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Registro Completo |
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
11/01/2008 |
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Data da última atualização: |
09/07/2018 |
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Autoria: |
FIGUEIREDO, R. W. de; LAJOLO, F. M.; ALVES, R. E.; FILGUEIRAS, H. A. C.; MAIA, G. A.; SOUSA, P. H. M. de. |
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Afiliação: |
Raimundo W ilane de Figueiredo, Universidade Federal do Ceará - UFCE; Franco Maria Lajolo, Universidade de São Paulo - USP; RICARDO ELESBAO ALVES, CNPAT; Heloísa Almeida Cunha Filgueiras, CNPAT; Geraldo Arraes Maia, Universidade Federal do Ceará - UFCE; Paulo Henrique Machado de Sousa, Universidade Federal de Viçosa - UFV. |
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Título: |
Qualidade de pedúnculos de caju submetidos à aplicação pós-colheita de cálcio e armazenados sob refrigeração |
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Ano de publicação: |
2007 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 42, n. 4, p. 475-482, abr. 2007 |
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Idioma: |
Português |
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Notas: |
Título em inglês: Quality of cashew pseudofruits treated with calcium at postharvest and stored under refrigeration. |
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Conteúdo: |
O objetivo deste trabalho foi avaliar os efeitos da aplicação de cálcio pós-colheita nas características químicas, físico-químicas e nos teores de cálcio em pedúnculos de cajueiro-anão precoce CCP-76, submetidos a armazenamento refrigerado sob atmosfera modificada. Os cajus foram imersos em água e em soluções com diferentes concentrações de cloreto de cálcio (0,5, 1 e 2% p/v), por dois minutos. Os cajus foram acondicionados em bandejas de isopor, envolvidos em filme de PVC e armazenados a 5±1°C e 88±3% de umidade relativa, durante 25 dias. Os teores de sólidos solúveis e açúcares solúveis diminuíram durante o armazenamento. Os pedúnculos de caju, independentemente da dose de cálcio, apresentaram tendência à diminuição da acidez e da vitamina C com o armazenamento, enquanto o pH apresentou um pequeno e gradual crescimento. Não houve variação nas antocianinas, nos pseudofrutos de caju tratados com cálcio. Verificaram-se pequenas reduções nas frações fenólicas menos polimerizadas, durante o armazenamento. O cálcio aplicado nas doses de 0,5 e 2% aumentou os teores de cálcio nos pedúnculos até o 15o dia, com diminuição posterior até o final do experimento. |
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Palavras-Chave: |
postharvest quality; qualidade pós-colheita. |
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Thesagro: |
Anacardium Occidentale; Cloreto de Cálcio. |
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Thesaurus Nal: |
calcium chloride. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/AI-SEDE/41030/1/42n04a04.pdf
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Marc: |
LEADER 02125naa a2200253 a 4500
001 1126113
005 2018-07-09
008 2007 bl uuuu u00u1 u #d
100 1 $aFIGUEIREDO, R. W. de
245 $aQualidade de pedúnculos de caju submetidos à aplicação pós-colheita de cálcio e armazenados sob refrigeração
260 $c2007
500 $aTítulo em inglês: Quality of cashew pseudofruits treated with calcium at postharvest and stored under refrigeration.
520 $aO objetivo deste trabalho foi avaliar os efeitos da aplicação de cálcio pós-colheita nas características químicas, físico-químicas e nos teores de cálcio em pedúnculos de cajueiro-anão precoce CCP-76, submetidos a armazenamento refrigerado sob atmosfera modificada. Os cajus foram imersos em água e em soluções com diferentes concentrações de cloreto de cálcio (0,5, 1 e 2% p/v), por dois minutos. Os cajus foram acondicionados em bandejas de isopor, envolvidos em filme de PVC e armazenados a 5±1°C e 88±3% de umidade relativa, durante 25 dias. Os teores de sólidos solúveis e açúcares solúveis diminuíram durante o armazenamento. Os pedúnculos de caju, independentemente da dose de cálcio, apresentaram tendência à diminuição da acidez e da vitamina C com o armazenamento, enquanto o pH apresentou um pequeno e gradual crescimento. Não houve variação nas antocianinas, nos pseudofrutos de caju tratados com cálcio. Verificaram-se pequenas reduções nas frações fenólicas menos polimerizadas, durante o armazenamento. O cálcio aplicado nas doses de 0,5 e 2% aumentou os teores de cálcio nos pedúnculos até o 15o dia, com diminuição posterior até o final do experimento.
