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Registro Completo |
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Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia. |
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Data corrente: |
20/01/2003 |
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Data da última atualização: |
20/01/2003 |
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Autoria: |
MELLO, S. C. M.; SILVA, J. B. T. da. |
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Título: |
Embrapa's culture collections of microorganisms potentially useful biological control of agricultural pests. |
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Ano de publicação: |
2002 |
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Fonte/Imprenta: |
In: INTERNATIONAL COLLOQUIUM ON INVERTEBRATE PATHOLOGY AND MICROBIAL CONTROL, 8.; INTERNATIONAL CONFERENCE ON BACILLUS THURINGIENSIS 6.; ANNUAL MEETING OF THE SIP, 35., 2002, Foz do Iguassu. Program and abstracts. Londrina: Embrapa Soja: Embrapa Recursos Genéticos e Biotecnologia: UEL: SIP, 2002. |
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Páginas: |
p. 92. |
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Série: |
(Embrapa Soja. Documentos, 183; Embrapa Recursos Genéticos e Biotecnologia, 73). |
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Idioma: |
Inglês |
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Thesagro: |
Agricultura; Controle Biológico; Microrganismo; Praga. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00865nam a2200181 a 4500
001 1184331
005 2003-01-20
008 2002 bl uuuu u01u1 u #d
100 1 $aMELLO, S. C. M.
245 $aEmbrapa's culture collections of microorganisms potentially useful biological control of agricultural pests.
260 $aIn: INTERNATIONAL COLLOQUIUM ON INVERTEBRATE PATHOLOGY AND MICROBIAL CONTROL, 8.; INTERNATIONAL CONFERENCE ON BACILLUS THURINGIENSIS 6.; ANNUAL MEETING OF THE SIP, 35., 2002, Foz do Iguassu. Program and abstracts. Londrina: Embrapa Soja: Embrapa Recursos Genéticos e Biotecnologia: UEL: SIP$c2002
300 $ap. 92.
490 $a(Embrapa Soja. Documentos, 183; Embrapa Recursos Genéticos e Biotecnologia, 73).
650 $aAgricultura
650 $aControle Biológico
650 $aMicrorganismo
650 $aPraga
700 1 $aSILVA, J. B. T. da
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Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
03/11/2021 |
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Data da última atualização: |
10/05/2022 |
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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: |
TOMASI, J. de C.; LIMA, G. G. de; DUARTE, M. M.; GODOY, R. C. B. de; WENDLING, I.; HELM, C. V.; HANSEL, F. A.; GRUNENNVALDT, R. L.; TOMAZZOLI, M. M.; DESCHAMPS, C. |
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Afiliação: |
JÉSSICA DE CÁSSIA TOMASI, UFPR; GABRIEL GOETTEN DE LIMA, PIPE, UFPR; MANOELA MENDES DUARTE, UFPR; ROSSANA CATIE BUENO DE GODOY, CNPF; IVAR WENDLING, CNPF; CRISTIANE VIEIRA HELM, CNPF; FABRICIO AUGUSTO HANSEL, CNPF; RENATA LÚCIA GRUNENNVALDT, University of the Sunshine Coast; MAÍRA MACIEL TOMAZZOLI, UFPR; CÍCERO DESCHAMPS, UFPR. |
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Título: |
Toasted yerba mate: impact of drying methods on bioactive compounds, antioxidant capacity, and mate tea consumer acceptance. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of Food Processing and Preservation, v. 45, e15944, 2021. 12 p. |
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DOI: |
https://doi.org/10.1111/jfpp.15944 |
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Idioma: |
Inglês |
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Conteúdo: |
This work investigates the consumer's acceptance of hot and iced mate tea, bioactive compounds content and antioxidant capacity of toasted yerba mate leaves dried from various processes, aiming at presenting drying alternatives to the traditional, and mostly used, methods. Therefore, five drying methods were tested, traditional rotary dryer, conveyor dryer and three alternatives including microwave oven, over dryer at 40, 60, 80℃ and freeze-drying, which was followed by toasting. Overall, the microwave oven and freeze dryer were highly efficient and can be considered as drying alternatives with high values of total phenolic compounds (78.72 mg GAE g−1), antioxidant capacity by DPPH/ABTS (376.6 TEAC µmol g−1/1062.04 TEAC µmol g−1), caffeine (13.25 mg g−1) and caffeoylquinic acids (69 mg g−1). Using a reworked python script, the preference map of teas dried in microwave oven and freeze-drying resulted in similar sensory acceptance for hot tea, produced using traditional drying methods, with a slight decrease for the iced tea. Novelty impact statement: The tea industry can adopt microwave and freeze drying as alternative methods for