| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Florestas. |
|
Data corrente: |
18/06/2018 |
|
Data da última atualização: |
05/11/2018 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
BARBIERI, S. F.; PETKOWICZ, C. L. de O.; GODOY, R. C. B. de; AZEREDO, H. M. C. de; FRANCO, C. R. C.; SILVEIRA, J. L. M. |
|
Afiliação: |
Shayla Fernanda Barbieri, UFPR; Carmen Lúcia de Oliveira Petkowicz, UFPR; ROSSANA CATIE BUENO DE GODOY, CNPF; HENRIETTE MONTEIRO C DE AZEREDO, CNPAT; Célia Regina Cavichiolo Franco, UFPR; Joana Léa Meira Silveira, UFPR. |
|
Título: |
Pulp and jam of gabiroba (Campomanesia xanthocarpa Berg): characterization and rheological properties. |
|
Ano de publicação: |
2018 |
|
Fonte/Imprenta: |
Food Chemistry, v. 263, p. 292-299, Oct. 2018. |
|
DOI: |
10.1016/j.foodchem.2018.05.004 |
|
Idioma: |
Inglês |
|
Conteúdo: |
This study evaluated the physicochemical characterization and rheological behavior of gabiroba pulp, and a gabiroba jam formulation. Gabiroba pulp presented a heterogeneous ultrastructure with a denser area formed by a compact mesh and a porous interface containing fibers. The fibers? presence promoted a slip effect when the gabiroba pulp was subjected to shear. Gabiroba pulp showed a gel behavior with thermal stability. Gabiroba jam, developed using pulp as the raw material, had shear thinning behavior exhibiting yield stress described by the Herschel-Bulkley model. The dynamic oscillatory analysis showed that gabiroba jam typically behaved like a gel, i.e., G? values higher than the G? in all frequency ranges evaluated. The results showed that gabiroba pulp is suitable for use as a raw material in the development of food products such as jam, encouraging the preservation of this native Brazilian species. |
|
Thesagro: |
Espécie Nativa; Geléia; Guabiroba; Polpa de Fruta. |
|
Thesaurus Nal: |
Campomanesia xanthocarpa; Fruit pulp; Jams; Rheology. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
Marc: |
LEADER 01774naa a2200289 a 4500
001 2092528
005 2018-11-05
008 2018 bl uuuu u00u1 u #d
024 7 $a10.1016/j.foodchem.2018.05.004$2DOI
100 1 $aBARBIERI, S. F.
245 $aPulp and jam of gabiroba (Campomanesia xanthocarpa Berg)$bcharacterization and rheological properties.$h[electronic resource]
260 $c2018
520 $aThis study evaluated the physicochemical characterization and rheological behavior of gabiroba pulp, and a gabiroba jam formulation. Gabiroba pulp presented a heterogeneous ultrastructure with a denser area formed by a compact mesh and a porous interface containing fibers. The fibers? presence promoted a slip effect when the gabiroba pulp was subjected to shear. Gabiroba pulp showed a gel behavior with thermal stability. Gabiroba jam, developed using pulp as the raw material, had shear thinning behavior exhibiting yield stress described by the Herschel-Bulkley model. The dynamic oscillatory analysis showed that gabiroba jam typically behaved like a gel, i.e., G? values higher than the G? in all frequency ranges evaluated. The results showed that gabiroba pulp is suitable for use as a raw material in the development of food products such as jam, encouraging the preservation of this native Brazilian species.
650 $aCampomanesia xanthocarpa
650 $aFruit pulp
650 $aJams
650 $aRheology
650 $aEspécie Nativa
650 $aGeléia
650 $aGuabiroba
650 $aPolpa de Fruta
700 1 $aPETKOWICZ, C. L. de O.
700 1 $aGODOY, R. C. B. de
700 1 $aAZEREDO, H. M. C. de
700 1 $aFRANCO, C. R. C.
700 1 $aSILVEIRA, J. L. M.
773 $tFood Chemistry$gv. 263, p. 292-299, Oct. 2018.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Florestas (CNPF) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 6 | |
| 2. |  | GODOY, R. C. B. de; BATISTA, D. V. S.; AZEREDO, H. M. C. de; OLIVEIRA, L. A. de; BENASSI, V. de T.; MANDARINO, J. M. G. Addition of passion fruit pulp as an alternative to enhance the flavor and nutritional value of a soybean beverage. In: PANGBORN SENSORY SCIENCE SYMPOSIUM, 10., 2013, Rio de Janeiro. Abstracts. [S.l.]: Rogil, 2013. Disponibilizado online mediante login e senha.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Florestas; Embrapa Soja. |
|    |
| 4. | | IKEDA, M.; CARVALHO, C. W. P. de; HELM, C. V.; AZEREDO, H. M. C. de; GODOY, R. C. B. de; RIBANI, R. H. Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes. Ciência Rural [online]. 2018, vol.48, n.6, e20170732. Epub June 28, 2018.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Agroindústria Tropical; Embrapa Florestas. |
|  |
| 6. | | GODOY, R. C. B. de; JESUS, A. M. F.; AZEREDO, H. M. C. de; MAGALHÃES, H. C. R.; MAZZA, C. A. da S.; GARRUTI, D. dos S.; DELIZA, R. The use of just about right scale to define texture in gabiroba jams. In: PANGBORN SENSORY SCIENCE SYMPOSIUM, 11., 2015, Gotemburgo. Abstracts... [S. l.]: Elsevier, 2015. Ref. [P2.223]. Disponibilizado mediante login e senha.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Florestas. |
| |
| Registros recuperados : 6 | |
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
