Use este identificador para citar ou linkar para este item:
https://repositorio.inpa.gov.br/handle/1/16162
Registro completo de metadados
Campo DC | Valor | Idioma |
---|---|---|
dc.contributor.author | Teixeira, Maria Francisca Simas | - |
dc.contributor.author | Andrade, Jerusa Souza | - |
dc.contributor.author | Fernandes, Ormezinda Celeste Cristo | - |
dc.contributor.author | Durán, Nelson | - |
dc.contributor.author | Lima-Filho, José Luiz de | - |
dc.date.accessioned | 2020-05-25T19:10:50Z | - |
dc.date.available | 2020-05-25T19:10:50Z | - |
dc.date.issued | 2011 | - |
dc.identifier.uri | https://repositorio.inpa.gov.br/handle/1/16162 | - |
dc.description.abstract | Cupuaçu (Theobroma grandiflorum Schum) is an Amazonian Basin native fruit whose fruit pulp is consumed as a juice which presents high density, viscosity, and turbidity. Pectic enzymes, usually yielded by microorganisms, are used to reduce the juice viscosity and turbidity. The present study aims to evaluate the use of pectic enzymes when processing cupuaçu juice. The cupuaçu juice was obtained by using Aspergillus japonicus 586 crude enzyme extract and incubation at 50°C with agitation (140 rpm) for one hour. Enzyme activities were determined, and the juices were evaluated as to their yield, turbidity, viscosity, and chemical composition. The juice produced by using crude enzyme extract presented higher soluble solids, reducing sugars, and lower viscosity and turbidity. Copyright © 2011 Maria Francisca Simas Teixeira et al. | en |
dc.language.iso | en | pt_BR |
dc.relation.ispartof | Volume 2011, Número 1 | pt_BR |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Brazil | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/br/ | * |
dc.subject | Amylase | en |
dc.subject | Cellulase | en |
dc.subject | Fungal Extract | en |
dc.subject | Galacturan 1,4 Alpha Galacturonidase | en |
dc.subject | Pectinesterase | en |
dc.subject | Polygalacturonase | en |
dc.subject | Unclassified Drug | en |
dc.subject | Agitation | en |
dc.subject | Aspergillus Japonicus | en |
dc.subject | Chemical Composition | en |
dc.subject | Controlled Study | en |
dc.subject | Cupuacu Juice | en |
dc.subject | Enzyme Activity | en |
dc.subject | Fruit Juice | en |
dc.subject | Incubation Temperature | en |
dc.subject | Nonhuman | en |
dc.subject | Priority Journal | en |
dc.subject | Theobroma | en |
dc.subject | Theobroma Grandiflorum | en |
dc.subject | Turbidity | en |
dc.subject | Viscosity | en |
dc.subject | Aspergillus Japonicus | en |
dc.subject | Theobroma Grandiflorum | en |
dc.title | Quality attributes of cupuaçu juice in response to treatment with crude enzyme extract produced by aspergillus japonicus 586 | en |
dc.type | Artigo | pt_BR |
dc.identifier.doi | 10.4061/2011/494813 | - |
dc.publisher.journal | Enzyme Research | pt_BR |
Aparece nas coleções: | Artigos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
---|---|---|---|---|
artigo-inpa.pdf | 1,17 MB | Adobe PDF | Visualizar/Abrir |
Este item está licenciada sob uma Licença Creative Commons