Restructuring Passiflora Cincinnata Fruit Pulp: Influence Of Hydrocolloids [estruturação De Polpa De Passiflora Cincinnata: Influência De Hidrocoloides]

This study evaluated the effect of mixtures of alginate, low methoxy pectin and gelatin on characteristics of P. cincinnata fruit gels, containing pulp with high soluble solids content (50 °Brix). The results of a central composite design showed that the models obtained, except for water activity and pH, were predictive. Gelatin was an important factor affecting firmness and colour parameters since higher concentrations of this hydrocolloid, combined with alginate concentrations greater than 1.3% and pectin quantity up to 1.26%, could be used to obtain clear yellow products with firmness greater that 1.2 kg.311160166(2000) Official methods of analysis of the Association of Official Analytical Chemists International, , ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS-AOAC, 17th ed. Arlington: AOACAmeny, M.A., Wilson, P.W., Relationship between hunter color values and beta carotene contents in white-fleshed African sweet potatoes (Ipomoea batatas Lam.) (1997) Journal of the Science of Food and Agriculture, 73, pp. 301-306Araújo, F.P., Caracterização de frutos de maracujá do mato (Passiflora cincinnata Mast.) cultivado em condições de sequeiro (2002) Congresso Nacional de Botânica, 53, p. 10. , In:, Recife. Resumos... São Paulo: Sociedade Botânica do Brasil, 2002Araújo, F.P., Estratégias para coleta de germoplasma de maracujá do mato (Passiflora cincinnata Mast.) (2006) Magistra, 18, pp. 35-37Bruckner, C.H., Picanço, M.C., (2001) Maracujá: Tecnologia de produção, pós-colheita, agroindústria e mercado, , Porto Alegre: Cinco ContinentesCervi, A.C., (1997) Passifloraceae do Brasil. Estudo do gênero Passiflora L., subgênero Passiflora, , Madrid: FontqueiraChirife, J., Buera, M.D.P., Water activity, glass transition and microbial stability in concentrated/semi moisture food systems (1994) Journal of Food Science, 59, pp. 925-927Gill, B.S., Effects of oBrix, sodium alginate and drying temperature on colour, texture and sensory properties of 'ushehari' mango leather (2004) International Journal of Food Science and Technology, 41, pp. 373-378Glicksman, M., The hydrocolloids industry in the 80's-problems and opportunities (1982) Progress in Food and Nutrition Science, 6, pp. 299-321Grizotto, R.K., Otimização via metodologia da superfície de resposta dos parâmetros tecnológicos para produção de fruta estruturada e desidratada a partir de polpa concentrada de mamão (2005) Ciência e Tecnologia de Alimentos, 25, pp. 158-164Grizotto, R.K., Technological aspects for restructuring concentrated pineapple pulp (2007) Lebensmittel-Wissenschaft und-Technologie, 5, pp. 759-765Laboissière, L.H.E.S., Effect of high hydrostatic pressure (HHP) on sensory characteristics of yellow passion fruit juice (2007) Innovative Food Science and Emerging Technologies, 8, pp. 469-477Mancini, F., McHugh, T.H., Fruit-alginate interactions in novel restructured products (2000) Nahrung, 44, pp. 152-157Mouquet, C., Dumas, J.C., Guilbert, S., Texturization of sweetened mango pulp: Optimization using Response Surface Methodology (1992) Journal of Food Science, 6, pp. 1395-1400Nunes, T.S., de Queiroz, L.P., A família Passifloraceae na Chapada da Diamantina, Bahia, Brasil (2001) Sitientibus-Séries Ciências Biológicas, 1, pp. 33-46Olivier, D., Guigou, B., Bouillette, T., (1998) Produit alimentaire reconstitué, procede et mélanger pour sa préparation, , EP 0274301 AlRodrigues, M.I., Iemma, A.F., (2005) Planejamento e otimização de processos: Uma estratégia seqüencial de planejamentos, p. 326. , Campinas: Casa do Pão EditoraTenn, F.E., (1985) Fruit filler for pastry products and process for its preparation, , US 4562080Sass-Kiss, A., Differences in anthocyanin and carotenoid content of fruits and vegetables (2005) Food Research International, 38, pp. 1023-1029(1995) Computer program manual, , STATISTICA for Windows 5.0, Tulsa: StatSoft In

3-D printed band-pass combline filter

This article describes a fourth-order 3-D printed combline filter with a Chebyshev response, operating at central frequency 3 GHz and having a 3% fractional bandwidth. The filter is designed using the coupling matrix theory, fabricated, and experimental results are presented. Comparison between simulations and measurements shows good agreement

Tissue culture of ornamental cacti

Cacti species are plants that are well adapted to growing in arid and semiarid regions where the main problem is water availability. Cacti have developed a series of adaptations to cope with water scarcity, such as reduced leaf surface via morphological modifications including spines, cereous cuticles, extended root systems and stem tissue modifications to increase water storage, and crassulacean acid metabolism to reduce transpiration and water loss. Furthermore, seeds of these plants very often exhibit dormancy, a phenomenon that helps to prevent germination when the availability of water is reduced. In general, cactus species exhibit a low growth rate that makes their rapid propagation difficult. Cacti are much appreciated as ornamental plants due to their great variety and diversity of forms and their beautiful short-life flowers; however, due to difficulties in propagating them rapidly to meet market demand, they are very often over-collected in their natural habitats, which leads to numerous species being threatened, endangered or becoming extinct. Therefore, plant tissue culture techniques may facilitate their propagation over a shorter time period than conventional techniques used for commercial purposes; or may help to recover populations of endangered or threatened species for their re-introduction in the wild; or may also be of value to the preservation and conservation of the genetic resources of this important family. Herein we present the state-of-the-art of tissue culture techniques used for ornamental cacti and selected suggestions for solving a number of the problems faced by members of the Cactaceae family