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Registro Completo |
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Biblioteca(s): |
Embrapa Agropecuária Oeste; Embrapa Amapá; Embrapa Amazônia Oriental; Embrapa Cerrados; Embrapa Gado de Corte; Embrapa Gado de Leite; Embrapa Meio-Norte; Embrapa Pantanal; Embrapa Semiárido. |
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Data corrente: |
01/06/1992 |
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Data da última atualização: |
07/07/2014 |
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Autoria: |
LEDIC, I. L.; ROSA, A. do N.; NOBRE, P. R. C.; SILVA, L. O. C da; EUCLIDES FILHO, K.; MARIANTE, A. da S. |
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Título: |
Resultados do controle de desenvolvimento ponderal Raça Tabapuã - 1975-1984. |
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Ano de publicação: |
1985 |
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Fonte/Imprenta: |
ampo Grande, MS : EMBRAPA-CNPGC, 1985. |
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Páginas: |
49 p. |
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Série: |
(EMBRAPA-CNPGC. Documentos, 29). |
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Idioma: |
Português |
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Conteúdo: |
A Raça Tabapuã; Controle do desenvolvimento ponderal; Considerações sobre os resultados do controle ponderal da Raça Tabapuã; Controle ponderal da Raça Tabapuã a nível nacional; Regime alimentar; Sexo; Ano de nascimento; Estação de nascimento; Mérito dos reprodutores; Controle ponderal da Raça Tabapuã a nível de Estado. |
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Palavras-Chave: |
Bovine; Bovino de corte; Brasil; Breed; Control; Controle; Controle de desenvolvimento ponderal; Desenvolvimento ponderal; Melhoramento genético; Ponderal development; Program; Programa; Raca tabapoa; Raça Tabapuã; Tabapuã. |
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Thesagro: |
Bovino; Gado de Corte; Ganho de Peso; Pecuária; Performance. |
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Thesaurus Nal: |
beef cattle; Brazil; breeding methods; cattle; weight gain. |
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Categoria do assunto: |
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L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/104692/1/Resultados-do-controle-raca-tabupua.pdf
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Marc: |
LEADER 01616nam a2200493 a 4500
001 1317353
005 2014-07-07
008 1985 bl uuuu u0uu1 u #d
100 1 $aLEDIC, I. L.
245 $aResultados do controle de desenvolvimento ponderal Raça Tabapuã - 1975-1984.
260 $aampo Grande, MS : EMBRAPA-CNPGC$c1985
300 $a49 p.
490 $a(EMBRAPA-CNPGC. Documentos, 29).
520 $aA Raça Tabapuã; Controle do desenvolvimento ponderal; Considerações sobre os resultados do controle ponderal da Raça Tabapuã; Controle ponderal da Raça Tabapuã a nível nacional; Regime alimentar; Sexo; Ano de nascimento; Estação de nascimento; Mérito dos reprodutores; Controle ponderal da Raça Tabapuã a nível de Estado.
650 $abeef cattle
650 $aBrazil
650 $abreeding methods
650 $acattle
650 $aweight gain
650 $aBovino
650 $aGado de Corte
650 $aGanho de Peso
650 $aPecuária
650 $aPerformance
653 $aBovine
653 $aBovino de corte
653 $aBrasil
653 $aBreed
653 $aControl
653 $aControle
653 $aControle de desenvolvimento ponderal
653 $aDesenvolvimento ponderal
653 $aMelhoramento genético
653 $aPonderal development
653 $aProgram
653 $aPrograma
653 $aRaca tabapoa
653 $aRaça Tabapuã
653 $aTabapuã
700 1 $aROSA, A. do N.
700 1 $aNOBRE, P. R. C.
700 1 $aSILVA, L. O. C da
700 1 $aEUCLIDES FILHO, K.
700 1 $aMARIANTE, A. da S.
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Registro original: |
Embrapa Gado de Corte (CNPGC) |
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Biblioteca |
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Tipo/Formato |
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Voltar
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Caprinos e Ovinos. Para informações adicionais entre em contato com cnpc.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos. |
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Data corrente: |
21/05/2020 |
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Data da última atualização: |
10/12/2020 |
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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: |
BARCELOS, S. C. de; EGITO, A. S. do; SANTOS, K. M. O. dos; MORAES, G. M. D. de; TEIXEIRA SÁ, D. M. A. |
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Afiliação: |
SAMUEL CARNEIRO DE BARCELOS, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE) - Campus Limoeiro do Norte, Limoeiro do Norte, CE, Brazil; ANTONIO SILVIO DO EGITO, CNPC; KARINA MARIA OLBRICH DOS SANTOS, CTAA; GEORGIA MACIEL DIAS DE MORAES, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE) - Campus Sobral, Sobral, CE, Brazil; DANIELE MARIA ALVES TEIXEIRA SÁ, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE) - Campus Sobral, Sobral, CE, Brazil. |
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Título: |
Effect of acerola (Malpighia emarginata DC) pulp incorporation on potentially probiotic Petit-Suisse goat cheese. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Journal of Food Processing and Preservation, v. 44, n. 7, e14511, Jul. 2020. |
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DOI: |
