Liofilizado para o preparo de bebida probiótica a base de umbu-cajá e acerola

Detalhes bibliográficos
Autor(a) principal: SILVA, Dayanne Consuelo da
Data de Publicação: 2018
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRPE
Texto Completo: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7592
Resumo: The objective of this research was to define the drying condition that provides a better performance in the retention of phenolic compounds, ascorbic acid and probiotic microorganisms contained in the lyophilisate for the preparation of a probiotic drink based on umbu-cajá and acerola. For this, kefir was reactivated by backslopping and inoculated in proportions (25% and 50%) in the isolated pulps of acerola and umbu-cajá. The 25% kefir to 75% mixed drink dilution rate, defined as ideal, was used in formulations to define the best probiotic beverage formulation (9 trials), and evaluated for bioactive retention (polyphenols and ascorbic acid) and viable probiotic cells. The formulation with 90% of umbu-cajá and 10% of acerola, for having obtained satisfactory performance in the fermentation, was submitted to an experimental design 2³ (17 tests) to define the drying conditions, having as independent variables the drying air temperature (-30 °, -34 °, -40 °, -46 ° and -50 ° C), percentage of sucrose (5, 7, 10, 13 and 15) and percentage of maltodextrin 10DE (10,12,15,18 and 20). The process using a temperature of -40 ° C, 10% sucrose and 15% maltodextrin produced the best responses and was characterized with hygroscopicity of 13.13g.100g -1, apparent density of 0.52g.mL -1 , yield of 39.21% and solubility of 37.07%. Liquid and liquid lyophilized extracts were obtained from liquid-liquid extraction for determination of total polyphenols, total tannins, antioxidant capacity (inhibition of DPPH *) and phenolic profiles of fruit pulps (umbu-cajá and acerola) and mixed beverages, probiotic and lyophilized and organic acids. Specific extraction methods were used to quantify carotenoids, anthocyanins and total flavonols. The pulp of umbu-cajá presented high concentration of carotenoids and that of acerola expressive contents of total polyphenols. Among the fermentation and lyophilization stages, polyphenols, flavonols, total tannins, and antioxidant capacity showed a significant increase. Similar behavior was observed for malic acid and inverse for ascorbic acid. By means of the phenolic profile it was possible to quantify rutin, mesylic and vanillic acids and trans-reveratrol in the acerola pulp, with only flavonol and phenolic acids remaining in the freeze-dried product. Positive correlations were identified between the free radical sequestration capacity and total flavonols, tannins and polyphenols. Principal components analysis extracted 100.00% of the total variance and characterized lyophilized by malic acid, polyphenols, flavonols and total tannins, and percent inhibition of DPPH *. All data were obtained in triplicate and submitted to Student's t-test, DUCAN and ANOVA, analysis of variance and test of means, as well as multivariate and correlation analyzes. The results highlight the importance of the research for the strengthening of the fruit production chain, mainly in the Brazilian northeast, where the culture of the umbu-cajazeiro and the cherry tree has provoked economic interests.
