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3. |  | IWASHITA, M. K. P.; MACIEL, P. O. Princípios básicos de sanidade de peixes. In: RODRIGUES, A. P. O.; LIMA, A. F.; ALVES, A. L.; ROSA, D. K.; TORATI, L. S.; SANTOS, V. R. V. dos (Ed.). Piscicultura de água doce: multiplicando conhecimentos. Brasília, DF: Embrapa, 2013. p. 215-272. il. Biblioteca(s): Embrapa Pesca e Aquicultura. |
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9. |  | MACIEL, P. O.; MILHOMENS, H. C.; CAVICHIOLI, G. O. Oviposition rate of Dawestrema cycloancistrium monogenean parasite of pirarucu Arapaima gigas. In: FENACAM & LACQUA/SARA (WAS)'15.; LATIN AMERICAN & CARIBBEAN AQUACULTURE 15.; SOUTH AMERICAN REGIONAL AQUACULTURE 15.; INTERNATIONAL SHRIMP FARMING SYMPOSIUM, 12.; INTERNATIONAL ACQUACULTURE TRADE SHOW, 12.; INTERNATIONAL AQUACULTURE SYMPOSIUM, 9.; TILAPIA ECONOMIC FORUM, 3., 2015, Fortaleza. Abstracts... Fortaleza: ABCC: World Aquaculture Society, 2015. p. 307. Biblioteca(s): Embrapa Pesca e Aquicultura. |
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11. |  | ARAÚJO, P. A. de; TARDIVO, T. F.; LIMA, A. F.; ALVES, R. R.; MACIEL, P. O. Eficiência da formalina e triclorfon sobre estágios de desenvolvimento de Dawestrema sp., monogeneas de pirarucus (Arapaima gigas). In: ENCONTRO BRASILEIRO DE PATOLOGISTAS DE ORGANISMOS AQUÁTICOS, 15., 2018, Rio de Janeiro. Biodiversidade, meio ambiente e sanidade: anais. São Paulo: Abrapoa, 2018. Biblioteca(s): Embrapa Pesca e Aquicultura. |
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16. |  | MACIEL, P. O.; IWASHITA, M. K. P.; TAVARES-DIAS, M.; MORON, S. E. Researches is health of Pirarucu, Arapaima gigas: partnership between EMBRAPA-SEBRAE. In: SIMPÓSIO EMBRAPA LABEX EUA DE SANIDADE ANIMAL, 2., 2012, Brasília, DF. Anais... Brasília, DF: Embrapa Estudos e Capacitação, 2012. p. 161. Biblioteca(s): Embrapa Amapá; Embrapa Pesca e Aquicultura. |
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Registros recuperados : 88 | |
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Registro Completo
Biblioteca(s): |
Embrapa Roraima. |
Data corrente: |
24/02/2022 |
Data da última atualização: |
28/02/2025 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
GRIGIO, M. L.; MOURA, E. A.; CARVALHO, G. F.; ZANCHETTA, J. J.; CHAGAS, P. C.; CHAGAS, E. A.; DURIGAN, M. F. B. |
Afiliação: |
MARIA L. GRIGIO, UNIVERSIDADE FEDERAL DE RORAIMA; ELIAS A. MOURA, UNIVERSIDADE FEDERAL RURAL DO SEMI-ÁRIDO; GABRIELLA F. CARVALHO, UNIVERSIDADE FEDERAL DE RORAIMA; JAYNE J. ZANCHETTA, UNIVERSIDADE FEDERAL DE RORAIMA; POLLYANA C. CHAGAS, UNIVERSIDADE FEDERAL DE RORAIMA; EDVAN ALVES CHAGAS, CPAF-RR; MARIA FERNANDA BERLINGIERI DURIGAN, CPAF-RR. |
Título: |
Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Food Science and Technology, Campinas, v. 42, e03421, 2022. |
ISSN: |
1678-457X |
DOI: |
https://doi.org/10.1590/fst.03421 |
Idioma: |
Inglês |
Conteúdo: |
The objective of this work was to formulate and to characterize chemically and physically different formulations of camu-camu jellies, with or without mixture of other fruits. Their sensory acceptance was evaluated by identifying the formulations with greater acceptability while maintaining their nutraceutical potential. The formulations were: camu-camu jelly, camu-camu jelly with jabuticaba, camu-camu jelly with guava, camu-camu jelly with acerola, camu-camu jelly with passion fruit and camu-camu jelly with papaya. Untrained tasters were used to assess consumer acceptability. In a second scale the purchase intention was evaluated. The following variables were also analyzed: pH, soluble solids, titratable acidity, ratio (SS/TA), ascorbic acid, total anthocyanins and flavonoids, phenolic compounds and antioxidant activity by the DPPH and FRAP methods. The results showed that camu-camu jelly without mixtures was not well accepted in the sensory test when compared to the others. The greatest preference was for mixed jams of camu-camu with guava and jabuticaba, in which they obtained greater acceptance and purchase intention. Jellies with higher levels of bioactive compounds and antioxitant activity obtained low acceptance and purchase intention, perhaps due to their high astringency. |
Palavras-Chave: |
Caçari. |
Thesagro: |
Jabuticaba; Myrciaria Dubia. |
Thesaurus NAL: |
Acerolas; Antioxidants. |
Categoria do assunto: |
-- |
URL: |
https://www.alice.cnptia.embrapa.br/alice/bitstream/doc/1140375/1/pdf2.pdf
|
Marc: |
LEADER 02103naa a2200277 a 4500 001 2140375 005 2025-02-28 008 2022 bl uuuu u00u1 u #d 022 $a1678-457X 024 7 $ahttps://doi.org/10.1590/fst.03421$2DOI 100 1 $aGRIGIO, M. L. 245 $aNutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly.$h[electronic resource] 260 $c2022 520 $aThe objective of this work was to formulate and to characterize chemically and physically different formulations of camu-camu jellies, with or without mixture of other fruits. Their sensory acceptance was evaluated by identifying the formulations with greater acceptability while maintaining their nutraceutical potential. The formulations were: camu-camu jelly, camu-camu jelly with jabuticaba, camu-camu jelly with guava, camu-camu jelly with acerola, camu-camu jelly with passion fruit and camu-camu jelly with papaya. Untrained tasters were used to assess consumer acceptability. In a second scale the purchase intention was evaluated. The following variables were also analyzed: pH, soluble solids, titratable acidity, ratio (SS/TA), ascorbic acid, total anthocyanins and flavonoids, phenolic compounds and antioxidant activity by the DPPH and FRAP methods. The results showed that camu-camu jelly without mixtures was not well accepted in the sensory test when compared to the others. The greatest preference was for mixed jams of camu-camu with guava and jabuticaba, in which they obtained greater acceptance and purchase intention. Jellies with higher levels of bioactive compounds and antioxitant activity obtained low acceptance and purchase intention, perhaps due to their high astringency. 650 $aAcerolas 650 $aAntioxidants 650 $aJabuticaba 650 $aMyrciaria Dubia 653 $aCaçari 700 1 $aMOURA, E. A. 700 1 $aCARVALHO, G. F. 700 1 $aZANCHETTA, J. J. 700 1 $aCHAGAS, P. C. 700 1 $aCHAGAS, E. A. 700 1 $aDURIGAN, M. F. B. 773 $tFood Science and Technology, Campinas$gv. 42, e03421, 2022.
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