650 $acalcium chloride
650 $aAnacardium Occidentale
650 $aCloreto de Cálcio
653 $apostharvest quality
653 $aqualidade pós-colheita
700 1 $aLAJOLO, F. M.
700 1 $aALVES, R. E.
700 1 $aFILGUEIRAS, H. A. C.
700 1 $aMAIA, G. A.
700 1 $aSOUSA, P. H. M. de
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 42, n. 4, p. 475-482, abr. 2007
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Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Soja. Para informações adicionais entre em contato com valeria.cardoso@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
18/11/2013 |
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Data da última atualização: |
03/11/2015 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
BENEDETTI, S.; FOGAÇA, L. A.; ZIN, G.; PRUDÊNCIO, E. S.; LEITE, R. S.; MANDARINO, J. M. G.; PETRUS, J. C. C. |
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Afiliação: |
SILVIA BENEDETTI, Universidade Federal de Santa Catarina; LARA ALEXANDRE FOGAÇA, Universidade Federal de Santa Catarina; GUILHERME ZIN, Universidade Federal de Santa Catarina; ELANE SCHWINDEN PRUDÊNCIO, Universidade Federal de Santa Catarina; RODRIGO SANTOS LEITE, CNPSO; JOSE MARCOS GONTIJO MANDARINO, CNPSO; JOSÉ CARLOS CUNHA PETRUS, Universidade Federal de Santa Catarina. |
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Título: |
Recovery and concentration of isoflavones of tofu whey using the nanofiltration. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
In: MEMBRANE SEPARATION PROCESSES SYMPOSIUM, 2.; WORKSHOP ON GAS SEPARATION, 1.; WORKSHOP ON IONS SEPARATION AND PRE-TREATMENTS, 1., Rio de Janeiro, 2013. [Abstracts...]. Rio de Janeiro: UFRJ, 2013. 1 CD-ROM. |
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Idioma: |
Inglês |
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Conteúdo: |
The tofu is a nutritious food produced from the hydro soluble extract of soybean. Among the production steps, a large volume of whey is eliminated during the pressing step. The tofu whey is characterized by high values of Chemical Oxygen Demand (COD) and Biochemical Oxygen Demand (BOD), considerable protein content, substantial sugars and minerals (coagulants) concentrations , besides presenting low molecular weight molecules as peptides, lipids, and some functional compounds such as isoflavones and oligosaccharides. The objective of this study was the use of tofu whey, using nanofiltration (NF) for concentration of isoflavones. Initially, the influence of pressure, temperature and tangential velocity during the process was evaluated. The experiments were carried out in duplicate at 6 bar, 28 °C and 0.3 ms-1 until reaching a volume reduction factor (VRF) of 4.5. The VRF was calculated as the ratio between the initial volume (L) of the tofu whey used in the feed and the final volume (L) of the concentrate after NF. The quantification of isoflavones was performed using High Performance Liquid Chromatography (HPLC) with photo diode array detector (Model 996) and automatic sample injector (Model 717 Plus) of WATERS ® (Milford, USA). It was used a reverse phase column (YMC Pack ODS-AM ®, 250 mm x 0.4 mm diameter) [1]. Throughout the nanofiltration process of tofu whey, a reduction in the permeate flux with time was observed, typical of membrane separation processes. Concerning the concentration of isoflavones, it can be observed through Figure 1 a significant increase (p <0.05) in the concentration of the ?-glycosides and malonyl glycosides isomers. This behavior was also observed by other authors [2] in the concentration of tofu using a nanofiltration membrane. Regarding aglycones, no increase of its concentration in the retentate was noticed. Overall, there was high retention of isoflavones, showing that nanofiltration was effective for concentration of these bioactive compounds. Therefore, the tofu whey has a potential use on the recovery of isoflavones, and that the nanofiltration process is an effective alternative for this purpose. MenosThe tofu is a nutritious food produced from the hydro soluble extract of soybean. Among the production steps, a large volume of whey is eliminated during the pressing step. The tofu whey is characterized by high values of Chemical Oxygen Demand (COD) and Biochemical Oxygen Demand (BOD), considerable protein content, substantial sugars and minerals (coagulants) concentrations , besides presenting low molecular weight molecules as peptides, lipids, and some functional compounds such as isoflavones and oligosaccharides. The objective of this study was the use of tofu whey, using nanofiltration (NF) for concentration of isoflavones. Initially, the influence of pressure, temperature and tangential velocity during the process was evaluated. The experiments were carried out in duplicate at 6 bar, 28 °C and 0.3 ms-1 until reaching a volume reduction factor (VRF) of 4.5. The VRF was calculated as the ratio between the initial volume (L) of the tofu whey used in the feed and the final volume (L) of the concentrate after NF. The quantification of isoflavones was performed using High Performance Liquid Chromatography (HPLC) with photo diode array detector (Model 996) and automatic sample injector (Model 717 Plus) of WATERS ® (Milford, USA). It was used a reverse phase column (YMC Pack ODS-AM ®, 250 mm x 0.4 mm diameter) [1]. Throughout the nanofiltration process of tofu whey, a reduction in the permeate flux with time was observed, typical of membrane separation processes. Concerning th... Mostrar Tudo |
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Palavras-Chave: |
Isoflavona. |
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Thesagro: |
Nutrição humana; Soja. |
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Thesaurus NAL: |
Food and Human Nutrition; Isoflavones; Soybeans. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03050naa a2200265 a 4500
001 1971408
005 2015-11-03
008 2013 bl uuuu u00u1 u #d
100 1 $aBENEDETTI, S.
245 $aRecovery and concentration of isoflavones of tofu whey using the nanofiltration.
260 $c2013
520 $aThe tofu is a nutritious food produced from the hydro soluble extract of soybean. Among the production steps, a large volume of whey is eliminated during the pressing step. The tofu whey is characterized by high values of Chemical Oxygen Demand (COD) and Biochemical Oxygen Demand (BOD), considerable protein content, substantial sugars and minerals (coagulants) concentrations , besides presenting low molecular weight molecules as peptides, lipids, and some functional compounds such as isoflavones and oligosaccharides. The objective of this study was the use of tofu whey, using nanofiltration (NF) for concentration of isoflavones. Initially, the influence of pressure, temperature and tangential velocity during the process was evaluated. The experiments were carried out in duplicate at 6 bar, 28 °C and 0.3 ms-1 until reaching a volume reduction factor (VRF) of 4.5. The VRF was calculated as the ratio between the initial volume (L) of the tofu whey used in the feed and the final volume (L) of the concentrate after NF. The quantification of isoflavones was performed using High Performance Liquid Chromatography (HPLC) with photo diode array detector (Model 996) and automatic sample injector (Model 717 Plus) of WATERS ® (Milford, USA). It was used a reverse phase column (YMC Pack ODS-AM ®, 250 mm x 0.4 mm diameter) [1]. Throughout the nanofiltration process of tofu whey, a reduction in the permeate flux with time was observed, typical of membrane separation processes. Concerning the concentration of isoflavones, it can be observed through Figure 1 a significant increase (p <0.05) in the concentration of the ?-glycosides and malonyl glycosides isomers. This behavior was also observed by other authors [2] in the concentration of tofu using a nanofiltration membrane. Regarding aglycones, no increase of its concentration in the retentate was noticed. Overall, there was high retention of isoflavones, showing that nanofiltration was effective for concentration of these bioactive compounds. Therefore, the tofu whey has a potential use on the recovery of isoflavones, and that the nanofiltration process is an effective alternative for this purpose.
650 $aFood and Human Nutrition
650 $aIsoflavones
650 $aSoybeans
650 $aNutrição humana
650 $aSoja
653 $aIsoflavona
700 1 $aFOGAÇA, L. A.
700 1 $aZIN, G.
700 1 $aPRUDÊNCIO, E. S.
700 1 $aLEITE, R. S.
700 1 $aMANDARINO, J. M. G.
700 1 $aPETRUS, J. C. C.
773 $tIn: MEMBRANE SEPARATION PROCESSES SYMPOSIUM, 2.; WORKSHOP ON GAS SEPARATION, 1.; WORKSHOP ON IONS SEPARATION AND PRE-TREATMENTS, 1., Rio de Janeiro, 2013. [Abstracts...]. Rio de Janeiro: UFRJ, 2013. 1 CD-ROM.
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