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spelling MACIEL, Maria Inês SucupiraLIRA JÚNIOR, José Severino deMELO, Enayde de AlmeidaANDRADE, Samara Alvachian CardosoPIRES, Edleide Maria Freitashttp://lattes.cnpq.br/4071937818383567SILVA, Dayanne Consuelo da2018-09-24T15:27:27Z2018-07-18SILVA, Dayanne Consuelo da. Liofilizado para o preparo de bebida probiótica a base de umbu-cajá e acerola. 2018. 78 f. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural de Pernambuco, Recife.http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7592The objective of this research was to define the drying condition that provides a better performance in the retention of phenolic compounds, ascorbic acid and probiotic microorganisms contained in the lyophilisate for the preparation of a probiotic drink based on umbu-cajá and acerola. For this, kefir was reactivated by backslopping and inoculated in proportions (25% and 50%) in the isolated pulps of acerola and umbu-cajá. The 25% kefir to 75% mixed drink dilution rate, defined as ideal, was used in formulations to define the best probiotic beverage formulation (9 trials), and evaluated for bioactive retention (polyphenols and ascorbic acid) and viable probiotic cells. The formulation with 90% of umbu-cajá and 10% of acerola, for having obtained satisfactory performance in the fermentation, was submitted to an experimental design 2³ (17 tests) to define the drying conditions, having as independent variables the drying air temperature (-30 °, -34 °, -40 °, -46 ° and -50 ° C), percentage of sucrose (5, 7, 10, 13 and 15) and percentage of maltodextrin 10DE (10,12,15,18 and 20). The process using a temperature of -40 ° C, 10% sucrose and 15% maltodextrin produced the best responses and was characterized with hygroscopicity of 13.13g.100g -1, apparent density of 0.52g.mL -1 , yield of 39.21% and solubility of 37.07%. Liquid and liquid lyophilized extracts were obtained from liquid-liquid extraction for determination of total polyphenols, total tannins, antioxidant capacity (inhibition of DPPH *) and phenolic profiles of fruit pulps (umbu-cajá and acerola) and mixed beverages, probiotic and lyophilized and organic acids. Specific extraction methods were used to quantify carotenoids, anthocyanins and total flavonols. The pulp of umbu-cajá presented high concentration of carotenoids and that of acerola expressive contents of total polyphenols. Among the fermentation and lyophilization stages, polyphenols, flavonols, total tannins, and antioxidant capacity showed a significant increase. Similar behavior was observed for malic acid and inverse for ascorbic acid. By means of the phenolic profile it was possible to quantify rutin, mesylic and vanillic acids and trans-reveratrol in the acerola pulp, with only flavonol and phenolic acids remaining in the freeze-dried product. Positive correlations were identified between the free radical sequestration capacity and total flavonols, tannins and polyphenols. Principal components analysis extracted 100.00% of the total variance and characterized lyophilized by malic acid, polyphenols, flavonols and total tannins, and percent inhibition of DPPH *. All data were obtained in triplicate and submitted to Student's t-test, DUCAN and ANOVA, analysis of variance and test of means, as well as multivariate and correlation analyzes. The results highlight the importance of the research for the strengthening of the fruit production chain, mainly in the Brazilian northeast, where the