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dc.contributor.authorOLIVEIRA, F. R.
dc.contributor.authorDAMASCENO, L. F.
dc.contributor.authorSOUSA, W. P. de
dc.contributor.authorSOLON, L. G. S.
dc.contributor.authorSANTOS, F. R.
dc.contributor.authorBEZERRA, V. S.
dc.date.accessioned2018-05-24T00:51:09Z-
dc.date.available2018-05-24T00:51:09Z-
dc.date.created2018-05-23
dc.date.issued2017
dc.identifier.citationIn: CONGRESSO BRASILEIRO DE MICROBIOLOGIA, 29.; ENCONTRO NACIONAL DE MICROBIOLOGIA AMBIENTAL, 15., 2017, Foz do Iguaçu. Resumos... São Paulo: Sociedade Brasileira de Microbiologia, 2017.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1091869-
dc.descriptionBertholletia excelsa Bonpl populaly known as Brazil nut, is considered one of the noblest species of the Amazon rainforest, being found throughout this territory. Its fruit represents a high economic value due to its use in both human and animal feeding, presenting about 60 to 70% of lipids, polyunsaturated fatty acids and 15 to 20% of protein. There are many uses of Brazil nuts, and the "milk" extracted from the nuts, is usually consumed pure and used by the natives as typical food. Due to the high content of unsaturated fatty acids in its composition, the nuts becomes very perishable, due oxidative processes, reduction of nutritional value, appearance of smell and rancid flavor, leading to a product with low quality, besides the susceptibility to colonization by pathogenic microorganisms due poorly handled. The process for obtaining Brazil nuts milk involves the stages of degumming of the nuts, extraction, separation of the insoluble residue, formulation and packaging. The most common form of degumming is manual. The objective of the work was to evaluate the microbiological quality of Brazil nuts and its milk obtained through the processes of manual or NaOH dehulling. The count of aerobic bacteria in the standard agar for counting (PCA), total coliforms and E. coli, presence of Salmonella sp., and counting of molds and yeasts using Potato Dextrose Agar (PDA) were counted.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleMicrobiological quality of Brazil nuts milk submitted to different dehulling methods.
dc.typeResumo em anais e proceedings
dc.date.updated2018-05-24T00:51:09Zpt_BR
dc.subject.thesagroCastanha
dc.subject.thesagroBertholletia Excelsa
dc.subject.thesagroAlimento
dc.subject.thesagroControle de Qualidade
dc.subject.nalthesaurusBrazil nuts
dc.subject.nalthesaurusFood quality
riaa.ainfo.id1091869
riaa.ainfo.lastupdate2018-05-23
dc.contributor.institutionF. R. OLIVEIRA, UNIVERSIDADE FEDERAL DO AMAPÁ
dc.contributor.institutionLEANDRO FERNANDES DAMASCENO, CPAF-APeng
dc.contributor.institutionWALTER PAIXAO DE SOUSA, CPAF-APeng
dc.contributor.institutionL. G. S. SOLON, UNIVERSIDADE FEDERAL DO AMAPÁeng
dc.contributor.institutionF. R. SANTOS, UNIVERSIDADE FEDERAL DO AMAPÁeng
dc.contributor.institutionVALERIA SALDANHA BEZERRA, CPAF-AP.eng
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