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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas; Embrapa Solos. |
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Data corrente: |
18/11/2019 |
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Data da última atualização: |
25/11/2019 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
OLIVEIRA, Y. M. M. de; MATTOS, P. P. de; ANDRADE, A. G. de. |
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Afiliação: |
YEDA MARIA MALHEIROS DE OLIVEIRA, CNPF; PATRICIA POVOA DE MATTOS, CNPF; ALUISIO GRANATO DE ANDRADE, CNPS. |
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Título: |
Demands and opportunities for sustainable development. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
In: VILELA, G. F.; BENTES, M. P. de M.; OLIVEIRA, Y. M. M. de; MARQUES, D. K. S.; SILVA, J. C. B. (Ed.). Life on land: contributions of Embrapa. Brasília, DF: Embrapa, 2019. E-book. cap. 2, p. 21-25. (Sustainable development goal, 15). |
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Idioma: |
Inglês |
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Conteúdo: |
Recognizing the non-sustainability of using natural resources over the centuries became imperative when the term "development" still did not include the environmental consequences of all types of uses, among which were those related to food production in the so-called "rural environment." In another type of use of the physical space, small human groups attracted people in search of a sense of community and work, gave rise to villages, which were converted into cities, and also used natural resources after frequent misplanning, which led to river and atmosphere pollution, besides deforestation. In the 20th century, due to some environmental disasters and the scholars' attention, the theme expanded beyond academic and philosophical realms. The concern of organized society with the effects of human activities on the environment has arisen due to the inattentive and uncontrolled use of natural resources. Several global initiatives were implemented, which resulted in Rio-92 (also called Earth Summit), which embraced the term "sustainable development" in full. |
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Thesagro: |
Desenvolvimento Sustentável; Recurso Natural. |
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Thesaurus Nal: |
Natural resources; Sustainable development. |
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Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/205419/1/2019-CAP-Yeda-SDG-Demands.pdf
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Marc: |
LEADER 01833naa a2200193 a 4500
001 2115021
005 2019-11-25
008 2019 bl uuuu u00u1 u #d
100 1 $aOLIVEIRA, Y. M. M. de
245 $aDemands and opportunities for sustainable development.$h[electronic resource]
260 $c2019
520 $aRecognizing the non-sustainability of using natural resources over the centuries became imperative when the term "development" still did not include the environmental consequences of all types of uses, among which were those related to food production in the so-called "rural environment." In another type of use of the physical space, small human groups attracted people in search of a sense of community and work, gave rise to villages, which were converted into cities, and also used natural resources after frequent misplanning, which led to river and atmosphere pollution, besides deforestation. In the 20th century, due to some environmental disasters and the scholars' attention, the theme expanded beyond academic and philosophical realms. The concern of organized society with the effects of human activities on the environment has arisen due to the inattentive and uncontrolled use of natural resources. Several global initiatives were implemented, which resulted in Rio-92 (also called Earth Summit), which embraced the term "sustainable development" in full.
650 $aNatural resources
650 $aSustainable development
650 $aDesenvolvimento Sustentável
650 $aRecurso Natural
700 1 $aMATTOS, P. P. de
700 1 $aANDRADE, A. G. de
773 $tIn: VILELA, G. F.; BENTES, M. P. de M.; OLIVEIRA, Y. M. M. de; MARQUES, D. K. S.; SILVA, J. C. B. (Ed.). Life on land: contributions of Embrapa. Brasília, DF: Embrapa, 2019. E-book. cap. 2, p. 21-25. (Sustainable development goal, 15).
