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Biobased packaging for improving preservation of fresh common mushrooms (Agaricus bisporus L.) Inra
Guillaume, C.; Schwab, C.; Gastaldi, E.; Gontard, N..
Freshness of common mushrooms was related to the internal atmosphere composition during modified atmosphere packaging (MAP) experiments at 20 °C and 80% RH with stretchable polyvinylchloride (PVC) film, paper, and the same paper coated with a wheat gluten solution. MAP with the stretchable film led to a detrimental deterioration of mushrooms after only one day of storage: dark brown blotches appeared and almost 30% of mushrooms exhibited open veil. This was due to the formation of condensed water at the inner surface of the material and onto mushrooms combined to a high O2 partial pressure (16 kPa) in the headspace. Wheat gluten (WG) coated paper was the most effective to improve the shelf-life of mushrooms since it allowed the preservation of a fair...
Tipo: Journal Article Palavras-chave: CHAMPIGNON; FILM ETIRABLE; GLUTEN; ECHANGE GAZEUX MUSHROOM; WHEAT GLUTEN; COATED PAPER; MAP.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20104cc204d6&uri=/notices/prodinra1/2010/12/
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Molecular basis of fructose utilization by the wine yeast Saccharomyces cerevisiae: a mutated HXT3 allele enhances fructose fermentation Inra
Guillaume, C.; Delobel, P.; Sablayrolles, J.M.; Blondin, B..
Fructose utilization by wine yeasts is critically important for the maintenance of a high fermentation rate at the end of alcoholic fermentation. A Saccharomyces cerevisiae wine yeast able to ferment grape must sugars to dryness was found to have a high fructose utilization capacity. We investigated the molecular basis of this enhanced fructose utilization capacity by studying the properties of several hexose transporter (HXT) genes. We found that this wine yeast harbored a mutated HXT3 allele. A functional analysis of this mutated allele was performed by examining expression in an hxt1-7{Delta} strain. Expression of the mutated allele alone was found to be sufficient for producing an increase in fructose utilization during fermentation similar to that...
Tipo: Journal Article Palavras-chave: ALCOHOLIC FERMENTATION; WINE YEAST; HEXOSE TRANSPORTER; FRUCTOSE; GLUCOSE.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008be92789f&uri=/notices/prodinra1/2009/02/
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Peut-on créer un porc adapté à la production sous Label Rouge en utilisant des races locales ? Inra
Larzul, C.; Le Roy, P.; Pages, M.; Gruand, J.; Meunier, C.; Liardou, M.H.; Frechou, F.; Bonnin, P.; Thomas, J.L.; Guillaume, C.; Legault, C..
Une expérimentation a été réalisée pour comparer des types génétiques standard avec des types génétiques incluant à 25 % des races locales : Porc Blanc de l’Ouest et Cul Noir du Limousin, dans une optique de créer des types génétiques mieux adaptés à la production de porcs Label Rouge. La comparaison a été réalisée pour la composition de la carcasse, les critères de qualité technologique, la composition en acides gras de la bardière ainsi que pour la viande fraîche et le jambon cuit par analyse hédonique et sensorielle. Une comparaison a également été effectuée avec les « croisés Limousin » pour des porcs abattus à 150 kg sur l’évaluation hédonique et sensorielle de la viande fraîche et du jambon sec. Les carcasses des porcs « croisés race locale » ont une...
Tipo: Conference Paper Palavras-chave: LABEL ROUGE; ÉVALUATION HÉDONIQUE.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2010f3df6252&uri=/notices/prodinra1/2010/11/
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Wheat gluten-coated papers for bio-based food packaging: Structure, surface and transfer properties Inra
Guillaume, C.; Pinte, J.; Gontard, N.; Gastaldi, E..
The objective of the present work was to understand how the structural, surface, water vapour and gas barrier properties of wheat gluten (WG) coated paper could be influenced by the features of paper. For this purpose, a surface treated paper (TP) and an untreated paper (UTP) were compared. Penetration of WG-coating into the bulk of paper was more pronounced in UTP than TP. This led to the formation of a significant junction zone resulting in an interpenetrated structure for WG–UTP, suggesting a composite- like structure, while a bi-layer one was obtained for WG–TP. Differences in WG penetration were related to the hydrophilicity, roughness and porosity of the paper used. Even though the extent of penetration did not greatly affect the surface properties...
Tipo: Journal Article Palavras-chave: EMBALLAGE BIODEGRADABLE; EMBALLAGE ACTIF; EMBALLAGE COMPOSITE; GLUTEN; PAPIER PROTEIN; PAPER; COATING; PERMEABILITY; PENETRATION.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD201031d502cb&uri=/notices/prodinra1/2011/02/
Registros recuperados: 4
Primeira ... 1 ... Última
 

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