culture of the umbu-cajazeiro and the cherry tree has provoked economic interests.O objetivo desta pesquisa foi definir a condição de secagem que propicia melhor desempenho na retenção de compostos fenólicos, ácido ascórbico e microrganismos probióticos contidos no liofilizado para o preparo de bebida probiótica a base umbu-cajá e acerola. Para tanto, o kefir foi reativado por backslopping e inoculado nas proporções (25% e 50%) nas polpas isoladas de acerola e umbu-cajá. A taxa de diluição de 25% de kefir para 75% de bebida mista, definida como ideal, foi utilizada nas formulações para definir a melhor formulação de bebida probiótica (9 ensaios), e avaliadas quanto a retenção de bioativos (polifenóis e ácido ascórbico) e de células viáveis de probióticos. A formulação com 90% de umbu-cajá e 10% de acerola, por ter obtido desempenho satisfatório na fermentação, foi submetida a delineamento experimental 2³ (17 ensaios) para definir as condições de secagem, tendo como variáveis independentes a temperatura do ar de secagem (-30º,-34º,-40º,-46º e -50ºC), percentual de sacarose (5, 7, 10, 13 e 15) e percentual de maltodextrina 10DE (10,12,15,18 e 20). O processo utilizando a temperatura de -40°C, 10% de sacarose e 15% de maltodextrina, produziu as melhores respostas, e foi caracterizado com higroscopicidade de 13,13g.100g-1, densidade aparente de 0,52g.mL-1, rendimento de 39,21% e solubilidade de 37,07%. Das polpas de frutas (umbu-cajá e acerola) e das bebidas mistas, probiótica e e liofilizada foram obtidos extratos etanólico, por extração líquido-líquido, para determinação de polifenóis totais, taninos totais, capacidade antioxidante (inibição do DPPH*) e perfis fenólico e de ácidos orgânicos. Métodos epecíficos de extração foram utilizados para quantificação de carotenóides, antocianinas e flavonóis totais. A polpa de umbu-cajá apresentou elevada concentração de carotenóides e a de acerola teores expressivos de polifenóis totais. Entre as etapas de fermentação e liofilização os polifenóis, flavonóis,taninos totais, e a capacidade antioxidante apresentaram significativo aumento. Comportamento semelhante foi observado para o ácido málico e inverso para o ácido ascórbico. Por meio do perfil fenólico foi possível quantificar rutina, ácidos siríngico e vanílico e trans-reveratrol na polpa de acerola, permanecendo apenas o flavonol e os ácidos fenólicos no liofilizado. Correlações possitivas foram identificadas entre a capacidade de sequestro de radical livre e flavonóis, taninos e polifenóis totais. A análise de componentes principais extraiu 100,00% da variância total e caracterizou o liofilizado pelo ácido málico, polifenóis, flavonóis e taninos totais, e percentual de inibição do DPPH*. Todos os dados foram obtidos em triplicata e submetidos aos testes t-Student, DUCAN e ANOVA, análise de variância e teste de médias, além de análises multivariadas e de correlação. Os resultados ressaltam a importância da pesquisa para o fortalecimento da cadeia produtiva das frutas, principalmente no nordeste brasileiro, onde a cultura do umbu-cajazeiro e da aceroleira tem provocado interesses econômicos.Submitted by Mario BC (mario@bc.ufrpe.br) on 2018-09-24T15:27:27Z No. of bitstreams: 1 Dayanne Consuelo da Silva.pdf: 1109903 bytes, checksum: 95e46b3c24e3f7551aab79f11be7cbfb (MD5)Made available in DSpace on 2018-09-24T15:27:27Z (GMT). No. of bitstreams: 1 Dayanne Consuelo da Silva.pdf: 1109903 bytes, checksum: 95e46b3c24e3f7551aab79f11be7cbfb (MD5) Previous issue