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Registro original: |
Embrapa Florestas (CNPF) |
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Biblioteca |
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Origem |
Tipo/Formato |
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Registro |
Volume |
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URL |
Voltar
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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: |
18/02/2021 |
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Data da última atualização: |
19/02/2021 |
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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: |
VIEIRA, E. de A.; ALCÂNTARA, M. A.; SANTOS, N. A. dos; GODIM, A. D.; IACOMINI, M.; SILVA, C. M.; CORDEIRO, A. M. T. de M. |
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Afiliação: |
Érica de Andrade Vieira, UFPB; Maristela Alves Alcântara, UFPB; Nataly Albuquerque dos Santos, UFPB; Amanda Duarte Gondim, UFRN; Marcello Iacomini, UFPR; CAROLINE MELLINGER SILVA, CTAA; Angela Maria Tribuzy de Magalhães Cordeiro, UFPB. |
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Título: |
Mucilages of cacti from Brazilian biodiversity: Extraction, physicochemical and technological properties. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Chemistry, v. 346, e128892, 2021. |
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DOI: |
https://doi.org/10.1016/j.foodchem.2020.128892 |
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Idioma: |
Inglês |
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Conteúdo: |
Brazilian cacti have the high potential to be used as a source of mucilages with different technological functions that can be widely explored. The physicochemical, structural and technological properties of mucilages extracted from seven cladodes of cacti native from the semi-arid region of the Brazil were investigated. The mucilages exhibited high yields (8.9 to 21.54%), high contents of carbohydrates (39.77 to 87.68%), proteins (4.27 to 14.76%), and minerals, specifically Ca (2.90 to 15.65%). All species evaluated presented a diverse mono-saccharide composition, mainly constituted of galactose and arabinose, suggesting the presence of arabinoga-lactans as the main polysaccharides. Both showed peaks and bands characteristic of polysaccharides with semi- crystalline structure (14.50?38.60%), due to the high concentration of calcium. From the results, mucilages functional properties showed good water and oil retention capacities and a high emulsification capacity (100%) with stability above 83%. Foaming capacity was above 58% with stability greater than 95%. This study high-lights the potential of using cacti as a source of functional mucilages for use in food applications. |
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Palavras-Chave: |
Arabinogalactan; Facheiro; Mandacaru; Xique-xique. |
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Thesagro: |
Cactaceae; Tecnologia de Alimento. |
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Thesaurus NAL: |
Chemical composition; Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02094naa a2200301 a 4500
001 2130077
005 2021-02-19
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodchem.2020.128892$2DOI
100 1 $aVIEIRA, E. de A.
245 $aMucilages of cacti from Brazilian biodiversity$bExtraction, physicochemical and technological properties.$h[electronic resource]
260 $c2021
520 $aBrazilian cacti have the high potential to be used as a source of mucilages with different technological functions that can be widely explored. The physicochemical, structural and technological properties of mucilages extracted from seven cladodes of cacti native from the semi-arid region of the Brazil were investigated. The mucilages exhibited high yields (8.9 to 21.54%), high contents of carbohydrates (39.77 to 87.68%), proteins (4.27 to 14.76%), and minerals, specifically Ca (2.90 to 15.65%). All species evaluated presented a diverse mono-saccharide composition, mainly constituted of galactose and arabinose, suggesting the presence of arabinoga-lactans as the main polysaccharides. Both showed peaks and bands characteristic of polysaccharides with semi- crystalline structure (14.50?38.60%), due to the high concentration of calcium. From the results, mucilages functional properties showed good water and oil retention capacities and a high emulsification capacity (100%) with stability above 83%. Foaming capacity was above 58% with stability greater than 95%. This study high-lights the potential of using cacti as a source of functional mucilages for use in food applications.
650 $aChemical composition
650 $aFood technology
650 $aCactaceae
650 $aTecnologia de Alimento
653 $aArabinogalactan
653 $aFacheiro
653 $aMandacaru
653 $aXique-xique
700 1 $aALCÂNTARA, M. A.
700 1 $aSANTOS, N. A. dos
700 1 $aGODIM, A. D.
700 1 $aIACOMINI, M.
700 1 $aSILVA, C. M.
700 1 $aCORDEIRO, A. M. T. de M.
773 $tFood Chemistry$gv. 346, e128892, 2021.
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Embrapa Agroindústria de Alimentos (CTAA) |
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