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Registro Completo |
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Biblioteca(s): |
Embrapa Territorial. |
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Data corrente: |
17/04/2014 |
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Data da última atualização: |
17/04/2014 |
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Autoria: |
SILVA, D. A. da; ARAÚJO, I. A. |
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Título: |
Auxiliar de biblioteca: técnicas e práticas para formação profissional. |
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Edição: |
6. ed. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
Brasília, DF: Thesaurus, 2009. |
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Páginas: |
165 p. |
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ISBN: |
978-85-7062-895-4 |
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Idioma: |
Português |
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Conteúdo: |
Histórico; Conceitos essenciais; A biblioteca; Do documento; Noções de preservação dos documentos; Tratamento da informação; Arrumação dos livros nas estantes; alfabetação; O serviço de referência; As bibliotecas na sociedade da informação; Consciência profissional; Relações interpessoais na biblioteca; Anexo I: glossário; Anexo II: rotinas de trabalho; Anexo III: terefa dos auxiliares - resolução do CFB; Anexo IV: sumário da CDU. |
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Palavras-Chave: |
Catalogação; CDD; CDU; Classificação; Documento; Ficha catalográfica; Serviço de referência; Sociedade da informação; Tabela de Cutter. |
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Thesagro: |
Biblioteca. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01184nam a2200277 a 4500
001 1984840
005 2014-04-17
008 2009 bl uuuu 00u1 u #d
020 $a978-85-7062-895-4
100 1 $aSILVA, D. A. da
245 $aAuxiliar de biblioteca$btécnicas e práticas para formação profissional.
250 $a6. ed.
260 $aBrasília, DF: Thesaurus$c2009
300 $a165 p.
520 $aHistórico; Conceitos essenciais; A biblioteca; Do documento; Noções de preservação dos documentos; Tratamento da informação; Arrumação dos livros nas estantes; alfabetação; O serviço de referência; As bibliotecas na sociedade da informação; Consciência profissional; Relações interpessoais na biblioteca; Anexo I: glossário; Anexo II: rotinas de trabalho; Anexo III: terefa dos auxiliares - resolução do CFB; Anexo IV: sumário da CDU.
650 $aBiblioteca
653 $aCatalogação
653 $aCDD
653 $aCDU
653 $aClassificação
653 $aDocumento
653 $aFicha catalográfica
653 $aServiço de referência
653 $aSociedade da informação
653 $aTabela de Cutter
700 1 $aARAÚJO, I. A.
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Registro original: |
Embrapa Territorial (CNPM) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Gado de Leite. Para informações adicionais entre em contato com cnpgl.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
12/12/2018 |
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Data da última atualização: |
24/01/2023 |
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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: |
VIRIATO, R. L. S.; QUEIRÓS, M. de S.; GAMA, M. A. S. da; RIBEIRO, A. P. B.; GIGANTE, M. L. |
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Afiliação: |
Rodolfo Lázaro Soares Viriato, UNICAMP; Mayara de Souza Queirós, UNICAMP; MARCO ANTONIO SUNDFELD DA GAMA, CNPGL; Ana Paula Badan Ribeiro, UNICAMP; Mirna Lúcia Gigante, UNICAMP. |
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Título: |
Milk fat as a structuring agent of plastic lipid bases. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Food Research International, v. 111, p. 120-129, 2018. |
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DOI: |
10.1016/j.foodres.2018.05.015 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract The global legislation regarding the elimination of trans fat in foods has led to the need for technological solutions to produce plastic fats. Currently, the industrial method used to obtain lipid bases with different physical properties is the chemical interesterification of blends from hardfats and vegetable oils. Milk fat can be an alternative to this process, which is natural plastic fat, as a structurant to obtain plastic lipid bases containing vegetable oils. This study aimed to evaluate the ability of the anhydrous milk fat (AMF) to structure lipid bases made from AMF and high oleic sunflower oil (HOSO) (~80% oleic acid) blends. The blends were prepared in the following AMF:HOSO proportions (% w/w): 100:00 (control); 90:10; 80:20; 70:30; 