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	Provedor de dados Biological Sciences (1) AgEcon (1) Rev. Bras. Frutic. (1) Autor BISPO,ELIETE DA SILVA (1) Beltrão, Eduardo Isidoro Carneiro (1) Carvalho Júnior, Luiz Bezera de (1) Gallardo, Rosa Karina (1) LOPES,MARIANGELA VIEIRA (1) Lima, Luiza Rayanna Amorim de (1) Longo, Andrei Figueiredo Passo (1) McCluskey, Jill J. (1) Nascimento-Filho, Gilson Alves (1) Rêgo, Moacyr Jesus Barreto de Melo (1) SANTANA,LIGIA REGINA RADOMILLE DE (1) SILVA,ADRIANA SANTOS DA (1) Toro-Gonzalez, Daniel (1) Yan, Jia (1) Mais... Palavra-chave Gum (3) Affinity column (1) Con A (1) Consumer/Household Economics (1) Demand Estimation (1) Dietary fiber (1) Food Consumption/Nutrition/Food Safety (1) Industrial Organization (1) Interpenetrated network (1) Parkia pendula (1) Processing (1) Purification (1) Quality Differentiation (1) Sensory quality (1) Unobserved Product Attributes (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Presentation (1) Ano 2018 (1) 2016 (1) 2012 (1) País Brazil (2) United States (1) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última PVA-Glutaraldehyde as support for lectin immobilization and affinity chromatography Biological Sciences Rêgo, Moacyr Jesus Barreto de Melo; Lima, Luiza Rayanna Amorim de; Longo, Andrei Figueiredo Passo; Nascimento-Filho, Gilson Alves; Carvalho Júnior, Luiz Bezera de; Beltrão, Eduardo Isidoro Carneiro. Immobilized lectins are a powerful biotechnological tool for separation and isolation of glycoconjugates. In the present study, polyvinyl alcohol (PVA) and glutaraldehyde (GA) were used as a support for Concanavalin A (Con A) covalent immobilization and for entrapment of Parkia pendula seed gum (PpeG). Con A immobilization yielded approximately 30% and 0.6 M glucose solution was the minimum concentration able to elute fetuin from column. PVA-GA-PpeG column was efficiently recognized by pure P. pendula lectin (PpeL). These findings indicate that PVA-GA interpenetrated network showed to be an efficient support for lectin covalent immobilization and as affinity chromatography matrix after trapping of PpeG.  Tipo: Info:eu-repo/semantics/article Palavras-chave: Affinity column; Con A; Gum; Interpenetrated network; Parkia pendula; Purification. Ano: 2016 URL: http://periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/31369 DEMAND ESTIMATION IN THE PRESENCE OF AN UNOBSERVABLE PRODUCT ATTRIBUTE: THE CASE OF MINT QUALITY AgEcon Toro-Gonzalez, Daniel; Yan, Jia; Gallardo, Rosa Karina; McCluskey, Jill J.. This article estimates the demand for mint-flavored gum products using grocery store sales data and accounting for consumers’ valuation of quality. Unobserved product attributes, such as flavor quality, are important elements to consider when estimating the demand for gum. The estimation results suggest that gum is an inelastic product. A positive relationship between willingness to pay and unobserved quality was identified, implying that gum industry should be able to command a premium for higher quality mint flavored products. Tipo: Presentation Palavras-chave: Quality Differentiation; Unobserved Product Attributes; Demand Estimation; Gum; Consumer/Household Economics; Food Consumption/Nutrition/Food Safety; Industrial Organization. Ano: 2012 URL: http://purl.umn.edu/123518 USE OF UMBU (SPONDIAS TUBEROSA ARR. CAMARA) PULP FOR PREPARATION OF DIET CEREAL BAR Rev. Bras. Frutic. SILVA,ADRIANA SANTOS DA; SANTANA,LIGIA REGINA RADOMILLE DE; BISPO,ELIETE DA SILVA; LOPES,MARIANGELA VIEIRA. ABSTRACT Umbu is a fruit very appreciated by the Brazilian Northeast people, but these fruits show great perishability. Cereal bars production with fruits addition is interesting because allow the technological use of noble raw materials, besides to reduce umbu post-harvest losses. The aims of this study were the production of diet bars with umbu pulp and to carry out the chemical, physical and sensory characterization of these products. Different gums were studied as binder agents and sucralose and acesulfame-K as sweeteners, in the elaboration of four treatments of diet bars: BUA (Arabic gum), BUC (carrageenan), BUT (tara), BUX (xanthan) and the control treatment BUCT (with glucose syrup and sucrose). The chemical, physical and sensory data were... Tipo: Info:eu-repo/semantics/article Palavras-chave: Processing; Gum; Sensory quality; Dietary fiber. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000200903 Registros recuperados: 3 Primeira ... 1 ... Última

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