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| 1. |  | WEBER, F. de L.; WEBER, V. A. de M; MORAES, P. H. de; MATSUBARA, E. T.; PAIVA, D. M. B.; GOMES, M. de N. B.; OLIVEIRA, L. O. F. de; MEDEIROS, S. R. de; CAGNIN, M. I. Counting cattle in UAV images using convolutional neural network. Remote Sensing Applications: Society and Environment, v. 29, article 100900, 2023.| Biblioteca(s): Embrapa Gado de Corte; Embrapa Pecuária Sudeste. |
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| 2. | | WEBER, V. A. M.; WEBER, F. de L.; OLIVEIRA, A. da S.; ASTOLFI, G.; MENEZES, G. V.; PORTO, J. V. de A.; REZENDE, F. P. C.; MORAES, P. H. de; MATSUBARA, E. T.; MATEUS, R. G.; ARAÚJO, T. L. A. C. de; SILVA, L. O. C. da; QUEIROZ, E. Q, A. de; ABREU, U. G. P. de; GOMES, R. da C.; PISTORI, H. Cattle weight estimation using active contour models and regression trees Bagging . Computers and Electronics in Agriculture, v.179, 105804, p. 1-12, dec, 2020.| Biblioteca(s): Embrapa Pantanal. |
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| Registros recuperados : 2 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
27/10/2020 |
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Data da última atualização: |
28/09/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
CORRÊA, C. L. O.; PENHA, E. das M.; ANJOS, M. R. dos; PACHECO, S.; FREITAS-SILVA, O.; LUNA, A. S.; GOTTSCHALK, L. M. F. |
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Afiliação: |
CARLA LEVI OLIVEIRA CORRÊA, Universidade do Estado do Rio de Janeiro (UERJ); EDMAR DAS MERCES PENHA, CTAA; MARIANNA RAMOS DOS ANJOS, CTAA; SIDNEY PACHECO, CTAA; OTNIEL FREITAS SILVA, CTAA; ADERVAL SEVERINO LUNA, Universidade do Estado do Rio de Janeiro (UERJ); LEDA MARIA FORTES GOTTSCHALK, CTAA. |
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Título: |
Use of asparaginase for acrylamide mitigation in coffee and its influence on the content of caffeine, chlorogenic acid, and caffeic acid. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Chemistry, v. 338, 128045, 6 p., fev. 2021. |
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DOI: |
https://doi.org/10.1016/j.foodchem.2020.128045 |
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Idioma: |
Inglês |
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Conteúdo: |
A factorial design with a duplicate in the central point was used to investigate the effect of treating arabica coffee beans with asparaginase. The investigated factors were enzymatic load (1000 and 5000 ASNU/Kg), water percentage (30 and 90%), and hydrolysis time (1 and 3 h). The acrylamide content was determined by UPLC-MS/MS, and the caffeic acid, chlorogenic acid and caffeine concentrations were determined by HPLC-DAD. The statistical analysis was carried out in the R platform using RStudio graphical interface. The results indicated the importance of coffee bean pretreatment with steam, and that the enzyme load reduced the acrylamide content to 65 mg/kg in coffee beans. The predicted reduction was obtained with hydrolysis time of 2 h, water content of 90%, and asparaginase load of 5000 ASNU/kg. The asparaginase treatment did not influence the major bioactive compounds in coffee. |
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Thesaurus NAL: |
Acrylamides; Asparaginase; Caffeic acid; Caffeine; Chlorogenic acid; Coffee (beverage); Food technology; Vegetable products. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01837naa a2200301 a 4500
001 2125937
005 2021-09-28
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodchem.2020.128045$2DOI
100 1 $aCORRÊA, C. L. O.
245 $aUse of asparaginase for acrylamide mitigation in coffee and its influence on the content of caffeine, chlorogenic acid, and caffeic acid.$h[electronic resource]
260 $c2021
520 $aA factorial design with a duplicate in the central point was used to investigate the effect of treating arabica coffee beans with asparaginase. The investigated factors were enzymatic load (1000 and 5000 ASNU/Kg), water percentage (30 and 90%), and hydrolysis time (1 and 3 h). The acrylamide content was determined by UPLC-MS/MS, and the caffeic acid, chlorogenic acid and caffeine concentrations were determined by HPLC-DAD. The statistical analysis was carried out in the R platform using RStudio graphical interface. The results indicated the importance of coffee bean pretreatment with steam, and that the enzyme load reduced the acrylamide content to 65 mg/kg in coffee beans. The predicted reduction was obtained with hydrolysis time of 2 h, water content of 90%, and asparaginase load of 5000 ASNU/kg. The asparaginase treatment did not influence the major bioactive compounds in coffee.
650 $aAcrylamides
650 $aAsparaginase
650 $aCaffeic acid
650 $aCaffeine
650 $aChlorogenic acid
650 $aCoffee (beverage)
650 $aFood technology
650 $aVegetable products
700 1 $aPENHA, E. das M.
700 1 $aANJOS, M. R. dos
700 1 $aPACHECO, S.
700 1 $aFREITAS-SILVA, O.
700 1 $aLUNA, A. S.
700 1 $aGOTTSCHALK, L. M. F.
773 $tFood Chemistry$gv. 338, 128045, 6 p., fev. 2021.
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Embrapa Agroindústria de Alimentos (CTAA) |
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