| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia. |
|
Data corrente: |
04/02/2015 |
|
Data da última atualização: |
26/04/2024 |
|
Tipo da produção científica: |
Documentos |
|
Autoria: |
BUSO, G. S. C.; YAMAGUISHI, A. T.; AZEVEDO, V. C. R.; LEÃO, D. A.; FERREIRA, M. A.; MORETZSOHN, M. de C.; AMARAL, Z. P. de S.; MAZZUCATO, A. |
|
Afiliação: |
GLAUCIA SALLES CORTOPASSI BUSO, CENARGEN; ANA TAKAGAKI YAMAGUISHI, MINISTÉRIO DO MEIO AMBIENTE E DA AMAZÔNIA LEGAL; VANIA CRISTINA RENNO AZEVEDO, CENARGEN; DOUGLAS AREND LEÃO, PROGRAMA BIODIVERSIDADE BRASIL-ITÁLIA (PBBI); MARCO ANTONIO FERREIRA, CENARGEN; MARCIO DE CARVALHO MORETZSOHN, CENARGEN; ZILNEIDE PEDROSA DE SOUZA AMARAL; ANDREA MAZZUCATO, UNIVERSIDADE DE TUSCIA. |
|
Título: |
Manual de utilização de marcadores moleculares para análise de diversidade genética. |
|
Ano de publicação: |
2009 |
|
Fonte/Imprenta: |
Brasília, DF: Embrapa Recursos Genéticos e Biotecnologia, 2009. |
|
Série: |
(Embrapa Recursos Genéticos e Biotecnologia. Documentos, 291). |
|
Idioma: |
Português |
|
Thesagro: |
Biologia molecular; Marcador molecular. |
|
Categoria do assunto: |
-- |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/117249/1/doc291.pdf
|
|
Marc: |
LEADER 00744nam a2200217 a 4500
001 2007719
005 2024-04-26
008 2009 bl uuuu u0uu1 u #d
100 1 $aBUSO, G. S. C.
245 $aManual de utilização de marcadores moleculares para análise de diversidade genética.$h[electronic resource]
260 $aBrasília, DF: Embrapa Recursos Genéticos e Biotecnologia$c2009
490 $a(Embrapa Recursos Genéticos e Biotecnologia. Documentos, 291).
650 $aBiologia molecular
650 $aMarcador molecular
700 1 $aYAMAGUISHI, A. T.
700 1 $aAZEVEDO, V. C. R.
700 1 $aLEÃO, D. A.
700 1 $aFERREIRA, M. A.
700 1 $aMORETZSOHN, M. de C.
700 1 $aAMARAL, Z. P. de S.
700 1 $aMAZZUCATO, A.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Instrumentação; Embrapa Pecuária Sudeste. |
|
Data corrente: |
25/09/2019 |
|
Data da última atualização: |
11/03/2020 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 2 |
|
Autoria: |
CORDEIRO, C. de S.; FORATO, L. A.; BERNARDES FILHO, R.; NASSU, R. T. |
|
Afiliação: |
Cecília de Souza Cordeiro, UNESP; LUCIMARA APARECIDA FORATO, CNPDIA; RUBENS BERNARDES FILHO, CNPDIA; RENATA TIEKO NASSU, CPPSE. |
|
Título: |
Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat. |
|
Ano de publicação: |
2019 |
|
Fonte/Imprenta: |
Ciência Rural, Santa Maria, v.49, n.10, e20190310, 2019. |
|
ISSN: |
1678-4596 |
|
DOI: |
http://dx.doi.org/10.1590/0103-8478cr20190310 |
|
Idioma: |
Inglês |
|
Conteúdo: |
During the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a good strategy. This study aimed to evaluate the physicochemical characteristics of vacuum-packaged lamb meat combined with different zein-based edible coatings containing different vegetable oils (pink pepper, rosemary, olive oil, and the combinations of olive oil + pink pepper or rosemary), stored at 5 ± 1 °C. Parameters including pH, instrumental color, water holding capacity (WHC), shear force, and thiobarbituric acid reactive substances (TBARS) were analyzed every seven days, for 29 days. Significant differences (P<0.05) were observed in coating effects and storage time. The combination of olive oil and pepper oil (OLPP) exhibited higher color stability, while the coatings containing rosemary (RO), rosemary and olive oil (OLRO), and pink pepper oil (PP) exhibited the highest oxidative stability in 29 days. The pH, WHC, and shear force parameters did not appear to have been affected by the coatings. In summary, as appearance is an important purchasing factor, the coating containing olive oil and pink pepper oil is very promising as an alternative for maintaining vacuum-packaged lamb meat quality. |
|
Palavras-Chave: |
Carne ovina; Óleo de alecrim; Óleo de pimenta rosa; Plastificante; Revestimento comestível. |
|
Thesagro: |
Azeite; Carne Fresca; Embalagem a Vácuo; Óleo Vegetal; Zeína. |
|
Thesaurus NAL: |
Food packaging; Plasticizers. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/202322/1/P-Utilization-of-zein-based-coatings-containing-vegetable-oils-on-the-physicochemical-....pdf
|
|
Marc: |
LEADER 02314naa a2200325 a 4500
001 2112487
005 2020-03-11
008 2019 bl uuuu u00u1 u #d
022 $a1678-4596
024 7 $ahttp://dx.doi.org/10.1590/0103-8478cr20190310$2DOI
100 1 $aCORDEIRO, C. de S.
245 $aUtilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat.$h[electronic resource]
260 $c2019
520 $aDuring the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a good strategy. This study aimed to evaluate the physicochemical characteristics of vacuum-packaged lamb meat combined with different zein-based edible coatings containing different vegetable oils (pink pepper, rosemary, olive oil, and the combinations of olive oil + pink pepper or rosemary), stored at 5 ± 1 °C. Parameters including pH, instrumental color, water holding capacity (WHC), shear force, and thiobarbituric acid reactive substances (TBARS) were analyzed every seven days, for 29 days. Significant differences (P<0.05) were observed in coating effects and storage time. The combination of olive oil and pepper oil (OLPP) exhibited higher color stability, while the coatings containing rosemary (RO), rosemary and olive oil (OLRO), and pink pepper oil (PP) exhibited the highest oxidative stability in 29 days. The pH, WHC, and shear force parameters did not appear to have been affected by the coatings. In summary, as appearance is an important purchasing factor, the coating containing olive oil and pink pepper oil is very promising as an alternative for maintaining vacuum-packaged lamb meat quality.
650 $aFood packaging
650 $aPlasticizers
650 $aAzeite
650 $aCarne Fresca
650 $aEmbalagem a Vácuo
650 $aÓleo Vegetal
650 $aZeína
653 $aCarne ovina
653 $aÓleo de alecrim
653 $aÓleo de pimenta rosa
653 $aPlastificante
653 $aRevestimento comestível
700 1 $aFORATO, L. A.
700 1 $aBERNARDES FILHO, R.
700 1 $aNASSU, R. T.
773 $tCiência Rural, Santa Maria$gv.49, n.10, e20190310, 2019.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Instrumentação (CNPDIA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