60:40; and 50:50, and characterized for fatty acid and triacylglycerol composition, solid fat content, compatibility, melting point, thermal behavior of crystallization and melting, crystallization kinetics, microstructure, polymorphism and hardness. All blends showed compatibility between the constituents, which is fundamental for the stability of plastic fats. The anhydrous milk fat governed the crystallization of these lipid bases, presenting crystals of <30 μm of diameter, crystallized in polymorphic form β′. The blends 70:30, 60:40 and 50:50 AMF:HOSO exhibited suitable profile for technological applications in the food industry, characterized by a solid fat content lower than 32% at 10 °C, and higher than 10% at 21 °C, and melting point near the body temperature. MenosAbstract The global legislation regarding the elimination of trans fat in foods has led to the need for technological solutions to produce plastic fats. Currently, the industrial method used to obtain lipid bases with different physical properties is the chemical interesterification of blends from hardfats and vegetable oils. Milk fat can be an alternative to this process, which is natural plastic fat, as a structurant to obtain plastic lipid bases containing vegetable oils. This study aimed to evaluate the ability of the anhydrous milk fat (AMF) to structure lipid bases made from AMF and high oleic sunflower oil (HOSO) (~80% oleic acid) blends. The blends were prepared in the following AMF:HOSO proportions (% w/w): 100:00 (control); 90:10; 80:20; 70:30; 60:40; and 50:50, and characterized for fatty acid and triacylglycerol composition, solid fat content, compatibility, melting point, thermal behavior of crystallization and melting, crystallization kinetics, microstructure, polymorphism and hardness. All blends showed compatibility between the constituents, which is fundamental for the stability of plastic fats. The anhydrous milk fat governed the crystallization of these lipid bases, presenting crystals of <30 μm of diameter, crystallized in polymorphic form β′. The blends 70:30, 60:40 and 50:50 AMF:HOSO exhibited suitable profile for technological applications in the food industry, characterized by a solid fat content lower than 32% at 10 °C, an... Mostrar Tudo |
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Palavras-Chave: |
Dairy fats; High oleic sunflower oil; Plastic fats. |
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Thesaurus NAL: |
Chemical composition; Physical properties. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02296naa a2200241 a 4500
001 2101258
005 2023-01-24
008 2018 bl uuuu u00u1 u #d
024 7 $a10.1016/j.foodres.2018.05.015$2DOI
100 1 $aVIRIATO, R. L. S.
245 $aMilk fat as a structuring agent of plastic lipid bases.$h[electronic resource]
260 $c2018
520 $aAbstract The global legislation regarding the elimination of trans fat in foods has led to the need for technological solutions to produce plastic fats. Currently, the industrial method used to obtain lipid bases with different physical properties is the chemical interesterification of blends from hardfats and vegetable oils. Milk fat can be an alternative to this process, which is natural plastic fat, as a structurant to obtain plastic lipid bases containing vegetable oils. This study aimed to evaluate the ability of the anhydrous milk fat (AMF) to structure lipid bases made from AMF and high oleic sunflower oil (HOSO) (~80% oleic acid) blends. The blends were prepared in the following AMF:HOSO proportions (% w/w): 100:00 (control); 90:10; 80:20; 70:30; 60:40; and 50:50, and characterized for fatty acid and triacylglycerol composition, solid fat content, compatibility, melting point, thermal behavior of crystallization and melting, crystallization kinetics, microstructure, polymorphism and hardness. All blends showed compatibility between the constituents, which is fundamental for the stability of plastic fats. The anhydrous milk fat governed the crystallization of these lipid bases, presenting crystals of <30 μm of diameter, crystallized in polymorphic form β′. The blends 70:30, 60:40 and 50:50 AMF:HOSO exhibited suitable profile for technological applications in the food industry, characterized by a solid fat content lower than 32% at 10 °C, and higher than 10% at 21 °C, and melting point near the body temperature.
650 $aChemical composition
650 $aPhysical properties
653 $aDairy fats
653 $aHigh oleic sunflower oil
653 $aPlastic fats
700 1 $aQUEIRÓS, M. de S.
700 1 $aGAMA, M. A. S. da
700 1 $aRIBEIRO, A. P. B.
700 1 $aGIGANTE, M. L.
773 $tFood Research International$gv. 111, p. 120-129, 2018.
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