date: 2018-07-18application/pdfporUniversidade Federal Rural de PernambucoPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFRPEBrasilDepartamento de Ciências DomésticasBebida probióticaLiofilizadoUmbu-cajáAcerolaCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSLiofilizado para o preparo de bebida probiótica a base de umbu-cajá e acerolainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis-3168359563433608541600600600-395403402001511222138879504442384524info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRPEinstname:Universidade Federal Rural de Pernambuco (UFRPE)instacron:UFRPEORIGINALDayanne Consuelo da Silva.pdfDayanne Consuelo da Silva.pdfapplication/pdf1109903http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/7592/2/Dayanne+Consuelo+da+Silva.pdf95e46b3c24e3f7551aab79f11be7cbfbMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82165http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/7592/1/license.txtbd3efa91386c1718a7f26a329fdcb468MD51tede2/75922018-09-24 12:27:27.814oai:tede2:tede2/7592Tk9UQTogQ09MT1FVRSBBUVVJIEEgU1VBIFBSw5NQUklBIExJQ0VOw4dBCkVzdGEgbGljZW7Dp2EgZGUgZXhlbXBsbyDDqSBmb3JuZWNpZGEgYXBlbmFzIHBhcmEgZmlucyBpbmZvcm1hdGl2b3MuCgpMSUNFTsOHQSBERSBESVNUUklCVUnDh8ODTyBOw4NPLUVYQ0xVU0lWQQoKQ29tIGEgYXByZXNlbnRhw6fDo28gZGVzdGEgbGljZW7Dp2EsIHZvY8OqIChvIGF1dG9yIChlcykgb3UgbyB0aXR1bGFyIGRvcyBkaXJlaXRvcyBkZSBhdXRvcikgY29uY2VkZSDDoCBVbml2ZXJzaWRhZGUgClhYWCAoU2lnbGEgZGEgVW5pdmVyc2lkYWRlKSBvIGRpcmVpdG8gbsOjby1leGNsdXNpdm8gZGUgcmVwcm9kdXppciwgIHRyYWR1emlyIChjb25mb3JtZSBkZWZpbmlkbyBhYmFpeG8pLCBlL291IApkaXN0cmlidWlyIGEgc3VhIHRlc2Ugb3UgZGlzc2VydGHDp8OjbyAoaW5jbHVpbmRvIG8gcmVzdW1vKSBwb3IgdG9kbyBvIG11bmRvIG5vIGZvcm1hdG8gaW1wcmVzc28gZSBlbGV0csO0bmljbyBlIAplbSBxdWFscXVlciBtZWlvLCBpbmNsdWluZG8gb3MgZm9ybWF0b3Mgw6F1ZGlvIG91IHbDrWRlby4KClZvY8OqIGNvbmNvcmRhIHF1ZSBhIFNpZ2xhIGRlIFVuaXZlcnNpZGFkZSBwb2RlLCBzZW0gYWx0ZXJhciBvIGNvbnRlw7pkbywgdHJhbnNwb3IgYSBzdWEgdGVzZSBvdSBkaXNzZXJ0YcOnw6NvIApwYXJhIHF1YWxxdWVyIG1laW8gb3UgZm9ybWF0byBwYXJhIGZpbnMgZGUgcHJlc2VydmHDp8Ojby4KClZvY8OqIHRhbWLDqW0gY29uY29yZGEgcXVlIGEgU2lnbGEgZGUgVW5pdmVyc2lkYWRlIHBvZGUgbWFudGVyIG1haXMgZGUgdW1hIGPDs3BpYSBhIHN1YSB0ZXNlIG91IApkaXNzZXJ0YcOnw6NvIHBhcmEgZmlucyBkZSBzZWd1cmFuw6dhLCBiYWNrLXVwIGUgcHJlc2VydmHDp8Ojby4KClZvY8OqIGRlY2xhcmEgcXVlIGEgc3VhIHRlc2Ugb3UgZGlzc2VydGHDp8OjbyDDqSBvcmlnaW5hbCBlIHF1ZSB2b2PDqiB0ZW0gbyBwb2RlciBkZSBjb25jZWRlciBvcyBkaXJlaXRvcyBjb250aWRvcyAKbmVzdGEgbGljZW7Dp2EuIFZvY8OqIHRhbWLDqW0gZGVjbGFyYSBxdWUgbyBkZXDDs3NpdG8gZGEgc3VhIHRlc2Ugb3UgZGlzc2VydGHDp8OjbyBuw6NvLCBxdWUgc2VqYSBkZSBzZXUgCmNvbmhlY2ltZW50bywgaW5mcmluZ2UgZGlyZWl0b3MgYXV0b3JhaXMgZGUgbmluZ3XDqW0uCgpDYXNvIGEgc3VhIHRlc2Ugb3UgZGlzc2VydGHDp8OjbyBjb250ZW5oYSBtYXRlcmlhbCBxdWUgdm9jw6ogbsOjbyBwb3NzdWkgYSB0aXR1bGFyaWRhZGUgZG9zIGRpcmVpdG9zIGF1dG9yYWlzLCB2b2PDqiAKZGVjbGFyYSBxdWUgb2J0ZXZlIGEgcGVybWlzc8OjbyBpcnJlc3RyaXRhIGRvIGRldGVudG9yIGRvcyBkaXJlaXRvcyBhdXRvcmFpcyBwYXJhIGNvbmNlZGVyIMOgIFNpZ2xhIGRlIFVuaXZlcnNpZGFkZSAKb3MgZGlyZWl0b3MgYXByZXNlbnRhZG9zIG5lc3RhIGxpY2Vuw6dhLCBlIHF1ZSBlc3NlIG1hdGVyaWFsIGRlIHByb3ByaWVkYWRlIGRlIHRlcmNlaXJvcyBlc3TDoSBjbGFyYW1lbnRlIAppZGVudGlmaWNhZG8gZSByZWNvbmhlY2lkbyBubyB0ZXh0byBvdSBubyBjb250ZcO6ZG8gZGEgdGVzZSBvdSBkaXNzZXJ0YcOnw6NvIG9yYSBkZXBvc2l0YWRhLgoKQ0FTTyBBIFRFU0UgT1UgRElTU0VSVEHDh8ODTyBPUkEgREVQT1NJVEFEQSBURU5IQSBTSURPIFJFU1VMVEFETyBERSBVTSBQQVRST0PDjU5JTyBPVSAKQVBPSU8gREUgVU1BIEFHw4pOQ0lBIERFIEZPTUVOVE8gT1UgT1VUUk8gT1JHQU5JU01PIFFVRSBOw4NPIFNFSkEgQSBTSUdMQSBERSAKVU5JVkVSU0lEQURFLCBWT0PDiiBERUNMQVJBIFFVRSBSRVNQRUlUT1UgVE9ET1MgRSBRVUFJU1FVRVIgRElSRUlUT1MgREUgUkVWSVPDg08gQ09NTyAKVEFNQsOJTSBBUyBERU1BSVMgT0JSSUdBw4fDlUVTIEVYSUdJREFTIFBPUiBDT05UUkFUTyBPVSBBQ09SRE8uCgpBIFNpZ2xhIGRlIFVuaXZlcnNpZGFkZSBzZSBjb21wcm9tZXRlIGEgaWRlbnRpZmljYXIgY2xhcmFtZW50ZSBvIHNldSBub21lIChzKSBvdSBvKHMpIG5vbWUocykgZG8ocykgCmRldGVudG9yKGVzKSBkb3MgZGlyZWl0b3MgYXV0b3JhaXMgZGEgdGVzZSBvdSBkaXNzZXJ0YcOnw6NvLCBlIG7Do28gZmFyw6EgcXVhbHF1ZXIgYWx0ZXJhw6fDo28sIGFsw6ltIGRhcXVlbGFzIApjb25jZWRpZGFzIHBvciBlc3RhIGxpY2Vuw6dhLgo=Biblioteca