|
|
Registro Completo |
Biblioteca(s): |
Embrapa Amazônia Ocidental; Embrapa Unidades Centrais. |
Data corrente: |
09/07/2002 |
Data da última atualização: |
14/05/2018 |
Tipo da produção científica: |
Folder/Folheto/Cartilha |
Autoria: |
GASPAROTTO, L.; PEREIRA, J. C. R.; PEREIRA, M. C. N. |
Afiliação: |
LUADIR GASPAROTTO, CPAA; JOSE CLERIO REZENDE PEREIRA, CPAA; MIRZA CARLA NORMANDO PEREIRA, CPAA. |
Título: |
Poda fitossanitária no controle da vassoura-de-bruxa do cupuaçuzeiro. |
Ano de publicação: |
2001 |
Fonte/Imprenta: |
Manaus: Embrapa Amazônia Ocidental: IDAM, 2001. |
Páginas: |
1 folder. |
Idioma: |
Português |
Conteúdo: |
A vassoura-de-bruxa, causada pelo fungo Crinipellis perniciosa afeta órgãos da planta em ativo crescimento, como brotações, flores e frutos. Nas brotações ocorrem os sintomas de superbrotamento característico da doença e nos frutos há paralisação de crescimento e mumificação. Na Amazônia a incidência da doença é generalizada e as perdas podem atingir 100% da produção. Este documento apresenta as causas de insucesso do controle da vassoura-de-bruxa. |
Palavras-Chave: |
Amazonas; Brasil; Manaus; Plant diseases; Plant production; Tropical fruits; Vassoura-de-bruxa. |
Thesagro: |
Controle Biológico; Crinipellis Perniciosa; Cupuaçu; Defesa Vegetal; Doença de Planta; Poda. |
Thesaurus Nal: |
biological control; fungi. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/176707/1/Fol8383.pdf
|
Marc: |
LEADER 01331nam a2200325 a 4500 001 1671356 005 2018-05-14 008 2001 bl uuuu u0uu1 u #d 100 1 $aGASPAROTTO, L. 245 $aPoda fitossanitária no controle da vassoura-de-bruxa do cupuaçuzeiro. 260 $aManaus: Embrapa Amazônia Ocidental: IDAM$c2001 300 $a1 folder. 520 $aA vassoura-de-bruxa, causada pelo fungo Crinipellis perniciosa afeta órgãos da planta em ativo crescimento, como brotações, flores e frutos. Nas brotações ocorrem os sintomas de superbrotamento característico da doença e nos frutos há paralisação de crescimento e mumificação. Na Amazônia a incidência da doença é generalizada e as perdas podem atingir 100% da produção. Este documento apresenta as causas de insucesso do controle da vassoura-de-bruxa. 650 $abiological control 650 $afungi 650 $aControle Biológico 650 $aCrinipellis Perniciosa 650 $aCupuaçu 650 $aDefesa Vegetal 650 $aDoença de Planta 650 $aPoda 653 $aAmazonas 653 $aBrasil 653 $aManaus 653 $aPlant diseases 653 $aPlant production 653 $aTropical fruits 653 $aVassoura-de-bruxa 700 1 $aPEREIRA, J. C. R. 700 1 $aPEREIRA, M. C. N.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Amazônia Ocidental (CPAA) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
![](/consulta/web/img/deny.png) | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
Data corrente: |
22/06/2022 |
Data da última atualização: |
22/06/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
SILVA, I. S. O.; VIANA, E. de S.; SOARES, S. E.; CHAVES, R. S.; REIS, R. C. |
Afiliação: |
ITALA SUZANA OLIVEIRA SILVA, UFBA; ELISETH DE SOUZA VIANA, CNPMF; SÉRGIO EDUARDO SOARES, UFBA; ROSANA SILVA CHAVES, UFBA; RONIELLI CARDOSO REIS, CNPMF. |
Título: |
Development and characterization of green banana-based fondant icing. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Ciência e Agrotecnologia, v.45, e011221, 2021. |
DOI: |
http://dx.doi.org/10.1590/1413-7054202145011221 |
Idioma: |
Inglês |
Conteúdo: |
The insertion of functional foods in the confectionery industry is a growing reality, aiming to meet a growing demand for products that are visually attractive and at the same time healthy. The present study aimed to develop and characterize the physical, physicochemical, microbiological, and sensory properties of fondant icings based on green banana biomass and flour. Two formulations were developed (NFBI - Neutral Flavor Biomass-based Icing, and CFBI - Chocolate Flavor Biomass-based Icing), which were compared with the comercial fondant icings (NFCI ? Neutral Flavor Commercial Icing, and CFCI ? Chocolate Flavor Commercial Icing). The fondant icings were evaluated for centesimal composition, caloric value, physical, physicochemical (resistant starch, titratable acidity, water activity, texture, and color), and microbiological characteristics, as well as sensory acceptance. The icings based on green banana biomass and flour showed higher levels of ash, fiber, resistant starch, and protein, as well as lower total caloric value, and thus, were healthier. These icings were also softer and had more intense color compared to commercial ones, as well as good sensory acceptance, especially the