drying mate leaves, this is followed by toast in order to obtain the commercial tea. These methodologies present smaller equipment sizes and removes the dangerous traditional process known as ?zapeco?. The microwave and freeze drying have a small decrease in sensory acceptance compared to traditional methods used in agri-food industry but with high content of total phenolic compounds, caffeoylquinic acids and high antioxidant activities; also, in the case of microwaves, this method has the advantage of reducing the drying time. MenosThis work investigates the consumer's acceptance of hot and iced mate tea, bioactive compounds content and antioxidant capacity of toasted yerba mate leaves dried from various processes, aiming at presenting drying alternatives to the traditional, and mostly used, methods. Therefore, five drying methods were tested, traditional rotary dryer, conveyor dryer and three alternatives including microwave oven, over dryer at 40, 60, 80℃ and freeze-drying, which was followed by toasting. Overall, the microwave oven and freeze dryer were highly efficient and can be considered as drying alternatives with high values of total phenolic compounds (78.72 mg GAE g−1), antioxidant capacity by DPPH/ABTS (376.6 TEAC µmol g−1/1062.04 TEAC µmol g−1), caffeine (13.25 mg g−1) and caffeoylquinic acids (69 mg g−1). Using a reworked python script, the preference map of teas dried in microwave oven and freeze-drying resulted in similar sensory acceptance for hot tea, produced using traditional drying methods, with a slight decrease for the iced tea. Novelty impact statement: The tea industry can adopt microwave and freeze drying as alternative methods for drying mate leaves, this is followed by toast in order to obtain the commercial tea. These methodologies present smaller equipment sizes and removes the dangerous traditional process known as ?zapeco?. The microwave and freeze drying have a small decrease in sensory acceptance compared to traditional methods used ... Mostrar Tudo |
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Palavras-Chave: |
Erva mate; Propriedade sensorial. |
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Thesagro: |
Ilex Paraguariensis; Sabor. |
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Thesaurus NAL: |
Flavor; Sensory properties; Yerba mate. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02709naa a2200325 a 4500
001 2135755
005 2022-05-10
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfpp.15944$2DOI
100 1 $aTOMASI, J. de C.
245 $aToasted yerba mate$bimpact of drying methods on bioactive compounds, antioxidant capacity, and mate tea consumer acceptance.$h[electronic resource]
260 $c2021
520 $aThis work investigates the consumer's acceptance of hot and iced mate tea, bioactive compounds content and antioxidant capacity of toasted yerba mate leaves dried from various processes, aiming at presenting drying alternatives to the traditional, and mostly used, methods. Therefore, five drying methods were tested, traditional rotary dryer, conveyor dryer and three alternatives including microwave oven, over dryer at 40, 60, 80℃ and freeze-drying, which was followed by toasting. Overall, the microwave oven and freeze dryer were highly efficient and can be considered as drying alternatives with high values of total phenolic compounds (78.72 mg GAE g−1), antioxidant capacity by DPPH/ABTS (376.6 TEAC µmol g−1/1062.04 TEAC µmol g−1), caffeine (13.25 mg g−1) and caffeoylquinic acids (69 mg g−1). Using a reworked python script, the preference map of teas dried in microwave oven and freeze-drying resulted in similar sensory acceptance for hot tea, produced using traditional drying methods, with a slight decrease for the iced tea. Novelty impact statement: The tea industry can adopt microwave and freeze drying as alternative methods for drying mate leaves, this is followed by toast in order to obtain the commercial tea. These methodologies present smaller equipment sizes and removes the dangerous traditional process known as ?zapeco?. The microwave and freeze drying have a small decrease in sensory acceptance compared to traditional methods used in agri-food industry but with high content of total phenolic compounds, caffeoylquinic acids and high antioxidant activities; also, in the case of microwaves, this method has the advantage of reducing the drying time.
650 $aFlavor
650 $aSensory properties
650 $aYerba mate
650 $aIlex Paraguariensis
650 $aSabor
653 $aErva mate
653 $aPropriedade sensorial
700 1 $aLIMA, G. G. de
700 1 $aDUARTE, M. M.
700 1 $aGODOY, R. C. B. de
700 1 $aWENDLING, I.
700 1 $aHELM, C. V.
700 1 $aHANSEL, F. A.
700 1 $aGRUNENNVALDT, R. L.
700 1 $aTOMAZZOLI, M. M.
700 1 $aDESCHAMPS, C.
773 $tJournal of Food Processing and Preservation$gv. 45, e15944, 2021. 12 p.
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