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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
02/06/2009 |
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Data da última atualização: |
13/01/2023 |
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Autoria: |
CAMPOS, J. M. N. de. |
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Título: |
Cautela no emprego de antibióticos. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
DBO Rural, São Paulo, v. 28, n. 342, p. 108-112, abr. 2009. |
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Idioma: |
Português |
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Palavras-Chave: |
Enfermidade; Sáude animal. |
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Thesagro: |
Antibiótico; Medicamento. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00424naa a2200157 a 4500
001 1158663
005 2023-01-13
008 2009 bl uuuu u00u1 u #d
100 1 $aCAMPOS, J. M. N. de
245 $aCautela no emprego de antibióticos.
260 $c2009
650 $aAntibiótico
650 $aMedicamento
653 $aEnfermidade
653 $aSáude animal
773 $tDBO Rural, São Paulo$gv. 28, n. 342, p. 108-112, abr. 2009.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
29/07/2015 |
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Data da última atualização: |
18/05/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
CHAVES, M. A.; BARRETO, I. M. A.; REIS, R. C.; KADAM, D. M. |
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Afiliação: |
MODESTO A. CHAVES, CEDETEC; ISADORA M. A. BARRETO, UESB; RONIELLI CARDOSO REIS, CNPMF; DATTATREYA M. KADAM, CIPHET. |
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Título: |
Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
International Journal of Food Science and Technology , v.48, p.1688-1697, 2013. |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this work was to characterise the foams of purple Brazilian cherry (Eugenia uniflora L.) pulp made with different additives, aiming at foam-mat drying. Characterisation was made through analyses of moisture, pH, acidity, soluble solids, density, water activity, colour, total and reducing sugars, protein and ashes. Drying was done at 55 °C for 2 h. Dried Brazilian cherry juice powder was rehydrated for acceptance test. It is concluded that the physicochemical characterisation of fresh Brazilian cherry pulp was satisfactory and was in accordance with the Brazilian standards for agro-industrial products. Albumin was the best foaming agent that produced a good-quality powder in a short period. The foammat drying of Brazilian cherry pulp using albumin and Superliga (Duas Rodas Industrial ltda, Santa Catarina, Brazil) as foaming agents produced a powder with good physicochemical properties and sensory quality and most preferred juice. |
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Thesagro: |
Cereja. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01494naa a2200169 a 4500
001 2020712
005 2023-05-18
008 2013 bl uuuu u00u1 u #d
100 1 $aCHAVES, M. A.
245 $aPhysicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams.$h[electronic resource]
260 $c2013
520 $aThe objective of this work was to characterise the foams of purple Brazilian cherry (Eugenia uniflora L.) pulp made with different additives, aiming at foam-mat drying. Characterisation was made through analyses of moisture, pH, acidity, soluble solids, density, water activity, colour, total and reducing sugars, protein and ashes. Drying was done at 55 °C for 2 h. Dried Brazilian cherry juice powder was rehydrated for acceptance test. It is concluded that the physicochemical characterisation of fresh Brazilian cherry pulp was satisfactory and was in accordance with the Brazilian standards for agro-industrial products. Albumin was the best foaming agent that produced a good-quality powder in a short period. The foammat drying of Brazilian cherry pulp using albumin and Superliga (Duas Rodas Industrial ltda, Santa Catarina, Brazil) as foaming agents produced a powder with good physicochemical properties and sensory quality and most preferred juice.
650 $aCereja
700 1 $aBARRETO, I. M. A.
700 1 $aREIS, R. C.
700 1 $aKADAM, D. M.
773 $tInternational Journal of Food Science and Technology$gv.48, p.1688-1697, 2013.
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Embrapa Mandioca e Fruticultura (CNPMF) |
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