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Registros recuperados : 468 | |
103. | | GOMES, F. S.; CABRAL, L. M. C.; COURI, S.; COSTA, P. A.; CAMPOS, M. B. D. Lycopene content and antioxidant capacity of watermelon powder. Acta Horticulturae, v. 1040, p. 105-110, Jun. 2014. Edition of Proceedings of the III International Symposium on Human Health Effects of Fruits and Vegetables, Avignon, Oct. 2009. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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104. | | OZORIO, L.; SILVA, C. M.; CABRAL, L. M. C.; JARDIN, J.; BOUDRY, G.; DUPON, D. The Influence of Peptidases in Intestinal Brush Border Membranes on the Absorption of Oligopeptides from Whey Protein Hydrolysate: An Ex Vivo Study Usingan Ussing Chamber. Foods, v. 9, n. 10, 1415, 2020. p. 1-15. Financiamento: Fundação Carlos Chagas Filho; Fundação de Amparo a Pesquisa do Estado do Rio de Janeiro (FAPERJ); E-26/110.698/201; Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); Coordenação de Aperfeiçoamento de... Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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110. | | OLIVEIRA, A.; PALUDO, G.; SANTANA, I.; BIZZO, H. R.; CABRAL, L. M. C.; FREITAS, S. P. Determinación de compuestos fenólicos totales en los resíduos sólidos de lo café instantáneo. In: CONGRESO IBEROAMERICANO DE INGENIERÍA DE ALIMENTOS, 8., 2011, Lima. Llave de la innovación. [S.l.: s.n.], 2011. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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112. | | CARNEIRO, L.; GOMES, F. S.; FURTADO, A. A. L.; MATTA, V. M.; CABRAL, L. M. C. Esterilizacao a frio e clarificacao de suco de abacaxi CV Smooth Cayenne. In: SIMPOSIO LATINO AMERICANO DE CIENCIA DE ALIMENTOS, 4., 2001, Campinas, SP. Livro de Resumos... 2001. p.219, ref. 0719-442.6. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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114. | | NEVES, L. C.; CABRAL, L. M. C.; LEITE, S. G. F.; MATTA, V. M. Esterilizacao de suco de acerola por microfiltracao. In: CONGRESSO BRASILEIRO DE CIENCIA E TECNOLOGIA DE ALIMENTOS, 16., 1998, Rio de Janeiro, RJ. Anais... Rio de Janeiro: SBCTA, 1998. v.3, p.1818-1821. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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115. | | COUTO, D. S.; DELIZA, R.; MATTA, V. M.; FREITAS, D.; CABRAL, L. M. C. Establishing the process parameters of pineapple juice concentrated by reverse osmosis according to the consumer preference. In: INTERNATIONAL CONFERENCE OF AGRICULTURAL ENGINEERING; BRAZILIAN CONGRESS OF AGRICULTURAL ENGINEERING, 37.; INTERNATIONAL LIVESTOCK ENVIRONMENT SYMPOSIUM, 8., 2008, Foz do Iguaçu. Technology for all: sharing the knowledge for development: proceedings. Jaboticabal: SBEA, 2008. 1 CD-ROM. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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Registros recuperados : 468 | |
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Registro Completo
Biblioteca(s): |
Embrapa Agricultura Digital. |
Data corrente: |
18/09/2002 |
Data da última atualização: |
20/01/2020 |
Autoria: |
RODRIGUES, R. B.; JARDINE, J. G.; CABRAL, L. M. C.; REZENDE, C. M. |
Afiliação: |
Unicamp; JOSE GILBERTO JARDINE, CNPTIA; LOURDES MARIA CORREA CABRAL, CTAA; UFRJ. |
Título: |
Obtainment of natural concentrate of the aroma and taste of shiitake mushroom (Lentinula edodes SING.). |
Ano de publicação: |
2001 |
Fonte/Imprenta: |
Alimentaria: Revista de tecnologia e higiene de los alimentos, Madrid, v. 38, n. 319, p. 131-134, 2001. |
Idioma: |
Inglês |
Conteúdo: |
The objective of this work was to develop the technology to obtain a natural concentrate of the aroma and taste of shiitake mushroom using reverse osmosis technology. Aroma and taste from shiitake mushroom was gotten in a continuous counter-current extraction using water as an extractor. The extract was purified in ultrafiltration process and followed by concentration. The concentration process was realized using the DDS pilot unit LAB UNIT M-20 Module with 0.72 m2 of permeation area. The membrane of composite film HR95pp was tested (rejection 95% to NaCl), in a transmembrane pressure of 40 bar. During the process the permeate was collected continuously and the retentate recirculated to the feed tank. This process produced a final concentrate of 10oBrix, from an extract of 1,1oBrix. The final concentrate had a characteristic and strong aroma and taste, presented by a great acceptability in acceptance test. The results confirm that it is possible to concentrate natural aroma and taste of shiitake mushroom using reverse osmosis process. |
Palavras-Chave: |
Cogumelo shiitake; Osmose reversa. |
Thesagro: |
Extração; Lentinula Edodes. |
Thesaurus NAL: |
Extraction; Osmosis. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01777naa a2200229 a 4500 001 1006988 005 2020-01-20 008 2001 bl uuuu u00u1 u #d 100 1 $aRODRIGUES, R. B. 245 $aObtainment of natural concentrate of the aroma and taste of shiitake mushroom (Lentinula edodes SING.).$h[electronic resource] 260 $c2001 520 $aThe objective of this work was to develop the technology to obtain a natural concentrate of the aroma and taste of shiitake mushroom using reverse osmosis technology. Aroma and taste from shiitake mushroom was gotten in a continuous counter-current extraction using water as an extractor. The extract was purified in ultrafiltration process and followed by concentration. The concentration process was realized using the DDS pilot unit LAB UNIT M-20 Module with 0.72 m2 of permeation area. The membrane of composite film HR95pp was tested (rejection 95% to NaCl), in a transmembrane pressure of 40 bar. During the process the permeate was collected continuously and the retentate recirculated to the feed tank. This process produced a final concentrate of 10oBrix, from an extract of 1,1oBrix. The final concentrate had a characteristic and strong aroma and taste, presented by a great acceptability in acceptance test. The results confirm that it is possible to concentrate natural aroma and taste of shiitake mushroom using reverse osmosis process. 650 $aExtraction 650 $aOsmosis 650 $aExtração 650 $aLentinula Edodes 653 $aCogumelo shiitake 653 $aOsmose reversa 700 1 $aJARDINE, J. G. 700 1 $aCABRAL, L. M. C. 700 1 $aREZENDE, C. M. 773 $tAlimentaria: Revista de tecnologia e higiene de los alimentos, Madrid$gv. 38, n. 319, p. 131-134, 2001.
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