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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria Tropical. Para informações adicionais entre em contato com cnpat.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria Tropical. |
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Data corrente: |
05/02/2010 |
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Data da última atualização: |
15/06/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PEREIRA, E. W. L.; FERREIRA, H. A.; COSTA, W. P. L. B. da; SALES JÚNIOR, R.; NUNES, G. H. de S.; ARAGAO, F. A. S. de. |
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Afiliação: |
Elaíne Welk Lopes Pereira, UFERSA; Hailson Alves Ferreira, UFERSA; Welka Preston Leite Batista da Costa, UFERSA; Rui Sales Júnior, UFERSA; Glauber Henrique de Sousa Nunes, UFERSA; FERNANDO ANTONIO SOUZA DE ARAGAO, CNPAT. |
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Título: |
Eficiência de acibenzolar-s-methyl no controle da Acidovorax avenae subsp. citrulli e efeito na qualidade de frutos de melão. |
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Complemento do título: |
. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
Proceedings of the Interamerican Society for Tropical Horticulture, v. 52, p. 47-51, 2008. |
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Idioma: |
Português |
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Palavras-Chave: |
Acidovorax avenae subsp citrulli; Controle; Fruto do meloeiro. |
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Thesagro: |
Qualidade. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00737naa a2200217 a 4500
001 1656922
005 2018-06-15
008 2008 bl uuuu u00u1 u #d
100 1 $aPEREIRA, E. W. L.
245 $aEficiência de acibenzolar-s-methyl no controle da Acidovorax avenae subsp. citrulli e efeito na qualidade de frutos de melão.
260 $c2008
650 $aQualidade
653 $aAcidovorax avenae subsp citrulli
653 $aControle
653 $aFruto do meloeiro
700 1 $aFERREIRA, H. A.
700 1 $aCOSTA, W. P. L. B. da
700 1 $aSALES JÚNIOR, R.
700 1 $aNUNES, G. H. de S.
700 1 $aARAGAO, F. A. S. de
773 $tProceedings of the Interamerican Society for Tropical Horticulture$gv. 52, p. 47-51, 2008.
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Registro original: |
Embrapa Agroindústria Tropical (CNPAT) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos. |
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Data corrente: |
11/05/2023 |
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Data da última atualização: |
23/10/2023 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
SANTOS, K. M. O. dos; CHAVES, A. C. S. D.; KOBLITZ, M. C. B.; EGITO, A. S. do; OLIVEIRA, M. D. |
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Afiliação: |
KARINA MARIA OLBRICH DOS SANTOS, CTAA; ANA CAROLINA SAMPAIO DORIA CHAVES, CTAA; MARIA GABRIELA BELLO KOBLITZ, UNIRIO; ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC; MARIA ELIEIDY OLIVEIRA, Universidade Federal da Paraíba. |
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Título: |
South American fermented dairy-based products. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.; PANDA, S. K.; GAN, R.-,Y. (ed.). Indigenous fermented Food for tropics. Academic Press, 2023. cap. 13, p. 215-225. |
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DOI: |
https://doi.org/10.1016/B978-0-323-98341-9.00011-6 |
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Idioma: |
Inglês |
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Conteúdo: |
Fermented dairy products are traditionally manufactured in South America as a cultural heritage of European colonization. Fermentation processes of milk by autochthonous microbial communities, mainly lactic acid bacteria (LAB), selected based on local environment, practices and technological conditions, result in a variety of dairy products with specific sensorial characteristics. However, historically, milk was mostly processed into distinct types of artisanal cheese. The Brazilian artisanal cheeses are widely used all over the country, and an increase in their production has been observed in the last years, which is associated with a growing valorization among consumers and market. This chapter presents an overview of the recent literature about traditional fermented dairy products, with a focus on microbiological, biochemical, nutritional, and technological aspects of the artisanal cheeses produced in Brazil. The main biochemical transformations and metabolites produced by LAB during fermentation of milk are described and the distinctive technological steps that characterize the cheese-making process of the relevant production regions. Among the metabolites produced by LAB, bioactive peptides with antibacterial, antihypertensive, and antioxidant properties are