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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
28/09/2022 |
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Data da última atualização: |
23/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FREITAS, J. A. M.; MENDONÇA, G. M. N.; SANTOS, L. B.; ALONSO, J. D.; MENDES, J. F.; BARUD, H. S.; AZEREDO, H. M. C. de. |
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Afiliação: |
HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA. |
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Título: |
Bacterial cellulose/tomato puree edible films as moisture barrier structures in multicomponent foods. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Foods, v. 11, e2336, 2022. |
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Páginas: |
11 p. |
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DOI: |
https://doi.org/10.3390/foods11152336 |
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Idioma: |
Inglês |
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Conteúdo: |
Edible films have been studied mainly as primary packaging materials, but they may be used as barrier layers between food components, e.g., by reducing the moisture migration between components with contrasting water activities. Since edible films are part of the food itself, components adding sensory appeal (e.g., fruit purees) are usually desirable. The objective of this study was to develop a film to be applied as a moisture barrier between nachos and guacamole. Ten film formulations were prepared according to a simplex centroid design with three components—a polysaccharide matrix (consisting of a 5:1 mixture of bacterial cellulose—BC—and carboxymethyl cellulose), tomato puree (for sensory appeal), and palm olein (to reduce hydrophilicity)—and produced by bench casting. The film with the highest palm olein content (20%) presented the lowest water vapor permeability, and its formulation was used to produce a film by continuous casting. The film was applied as a layer between nachos and guacamole, and presented to 80 panelists. The film-containing snack was preferred and considered as crispier when compared to the snack without the film, suggesting that the film was effective in reducing the moisture migration from the moist guacamole to the crispy nachos. |
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Palavras-Chave: |
Multicomponent foods. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1146914/1/P-Bacterial-Cellulose-Tomato-Puree-Edible-Films-as-Moisture.pdf
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Marc: |
LEADER 01973naa a2200229 a 4500
001 2146914
005 2024-01-23
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/foods11152336$2DOI
100 1 $aFREITAS, J. A. M.
245 $aBacterial cellulose/tomato puree edible films as moisture barrier structures in multicomponent foods.$h[electronic resource]
260 $c2022
300 $a11 p.
520 $aEdible films have been studied mainly as primary packaging materials, but they may be used as barrier layers between food components, e.g., by reducing the moisture migration between components with contrasting water activities. Since edible films are part of the food itself, components adding sensory appeal (e.g., fruit purees) are usually desirable. The objective of this study was to develop a film to be applied as a moisture barrier between nachos and guacamole. Ten film formulations were prepared according to a simplex centroid design with three components—a polysaccharide matrix (consisting of a 5:1 mixture of bacterial cellulose—BC—and carboxymethyl cellulose), tomato puree (for sensory appeal), and palm olein (to reduce hydrophilicity)—and produced by bench casting. The film with the highest palm olein content (20%) presented the lowest water vapor permeability, and its formulation was used to produce a film by continuous casting. The film was applied as a layer between nachos and guacamole, and presented to 80 panelists. The film-containing snack was preferred and considered as crispier when compared to the snack without the film, suggesting that the film was effective in reducing the moisture migration from the moist guacamole to the crispy nachos.
653 $aMulticomponent foods
700 1 $aMENDONÇA, G. M. N.
700 1 $aSANTOS, L. B.
700 1 $aALONSO, J. D.
700 1 $aMENDES, J. F.
700 1 $aBARUD, H. S.
700 1 $aAZEREDO, H. M. C. de
773 $tFoods$gv. 11, e2336, 2022.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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Biblioteca |
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Origem |
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Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
14/09/2000 |
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Data da última atualização: |
27/06/2023 |
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Tipo da produção científica: |
Folder/Folheto/Cartilha |
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Autoria: |
PORTO, E. R.; MENELAU, A. da S.; RAMOS, G. de L.; BARBOSA, C. A.; OLIVEIRA, M. F. de; MAURÍCIO, A. J. de H. (coord.). |
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Afiliação: |
EVERALDO ROCHA PORTO, CPATSA; ALMIR DA SILVEIRA MENELAU, IPA; GIUBERTO DE LIMA RAMOS, EMATER-PE; CARLOS ALBERTO VILELA BARBOSA, EMATER-PE; MANOEL FILGUEIRAS DE OLIVEIRA, EMATER-PE; ANDRÉ JACKSON DE HOLANDA MAURÍCIO, EMATER-PE. |
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Título: |
Manual de orientação do professor rural. |
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Ano de publicação: |
1998 |
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Fonte/Imprenta: |
Recife: EMATER-PE, 1998. |
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Páginas: |
9 p. |
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Descrição Física: |
il. |
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Idioma: |
Português |
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Conteúdo: |
O presente manual destina-se a orientação dos professores que ensinam nas escolas rurais das comunidades componentes do Núcleo Comunitário, na compreensão do Sistema de Extensão Rural Municipalizado - SERM. |
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Palavras-Chave: |
Cartilha; Escolar rural; Pernambuco; Professor; Rural school; Teachears. |
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Thesagro: |
Comunidade Rural; Desenvolvimento rural. |
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Thesaurus NAL: |
rural communities; Rural development. |
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Categoria do assunto: |
B Sociologia Rural |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/177779/1/11270.pdf
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Marc: |
LEADER 00978nam a2200301 a 4500
001 1136803
005 2023-06-27
008 1998 bl uuuu u0uu1 u #d
100 1 $aPORTO, E. R.
245 $aManual de orientação do professor rural.
260 $aRecife: EMATER-PE$c1998
300 $a9 p.$cil.
520 $aO presente manual destina-se a orientação dos professores que ensinam nas escolas rurais das comunidades componentes do Núcleo Comunitário, na compreensão do Sistema de Extensão Rural Municipalizado - SERM.
650 $arural communities
650 $aRural development
650 $aComunidade Rural
650 $aDesenvolvimento rural
653 $aCartilha
653 $aEscolar rural
653 $aPernambuco
653 $aProfessor
653 $aRural school
653 $aTeachears
700 1 $aMENELAU, A. da S.
700 1 $aRAMOS, G. de L.
700 1 $aBARBOSA, C. A.
700 1 $aOLIVEIRA, M. F. de
700 1 $aMAURÍCIO, A. J. de H.
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Embrapa Semiárido (CPATSA) |
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