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Registro Completo |
Biblioteca(s): |
Embrapa Instrumentação. |
Data corrente: |
30/01/2012 |
Data da última atualização: |
11/03/2014 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
WATANABE, A. M.; PINTO, B. D. L.; BRAMORSKI, J.; POSADAS, A. N.; CRESTANA, S. |
Afiliação: |
SILVIO CRESTANA, CNPDIA. |
Título: |
Medidas de variáveis físicas, visando à simulação da dinâmica de carbono e análise multifractal para avaliação de rugosidade de um solo tropical. |
Ano de publicação: |
2011 |
Fonte/Imprenta: |
In: JORNADA CIENTÍFICA - EMBRAPA SÃO CARLOS, 3., 2011, São Carlos. Anais... São Carlos, SP: Embrapa Pecuária Sudeste: Embrapa Instrumentação, 2011. p. 60. ( Embrapa Pecuária Sudeste. Documentos, 104). Editado por: Luiz Francisco Zafalon; Patricia Tholon. |
Idioma: |
Português |
Palavras-Chave: |
Jornada Científica. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/98914/1/PROCI-11.00179.pdf
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Marc: |
LEADER 00738nam a2200133 a 4500 001 1913881 005 2014-03-11 008 2011 bl uuuu u00u1 u #d 100 1 $aWATANABE, A. M.; PINTO, B. D. L. 245 $aMedidas de variáveis físicas, visando à simulação da dinâmica de carbono e análise multifractal para avaliação de rugosidade de um solo tropical. 260 $aIn: JORNADA CIENTÍFICA - EMBRAPA SÃO CARLOS, 3., 2011, São Carlos. Anais... São Carlos, SP: Embrapa Pecuária Sudeste: Embrapa Instrumentação, 2011. p. 60. ( Embrapa Pecuária Sudeste. Documentos, 104). Editado por: Luiz Francisco Zafalon; Patricia Tholon.$c2011 653 $aJornada Científica 700 1 $aBRAMORSKI, J.; POSADAS, A. N. 700 1 $aCRESTANA, S.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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Registro Completo
Biblioteca(s): |
Embrapa Clima Temperado. |
Data corrente: |
09/03/2022 |
Data da última atualização: |
09/03/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 4 |
Autoria: |
KRUMREICH, F. D.; CORRÊA, A. P. A.; ZIMMER, T. B. R.; NACHTIGAL, J. C.; ZAMBIAZI, R. C. |
Afiliação: |
FERNANDA DORING KRUMREICH; ANA PAULA ANTUNES CORRÊA; TAILISE BEATRIZ ROLL ZIMMER; JAIR COSTA NACHTIGAL, CPACT; RUI CARLOS ZAMBIAZI. |
Título: |
Pregelatinized rice bran flour as stabilizer for guava nectar. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Scientia Agraria Paranaensis, v. 20, n. 2,p. 134-142, apr./jun. 2021. |
ISSN: |
1983-1471 |
Idioma: |
Inglês |
Conteúdo: |
Rice bran flour is a byproduct of rice processing and can be used as food. The objective of the current study was to use pregelatinized rice bran flour along with hydrocolloids to stabilize guava nectar, as well as to evaluate the stability of bioactive compounds during a storage period of 180 days. For this purpose, the guava fruits were processed in the form of pulp, following the elaboration of the nectars. Four formulations were prepared: one control (pulp, water, and sugar) and three by the addition of xanthan, guar gum, and pregelatinized rice flour. The analyses on guava nectars were performed 24 h after their processing and at every 45-day intervals during the entire 180 days study period. The experiment was done in triplicate and the results were expressed on a wet basis. The physicochemical properties, color, and the bioactive compounds in the guava nectars were influenced mainly in the formulation of pregelatinized rice bran flour & guar gum. The same composition also resulted in greater stability. Despite the absence of considerable differences in the guava nectar formulations for the evaluated parameters, the addition of stabilizers seems to be necessary for a visual quality aspect, since the sedimentation that occurs in this type of nectar depreciates the appearance of this product, thus compromising its competitiveness. The pregelatinized rice bran flour associated with guar gum was found to be the most effective strategy for stabilization of guava nectar, combined with the low cost and ease of