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Registro Completo |
Biblioteca(s): |
Embrapa Hortaliças. |
Data corrente: |
09/05/2013 |
Data da última atualização: |
23/08/2016 |
Tipo da produção científica: |
Circular Técnica |
Autoria: |
MICHEREFF FILHO, M.; RESENDE, F. V.; VIDAL, M. C.; GUIMARAES, J. A.; MOURA, A. P. de; SILVA, P. S. da; REYES, C. P. |
Afiliação: |
MIGUEL MICHEREFF FILHO, CNPH; FRANCISCO VILELA RESENDE, CNPH; MARIANE CARVALHO VIDAL, CNPH; JORGE ANDERSON GUIMARAES, CNPH; ALEXANDRE PINHO DE MOURA, CNPH; PATRICIA SANTOS DA SILVA; CAROLINE PINHEIRO REYES, CNPH. |
Título: |
Manejo de pragas em hortaliças durante a transição agroecológica. |
Ano de publicação: |
2013 |
Fonte/Imprenta: |
Brasília, DF: Embrapa Hortaliças, 2013. |
Páginas: |
16 p. |
Série: |
(Embrapa Hortaliças. Circular técnica, 119). |
ISSN: |
1415-3033 |
Idioma: |
Português |
Palavras-Chave: |
Abobrinha; Brassica oleracea var capitata; Brasssica pekinensis; Couve-flor; Fragaria x ananassa. |
Thesagro: |
Abobora; Alho; Allium cepa; Allium sativum; Batata; Brassica oleracea acephala; Brócolo; Cebola; Citrullus lanatus; Clima; Controle biológico; Couve; Cucumis melo; Cucumis sativus; Cucurbita moschata; Cucurbita pepo; Ecologia vegetal; Hortaliça; Inimigo natural; Inseto; Melancia; Melão; Morango; Pepino; Praga; Predador; Produção orgânica; Repolho; Solanum tuberosum; Solo; Tomate. |
Categoria do assunto: |
O Insetos e Entomologia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/82632/1/ct-119.pdf
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Marc: |
LEADER 01626nam a2200637 a 4500 001 1957535 005 2016-08-23 008 2013 bl uuuu u0uu1 u #d 022 $a1415-3033 100 1 $aMICHEREFF FILHO, M. 245 $aManejo de pragas em hortaliças durante a transição agroecológica. 260 $aBrasília, DF: Embrapa Hortaliças$c2013 300 $a16 p. 490 $a(Embrapa Hortaliças. Circular técnica, 119). 650 $aAbobora 650 $aAlho 650 $aAllium cepa 650 $aAllium sativum 650 $aBatata 650 $aBrassica oleracea acephala 650 $aBrócolo 650 $aCebola 650 $aCitrullus lanatus 650 $aClima 650 $aControle biológico 650 $aCouve 650 $aCucumis melo 650 $aCucumis sativus 650 $aCucurbita moschata 650 $aCucurbita pepo 650 $aEcologia vegetal 650 $aHortaliça 650 $aInimigo natural 650 $aInseto 650 $aMelancia 650 $aMelão 650 $aMorango 650 $aPepino 650 $aPraga 650 $aPredador 650 $aProdução orgânica 650 $aRepolho 650 $aSolanum tuberosum 650 $aSolo 650 $aTomate 653 $aAbobrinha 653 $aBrassica oleracea var capitata 653 $aBrasssica pekinensis 653 $aCouve-flor 653 $aFragaria x ananassa 700 1 $aRESENDE, F. V. 700 1 $aVIDAL, M. C. 700 1 $aGUIMARAES, J. A. 700 1 $aMOURA, A. P. de 700 1 $aSILVA, P. S. da 700 1 $aREYES, C. P.
