; PIPOLO, A. E.; ARIAS, C. A. A.; KASTER, M.; OLIVEIRA, M. F. de; OLIVEIRA, M. A. de; TOLEDO, J. F. F. de; MOREIRA, J. U. V.; CARNEIRO, G. E. de S. |
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Afiliação: |
MERCEDES CONCORDIA CARRAO PANIZZI, CNPSo; ANTONIO EDUARDO PIPOLO, CNPSo; CARLOS ALBERTO ARRABAL ARIAS, CNPSo; MILTON KASTER, CNPSo; MARCELO FERNANDES DE OLIVEIRA, CNPSo; MARCELO ALVARES DE OLIVEIRA, CNPSo; JOSE FRANCISCO FERRAZ DE TOLEDO, CNPSo; JOSE UBIRAJARA VIEIRA MOREIRA, CNPSo; GERALDO ESTEVAM DE SOUZA CARNEIRO, CNPSo. |
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Título: |
Breeding specialty soybean cultivars for processing and value-added utilization at Embrapa in Brazil. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
In: WORLD SOYBEAN RESEARCH CONFERENCE, 8., 2009, Beijing. Developing a global soy blueprint for a safe secure and sustainable supply: abstracts. Beijing: Chinese Academy of Agricultural Sciences: Institute of Crop Science, 2009. p. 113, ref. O221. WSRC 2009. Editado por Lijuan Qiu, Rongxia Guan, Jian Jin, Qijan Song, Shuntang Guo, Wenbin Li, Yuanchao Wang, Tianfu Han, Xiaobing Liu, Deyue Yu, Lianzhou Jiang, Deliang Peng. |
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Idioma: |
Inglês |
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Palavras-Chave: |
Lipoxigenase; Null lipoxygenase; Seed size. |
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Thesagro: |
Glycine Max; Melhoramento genético vegetal; Proteína; Soja. |
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Thesaurus Nal: |
Lipoxygenase; Plant breeding; Proteins; Soybeans. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 01329naa a2200337 a 4500
001 1576987
005 2010-04-20
008 2009 bl uuuu u00u1 u #d
100 1 $aCARRÃO-PANIZZI, M. C.
245 $aBreeding specialty soybean cultivars for processing and value-added utilization at Embrapa in Brazil.
260 $c2009
650 $aLipoxygenase
650 $aPlant breeding
650 $aProteins
650 $aSoybeans
650 $aGlycine Max
650 $aMelhoramento genético vegetal
650 $aProteína
650 $aSoja
653 $aLipoxigenase
653 $aNull lipoxygenase
653 $aSeed size
700 1 $aPIPOLO, A. E.
700 1 $aARIAS, C. A. A.
700 1 $aKASTER, M.
700 1 $aOLIVEIRA, M. F. de
700 1 $aOLIVEIRA, M. A. de
700 1 $aTOLEDO, J. F. F. de
700 1 $aMOREIRA, J. U. V.
700 1 $aCARNEIRO, G. E. de S.
773 $tIn: WORLD SOYBEAN RESEARCH CONFERENCE, 8., 2009, Beijing. Developing a global soy blueprint for a safe secure and sustainable supply: abstracts. Beijing: Chinese Academy of Agricultural Sciences: Institute of Crop Science, 2009. p. 113, ref. O221. WSRC 2009. Editado por Lijuan Qiu, Rongxia Guan, Jian Jin, Qijan Song, Shuntang Guo, Wenbin Li, Yuanchao Wang, Tianfu Han, Xiaobing Liu, Deyue Yu, Lianzhou Jiang, Deliang Peng.
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Registro original: |
Embrapa Soja (CNPSO) |
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Biblioteca |
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Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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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: |
23/11/2022 |
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Data da última atualização: |
23/11/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
MEDEIROS, J. A.; OTONI, C. G.; NIRO, C. M.; SIVIERI, K.; BARUD, H. S.; GUIMARÃES, F. E. G.; ALONSO, J. D.; AZEREDO, H. M. C. de. |
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Afiliação: |
HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA. |
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Título: |
Alginate films as carriers of probiotic bacteria and Pickering emulsion. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Packaging and Shelf Life, v. 34, a100987, 2022. |
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Páginas: |
1 - 8 |
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ISSN: |
2214-2894 |
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DOI: |
https://doi.org/10.1016/j.fpsl.2022.100987 |
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Idioma: |
Inglês |
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Conteúdo: |
Bioactive edible films have been proposed from a calcium-crosslinked alginate matrix added with probiotic bacteria (Bacillus coagulans, as the bioactive component) and/or bacterial cellulose nanocrystal (BCNC)-stabilized palm olein Pickering emulsion (as a hydrophobizing component). The emulsion, however, instead of increasing the surface hydrophobicity and the barrier to water vapor, decreased both, due to discontinuities on the film structure and possibly the BCNC layer around the droplets minimizing the surface exposure of the hydrophobic phase (and its effects on film hydrophobicity). The probiotic bacteria, on the other hand, besides increasing the elastic modulus (which was ascribed to electrostatic interactions between teichoic acid and calcium), also enhanced both surface hydrophobicity and barrier to water vapor, probably due to the hydrophobicity of Bacillus spores. The probiotics exhibited high viability (> 8 log cfu.g− 1 , on a dry film basis) during film drying, storage, and digestion in a simulated gastrointestinal tract. |
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Palavras-Chave: |
Tensile properties; Water vapor permeabilit. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01837naa a2200265 a 4500
001 2148657
005 2022-11-23
008 2022 bl uuuu u00u1 u #d
022 $a2214-2894
024 7 $ahttps://doi.org/10.1016/j.fpsl.2022.100987$2DOI
100 1 $aMEDEIROS, J. A.
245 $aAlginate films as carriers of probiotic bacteria and Pickering emulsion.$h[electronic resource]
260 $c2022
300 $a1 - 8
520 $aBioactive edible films have been proposed from a calcium-crosslinked alginate matrix added with probiotic bacteria (Bacillus coagulans, as the bioactive component) and/or bacterial cellulose nanocrystal (BCNC)-stabilized palm olein Pickering emulsion (as a hydrophobizing component). The emulsion, however, instead of increasing the surface hydrophobicity and the barrier to water vapor, decreased both, due to discontinuities on the film structure and possibly the BCNC layer around the droplets minimizing the surface exposure of the hydrophobic phase (and its effects on film hydrophobicity). The probiotic bacteria, on the other hand, besides increasing the elastic modulus (which was ascribed to electrostatic interactions between teichoic acid and calcium), also enhanced both surface hydrophobicity and barrier to water vapor, probably due to the hydrophobicity of Bacillus spores. The probiotics exhibited high viability (> 8 log cfu.g− 1 , on a dry film basis) during film drying, storage, and digestion in a simulated gastrointestinal tract.
653 $aTensile properties
653 $aWater vapor permeabilit
700 1 $aOTONI, C. G.
700 1 $aNIRO, C. M.
700 1 $aSIVIERI, K.
700 1 $aBARUD, H. S.
700 1 $aGUIMARÃES, F. E. G.
700 1 $aALONSO, J. D.
700 1 $aAZEREDO, H. M. C. de
773 $tFood Packaging and Shelf Life$gv. 34, a100987, 2022.
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Embrapa Instrumentação (CNPDIA) |
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