Digital de Teses e Dissertaçõeshttp://www.tede2.ufrpe.br:8080/tede/PUBhttp://www.tede2.ufrpe.br:8080/oai/requestbdtd@ufrpe.br ||bdtd@ufrpe.bropendoar:2024-05-28T12:35:52.959690Biblioteca Digital de Teses e Dissertações da UFRPE - Universidade Federal Rural de Pernambuco (UFRPE)false
dc.title.por.fl_str_mv Liofilizado para o preparo de bebida probiótica a base de umbu-cajá e acerola
title Liofilizado para o preparo de bebida probiótica a base de umbu-cajá e acerola
spellingShingle Liofilizado para o preparo de bebida probiótica a base de umbu-cajá e acerola
SILVA, Dayanne Consuelo da
Bebida probiótica
Liofilizado
Umbu-cajá
Acerola
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
title_short Liofilizado para o preparo de bebida probiótica a base de umbu-cajá e acerola
title_full Liofilizado para o preparo de bebida probiótica a base de umbu-cajá e acerola
title_fullStr Liofilizado para o preparo de bebida probiótica a base de umbu-cajá e acerola
title_full_unstemmed Liofilizado para o preparo de bebida probiótica a base de umbu-cajá e acerola
title_sort Liofilizado para o preparo de bebida probiótica a base de umbu-cajá e acerola
author SILVA, Dayanne Consuelo da
author_facet SILVA, Dayanne Consuelo da
author_role author
dc.contributor.advisor1.fl_str_mv MACIEL, Maria Inês Sucupira
dc.contributor.advisor-co1.fl_str_mv LIRA JÚNIOR, José Severino de
dc.contributor.referee1.fl_str_mv MELO, Enayde de Almeida
dc.contributor.referee2.fl_str_mv ANDRADE, Samara Alvachian Cardoso
dc.contributor.referee3.fl_str_mv PIRES, Edleide Maria Freitas
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/4071937818383567
dc.contributor.author.fl_str_mv SILVA, Dayanne Consuelo da
contributor_str_mv MACIEL, Maria Inês Sucupira
LIRA JÚNIOR, José Severino de
MELO, Enayde de Almeida
ANDRADE, Samara Alvachian Cardoso
PIRES, Edleide Maria Freitas
dc.subject.por.fl_str_mv Bebida probiótica
Liofilizado
Umbu-cajá
Acerola
topic Bebida probiótica
Liofilizado
Umbu-cajá
Acerola
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
dc.subject.cnpq.fl_str_mv CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
description The objective of this research was to define the drying condition that provides a better performance in the retention of phenolic compounds, ascorbic acid and probiotic microorganisms contained in the lyophilisate for the preparation of a probiotic drink based on umbu-cajá and acerola. For this, kefir was reactivated by backslopping and inoculated in proportions (25% and 50%) in the isolated pulps of acerola and umbu-cajá. The 25% kefir to 75% mixed drink dilution rate, defined as ideal, was used in formulations to define the best probiotic beverage formulation (9 trials), and evaluated for bioactive retention (polyphenols and ascorbic acid) and viable probiotic cells. The formulation with 90% of umbu-cajá and 10% of acerola, for having obtained satisfactory performance in the fermentation, was submitted to an experimental design 2³ (17 tests) to define the drying conditions, having as independent variables the drying air temperature (-30 °, -34 °, -40 °, -46 ° and -50 ° C), percentage of sucrose (5, 7, 10, 13 and 15) and percentage of maltodextrin 10DE (10,12,15,18 and 20). The process using a temperature of -40 ° C, 10% sucrose and 15% maltodextrin produced the best responses and was characterized with hygroscopicity of 13.13g.100g -1, apparent density of 0.52g.mL -1 , yield of 39.21% and solubility of 37.07%. Liquid and liquid lyophilized extracts were obtained from liquid-liquid extraction for determination of total polyphenols, total tannins, antioxidant capacity (inhibition of DPPH *) and phenolic profiles of fruit pulps (umbu-cajá and acerola) and mixed beverages, probiotic and lyophilized and organic acids. Specific extraction methods were used to quantify carotenoids, anthocyanins and total flavonols. The pulp of umbu-cajá presented high concentration of carotenoids and that of acerola expressive contents of total polyphenols. Among the fermentation and lyophilization stages, polyphenols, flavonols, total tannins, and antioxidant capacity showed a significant increase. Similar behavior was observed for malic acid and inverse for ascorbic acid. By means of the phenolic profile it was possible to quantify rutin, mesylic and vanillic acids and trans-reveratrol in the acerola pulp, with only flavonol and phenolic acids remaining in the freeze-dried product. Positive correlations were identified between the free radical sequestration capacity and total flavonols, tannins and polyphenols. Principal components analysis extracted 100.00% of the total variance and characterized lyophilized by malic acid, polyphenols, flavonols and total tannins, and percent inhibition of DPPH *. All data were obtained in triplicate and submitted to Student's t-test, DUCAN and ANOVA, analysis of variance and test of means, as well as multivariate and correlation analyzes. The results highlight the importance of the research for the strengthening of the fruit production chain, mainly in the Brazilian northeast, where the culture of the umbu-cajazeiro and the cherry tree has provoked economic interests.
publishDate 2018
dc.date.accessioned.fl_str_mv 2018-09-24T15:27:27Z
dc.date.issued.fl_str_mv 2018-07-18
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.citation.fl_str_mv SILVA, Dayanne Consuelo da. Liofilizado para o preparo de bebida probiótica a base de umbu-cajá e acerola. 2018. 78 f. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural de Pernambuco, Recife.
dc.identifier.uri.fl_str_mv http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7592
identifier_str_mv SILVA, Dayanne Consuelo da. Liofilizado para o preparo de bebida probiótica a base de umbu-cajá e acerola. 2018. 78 f. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural de Pernambuco, Recife.
url http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7592
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dc.publisher.none.fl_str_mv Universidade Federal Rural de Pernambuco
dc.publisher.program.fl_str_mv Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
dc.publisher.initials.fl_str_mv UFRPE
dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv Departamento de Ciências Domésticas
publisher.none.fl_str_mv Universidade Federal Rural de Pernambuco
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MD5
repository.name.fl_str_mv Biblioteca Digital de Teses e Dissertações da UFRPE - Universidade Federal Rural de Pernambuco (UFRPE)
repository.mail.fl_str_mv bdtd@ufrpe.br ||bdtd@ufrpe.br
_version_ 1810102252686278656