highlighted, as well as their potential impact on the safety and health-promoting aspects of ripened cheese. Finally, recent advances in the characterization of the core microbiota of artisanal cheeses are presented, which are related to the recognition of their geographical origin and authenticity. By combining traditional techniques and scientific knowledge, each cheese type constitutes a unique fermented dairy product. MenosFermented dairy products are traditionally manufactured in South America as a cultural heritage of European colonization. Fermentation processes of milk by autochthonous microbial communities, mainly lactic acid bacteria (LAB), selected based on local environment, practices and technological conditions, result in a variety of dairy products with specific sensorial characteristics. However, historically, milk was mostly processed into distinct types of artisanal cheese. The Brazilian artisanal cheeses are widely used all over the country, and an increase in their production has been observed in the last years, which is associated with a growing valorization among consumers and market. This chapter presents an overview of the recent literature about traditional fermented dairy products, with a focus on microbiological, biochemical, nutritional, and technological aspects of the artisanal cheeses produced in Brazil. The main biochemical transformations and metabolites produced by LAB during fermentation of milk are described and the distinctive technological steps that characterize the cheese-making process of the relevant production regions. Among the metabolites produced by LAB, bioactive peptides with antibacterial, antihypertensive, and antioxidant properties are highlighted, as well as their potential impact on the safety and health-promoting aspects of ripened cheese. Finally, recent advances in the characterization of the core microbiota of artisanal cheeses are presented... Mostrar Tudo |
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Palavras-Chave: |
Bacteria milk; Cheese artisanal; Queijo artesanal. |
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Thesagro: |
Ácido Lático; Bactéria; Leite; Tecnologia de Alimento. |
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Thesaurus NAL: |
Food technology; Lactic acid. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02666naa a2200289 a 4500
001 2153687
005 2023-10-23
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/B978-0-323-98341-9.00011-6$2DOI
100 1 $aSANTOS, K. M. O. dos
245 $aSouth American fermented dairy-based products.$h[electronic resource]
260 $c2023
520 $aFermented dairy products are traditionally manufactured in South America as a cultural heritage of European colonization. Fermentation processes of milk by autochthonous microbial communities, mainly lactic acid bacteria (LAB), selected based on local environment, practices and technological conditions, result in a variety of dairy products with specific sensorial characteristics. However, historically, milk was mostly processed into distinct types of artisanal cheese. The Brazilian artisanal cheeses are widely used all over the country, and an increase in their production has been observed in the last years, which is associated with a growing valorization among consumers and market. This chapter presents an overview of the recent literature about traditional fermented dairy products, with a focus on microbiological, biochemical, nutritional, and technological aspects of the artisanal cheeses produced in Brazil. The main biochemical transformations and metabolites produced by LAB during fermentation of milk are described and the distinctive technological steps that characterize the cheese-making process of the relevant production regions. Among the metabolites produced by LAB, bioactive peptides with antibacterial, antihypertensive, and antioxidant properties are highlighted, as well as their potential impact on the safety and health-promoting aspects of ripened cheese. Finally, recent advances in the characterization of the core microbiota of artisanal cheeses are presented, which are related to the recognition of their geographical origin and authenticity. By combining traditional techniques and scientific knowledge, each cheese type constitutes a unique fermented dairy product.
650 $aFood technology
650 $aLactic acid
650 $aÁcido Lático
650 $aBactéria
650 $aLeite
650 $aTecnologia de Alimento
653 $aBacteria milk
653 $aCheese artisanal
653 $aQueijo artesanal
700 1 $aCHAVES, A. C. S. D.
700 1 $aKOBLITZ, M. C. B.
700 1 $aEGITO, A. S. do
700 1 $aOLIVEIRA, M. D.
773 $tIn: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.; PANDA, S. K.; GAN, R.-,Y. (ed.). Indigenous fermented Food for tropics. Academic Press, 2023. cap. 13, p. 215-225.
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