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Registro original: |
Embrapa Hortaliças (CNPH) |
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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
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
31/08/2022 |
Data da última atualização: |
31/08/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
LESSA, V. L.; OMURA, M. H.; PACHECO, S.; OLIVEIRA, E. B. DE; BARROS, F. A. R. DE. |
Afiliação: |
VINÍCIUS LOPES LESSA, UNIVERSIDADE FEDERAL DE VIÇOSA; MICHELE HARUMI OMURA, UNIVERSIDADE FEDERAL DE VIÇOSA; SIDNEY PACHECO, CTAA; EDUARDO BASÍLIO DE OLIVEIRA, UNIVERSIDADE FEDERAL DE VIÇOSA; FREDERICO AUGUSTO RIBEIRO DE BARROS, UNIVERSIDADE FEDERAL DE VIÇOSA. |
Título: |
Obtention and evaluation of physico-chemical and techno-functional properties of macauba (Acrocomia aculeata) kernel protein isolate. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Food Research International, v. 161, e 11848, p. 1-13, 2022. |
DOI: |
https://doi.org/10.1016/j.foodres.2022.111848 |
Idioma: |
Inglês |
Conteúdo: |
The consumption of plant proteins is increasing worldwide. These proteins have an important role in human nutrition as well as in the technological properties of foods. Thus, there is a great interest in exploring new sources of plant proteins, such as macauba (Acrocomia aculeata), which is a promising tropical palm tree, native to Brazil, whose fruits are rich in oil, proteins and dietary fiber. Hence, the objective of this work was to obtain and evaluate the physico-chemical and techno-functional properties of the macauba kernel protein isolate (MKPI). Defatted macauba kernel flour was obtained and used to produce the MKPI by isoelectric precipitation. Then, the proximate composition, amino acid profile, and physico-chemical and techno-functional properties of the MKPI were determined. The MKPI stood out for its high protein content (94.9%) and high levels of arginine (16.21%) and glutamate (20.84%). The MKPI average isoelectric point was at pH 4.9 and its proteins showed low solubility in the pH range from 4.0 to 6.0. Moreover, the hydrophobicity of MKPI proteins was higher at pH 3.5 than at pH 7.0, and they had higher oil holding capacity (153.77%) than water holding capacity (97.29%). Regarding the MKPI emulsifying and gelling properties, emulsions with 0.5% and 1.0% of MKPI remained stable during storage and the minimum gelling concentration was 14%. Thus, the MKPI has a great potential to be produced and used by the food industry due to its nutritional and techno-functional properties. MenosThe consumption of plant proteins is increasing worldwide. These proteins have an important role in human nutrition as well as in the technological properties of foods. Thus, there is a great interest in exploring new sources of plant proteins, such as macauba (Acrocomia aculeata), which is a promising tropical palm tree, native to Brazil, whose fruits are rich in oil, proteins and dietary fiber. Hence, the objective of this work was to obtain and evaluate the physico-chemical and techno-functional properties of the macauba kernel protein isolate (MKPI). Defatted macauba kernel flour was obtained and used to produce the MKPI by isoelectric precipitation. Then, the proximate composition, amino acid profile, and physico-chemical and techno-functional properties of the MKPI were determined. The MKPI stood out for its high protein content (94.9%) and high levels of arginine (16.21%) and glutamate (20.84%). The MKPI average isoelectric point was at pH 4.9 and its proteins showed low solubility in the pH range from 4.0 to 6.0. Moreover, the hydrophobicity of MKPI proteins was higher at pH 3.5 than at pH 7.0, and they had higher oil holding capacity (153.77%) than water holding capacity (97.29%). Regarding the MKPI emulsifying and gelling properties, emulsions with 0.5% and 1.0% of MKPI remained stable during storage and the minimum gelling concentration was 14%. Thus, the MKPI has a great potential to be produced and used by the food industry due to its nutritional and techno-func... Mostrar Tudo |
Palavras-Chave: |
Capacidade de retenção de óleo; Gelling propertie; Hidrofobicidade; Isoelectric precipitation; Oil holding capacity; Precipitação isoelétrica; Propriedade gelificante. |
Thesagro: |
Macaúba; Propriedade Físico-Química; Proteína Vegetal; Tecnologia de Alimento. |
Thesaurus NAL: |
Food technology; Hydrophobicity; Plant-based foods. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02670naa a2200349 a 4500 001 2145927 005 2022-08-31 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.foodres.2022.111848$2DOI 100 1 $aLESSA, V. L. 245 $aObtention and evaluation of physico-chemical and techno-functional properties of macauba (Acrocomia aculeata) kernel protein isolate.$h[electronic resource] 260 $c2022 520 $aThe consumption of plant proteins is increasing worldwide. These proteins have an important role in human nutrition as well as in the technological properties of foods. Thus, there is a great interest in exploring new sources of plant proteins, such as macauba (Acrocomia aculeata), which is a promising tropical palm tree, native to Brazil, whose fruits are rich in oil, proteins and dietary fiber. Hence, the objective of this work was to obtain and evaluate the physico-chemical and techno-functional properties of the macauba kernel protein isolate (MKPI). Defatted macauba kernel flour was obtained and used to produce the MKPI by isoelectric precipitation. Then, the proximate composition, amino acid profile, and physico-chemical and techno-functional properties of the MKPI were determined. The MKPI stood out for its high protein content (94.9%) and high levels of arginine (16.21%) and glutamate (20.84%). The MKPI average isoelectric point was at pH 4.9 and its proteins showed low solubility in the pH range from 4.0 to 6.0. Moreover, the hydrophobicity of MKPI proteins was higher at pH 3.5 than at pH 7.0, and they had higher oil holding capacity (153.77%) than water holding capacity (97.29%). Regarding the MKPI emulsifying and gelling properties, emulsions with 0.5% and 1.0% of MKPI remained stable during storage and the minimum gelling concentration was 14%. Thus, the MKPI has a great potential to be produced and used by the food industry due to its nutritional and techno-functional properties. 650 $aFood technology 650 $aHydrophobicity 650 $aPlant-based foods 650 $aMacaúba 650 $aPropriedade Físico-Química 650 $aProteína Vegetal 650 $aTecnologia de Alimento 653 $aCapacidade de retenção de óleo 653 $aGelling propertie 653 $aHidrofobicidade 653 $aIsoelectric precipitation 653 $aOil holding capacity 653 $aPrecipitação isoelétrica 653 $aPropriedade gelificante 700 1 $aOMURA, M. H. 700 1 $aPACHECO, S. 700 1 $aOLIVEIRA, E. B. DE 700 1 $aBARROS, F. A. R. DE 773 $tFood Research International$gv. 161, e 11848, p. 1-13, 2022.
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