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Registro Completo |
Biblioteca(s): |
Embrapa Clima Temperado. |
Data corrente: |
24/10/2017 |
Data da última atualização: |
24/10/2017 |
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
Autoria: |
ZANELA, M. B.; RIBEIRO, M. E. R. |
Afiliação: |
MAIRA BALBINOTTI ZANELA, CPACT; MARIA EDI ROCHA RIBEIRO, CPACT. |
Título: |
Qualidade do leite: CCS e CBT. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
In: ZANELA, M. B.; DERETI, R. M. (Ed.). Boas práticas agropecuárias na produção de leite: da pesquisa para o produtor. Pelotas: Embrapa Clima Temperado, 2017. 69 p. (Embrapa Clima Temperado. Documentos, 439.) |
Páginas: |
p. 56-69. |
Idioma: |
Português |
Thesagro: |
Leite; Qualidade. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00542nam a2200145 a 4500 001 2077990 005 2017-10-24 008 2017 bl uuuu u0uu1 u #d 100 1 $aZANELA, M. B. 245 $aQualidade do leite$bCCS e CBT. 260 $aIn: ZANELA, M. B.; DERETI, R. M. (Ed.). Boas práticas agropecuárias na produção de leite: da pesquisa para o produtor. Pelotas: Embrapa Clima Temperado, 2017. 69 p. (Embrapa Clima Temperado. Documentos, 439.)$c2017 300 $ap. 56-69. 650 $aLeite 650 $aQualidade 700 1 $aRIBEIRO, M. E. R.
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Embrapa Clima Temperado (CPACT) |
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Registro Completo
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
07/07/2018 |
Data da última atualização: |
07/07/2018 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
AMARIZ, A.; LIMA, M. A. C. de; ALVES, R. E. |
Afiliação: |
ANDREIA AMARIZ, UFERSA; MARIA AUXILIADORA COELHO DE LIMA, CPATSA; RICARDO ELESBAO ALVES, CNPAT. |
Título: |
Quality and antioxidant potential of byproducts from refining of fruit pulp. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Food Science and Technology, v. 38, n. 2, p. 203-209, abr./jun. 2018. |
DOI: |
10.1590/fst.25816 |
Idioma: |
Inglês |
Conteúdo: |
he potential use of byproducts from fruit processing has been evaluated in order to propose new uses as well as reducing costs and environmental impact. Most of the studies are focused on byproducts from primary transformation. However, byproducts from secondary transformation can reserve similar reuse opportunities. The aim of this study was to characterize chemical composition and antioxidant capacity that remained on byproducts from fruit processing at the pulp refinement stage. The byproducts from pulp refining were evaluated in cashew, cocoa, cupuassu, genipap, papaya, passion fruit seed, plum, soursop (pulp and seeds), strawberry, tamarind (pulp and seeds), umbu and yellow mombin fruits. Water activity, acidity, pH, soluble solids, sugars, starch, pectins, ascorbic acid, carotenoids and polyphenols, and the antioxidant activity were analyzed. The byproducts from the refinement of soursop related to the fibrous pulp showed the highest soluble solids and pectic compounds content, while the seeds byproducts constituted a source of starch. The byproducts from the refining of pulp from yellow mombin and papaya were sources of carotenoids. The highest starch and polyphenols contents, as well as antioxidant activities peak on the refining of byproducts of tamarind. The byproducts studied maintained chemical compounds and bioactive components that hold potential reuse. |
Palavras-Chave: |
Aplicação prática; Carotenóides; Fonte de carboidrato; Polifenóis. |
Thesagro: |
Composição Química; Fruta; Polpa de Fruta; Processamento; Subproduto. |
Thesaurus NAL: |
Byproducts; Fruit pulp. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/179467/1/dORA-2018.pdf
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Marc: |
LEADER 02214naa a2200289 a 4500 001 2093074 005 2018-07-07 008 2018 bl uuuu u00u1 u #d 024 7 $a10.1590/fst.25816$2DOI 100 1 $aAMARIZ, A. 245 $aQuality and antioxidant potential of byproducts from refining of fruit pulp.$h[electronic resource] 260 $c2018 520 $ahe potential use of byproducts from fruit processing has been evaluated in order to propose new uses as well as reducing costs and environmental impact. Most of the studies are focused on byproducts from primary transformation. However, byproducts from secondary transformation can reserve similar reuse opportunities. The aim of this study was to characterize chemical composition and antioxidant capacity that remained on byproducts from fruit processing at the pulp refinement stage. The byproducts from pulp refining were evaluated in cashew, cocoa, cupuassu, genipap, papaya, passion fruit seed, plum, soursop (pulp and seeds), strawberry, tamarind (pulp and seeds), umbu and yellow mombin fruits. Water activity, acidity, pH, soluble solids, sugars, starch, pectins, ascorbic acid, carotenoids and polyphenols, and the antioxidant activity were analyzed. The byproducts from the refinement of soursop related to the fibrous pulp showed the highest soluble solids and pectic compounds content, while the seeds byproducts constituted a source of starch. The byproducts from the refining of pulp from yellow mombin and papaya were sources of carotenoids. The highest starch and polyphenols contents, as well as antioxidant activities peak on the refining of byproducts of tamarind. The byproducts studied maintained chemical compounds and bioactive components that hold potential reuse. 650 $aByproducts 650 $aFruit pulp 650 $aComposição Química 650 $aFruta 650 $aPolpa de Fruta 650 $aProcessamento 650 $aSubproduto 653 $aAplicação prática 653 $aCarotenóides 653 $aFonte de carboidrato 653 $aPolifenóis 700 1 $aLIMA, M. A. C. de 700 1 $aALVES, R. E. 773 $tFood Science and Technology$gv. 38, n. 2, p. 203-209, abr./jun. 2018.
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