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Cashew apple juice as microbial cultivation medium for non-immunogenic hyaluronic acid production BJM
Oliveira,Adriano H.; Ogrodowski,Cristiane C.; Macedo,André C. de; Santana,Maria Helena A.; Gonçalves,Luciana R.B..
In this work, natural cashew apple juice was used as cultivation medium as an alternative to substitute brain heart infusion medium. The effect of aeration and juice supplementation with yeast extract on the production of hyaluronic acid in batch fermentation was also investigated. Similar levels of cell mass were obtained in inoculum using cashew apple juice supplemented with yeast extract or the conventional brain heart infusion medium. Fermentation in Erlenmeyer flasks produced low biomass and hyaluronic acid concentrations. The hyaluronic acid concentration and viscosity increased from 0.15 g/L and 3.87 cP (no aeration or medium supplementation) to 1.76 g/L and 107 cP, when aeration (2 vvm) and 60 g/L of yeast extract were used. The results suggest the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hyaluronic acid; Cashew apple juice; Submerged fermentation.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000400011
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Storage stability of cashew apple juice preserved by hot fill and aseptic processes Ciênc. Tecnol. Aliment.
Costa,Maria Cecília Oliveira; Maia,Geraldo Arraes; Figueiredo,Raimundo Wilane de; Souza Filho,Men de Sá Moreira de; Brasil,Isabella Montenegro.
Cashew (Anacardium occidentale L.) apples from Pacajus, Ceará State, Brazil, were processed into high pulp content juice. The juice was packed either by hot fill or an aseptic process and evaluated for physical, physical-chemical, and sensorial changes during a 12-month storage period at room temperature. The results indicated that pH, soluble solids, total acidity, total sugar content and color did not change significantly during storage nor were affected by the type of filling. The sensorial analysis showed that juice acceptance remained high throughout the storage period regardless of the filling system. Differences in juice viscosity persisted between both processes.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cashew apple juice; Storage; Processing.
Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000400020
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Cashew (Anacardium occidentale) apple juice lowers mutagenicity of aflatoxin B1 in S. typhimurium TA102 Genet. Mol. Biol.
Cavalcante,Ana Amélia Melo; Rübensam,Gabriel; Erdtmann,Bernardo; Brendel,Martin; Henriques,João A.P..
Cashew (Anacardium occidentale) is a medicinal plant native to Brazil and also yields a nutritious fruit juice. Its large pulpy pseudo-fruit, referred to as the cashew apple, contains high concentrations of vitamin C, carotenoids, phenolic compounds and minerals. Natural and processed cashew apple juice (CAJ/cajuina) are amongst the most popular juices in Brazil, especially in the north-east. Both juices have antioxidant potential and suppress mutagenicity of hydrogen peroxide. In the present study we evaluated the inhibitory effects of CAJ/cajuina on Aflatoxin B1(AFB1)-induced mutation, using the Salmonella/microsome assay with the experimental approaches of pre-, co- and post-treatments. Both CAJ/cajuina suppress AFB1-induced mutagenesis in strain TA102...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cashew apple juice; Cajuina; Anti-mutagenicity.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572005000200025
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