https://doi.org/10.1111/jfpp.14511 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Petit-Suisse goat cheese with multifunctional properties associated with acerola pulp and a potentially probiotic autochthonous strain of Lactobacillus plantarum were developed. The effect of incorporating acerola pulp into the cheese on the viability and survival of Lb. plantarum to in vitro gastrointestinal conditions, antioxidant capacity, and sensory features were studied. The freeze-dried culture of Lb. plantarum exhibited high viability (8.34 log CFU/g), which remained above 8 log CFU/g in the cheeses. Acerola pulp incorporation did not affect in vitro survival of the probiotic (73% at 14 days), and enriched the Petit-Suisse cheese with antioxidant compounds, increasing concentrations of ascorbic acid, and polyphenols (up to 132.73 mg.100/g and 255.08 mg.100/g, respectively), and EC50 values of DPPH. and ABTS.+ (up to 6,331.74 g/g DPPH. and 7.91 µM Trolox/g, respectively). The cheese showed high sensory acceptance. Practical applications: Petit-Suisse cheese flavored added by acerola pulp is promising as a multifuncional food product. The use of acerola pulp is an interesting option, as the fruit is well accepted and Brazil is one of the largest producers in the world. In this study, acerola pulp (10%) and potentially probiotic Lb. plantarum CNPC003 were used to develop Petit-Suisse goat cheese. The effect of acerola pulp on physicochemical, probiotic, and antioxidant properties were evaluated. Acerola pulp can provide remarkable antioxidant activity without affecting the viability and in vitro survival of the potentially probiotic strain, indicating that the developed cheese may have dual function of antioxidant and probiotic potential, thus making it more attractive to consumers. MenosAbstract: Petit-Suisse goat cheese with multifunctional properties associated with acerola pulp and a potentially probiotic autochthonous strain of Lactobacillus plantarum were developed. The effect of incorporating acerola pulp into the cheese on the viability and survival of Lb. plantarum to in vitro gastrointestinal conditions, antioxidant capacity, and sensory features were studied. The freeze-dried culture of Lb. plantarum exhibited high viability (8.34 log CFU/g), which remained above 8 log CFU/g in the cheeses. Acerola pulp incorporation did not affect in vitro survival of the probiotic (73% at 14 days), and enriched the Petit-Suisse cheese with antioxidant compounds, increasing concentrations of ascorbic acid, and polyphenols (up to 132.73 mg.100/g and 255.08 mg.100/g, respectively), and EC50 values of DPPH. and ABTS.+ (up to 6,331.74 g/g DPPH. and 7.91 µM Trolox/g, respectively). The cheese showed high sensory acceptance. Practical applications: Petit-Suisse cheese flavored added by acerola pulp is promising as a multifuncional food product. The use of acerola pulp is an interesting option, as the fruit is well accepted and Brazil is one of the largest producers in the world. In this study, acerola pulp (10%) and potentially probiotic Lb. plantarum CNPC003 were used to develop Petit-Suisse goat cheese. The effect of acerola pulp on physicochemical, probiotic, and antioxidant properties were evaluated. Acerola pulp can provide remarkable antioxidant activity without ... Mostrar Tudo |
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Palavras-Chave: |
Alimento funcional; Antioxidant capacity; Antioxidant properties; Capacidade antioxidante; Probiótico; Queijo de cabra. |
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Thesagro: |
Polpa de Fruta; Produto Derivado do Leite; Tecnologia de Alimento. |
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Thesaurus NAL: |
Dairy products; Food technology; Fruit pulp; Functional properties; Goat cheese; Lactobacillus plantarum; Probiotics. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02914naa a2200373 a 4500
001 2122523
005 2020-12-10
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfpp.14511$2DOI
100 1 $aBARCELOS, S. C. de
245 $aEffect of acerola (Malpighia emarginata DC) pulp incorporation on potentially probiotic Petit-Suisse goat cheese.$h[electronic resource]
260 $c2020
520 $aAbstract: Petit-Suisse goat cheese with multifunctional properties associated with acerola pulp and a potentially probiotic autochthonous strain of Lactobacillus plantarum were developed. The effect of incorporating acerola pulp into the cheese on the viability and survival of Lb. plantarum to in vitro gastrointestinal conditions, antioxidant capacity, and sensory features were studied. The freeze-dried culture of Lb. plantarum exhibited high viability (8.34 log CFU/g), which remained above 8 log CFU/g in the cheeses. Acerola pulp incorporation did not affect in vitro survival of the probiotic (73% at 14 days), and enriched the Petit-Suisse cheese with antioxidant compounds, increasing concentrations of ascorbic acid, and polyphenols (up to 132.73 mg.100/g and 255.08 mg.100/g, respectively), and EC50 values of DPPH. and ABTS.+ (up to 6,331.74 g/g DPPH. and 7.91 µM Trolox/g, respectively). The cheese showed high sensory acceptance. Practical applications: Petit-Suisse cheese flavored added by acerola pulp is promising as a multifuncional food product. The use of acerola pulp is an interesting option, as the fruit is well accepted and Brazil is one of the largest producers in the world. In this study, acerola pulp (10%) and potentially probiotic Lb. plantarum CNPC003 were used to develop Petit-Suisse goat cheese. The effect of acerola pulp on physicochemical, probiotic, and antioxidant properties were evaluated. Acerola pulp can provide remarkable antioxidant activity without affecting the viability and in vitro survival of the potentially probiotic strain, indicating that the developed cheese may have dual function of antioxidant and probiotic potential, thus making it more attractive to consumers.
650 $aDairy products
650 $aFood technology
650 $aFruit pulp
650 $aFunctional properties
650 $aGoat cheese
650 $aLactobacillus plantarum
650 $aProbiotics
650 $aPolpa de Fruta
650 $aProduto Derivado do Leite
650 $aTecnologia de Alimento
653 $aAlimento funcional
653 $aAntioxidant capacity
653 $aAntioxidant properties
653 $aCapacidade antioxidante
653 $aProbiótico
653 $aQueijo de cabra
700 1 $aEGITO, A. S. do
700 1 $aSANTOS, K. M. O. dos
700 1 $aMORAES, G. M. D. de
700 1 $aTEIXEIRA SÁ, D. M. A.
773 $tJournal of Food Processing and Preservation$gv. 44, n. 7, e14511, Jul. 2020.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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