Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/326196
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authoremailluhelemarte@gmail.compt_BR
dc.typeArtigopt_BR
dc.titleStudy Of Preparation, Composition And Moisture Sorption Isotherm Of Amazon River Shrimp Mealen
dc.contributor.authorda Silva Martinspt_BR
dc.contributor.authorLuiza Helena; Moreira Netopt_BR
dc.contributor.authorJoao; Lopespt_BR
dc.contributor.authorAlessandra Santos; da Cruz Rodriguespt_BR
dc.contributor.authorAntonio Manoel; Carvalhopt_BR
dc.contributor.authorAna Vania; Rocha de Oliveirapt_BR
dc.contributor.authorJohnatt Allan; Taketa Moreirapt_BR
dc.contributor.authorDebora Konopt_BR
unicamp.authorTaketa Moreira, Debora Kono] Univ Estadual Campinas, Dept Proc Engn, Av Albert Einstein,500 Cidade Univ, BR-13083852 Campinas, SP, Brazilpt_BR
unicamp.author.external[da Silva Martins, Luiza Helenapt_BR
unicamp.author.externalMoreira Neto, Joaopt_BR
unicamp.author.external[Lopes, Alessandra Santospt_BR
unicamp.author.externalda Cruz Rodrigues, Antonio Manoel] Fed Univ Para UFPA, Dept Food Engn, Rua Augusto Correa 1, BR-66075110 Belem, Para, Brazilpt_BR
unicamp.author.external[Carvalho, Ana Vania] Embrapa Amazonia Oriental, Dept Agroind, Rua Eneas Pinheiro, Belem, Para, Brazilpt_BR
unicamp.author.external[Rocha de Oliveira, Johnatt Allan] Fed Univ Para UFPA, Dept Hlth Sci, Rua Augusto Correa 1, BR-66075110 Belem, Para, Brazilpt_BR
dc.subjectMacrobrachium Amazonicumen
dc.subjectShrimp Mealen
dc.subjectChemical Compositionen
dc.subjectSorption Isothermen
dc.subjectSensory Analysisen
dc.description.abstractAmazon River shrimp plays an important role in artisanal fishing in Brazil's Northern region, is common to observe its disposal in commercial fishing over higher economic value fish (bycatch), which is source of environmental drawbacks. The Amazon River shrimp processing is important to extend and add value to a high nutritional product. The shrimp meal production is an alternative to the processing. This work presents a shrimp meal preparation, physicochemical composition, as well as its technological functional properties, sorption isotherm and sensory analysis of a mix of cassava flour (93 g/100 g) and shrimp meal (7 g/100 g). The results showed high content in protein (67.55 g/100 g), besides palmitic fatty acids - 16:0, 13.58 g/100 g; stearic - 18:0, 5.42 g/100 g; oleic - 18:1n-9 16.20 g/100 g and docosenoic - 22:1, 13.12 g/100 g of total fatty acid in the shrimp meal composition. An extruded product was obtained (7 g/100 g of shrimp meal/93 g/100 g of cassava flour) with 78% of acceptance in sensory analysis. The Amazon River shrimp meal is potentially nutritional and it can add up value to nutritionally poorer food. (C) 2017 Elsevier Ltd. All rights reserved.en
dc.relation.ispartofLWT-Food Science and Technologypt_BR
dc.publisherElsevier Science BVpt_BR
dc.publisherAmsterdampt_BR
dc.date.issued2017pt_BR
dc.date.monthofcirculationjunpt_BR
dc.identifier.citationLwt-food Science And Technology. Elsevier Science Bv, v. 79, p. 376 - 383, 2017.pt_BR
dc.language.isoEnglishpt_BR
dc.description.volume79pt_BR
dc.description.initialpage376pt_BR
dc.description.lastpage383pt_BR
dc.rightsfechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0023-6438pt_BR
dc.identifier.eissn1096-1127pt_BR
dc.identifier.wosidWOS:000395603100046pt_BR
dc.identifier.doi10.1016/j.lwt.2017.01.054pt_BR
dc.identifier.urlhttp://www-sciencedirect-com.ez88.periodicos.capes.gov.br/science/article/pii/S0023643817300610pt_BR
dc.description.sponsorshipConselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq), Brazil [132525/2008-9]pt_BR
dc.description.sponsorship1Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.date.available2017-11-13T11:33:03Z-
dc.date.accessioned2017-11-13T11:33:03Z-
dc.description.provenanceMade available in DSpace on 2017-11-13T11:33:03Z (GMT). No. of bitstreams: 1 000395603100046.pdf: 1091187 bytes, checksum: 9a51a469543d1cb979439e55fe352d51 (MD5) Previous issue date: 2017en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/326196-
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File SizeFormat 
000395603100046.pdf1.07 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.