| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Cerrados. |
|
Data corrente: |
28/07/1999 |
|
Data da última atualização: |
28/07/1999 |
|
Autoria: |
LANDA, F. de S.; PAIVA, R.; PAIVA, P. D. O.; GOMES, G. A. C.; PAIVA, E.; DECETTI, S. F. C. |
|
Título: |
Analise do crescimento in vitro de explantes foliares de pequizeiro (Caryocar brasiliense camb.) atraves de RAPD. |
|
Ano de publicação: |
1999 |
|
Fonte/Imprenta: |
Revista Brasileira de Fisiologia Vegetal, Londrina, v.11, p.97, jul. 1999. |
|
Idioma: |
Português |
|
Notas: |
Suplemento. Resumo de trabalho apresentado no 7o. Congresso Brasileiro de Fisiologia Vegetal, Brasilia, julho 1999. |
|
Thesagro: |
Caryocar Brasiliense; Cerrado; Fisiologia Vegetal; Pequi. |
|
Thesaurus Nal: |
plant physiology. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 00829naa a2200241 a 4500
001 1545477
005 1999-07-28
008 1999 bl uuuu u00u1 u #d
100 1 $aLANDA, F. de S.
245 $aAnalise do crescimento in vitro de explantes foliares de pequizeiro (Caryocar brasiliense camb.) atraves de RAPD.
260 $c1999
500 $aSuplemento. Resumo de trabalho apresentado no 7o. Congresso Brasileiro de Fisiologia Vegetal, Brasilia, julho 1999.
650 $aplant physiology
650 $aCaryocar Brasiliense
650 $aCerrado
650 $aFisiologia Vegetal
650 $aPequi
700 1 $aPAIVA, R.
700 1 $aPAIVA, P. D. O.
700 1 $aGOMES, G. A. C.
700 1 $aPAIVA, E.
700 1 $aDECETTI, S. F. C.
773 $tRevista Brasileira de Fisiologia Vegetal, Londrina$gv.11, p.97, jul. 1999.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Cerrados (CPAC) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
07/02/2012 |
|
Data da última atualização: |
17/05/2022 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 1 |
|
Autoria: |
MASSON, L. M. P.; ROSENTHAL, A.; CALADO, V. M. A.; DELIZA, R.; TASHIMA, L. |
|
Afiliação: |
LOURDES M. P. MASSON, UFRJ; AMAURI ROSENTHAL, CTAA; VERÔNICA M. A. CALADO, UFRJ; ROSIRES DELIZA, CTAA; LUANA TASHIMA, SENAI-RJ. |
|
Título: |
Effect of ultra-high pressure homogenization on viscosity and shear stress of fermented dairy beverage. |
|
Ano de publicação: |
2011 |
|
Fonte/Imprenta: |
LWT - Food Science and Technology, v. 44, n. 2, p. 495-501, Mar. 2011. |
|
DOI: |
10.1016/j.lwt.2010.07.012 |
|
Idioma: |
Inglês |
|
Conteúdo: |
In this study, dairy base consisting of raw skim milk and reconstituted whey powder were pressurized. The process used ultra-high pressure homogenization (UHPH) at levels of 150, 200 and 250 MPa and inlet temperatures of 15, 20 and 25 0C, following experimental design. Dairy base was inoculated with probiotic lactic culture, incubated, and allowed to ferment. Pineapple juice, previously sweetened with sugar or aspartame, was added, following an experimental design, resulting in dairy beverages. Appropriate formulation, considering the sensory attributes, was identified by Quantitative Descriptive Analysis (QDA) and used for studying rheological parameters. Results disclosed that formulations with higher whey levels had higher average scores for characteristic sensory attributes of products. The aim was to evaluate rheological properties (viscosity and shear stress) of fermented dairy beverages according to inlet temperature and pressure, comparing them to thermally processed samples (90 0C/60s). This evaluation showed that pressurized beverages at 150 MPa/15 0C were similar to controls. These preliminary results obtained in this study suggest that UHPH has the potential to be used to modeling some rheological characteristics of fermented dairy beverages, for example, to favorably modify their consistency. All samples exhibited viscoelastic and thixotropic behaviors. |
|
Palavras-Chave: |
Atributos sensoriais; Bebida láctea fermentada; Tensão de cisalhamento; Ultra-alta pressão de homogeneização; Viscosidade aparente. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/53548/1/2011-088.pdf
|
|
Marc: |
LEADER 02165naa a2200241 a 4500
001 1914564
005 2022-05-17
008 2011 bl uuuu u00u1 u #d
024 7 $a10.1016/j.lwt.2010.07.012$2DOI
100 1 $aMASSON, L. M. P.
245 $aEffect of ultra-high pressure homogenization on viscosity and shear stress of fermented dairy beverage.
260 $c2011
520 $aIn this study, dairy base consisting of raw skim milk and reconstituted whey powder were pressurized. The process used ultra-high pressure homogenization (UHPH) at levels of 150, 200 and 250 MPa and inlet temperatures of 15, 20 and 25 0C, following experimental design. Dairy base was inoculated with probiotic lactic culture, incubated, and allowed to ferment. Pineapple juice, previously sweetened with sugar or aspartame, was added, following an experimental design, resulting in dairy beverages. Appropriate formulation, considering the sensory attributes, was identified by Quantitative Descriptive Analysis (QDA) and used for studying rheological parameters. Results disclosed that formulations with higher whey levels had higher average scores for characteristic sensory attributes of products. The aim was to evaluate rheological properties (viscosity and shear stress) of fermented dairy beverages according to inlet temperature and pressure, comparing them to thermally processed samples (90 0C/60s). This evaluation showed that pressurized beverages at 150 MPa/15 0C were similar to controls. These preliminary results obtained in this study suggest that UHPH has the potential to be used to modeling some rheological characteristics of fermented dairy beverages, for example, to favorably modify their consistency. All samples exhibited viscoelastic and thixotropic behaviors.
653 $aAtributos sensoriais
653 $aBebida láctea fermentada
653 $aTensão de cisalhamento
653 $aUltra-alta pressão de homogeneização
653 $aViscosidade aparente
700 1 $aROSENTHAL, A.
700 1 $aCALADO, V. M. A.
700 1 $aDELIZA, R.
700 1 $aTASHIMA, L.
773 $tLWT - Food Science and Technology$gv. 44, n. 2, p. 495-501, Mar. 2011.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
