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Registro Completo |
Biblioteca(s): |
Embrapa Cerrados. |
Data corrente: |
09/07/2015 |
Data da última atualização: |
13/06/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
PINELI, L.; OLIVEIRA, G.; MENDONÇA, M.; BORGO, L.; FREIRE, E.; CELESTINO, S. M. C.; CHIARELLO, M.; BOTELHO, R. |
Afiliação: |
LÍVIA PINELI, UNB; GUILHERME OLIVEIRA, UNB; MÁRCIO MENDONÇA, UNB; LUIZ BORGO, UNB; ERIKA FREIRE, UNB; SONIA MARIA COSTA CELESTINO, CPAC; MARILEUSA CHIARELLO, UNIVERSIDADE CATÓLICA DE BRASÍLIA; RAQUEL BOTELHO, UNB. |
Título: |
Tracing chemical and sensory characteristics of baru oil during storage under nitrogen. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
LWT - Food Science and Technology, v. 62, p. 976-982, 2015. |
DOI: |
http://dx.doi.org/10.1016/j.lwt.2015.02.015 |
Idioma: |
Inglês |
Conteúdo: |
Abstract: Chemical and sensory properties of a mechanically extracted, degummed and bleached oil from baru (Dipteryx alata Vog.) almonds were traced during storage. Baru oil (BO) was packed with and without nitrogen blanket and stored for 180 days. Each 60 days, fatty acids, peroxide value (PV), iodine value (IV), acidity, sensory profile and acceptance, besides overall liking as salad dressing and viscosity at initial time were evaluated. BO viscosity (65.4 mPa s) resembled peanut and olive oils. Gadoleic acid decreased from 120 days of BO without nitrogen. IV and acidity increased during storage. PV was higher in samples without nitrogen, and decreased between 120 and 180 days. BO showed sensory similarities to samples under nitrogen blanket until 120 days. BO without nitrogen (120 days) presented fishy and soybean oil flavors, besides higher PV, whereas samples at 60 and 180 days associated to baru, peanut, olive oil attributes. BO stored under nitrogen blanket can be a successful oily ingredient in salad dressing. |
Palavras-Chave: |
Baru; Baru Vog; Características químicas; Chemical characteristics; Manta de azoto; Molho de salada; Nitrogen blanket; Propriedades sensoriais; Salad dressing. |
Thesagro: |
Dipteryx Alata. |
Thesaurus Nal: |
Food technology; sensory properties. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/126417/1/Artigo-Baru-Oil-Sonia.pdf
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Marc: |
LEADER 02089naa a2200361 a 4500 001 2019622 005 2022-06-13 008 2015 bl uuuu u00u1 u #d 024 7 $ahttp://dx.doi.org/10.1016/j.lwt.2015.02.015$2DOI 100 1 $aPINELI, L. 245 $aTracing chemical and sensory characteristics of baru oil during storage under nitrogen.$h[electronic resource] 260 $c2015 520 $aAbstract: Chemical and sensory properties of a mechanically extracted, degummed and bleached oil from baru (Dipteryx alata Vog.) almonds were traced during storage. Baru oil (BO) was packed with and without nitrogen blanket and stored for 180 days. Each 60 days, fatty acids, peroxide value (PV), iodine value (IV), acidity, sensory profile and acceptance, besides overall liking as salad dressing and viscosity at initial time were evaluated. BO viscosity (65.4 mPa s) resembled peanut and olive oils. Gadoleic acid decreased from 120 days of BO without nitrogen. IV and acidity increased during storage. PV was higher in samples without nitrogen, and decreased between 120 and 180 days. BO showed sensory similarities to samples under nitrogen blanket until 120 days. BO without nitrogen (120 days) presented fishy and soybean oil flavors, besides higher PV, whereas samples at 60 and 180 days associated to baru, peanut, olive oil attributes. BO stored under nitrogen blanket can be a successful oily ingredient in salad dressing. 650 $aFood technology 650 $asensory properties 650 $aDipteryx Alata 653 $aBaru 653 $aBaru Vog 653 $aCaracterísticas químicas 653 $aChemical characteristics 653 $aManta de azoto 653 $aMolho de salada 653 $aNitrogen blanket 653 $aPropriedades sensoriais 653 $aSalad dressing 700 1 $aOLIVEIRA, G. 700 1 $aMENDONÇA, M. 700 1 $aBORGO, L. 700 1 $aFREIRE, E. 700 1 $aCELESTINO, S. M. C. 700 1 $aCHIARELLO, M. 700 1 $aBOTELHO, R. 773 $tLWT - Food Science and Technology$gv. 62, p. 976-982, 2015.
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Registro original: |
Embrapa Cerrados (CPAC) |
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Registro Completo
Biblioteca(s): |
Embrapa Soja. |
Data corrente: |
02/12/2020 |
Data da última atualização: |
18/12/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
GONÇALVES, A. B.; FONTES, P. F.; DADALTO, S. P.; SOUZA, G. B. de; MARCELINO-GUIMARÃES, F. C.; ALVES, M. S.; FIETTO, L. G. |
Afiliação: |
Amanda Bonoto Gonçalves, Universidade Federal de Viçosa, Viçosa, MG.; Patrícia Pereira Fontes, Universidade Federal de Viçosa, Viçosa, MG.; Silvana Pinheiro Dadalto, Universidade Federal de Viçosa, Viçosa, MG.; Gilza Barcelos de Souza, Universidade Federal de Viçosa, Viçosa, MG.; FRANCISMAR CORREA MARCELINO GUIMARA, CNPSO; Murilo Siqueira Alves, Universidade Federal do Ceará, Fortaleza, CE.; Luciano Gomes Fietto, Universidade Federal de Viçosa, Viçosa, MG. |
Título: |
GmbZIP45 binds to H-box cis-element in vitro and overexpression in soybean protoplasts induces the expression of CHS8 gene. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Physiological and molecular plant pathology, v. 112, 101556, 2020. |
Idioma: |
Inglês |
Palavras-Chave: |
Biossíntese de fenilpropanóides; Fator de transcrição; GmbZIP45; Phenylpropanoid biosynthesis. |
Thesagro: |
Phakopsora Pachyrhizi; Soja. |
Thesaurus NAL: |
Phakopsora; Phenylpropanoids; Transcription factors. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
Marc: |
LEADER 00935naa a2200289 a 4500 001 2127441 005 2020-12-18 008 2020 bl uuuu u00u1 u #d 100 1 $aGONÇALVES, A. B. 245 $aGmbZIP45 binds to H-box cis-element in vitro and overexpression in soybean protoplasts induces the expression of CHS8 gene.$h[electronic resource] 260 $c2020 650 $aPhakopsora 650 $aPhenylpropanoids 650 $aTranscription factors 650 $aPhakopsora Pachyrhizi 650 $aSoja 653 $aBiossíntese de fenilpropanóides 653 $aFator de transcrição 653 $aGmbZIP45 653 $aPhenylpropanoid biosynthesis 700 1 $aFONTES, P. F. 700 1 $aDADALTO, S. P. 700 1 $aSOUZA, G. B. de 700 1 $aMARCELINO-GUIMARÃES, F. C. 700 1 $aALVES, M. S. 700 1 $aFIETTO, L. G. 773 $tPhysiological and molecular plant pathology$gv. 112, 101556, 2020.
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