one with chocolate flavor, which had greater than 72% approval. Microbiological analyses indicated that the icings could be stored under refrigeration (<4 ºC) for 30 days. Given the nutritional quality and health benefits, the icings prepared with green banana biomass and flour proved to be promising and could serve a niche market represented by people who seek a healthier diet or need to control their sugar consumption, such as diabetics. MenosThe insertion of functional foods in the confectionery industry is a growing reality, aiming to meet a growing demand for products that are visually attractive and at the same time healthy. The present study aimed to develop and characterize the physical, physicochemical, microbiological, and sensory properties of fondant icings based on green banana biomass and flour. Two formulations were developed (NFBI - Neutral Flavor Biomass-based Icing, and CFBI - Chocolate Flavor Biomass-based Icing), which were compared with the comercial fondant icings (NFCI ? Neutral Flavor Commercial Icing, and CFCI ? Chocolate Flavor Commercial Icing). The fondant icings were evaluated for centesimal composition, caloric value, physical, physicochemical (resistant starch, titratable acidity, water activity, texture, and color), and microbiological characteristics, as well as sensory acceptance. The icings based on green banana biomass and flour showed higher levels of ash, fiber, resistant starch, and protein, as well as lower total caloric value, and thus, were healthier. These icings were also softer and had more intense color compared to commercial ones, as well as good sensory acceptance, especially the one with chocolate flavor, which had greater than 72% approval. Microbiological analyses indicated that the icings could be stored under refrigeration (<4 ºC) for 30 days. Given the nutritional quality and health benefits, the icings prepared with green banana biomass and flour proved to be p... Mostrar Tudo |
Palavras-Chave: |
Alimento funcional; Amido resistente; Confeitaria. |
Thesagro: |
Alimento; Banana; Confeito. |
Thesaurus NAL: |
Confectionery industry; Functional foods; Resistant starch. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02480naa a2200289 a 4500 001 2144243 005 2022-06-22 008 2021 bl uuuu u00u1 u #d 024 7 $ahttp://dx.doi.org/10.1590/1413-7054202145011221$2DOI 100 1 $aSILVA, I. S. O. 245 $aDevelopment and characterization of green banana-based fondant icing.$h[electronic resource] 260 $c2021 520 $aThe insertion of functional foods in the confectionery industry is a growing reality, aiming to meet a growing demand for products that are visually attractive and at the same time healthy. The present study aimed to develop and characterize the physical, physicochemical, microbiological, and sensory properties of fondant icings based on green banana biomass and flour. Two formulations were developed (NFBI - Neutral Flavor Biomass-based Icing, and CFBI - Chocolate Flavor Biomass-based Icing), which were compared with the comercial fondant icings (NFCI ? Neutral Flavor Commercial Icing, and CFCI ? Chocolate Flavor Commercial Icing). The fondant icings were evaluated for centesimal composition, caloric value, physical, physicochemical (resistant starch, titratable acidity, water activity, texture, and color), and microbiological characteristics, as well as sensory acceptance. The icings based on green banana biomass and flour showed higher levels of ash, fiber, resistant starch, and protein, as well as lower total caloric value, and thus, were healthier. These icings were also softer and had more intense color compared to commercial ones, as well as good sensory acceptance, especially the one with chocolate flavor, which had greater than 72% approval. Microbiological analyses indicated that the icings could be stored under refrigeration (<4 ºC) for 30 days. Given the nutritional quality and health benefits, the icings prepared with green banana biomass and flour proved to be promising and could serve a niche market represented by people who seek a healthier diet or need to control their sugar consumption, such as diabetics. 650 $aConfectionery industry 650 $aFunctional foods 650 $aResistant starch 650 $aAlimento 650 $aBanana 650 $aConfeito 653 $aAlimento funcional 653 $aAmido resistente 653 $aConfeitaria 700 1 $aVIANA, E. de S. 700 1 $aSOARES, S. E. 700 1 $aCHAVES, R. S. 700 1 $aREIS, R. C. 773 $tCiência e Agrotecnologia$gv.45, e011221, 2021.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Expressão de busca inválida. Verifique!!! |
|
|