obtaining, compared to other hydrocolloids commonly used in the food industry. MenosRice bran flour is a byproduct of rice processing and can be used as food. The objective of the current study was to use pregelatinized rice bran flour along with hydrocolloids to stabilize guava nectar, as well as to evaluate the stability of bioactive compounds during a storage period of 180 days. For this purpose, the guava fruits were processed in the form of pulp, following the elaboration of the nectars. Four formulations were prepared: one control (pulp, water, and sugar) and three by the addition of xanthan, guar gum, and pregelatinized rice flour. The analyses on guava nectars were performed 24 h after their processing and at every 45-day intervals during the entire 180 days study period. The experiment was done in triplicate and the results were expressed on a wet basis. The physicochemical properties, color, and the bioactive compounds in the guava nectars were influenced mainly in the formulation of pregelatinized rice bran flour & guar gum. The same composition also resulted in greater stability. Despite the absence of considerable differences in the guava nectar formulations for the evaluated parameters, the addition of stabilizers seems to be necessary for a visual quality aspect, since the sedimentation that occurs in this type of nectar depreciates the appearance of this product, thus compromising its competitiveness. The pregelatinized rice bran flour associated with guar gum was found to be the most effective strategy for stabilization of guava nectar, com... Mostrar Tudo |
Palavras-Chave: |
Farinha de arroz; Néctar de goiaba. |
Thesagro: |
Arroz; Goiaba. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/232268/1/Artigo-PREGELATINIZED-RICE.pdf
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Marc: |
LEADER 02264naa a2200229 a 4500 001 2140693 005 2022-03-09 008 2021 bl uuuu u00u1 u #d 022 $a1983-1471 100 1 $aKRUMREICH, F. D. 245 $aPregelatinized rice bran flour as stabilizer for guava nectar.$h[electronic resource] 260 $c2021 520 $aRice bran flour is a byproduct of rice processing and can be used as food. The objective of the current study was to use pregelatinized rice bran flour along with hydrocolloids to stabilize guava nectar, as well as to evaluate the stability of bioactive compounds during a storage period of 180 days. For this purpose, the guava fruits were processed in the form of pulp, following the elaboration of the nectars. Four formulations were prepared: one control (pulp, water, and sugar) and three by the addition of xanthan, guar gum, and pregelatinized rice flour. The analyses on guava nectars were performed 24 h after their processing and at every 45-day intervals during the entire 180 days study period. The experiment was done in triplicate and the results were expressed on a wet basis. The physicochemical properties, color, and the bioactive compounds in the guava nectars were influenced mainly in the formulation of pregelatinized rice bran flour & guar gum. The same composition also resulted in greater stability. Despite the absence of considerable differences in the guava nectar formulations for the evaluated parameters, the addition of stabilizers seems to be necessary for a visual quality aspect, since the sedimentation that occurs in this type of nectar depreciates the appearance of this product, thus compromising its competitiveness. The pregelatinized rice bran flour associated with guar gum was found to be the most effective strategy for stabilization of guava nectar, combined with the low cost and ease of obtaining, compared to other hydrocolloids commonly used in the food industry. 650 $aArroz 650 $aGoiaba 653 $aFarinha de arroz 653 $aNéctar de goiaba 700 1 $aCORRÊA, A. P. A. 700 1 $aZIMMER, T. B. R. 700 1 $aNACHTIGAL, J. C. 700 1 $aZAMBIAZI, R. C. 773 $tScientia Agraria Paranaensis$gv. 20, n. 2,p. 134-142, apr./jun. 2021.
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